Peaches and Cream Bars

These are so reminiscent of both summer, and peach pie. They are so good, and pretty easy to make as well.The best part is that you can use both fresh peaches, or canned or jarred peaches. I had some jarred peaches, and I used them, and these turned out great. They were also easy because the crust and the topping are the same mixture, you just have to save a little bit of the crust and use it at the end.I found the recipe here, and they did not disappoint. If you are in the throes of the winter blues, go make these to bring back a little bit of sunshine!


Yield: Approx. 3 dozen bars, depending on cut size

For the crust/topping:

3 c. flour
1½ c. sugar
¼ tsp. salt
1½ c. butter, chilled and cubed

For the filling:

4 eggs
2 c. sugar
1 c. sour cream
¾ c. flour
Pinch of salt
2 lbs peaches, sliced thin

Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.In a large bowl, whisk to combine the flour, sugar, and salt. Cut in the butter with a pastry blender until the butter is evenly combined and the mixture is crumbly.Reserve 1½ cups of the mixture, and set aside. Press the rest of the mixture into the prepared pan, and press into a firm layer. Bake in the preheated oven until golden brown, about 12-15 minutes. Let cool on a wire rack until at least 10 minutes.In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour, and salt, and whisk again. Fold in the sliced peaches.Pour the filling mixture over the baked crust, and sprinkle remaining mixture over the peach mixture in an even layer.Bake in the preheated oven until top is browned and filling is set, about 45-50 minutes. Cool at least 1 hour on a wire rack before slicing and serving.

Cherry Crumb Bars

As summer turns into fall, more and more fruit are in season, and being eaten. Fruit season is short and sweet – pun intended!

I bought a bag of cherries to enjoy while Paul was camping, and I couldn’t finish them all alone, so I had to find a recipe to help them keep for a little longer. This recipe was the perfect solution.

It uses about 2 cups of fresh cherries, which was pretty much exactly what I had left. The whole thing took no longer than an hour to put together and bake. I’m pretty sure I spent more time pitting the cherries than actually mixing the crumb topping and filling.

The original recipe I used is here, and it was so easy. If you are a cherry lover, this is a great recipe that is low-risk, high-reward. I wasn’t sure how I’d feel (I seem to prefer fresh, raw cherries as opposed to cooked cherries), but they maintain a lot of their fresh texture and taste. These really hit the spot! I just cut them into 16 pieces instead of 9.

Apparently these bars really go well with any kind of fruit, so if you don’t like cherries, sub in your favourite fruit and go crazy!


Yield: 16 bars

For the crumb topping:

½ c. butter, melted and cooled to room temperature
½ c. sugar
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

For the cherry filling:

2 c. cherries, pitted and halved
1 tbsp. cornstarch
1 tbsp. lemon juice
1 tsp. sugar

Preheat the oven to 375°F. Line an 8×8 square pan with foil or parchment paper and spray with nonstick cooking spray.

In a medium bowl, combine the cherries, cornstarch, and lemon juice. Stir until cherries are thoroughly coated. Set aside.

In a large bowl, combine the cooled melted butter, sugar, flour, baking powder, baking soda, and salt. Stir with a fork to combine, and keep in some chunks.

Reserve about ¾ of a cup of the crumb, and press the rest into an even layer into the prepared pan. Spoon the cherry filling over the base crumb layer. Sprinkle the reserved crumb layer over the cherry filling, and bake in the preheated oven for 23-25 minutes, until the top crumb layer is beginning to turn golden brown.

Remove from oven, and cool completely before slicing and serving.

Brown Sugar Peach Crumble Pie

It was Pi(e) Day last week! It kind of snuck up on me, and I didn’t realize that it was Pi(e) Day until the morning of!

I got home, and Paul was amazing and made dinner, so I figured I should contribute to dessert. I made this pie, and it was relatively easy to do. I just whipped up some pie crust, bought some beaches, and the crumble was extremely easy to make as well.

The pie does take some time to cool down and set, and Paul and I didn’t really wait, so the first few slices looked a little lackluster. I actually waited until the pie had completely cooled and set up before I took a picture of a slice. It was a really good pie, and quite simple to make.

I’m going to keep this post short and sweet (like this pie!) Go make it today!


Yield: 1 8/9 inch pie (depending on pie plate)

For the pie:

1 recipe Flaky Butter Pie Crust
7-8 medium sized peaches, sliced thinly
½ c. brown sugar, packed
½ c. flour
2 tsp. lemon juice
¼ tsp. cinnamon

For the crumble topping:

½ c. brown sugar, packed
1 tsp. cinnamon
¾ c. flour
1/3 c. butter, melted

Prepare the pie crust according to the recipe.

Preheat the oven to 400°F. Line a pie plate with the prepared crust.

In a medium bowl, combine the peaches, brown sugar, flour, lemon juice, and cinnamon until peaches are evenly coated. Spoon the peach filling into the crust.

In a small mixing bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until the topping is thick and crumbly. Sprinkle over peaches.

Bake for 20 minutes in the preheated oven. Turn the oven temperature down to 375°F, and bake for an additional 30-35 minutes. If the edges of the crust are starting to brown too much, put a pie shield or aluminum foil over the edges to prevent burning.

Allow pie to cool completely (for at least 3 hours) until filling is completely set. Serve with vanilla ice cream.

Cherry-Blackberry Crumble Bars


This past week, Paul and I bought some blackberries to experiment with some of our wedding cocktails. After all of our experiments, I had a bunch of blackberries left over. Considering the past couple days have been nothing but rich Devil’s Food Cake, I wanted something to cut the richness of the chocolate.

For me, berries are just the thing. However, I had blackberries left over, but not enough to make a full blackberry dessert. When I went to the store to grab a few things for dinner, they had a great sale on bags of cherries. I took to the internet, and found a tantalizing recipe for Plum Crumble Bars.

I decided to change it up a bit and exchange the plums for the blackberries and the cherries I bought. They were fairly easy to make, the longest thing I had to do to prepare the recipe was pit the cherries.

Here’s to a long, hot summer filled with all kinds of delicious fruit filled recipes!


Yield: 24 bars

¾ c. brown sugar
¼ c. sugar
1 tsp. baking powder
3 c. flour
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice or 1/8 tsp. cardamom
¼ tsp. salt
1 c. cold butter
1 egg
1½ c. blackberries
3 c. cherries

Preheat oven to 375°F. Spray a 9 x 13 pan with cooking spray.

Rinse berries. Pit and halve cherries, and set aside. In a large bowl, combine the sugars, baking powder, flour, and spices. Whisk to combine. Dice the butter into small cubes, and with a pastry blender, cut in the butter to the flour mixture. Once the mixture resembles coarse crumbs, stir in the egg.

Press ¾ of the mixture into the bottom of the pan and press firmly. Spread the blackberries and cherries over the crust in an even layer. Sprinkle the remaining crumble mixture over the berries.

Bake for 30-35 minutes, until crumble on top is golden brown and berries are bubbling. Cool in pan completely before slicing and serving.