It’s safe to say I’m on a nectarine kick this summer. Sure, I love peaches but I REALLY love nectarines.
I bought a big crate of them at Trader Joe’s that were all perfectly ripe, and knew I needed to bake with them! Plus, I’ve been craving more nectarine baked goods ever since making my Nectarine Blueberry Crisps.
Nectarine Crumble Bars were the perfect solution! These bars have a buttery crust and crumble topping and are filled with a perfectly spiced nectarine filling.
Nectarine Crumble Bars are actually quite easy to make. The filling is a simple combination of sliced nectarines, sugar, cinnamon, lemon juice, and cornstarch. You don’t even have to peel the nectarines!
The crust and crumble topping are actually the same mixture. This makes my lazy baker heart very, very happy. Also, it is made in the food processor. Whenever I see that something has cold butter that has to be worked into flour, I immediately shut down. I just don’t like the process. So food processor to the rescue!
I was able to make almost the entire mixture in the food processor. When it came to adding the egg, I pulsed until it seemed mixed and then dumped it into a bowl and mixed the rest together with a spatula. Super easy!
These were amazing as is, but I think they would also be delicious with a dollop of yogurt or ice cream. Okay let’s be honest. Topped with ice cream is the real winner.
Like this recipe? Check these out, too!
Nectarine Upside Cake from Add a Pinch
Nectarine and Cream Cobbler from Joy the Baker
For the crust and crumble topping:
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter cold, and cut into small pieces
- 1 large egg whisked
For the nectarine filling:
- 5 cups sliced nectarines about 4-6 large nectarines
- 1/2 cup granulated sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Line a 9x13" baking dish with aluminum foil and spray with cooking spray. Set aside.
- In a large food processor, add the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and pulse until combined.
- Add the butter, pulsing until crumbs form.
- Add the whisked egg, and pulse until a dough forms. If it seems like it's not coming together in the food processor, transfer it to a large bowl and stir together with a spatula or your hands.
- Press a little over half of the mixture into the bottom of the prepared baking dish to form a crust.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, make the nectarine filling.
- In a large bowl, stir together the nectarine slices, sugar, and cinnamon.
- In a small bowl, whisk together the cornstarch, lemon juice, and vanilla extract until combined, and then pour over the nectarines. Fold with a spatula to combine.
- Using a slotted spoon, transfer the nectarines to the baking dish, layering them over the crust. You don't want all of the juices, so use a slotted spoon.
- Sprinkle the rest of the crumb topping over the nectarine mixture.
- Bake in the preheated oven for 40-45 minutes, until golden brown.
- Let cool completely.
- Cut into squares, and serve!