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  • Writer's pictureCatherine Irvin

Peach Blueberry Crumb Bars

Updated: Aug 15, 2020

Embracing local produce is often times difficult, but such a satisfying feeling when you do. You’re guaranteed freshness but also supporting local businesses (something we've all learned is important now more than ever). Additionally, the lower the travel time of a fruit or vegetable from harvest to your plate, the more nutritious it will be. Buy local if you can.

Peach blueberry crumb bars
Here they are... gooey, crunchy, layered with love.

A family friend recently dropped off a jar of peach blueberry jam from the Brossman's Family Farm in Lucketts, Virginia. I've dabbled around what to do with it for a few weeks and suddenly felt the itch to make a crumb bar of sorts. Now here we are with a layered crumb bar you say you want a small piece of and just end up eating the full square. Happens to the best of us. 

I love this recipe because you can make it your own. Hate blueberries and love a strawberry jam? No problem, just substitute with a flavor of your liking.

Warning: these crumb bars are dangerously good. They love a cup of coffee or tea with them or better yet, a scoop of vanilla ice cream when hot out of the oven. Be sure to share how you decide to style your crumb bars. Happy baking my foodies!

As always, may the inspiration found here find light in your kitchen.




for the bars... 1 3/4 cup flour

1 cup brown sugar

1/3 cup sugar

1/2 cup oats

1 tsp salt

1/2 cup (1 stick) unsalted butter, softened

1 Tbsp vanilla extract

2 eggs

1/8 tsp cinnamon

1 jar of peach blueberry jam

for the crumb topping...

1/2 cup flour

1/2 stick butter, cubed

1/4 cup oats

1/2 cup brown sugar

Pinch of salt

In a mixing bowl, cream softened butter and sugars for about 2 mins. Add all other wet ingredients—except for the jam. In a separate bowl, combine all dry ingredients and stir together.

Gradually add the dry ingredients to your wet ingredients bowl, about 1 cup at a time.

Line a steep baking pan (I use an 11x7) with parchment paper and transfer the batter into the pan. Press it into all edges and spread to level the batter.

Open the jam and pour over the batter, spreading everywhere.

Cube cold butter for the crumb topping. In a separate bowl, combine all ingredients for the crumb topping with your hands until it forms small balls and makes a crumble. Pour crumble on top of the jam.

Bake bars at 350°F for 40 mins. Let cool for about 10 mins before cutting into squares. Enjoy hot or my favorite way—cold out of the fridge.

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