Blueberry Peach Bars


For the Crust

1 1/2 cups all purpose flour

3/4 cup sugar

1 teaspoon cinnamon

pinch of fine sea salt

12 tablespoons unsalted butter cold and cut into small cubes

For the Filling

2 eggs

3/4 cup sugar

1/2 cup plain Greek yogurt

6 tablespoons all purpose flour

1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

2 cups peaches peeled, pitted and diced

1 cup fresh blueberries

For the Topping

1 cup heavy whipping cream

3 tablespoons powdered sugar

2 teaspoons vanilla bean paste


For the Crust

Preheat oven to 350, then line a 9" x 9" baking pan with foil and spray with olive oil.

In a processor, pulse flour, 3/4 cup sugar and pinch of salt.

Add butter and process in short pulses until dough is pea-sized crumbles.

Reserve 3/4 cup for topping and press remaining dough into the bottom of the pan.

Bake 12 to 15 minutes or until lightly golden, then cool 10 minutes on a wire rack.

For the Filling.

In a medium bowl, whisk together the eggs, 3/4 cup sugar, Greek yogurt, flour, salt and vanilla.

Stir in the fruit, then pour filling over cooled crust.

Crumble remaining dough over the top and bake 45 minutes, or until golden and set.

Cool completely and chill for about 30 minutes before serving.

For the Topping

Pour cream into a bowl and whip on medium high speed for 1 minute.

Turn off mixer, add powdered sugar and vanilla bean paste.

Whip on medium high again until slightly stiff peaks form, about 2 minutes.

Serve atop the sliced bars. Enjoy!
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