Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch or 9x9-inch square baking pan and line with parchment paper, leaving an overhang on two sides.
- In a large bowl, combine the sliced nectarines, granulated sugar, lemon juice, and cornstarch. Toss gently until the nectarines are evenly coated.
- In another large mixing bowl, combine the granulated sugar, flour, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg and vanilla bean paste to form a dough.
- Press two-thirds of the dough mixture firmly into the bottom of the prepared pan. Optionally, pre-bake for 10 minutes to ensure a crisp bottom crust.
- Evenly spread the nectarine filling over the pre-baked base. Crumble the remaining dough over the top, leaving some of the fruit exposed.
- Bake the bars for 40–45 minutes, or until the fruit is bubbling and the crumble topping is golden brown.
- Let the bars cool completely in the pan. Once cooled, lift them out using the parchment sling and slice into 16 squares.
Notes
These bars combine the best of both worlds – a soft, fruit-packed center and a crispy, golden topping. The sweet and tangy nectarines are perfectly balanced with a rich crumble, making them a versatile dessert for any occasion.
