Good Eats and Sweet Treats from My Small Boston Kitchen

Blueberry Peach Pie Bars

Peach season is undoubtedly one of my favorites. There is little as wonderful as biting into a fragrant, juicy peach, and feeling the juice dribble down your chin and arms as you enjoy the true flavor of summer. I hate getting messy when I eat, but I love peaches, so I’ve learned to just let it slide. Last fall I went apple picking, and can remember sneaking into the cordoned off peach part of the orchard, plucking the last of the plump orange fruits from the trees. Those peaches were incredible — so fragile and tender I had to carry them oh-so-gently back to the car, carefully giving them their own space on the car seat for the ride home. But they were worth it — rule breaking and all.

The peaches I used in these bars were rightfully purchased from the local farm store near my parents house, and they too were delicious. Not quite ripe in their centers, but absolutely perfect for baking. I paired them with Massachusetts native blueberries in these pie bars, and the results were just heavenly. My parents had company over the evening I made these, so before departing for drinks with an old friend, I kindly asked my Mom to save half the pan so I could snap some blog photos the next day.

Blueberry Peach Pie Bars - Sweetly Serendipity

However, hours later I returned home to find a measly 4 bars sitting there in the pan, hacked to pieces. When my Mom laughed and said that’s all that was left, I thought she must have been joking. Perhaps she’d sat aside half the pan elsewhere for safe keeping? But no, four grown adults nearly devoured an entire pan of these Blueberry Peach Pie Bars… in one evening. I was admittedly delighted that they enjoyed these so much, so the frustration over having my blog ‘props’ eaten fell away. Luckily with what was left, I still managed to snap a few photos!

Blueberry Peach Pie Bars - Sweetly Serendipity

These bars are really unique, and a lot different from more traditional fruit pie bars. The filling is really what sets them apart, with a sour cream base, loaded with chunks of fresh fruit. It bakes up into a really tender, flavorful custard that is not too sweet. The flavors here are really nicely balanced, and I found the texture and weight of these bars to be lighter than other similar desserts, making this the ultimate summer barbecue treat. The crust and topping dough I made with half spelt flour — which is quickly becoming my favorite all-purpose substitute — and it gives a nice contrast to the tender centers.

Blueberry Peach Pie Bars - Sweetly Serendipity

You could absolutely play around with different fruit in this recipe — I think strawberries would be fantastic, and raspberries, too. You could swap out peaches for apricots, or even try cherries. I will definitely be making these again!

Blueberry Peach Pie Bars

Ingredients

    For the Crust:
  • 3/4 cup all purpose flour
  • 3/4 cup spelt flour (can substitute all purpose)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 12 tablespoons unsalted butter, cold, and cut into small cubes
  • For the Filling:
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream or plain greek yogurt (reduced fat is fine)
  • 6 tablespoons all purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups peaches, peeled, pitted, and diced
  • 1 cup fresh blueberries

Directions

  1. Preheat the oven to 350 degrees. Line a 9x9" baking pan with foil and spray the foil generously with cooking spray.
  2. In a food processor, pulse together the flour, 3/4 cup sugar, and pinch of salt. Add the cold butter cubes and process in short pulses until the dough is in pea-sized crumbles. Reserve 3/4 cup for the topping, and press the remaining dough into the bottom of the prepared pan evenly. Bake 12-15 minutes or until lightly golden. Cool 10 minutes on a wire rack.
  3. Prepare the filling. In a medium bowl, whisk together the eggs, 3/4 cup sugar, Greek yogurt, flour, salt, and vanilla. Stir in the fruit. Pour the filling evenly over the cooled crust. Crumble the remaining pie dough over the top of the filling and bake 45 minutes, or until golden and set. Cool completely and chill for about 30 minutes before serving.
  4. Prepare the whipped cream. Pour the cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium high speed for 1 minute. Turn off the mixer and add the powdered sugar and vanilla bean paste. Whip on medium high again until slightly stiff peaks form, about 2 minutes. Do not over whip. Serve atop the pie bars and enjoy!
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