So I’m admittedly a bit of a food blog stalker. I have a few sites that I have to look at almost daily because they continue to inspire me, both with their tasty recipes and their beautiful photographs. One such site is Smitten Kitchen. Deb is amazing. She doesn’t know I feel this way, but I have a secret girl-crush on her. Her style of cooking very closely resembles that of mine. It can range from something fresh and healthy to something downright full of fat, calories and awesomeness.
What I really love about her style, though, is that she’s very seasonal with her recipes. She utilizes what is fresh and often available at the local farmer’s market. If you haven’t seen her page yet (which would shock me), go check it out immediately! Trust me, you’ll become obsessed like I did a few years ago. P.S. You can also check out her book on amazon.com.
As a quick side note, you can always click on my pictures to see the full-size versions at my flickr account. I kinda plan on using flickr, along with my instagram account (username: remotecontrolproof), as previews for what’s to come on the blog. (*hint, hint*)
Now it’s time for this…
Oh yes… You’re going to love them.
^^ Crumb mixture before and after.
Peaches and blueberries seriously have to be one of my most favorite flavor combinations ever.
Yields: 30 bars (or more/less depending on the size you cut them)
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks cold unsalted butter, cubed
1 egg, lightly beaten
3 cups peaches, chopped (I leave the skin on)
1 cup blueberries (preferably fresh)
1/4 cup white sugar
1/4 cup dark brown sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
Zest and juice of half an orange
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan and line with parchment paper.
2. In a medium bowl, combine the sugar, flour, baking powder and salt. Using a fork, pastry cutter or your fingers, cut in the cold butter and egg until the mixture is crumbly and resembles a coarse meal. Pat half of the mixture into the prepared pan and set the other half aside for the topping.
3. In another bowl, add the peaches and blueberries. Sprinkle the sugars, cornstarch, cinnamon, orange zest and orange juice on top. Gently fold to coat the fruit. Sprinkle the fruit mixture evenly over the crust, and crumble the remaining dough on top of the fruit.
4. Bake in preheated oven for 45-55 minutes or until top is lightly golden brown. Cool completely and then cut into your desired bar size.
These bars got a little soft the next day which wasn’t exactly a bad thing, but on Deb’s site there were a few recommendations that you might try if you really want these to stay more crisp. I personally didn’t mind the softness at all. They were just as tasty the second day, if not more, than they were the first day. Again, I personally didn’t mind it all, and besides, the juices are the best part!
1. Increase cornstarch to 5-6 teaspoons; or
2. Drain the liquid from the fruit before putting on the crust; or
3. Use fresh blueberries. If you’re using frozen, some people suggested thawing them out first and draining off the liquid.