Delicious nectarine crumble bars combine tender chunks of ripe nectarines with layers of oatmeal streusel crumble to make a satisfying fruit dessert. The sweet-tart nectarines pair perfectly with the sweet crumble for an amazing treat. My nectarine oatmeal crumb bars are easy to make and popular at gatherings, potlucks, parties, and more.
Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease an 8x8 baking dish, then line it with some overhanging parchment paper for easy bar removal.
In a medium-sized bowl, gently mix 2 cups nectarines, 2 tablespoon sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract. Once fully coated, add the 2 teaspoon cornstarch and mix well. Set aside.
In a separate medium-sized mixing bowl, combine the 1 cup all-purpose flour, ¾ cup sugar, 1⅓ cup old-fashioned rolled oats, 1 teaspoon cinnamon, and optional ¼ teaspoon salt and/or ¼ teaspoon nutmeg.
1 cup all-purpose flour, ¾ cup sugar, 1⅓ cup old-fashioned rolled oats, 1 teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon nutmeg
Drizzle in the melted ⅔ cup butter and stir to combine. Use a fork to break the crumble into smaller chunks.
⅔ cup butter
Layer & Bake
Use a spatula to evenly spread ⅔ of the oat mixture into your baking dish, making sure to cover the entire bottom. Then, spoon the nectarine mixture over top of the oats (but leaving any extra liquid in the bowl).
Crumble and sprinkle the remaining oat mixture over the top, gently pressing it into the nectarines using your fingers.
Bake in the oven at 350°F (175°C/Gas Mark 4) for 30-35 minutes, or until the oat topping is golden brown.
Remove the bars from the oven and let it cool completely to room temperature. For neat and clean cuts, chill it in the fridge before slicing.
Notes
Tips:
2 cups of chopped nectarines is equal to about 3-4 medium-sized nectarines, or 4-6 smaller nectarines.
This versatile dessert recipe is easy to swap for your favorite fruit or use your favorite fruit combinations. Try using a mixture of both nectarines and blueberries or lemon curd and nectarines. Yum!
I don't usually peel my nectarines for recipes, but that extra step is completely up to your preferences.
Transferring the fruit mixture onto the crust layer without too much excess liquid is important if you want your bars ready to serve immediately. The more liquid, the more time they will need to set up for clean slices.
I recommend baking with fresh nectarines, but you can also make this with canned, frozen, pie filling, or a jam. If using canned, drain the nectarine chunks thoroughly. If using frozen, you can use them straight out of the freezer with no need to thaw them first - but it is best to thaw and drain off any excess liquid.
Storing:
Keep any leftover nectarine crumble bars stored in a sealed container in the refrigerator for up to 4-5 days.
You can freeze these bars in the baking dish, wrapped tightly with cling film then heavy-duty aluminum foil (to prevent freezer burn). Alternatively, the bars can be individually wrapped and frozen, or stored in a single layer in an airtight freezer storage container. Freeze for up to 3 months.