Ingredients
Scale
Oat Crumble Base and Topping
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 1/2 cups quick-cook oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp lemon zest
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup finely chopped pecans
- 2 tbsp melted butter
Blueberry-Peach Filling
- 2 large ripe peaches, pitted and finely chopped
- 1 cup fresh blueberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350. Line an 8x8" square baking dish with parchment paper, leaving an overhang on both sides.
- In a large mixing bowl, cream together softened butter and brown sugar. Stir in the oats, flours, lemon zest, cinnamon and salt to make a soft, crumbly mixture.
- Scoop 1 1/2 cups of the crumble into the prepared baking dish, and press down firmly into an even base. Stir pecans into the remaining crumble, and set aside.
- In a mixing bowl, combine the peaches, blueberries, sugar and cornstarch, and stir until the fruit is evenly coated. Spoon onto the prepared crust.
- Sprinkle the reserved crumble onto the fruit, and drizzle with melted butter. Bake in preheated oven for about 30 minutes, or until topping is golden brown.
- Let cool in the pan for 30 minutes, then carefully lift out using the edges of the parchment and set onto a wire rack to cool completely before cutting into bars.
- Prep Time: 10 mins
- Cook Time: 30 mins