Peach Raspberry Bars Recipe

Flour: The base of the crust, providing structure and texture.

Sugar: Adds sweetness to both the crust and the fruit filling.

Butter: Cold and cubed, it creates a crumbly texture for the crust.

Peaches: Fresh, peeled, and sliced, they bring a sweet and juicy flavor.

Raspberries: Adds a tart contrast to the sweet peaches.

Cornstarch: Thickens the fruit filling, ensuring it sets properly.

When preparing the crust, ensure that the butter is cold and cubed. This helps create a crumbly texture that is essential for the base of the bars. Use a pastry cutter or two knives to cut the butter into the flour and sugar mixture until it resembles coarse crumbs. This technique prevents the butter from melting too quickly, which can result in a dense and less flaky crust.

• all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and increases fiber content.

• sugar - Substitute with honey: Provides a natural sweetness and adds moisture to the bars.

• unsalted butter - Substitute with coconut oil: Offers a subtle coconut flavor and is dairy-free.

• peaches - Substitute with nectarines: Similar texture and sweetness, no need to peel.

• raspberries - Substitute with blackberries: Similar tartness and texture, providing a slightly different berry flavor.

• sugar - Substitute with maple syrup: Adds a rich, caramel-like sweetness and is a natural sweetener.

• cornstarch - Substitute with arrowroot powder: Works similarly as a thickening agent and is a good alternative for those avoiding corn products.

• Allow the peach raspberry bars to cool completely at room temperature. This ensures that the filling sets properly and makes them easier to handle.

• Once cooled, cut the bars into desired portions. Use a sharp knife to get clean cuts through the crust and filling.

• For short-term storage, place the bars in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 2 days.

• For longer storage, refrigerate the bars. Place them in an airtight container, again layering with parchment paper. They will keep fresh for up to a week in the fridge.

• To freeze, individually wrap each bar in plastic wrap. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped bars in a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.

• Freeze the bars for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight.

• For a quick thaw, you can leave the bars at room temperature for about an hour. However, for best texture and flavor, thawing in the fridge is recommended.

• If you prefer warm bars, reheat them in the oven at 350°F (175°C) for about 10 minutes after thawing. This will revive the crust and make the filling slightly gooey.

• Avoid microwaving the bars as it can make the crust soggy and the filling unevenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the peach raspberry bars on a baking sheet lined with parchment paper.
  3. Cover the bars loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes if you want the top to be slightly crispy.

• Microwave Method:

  1. Place a single peach raspberry bar on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 20-30 seconds.
  4. Check the temperature and continue heating in 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the peach raspberry bars on a small baking tray.
  3. Cover them with aluminum foil to keep them moist.
  4. Heat for 8-10 minutes or until they are warmed through.
  5. Remove the foil for the last 2 minutes if you prefer a crispier top.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the peach raspberry bars in the air fryer basket, ensuring they are not stacked.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.
  4. Remove and let cool slightly before enjoying.

• Stovetop Method:

  1. Place a skillet over low heat and allow it to warm up.
  2. Add the peach raspberry bars to the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Remove from the skillet and let cool slightly before serving.

• Oven: Used to preheat and bake the crust and filling at 350°F (175°C).

• Baking dish: Greased to hold the crust and fruit filling while baking.

• Mixing bowl: Used to mix the flour and sugar, and another one for the fruit filling.

• Pastry cutter: Helps to cut in the cold butter into the flour and sugar mixture until crumbly.

• Measuring cups: Essential for accurately measuring the flour, sugar, and cornstarch.

• Measuring spoons: Used to measure the cornstarch.

• Knife: For peeling and slicing the peaches.

• Cutting board: Provides a safe surface for peeling and slicing the peaches.

• Spatula: Useful for spreading the fruit filling evenly over the crust.

• Cooling rack: Allows the bars to cool properly before cutting.

• Peeler: Used to peel the peaches efficiently.

• Spoon: For mixing the fruit filling ingredients together.

Prepare ingredients in advance: Peel and slice the peaches and measure out the raspberries the night before to save time.

Use a food processor: Quickly mix the flour, sugar, and butter for the crust by pulsing them in a food processor.

Preheat the oven early: Start preheating your oven while you prepare the crust to avoid waiting later.

Line the baking dish: Use parchment paper to line the baking dish for easy removal and cleanup.

Make a double batch: Double the recipe and freeze half for a quick dessert later.