To squeeze every last drop of summer from remaining berries and stone fruit, try slicing and quickly tossing them in balsamic vinegar and honey before roasting. A most heavenly aroma will soon fill your kitchen – if I could bottle the scent, I would! Once the fruit cools, it becomes the jammy filling sandwiched between two buttery layers of oatmeal crumb in these roasted strawberry-peach bars.
Roasting intensifies the natural sweetness of the fruit, adding depth of flavor and reducing the need for additional sweetener. Serve bars warm with a dollop of vanilla bean ice cream for a taste reminiscent of a fruit crisp. No time for bars? Try the roasted fruit over ice cream for a sublime topping.
Roasted Strawberry-Peach Bars
1 cup strawberries, hulled and halved
1 1/2 cups peaches (2 medium), peeled and sliced
1 Tbsp balsamic vinegar (pick a thick and fruity vinegar)
1 Tbsp honey
pinch of salt
1/2 tsp vanilla extract
Oatmeal Crust & Crumbs
1 cup plus 2 Tbsp flour
1 cup rolled oats
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
6 Tbsp cold unsalted butter, cubed
1 large egg, lightly beaten
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Combine strawberries, peaches, balsamic vinegar, honey, and salt in a medium bowl; toss to combine. Pour mixture into a single layer on prepared baking sheet; roast 25 minutes. Cool for 10 minutes on a wire rack, then scrape mixture into a food processor and pulse with vanilla until fruit is chunky.
Reduce oven temperature to 350°F and line an 8-inch square baking dish with parchment paper. Whisk together flour, oats, sugars, baking powder, and salt in a medium bowl. Cut in butter and egg with a pastry cutter until dough is moist and crumbly. Press 2/3 of the dough evenly into bottom of prepared baking dish, reserving 1 cup mixture for topping. Bake 15 minutes, until crust edges are lightly golden. Cool for 10 minutes on a wire rack.
Spread fruit mixture evenly over crust; sprinkle remaining dough evenly over fruit layer. Bake for 24 to 25 minutes, or until topping is golden. Cool bars completely in pan on a wire rack, then chill dish in the freezer for 10 minutes to make cutting easier. Cut into squares with a sharp knife. Store leftovers in an airtight container in the refrigerator up to 2 days; warm before serving.
Yield – 12 bars (serving size: 1)
Calories – 175
Carbs – 26