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Nectarine Crumble Bars: Taste Summer Now!

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These Nectarine Crumble Bars are a delightful summer treat, combining a buttery shortbread crust, a sweet and juicy nectarine filling, and a crunchy oat crumble topping. They are perfect for picnics, potlucks, or simply enjoying with a cup of coffee.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3–4 large nectarines, peeled, pitted, and sliced (about 3 cups)
  • ½ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup old-fashioned rolled oats
  • ½ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
  2. **For the Crust:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, baking powder, and ¼ teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined and a soft dough forms.
  4. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes, or until lightly golden. Remove from oven and set aside.
  5. **For the Nectarine Filling:** In a medium bowl, combine the sliced nectarines, ½ cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Toss gently to coat the nectarines.
  6. Spread the nectarine mixture evenly over the pre-baked crust.
  7. **For the Crumble Topping:** In a separate bowl, combine the old-fashioned rolled oats, ½ cup packed light brown sugar, ¼ cup all-purpose flour, and ½ teaspoon ground cinnamon.
  8. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Sprinkle the crumble topping evenly over the nectarine layer.
  10. Bake for 30-35 minutes, or until the topping is golden brown and the nectarines are tender and bubbly.
  11. Let the bars cool completely in the pan on a wire rack before cutting into squares. This will help them set properly.

Notes

  • For best results, use ripe but firm nectarines.
  • You can substitute peaches for nectarines if preferred.
  • If the crumble topping starts to brown too quickly, you can loosely tent the pan with aluminum foil.
  • These bars can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
  • For an extra treat, serve warm with a scoop of vanilla ice cream.

Find it online: https://samuelsrecipes.com/nectarine-crumble-bars-recipe-summer-treat/