Peach Strawberry Crumble Bars

Jun 21, 2015

blogger-image-389710781Summer is finally here and that means outdoor eating is upon us. My first beach BBQ is this weekend and I was put in charge of burgers and dessert. Actually I self-appointed the dessert because I wanted to try to make a dessert that doesn’t require refrigeration, heat or à la mode (although it certainly doesn’t hurt ever) but still has the taste of the summer. And summer desserts always mean summer fruits. This dessert is the carry-around version of a fruit crumble. And it is a summer BBQ winner!


1½ cups all-purpose flour
1 cup cornmeal
1/4 tsp salt
3 tbs white sugar
2 tbs milk
1½ sticks (¾ cup) butter, slightly softened
¾ tsp vanilla extract

1½ lbs strawberries, sliced thin
3 almost rip peaches, sliced thin
1 heaping tbs basil, minced
1½ tbs white sugar
1 tsp vanilla extract
1 tsp lemon juice
1 tsp cornstarch

Crumble Topping
½ stick (¼ cup) butter, softened
1 cup rolled oats
½ cup all-purpose flour
¾ cup light brown sugar
Pinch of salt
Pinch of cinnamon

3 medium mixing bowls
Mixing spoons
Measuring cups/spoons
9×13 greasers casserole/baking dish
Cutting board
Chopping knife


Preheat oven to 325ºF.

In first bowl, make the bar crust. Add flour, cornmeal, salt and sugar. Mix well. Using your fingers, mix in the softened butter until dough is crumbly. Add milk and vanilla extract, and incorporate well. Do not over mix. Add the crumbly dough to the greased baking tray. Press firmly to even it out across the dish. Bake for 18-22 minutes or until the corner edges become lightly toasted. Remove from oven and cool completely. You can refrigerate until ready for the next step. This may be done a day ahead as well.




In second bowl, add all the filling ingredients and mix. I like to do this while the crust is baking so the flavors can meld for a little. Let the ingredients sit in the bowl for at least 15 minutes.






In the third bowl, make the crumble topping. Add flour, oats, sugar, cinnamon and salt to the bowl. Mix well and then—once again using your (clean) fingers—mix in the softened butter to make a nice crumbly topping.

Preheat oven to 350ºF. Once crust is perfectly cooled, pour the entire contents of the filling bowl on top of crust. Level out the filling across the baking dish. Then add the crumb topping and press gently to compact the layers. Place in the oven uncovered and bake for 28-32 minutes or until the crumble topping takes on a slightly golden color. Remove from the oven and cool completely. At this point you may refrigerate the dessert until ready to cut and serve. I found it easier to cut once it’s chilled.




This dessert really worked well at the BBQ. Even though it was pitch black by dessert time and we all forgot candles/flashlights, it tasted damn good in the dark!! Try it out at your next outdoor party. Xo






Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at

Jamieson_van_Loan_headshot-300x443Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw



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