Showing posts with label blueberry nectarine crumble bars. Show all posts
Showing posts with label blueberry nectarine crumble bars. Show all posts

Monday, July 18, 2011

Summer Delights

In May, Wendy, Avery, and I were invited to do a signing at Salt & Pepper Books in Occoquan, Virginia.  If you have ever zoomed down I-95, you passed it not far outside the Washington, DC beltway.  This riverfront community has a busy history that dates back to the 1700s.  Today, it's a peaceful little town that reminds me of the cozy mysteries we write. There are even ghosts in Occoquan!

Isn't this a gorgeous display?
Imagine a bookstore that only sells cookbooks and culinary mysteries.  The perfect haunt for fans of Mystery Lover's Kitchen!  Salt and Pepper Books is adorable and the owner, Christine, couldn't be more charming and helpful.

If you happen to be traveling on the I-95 corridor, take a break to visit Occoquan.  It's loaded with restaurants and quaint shops.  You might even spot a ghost or two.  And tell Christine we send our best!

So I was thinking about summer vacations and somehow peaches, blueberries, and nectarines came to mind.  Probably because they're abundant right now.  I've been itching to bake something with fruit and tried this recipe that makes use of blueberries.  But I tossed in a couple of nectarines, too.
It's a snap to make with a food processor.  You can also make it entirely by hand, which is always great for beach and mountain rentals when you don't have all the comforts of home in the kitchen.  If you make it by hand, just mix the ingredients and use two knives to cut in the butter until it's all crumbly.

Blueberry Nectarine Crumble Bars

1/3 cup sugar
1/4 cup cornstarch
4 cups fruit (I used 3 cups of blueberries and 2 nectarines)
squeeze of lemon (1/2 teaspoon)

1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
3 cups flour
2 sticks (1 cup) butter (plus extra for pan)

1/2 cup powdered sugar
1 lemon

Preheat oven to 350.  Butter 9x13 baking pan.

Mix the sugar and cornstarch in a small bowl.
Wash blueberries.  Peel and dice nectarines.  Place fruit in large bowl and mix with sugar and cornstarch. Add squeeze of lemon and turn gently until coated.

Place sugar, baking powder, salt, and flour in food processor and pulse to combine.  Add vanilla and egg and pulse.  Cut butter into 1 tablespoon chunks, add to food processor and pulse until crumbly and holds together when pressed.

Press 1/2 of the dough in the bottom of the prepared pan.  Pour the fruit over it and spread evenly.  Crumble the remaining dough over the top.  Bake 45 minutes or until the top is a golden brown.

Cool on a rack.

When cool, squeeze lemon juice over powdered sugar and stir with a fork or mini-whisk.  Add lemon juice slowly, mixing until it reaches a drizzling consistency.  Drizzle over cooled bars.  Cut and serve.