Stonefruit Bars Recipe

This recipe is sure to be a hit for a tasty dessert at a picnic, a potluck – or a regular weeknight! Use Colorado peaches to take advantage of their vibrant flavor and juicy sweetness.

Stonefruit Bars Recipe


1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Fruit Filling

6 cups chopped peaches, nectarines, plums and/or cherries (any combination), divided
1/2 cup orange juice
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract

To Prepare Crust:

Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground.

Add butter; pulse until well incorporated. 

Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl.

With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides (if necessary) until the mixture begins to clump, 30 to 45 seconds (it will look crumbly).

Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping. 

Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray. 

To Prepare Fruit Filling and Assemble Bars:

Combine 4 cups chopped fruit, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes.

Stir in the remaining 2 cups fruit and vanilla. 

Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling. 

Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more.

Let cool completely before cutting into bars, at least 1 1/2 hours.

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