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Blueberry Peach Oatmeal Bars, Buttery, Crumbly, Easy Oatmeal Crumb Bars

Blueberry Peach Oatmeal Bars

4.75 from 4 votes
A buttery shortbread-like cookie with a layer of homemade peach jam, blueberries and topped with a crumble of buttery oats and brown sugar. You won't be able to eat just one.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Peach Jam
  • 2 lbs fresh peaches
  • 2 cups granulated sugar
  • 2 Tablespoons lemon juice
Cookie Bar Dough
  • 3 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter very cold and cut into 1 inch pieces
  • 1 egg lightly beaten
Filling
  • 3 cups peach jam
  • 1 1/2 cups frozen blueberries
Oatmeal Crumb Topping
  • 1 1/2 cups flour
  • 1/2 cup brown sugar lightly packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup rolled oats reserve 1/4 cup for sprinkling on top
  • 3/4 cup butter cold and cut into 1 inch pieces

Method
 

Peach Jam
  1. First, you have to remove the peach skins. The easiest way to do that is toss your peaches in a pot of boiling water for about 90 seconds. Remove from the water and immediately submerge into an ice bath for just a minute. Then, the skins should peel right off.
  2. Then, slice the peaches around the pits. Toss your sliced peaches and then lemon juice into a large stock pot over medium-low heat. Cook for 15 minutes or so, until the peaches are soft and juices are starting to release.
  3. While your peaches are softening, stir and then use a potato masher (or heavy spoon) to break them down. Add sugar and stir until dissolved.
  4. Bring peaches to a boil over medium-high heat and cook for about 5 minutes, stirring constantly. Then, lower to low-medium heat and cook (stirring every few minutes) for anywhere from 45 - 65 minutes. The jam will be ready when it is thick enough to leave a trail behind the spoon.
  5. Remove from heat and let cool completely before serving in blueberry peach oatmeal bars.
Cookie Bar Dough
  1. Preheat the oven to 375 degrees F. Grease a 9x13 glass pan with butter and set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder and salt together until combined. Toss in cold butter pieces and combine using pastry cutter, fork, or hands. I like using my hands best to create a crumbly combined texture.
  3. Add lightly beaten egg and combine with a fork. Dough will be reminiscent of clumpy wet sand. Pour into greased glass pan and firmly press the dough until even thickness and totally smooshed down. Dough will be fairly thick.
  4. Bake in oven for 15-18 minutes until cookie layer is a little brown but not fully cooked.
Oatmeal Crumb Topping
  1. In a large bowl, whisk flour, brown sugar, granulated sugar, salt, baking powder, cinnamon and 1/2 cup oats until combined. Using same method as cookie bar layer, cut cold butter into oatmeal crumb topping until crumbly.
Final Step of Blueberry Peach Oatmeal Bars
  1. Spoon 3 cups of peach jam on warm cookie bar layer and smooth across with a rubber spatula until there is an even layer of jam. Sprinkle frozen blueberries across the jam, evenly distributed.
  2. Sprinkle crumb topping across jam/blueberry layer until evenly covered. Then, sprinkle remaining 1/4 cup of oatmeal across the top.
  3. Place in oven (375 degrees F still) and bake for 40-50 minutes until cooked and brown on top.
  4. Let cool for at least an hour (or longer) before slicing into bars. They will cut easier after cooling overnight as the buttery cookies have hardened a bit.
    Enjoy!

Notes

 
The peach jam recipe will make roughly 4 cups, meaning you'll have 1 cup leftover. It will stay in an air tight container for about 4 weeks.