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Easy Nectarine Blueberry Crumble Bars

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These easy nectarine blueberry crumble bars are perfect for summer snacking, featuring a buttery crumbly crust and a juicy, slightly tart fruit filling.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 cup (227g) unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 3 medium nectarines (about 1 ½ pounds / 680g), peeled and sliced thin
  • 1 cup (150g) blueberries, fresh or frozen (if frozen, thaw and drain excess liquid)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy bar removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder until combined.
  3. Add the cold, cubed butter. Using a pastry cutter or food processor, pulse until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan, packing it down firmly.
  5. In a separate bowl, gently toss the sliced nectarines and blueberries with granulated sugar, lemon juice, lemon zest, cornstarch, and cinnamon until evenly coated.
  6. Spread the fruit filling evenly over the crust in the baking pan, smoothing gently without pressing down hard.
  7. Crumble the remaining topping over the fruit layer, scattering evenly with some larger chunks for texture.
  8. Bake for 35-40 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
  9. Remove from the oven and cool completely on a wire rack to allow the filling to set.
  10. Use the parchment paper overhang to lift the bars from the pan and cut into 12 squares or rectangles. Wipe the knife between slices for cleaner cuts.
  11. Serve at room temperature or slightly chilled. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.

Notes

Keep the butter cold to achieve the perfect crumbly texture. Do not overwork the dough to avoid a tough crust. Use ripe but firm nectarines to prevent mushy filling. If the crumble browns too fast, tent with foil halfway through baking. Allow bars to cool completely before cutting to avoid a juicy mess. Frozen fruit can be used if thawed and drained well. For gluten-free, substitute all-purpose flour with gluten-free flour blend. For dairy-free, replace butter with chilled coconut oil or vegan butter.

Nutrition

Keywords: nectarine blueberry crumble bars, summer dessert, crumble bars, easy baking, fruit bars, summer snack, blueberry dessert, nectarine dessert

Find it online: https://oracooks.com/easy-nectarine-blueberry-crumble-bars-recipe-perfect-for-summer-snacking/