This is delicious and quite simple to make. Serve as a snack or dessert. You’ll be asked for this wonderful, straightforward dish by everyone.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups white sugar, divided
- ½ cup butter
- 3 nectarines, sliced, divided
- 1 tablespoon cornstarch
- 2 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour and 1/2 cup sugar in a 9×13-inch baking pan; cut in butter until mixture is crumbly. Press firmly into an even layer.
- Bake in preheated oven until crust is slightly browned, about 25 minutes.
- Place 1/3 of the nectarine slices in a blender and puree until smooth. Stir cornstarch into the mixture until evenly distributed.
- Beat eggs in a large bowl until light, using an electric mixer; gradually beat in 1 cup sugar until well combined. Stir in the blended nectarine mixture; pour over hot baked crust.
- Bake until almost set, about 30 minutes. Let cool completely on a rack, 30 minutes to 1 hour; cut into bars. Top bars with remaining nectarine slices.
- You can add 3 tablespoons lemon juice to the blender mixture. It adds a little zest to this great treat.
- You can substitute margarine for the butter.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 65 mg |
| Sugars | 28 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These are pretty tasty. If I make them again, I will make the crust in a bowl. It was a real pain to do it in the pan. Much easier to cut in butter in a bowl than in a pan.
These bars were a fantastic way to use some very ripe nectarines I had. The bars are really quite easy to make, and taste great. I will give a warning on the bake times though: my crust began to brown in just 20 minutes, and the filling was already set after 15 minutes of baking. If I had baked the filling the 30 minutes as stated, the bars would’ve been way overdone–and maybe burnt. So just keep a close watch on baking times. Also, for the crust, I used unsalted butter, so I added 1/3 tsp of salt to dough, plus 1 tsp vanilla extract for flavor. I added the flour to the butter/sugar mixture just until it formed crumbs (only needed 1 2/3 cups flour). For the filling, I only used a 1/2 cup sugar since my nectarines were super super ripe, and took the submitter’s advice to add some lemon juice to it (only 1 tbsp). I also lined my baking pan with enough parchment paper to have overhang on all sides; thus making it super easy to get the bars out of the pan. Overall, we really enjoyed these bars, and I will make them again–and maybe try them with other fruit as well. Thank you for the recipe.