Last Wednesday, while browsing the net and looking for a simple dessert, I stumble upon this Blueberry Crumb Bar by Smitten Kitchen. It looks so good and knowing Smitten Kitchen it must be really good. So I plan to make this crumb bar on weekend.
In the supermarket, I grab all the ingredients I need except for the blueberry. I was looking for the canned blueberries as the fresh blueberries are not available or so pricey here in the Philippines. I scanned every section of the supermarket but to no avail, there was none available. I said to myself, its okay, There’s a newly open supermarket near our village.
So, I went there, and again, another failure. There’s no canned blueberries available. I went to the fruit section to find other fruit substitute when I passed this small section where I found 800 grams of canned peaches. I grabbed the canned peaches and went to the fruit section. What’s the perfect pair with peaches, it must be mangoes. I carefully pick and smell does mangoes to find the right sweet choice. One thing I do when choosing mangoes is to smell it. If it smells sweet, then it must be sweet. So I think I will have a Peach Mango Crumb Bar recipe.
The original recipe calls for 3 cups of flour but I run out of a cup and decided to add a cup of rolled oats. This adds a chewy texture to the final dish. This Peach Mango Crumb Bar recipe is heavenly sweet, buttery and it has this nice lingering flavor and aroma of the lemon zest. The peaches and mangoes are like soul mates. They really compliment each others so well.
Another thought, Peach Mango Crumb Bar reminds me of the peach mango pie of Jollibee.
2 cups All Purpose Flour
1 cup Rolled Oats
1 teaspoon Baking Powder
1 cup Sugar
zest of 1 Lemon
1 piece Egg
1 cup Salted Butter, cubed
800 grams Halves Canned Peaches
2 pieces Mangoes
1/2 cup White Sugar
5 Tablespoon Cornstarch
Juice of 1 Lemon
1. Preheat Oven to 190 degrees Celsius. Combine flour, oats, baking powder and sugar in a bowl. Mix until well combined.
2. Make a well on the center of the dry ingredients. Add egg and butter. Use a fork or pastry cutter to blend in the egg and butter. Pat about 3/4 of the batter in a 9 by 9 baking pan.
3. Combine the fruit filling. Remove excess liquid and pour everything into the prepared batter. Add the remaining batter on top and bake for 30 to 35 minutes or until the crumbs on top are golden brown. Cool for 30 minutes before cutting.
Enjoy this Peach Mango Crumb Bar with a cup of coffee or as dessert.