Sunday, June 30, 2013

Peach Mango Crumb Bar a la Kusina ni Teds

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Last Wednesday, while browsing the net and looking for a simple dessert, I stumble upon this Blueberry Crumb Bar by Smitten Kitchen.  It looks so good and knowing Smitten Kitchen it must be really good.  So I plan to make this crumb bar on weekend.

In the supermarket, I grab all the ingredients I need except for the blueberry.  I was looking for the canned blueberries as the fresh blueberries are not available or so pricey here in the Philippines.  I scanned every section of the supermarket but to no avail, there was none available.  I said to myself, its okay, There's a newly open supermarket near our village.

So, I went there, and again, another failure.  There's no canned blueberries available.  I went to the fruit section to find other fruit substitute when I passed this small section where I found 800 grams of canned peaches.  I grabbed the canned peaches and went to the fruit section.  What's the perfect pair with peaches, it must be mangoes.  I carefully pick and smell does mangoes to find the right sweet choice.  One thing I do when choosing mangoes is to smell it.  If it smells sweet, then it must be sweet.

The original recipe calls for 3 cups of flour but I run out of a cup and decided to add a cup of rolled oats.  This adds a chewy texture to the final dish.  This crumb bar is heavenly sweet, buttery and it has this nice lingering flavor and aroma of the lemon zest.  The peaches and mangoes are like soul mates.  They really compliment each others so well.

2 cups                     All Purpose Flour
1 cup                       Rolled Oats
1 teaspoon               Baking Powder
1 cup                       Sugar
zest of 1 Lemon
1 piece                     Egg
1 cup                        Salted Butter, cubed

Fruit Filling
800 grams                 Halves Canned Peaches
2 pieces                     Mangoes
1/2 cup                      White Sugar
5 Tablespoon             Cornstarch
Juice of 1 Lemon


1.  Preheat Oven to 190 degrees Celsius.  Combine flour, oats, baking powder and sugar in a bowl.  Mix until well combined.

2.  Make a well on the center of the dry ingredients.  Add egg and butter.  Use a fork or pastry cutter to blend in the egg and butter.  Pat about 3/4 of the batter in a 9 by 9 baking pan.

3.  Combine the fruit filling.  Remove excess liquid and pour everything into the prepared batter.  Add the remaining batter on top and bake for 30 to 35 minutes or until the crumbs on top are golden brown.  Cool for 30 minutes before cutting.


  1. These look amazing! The peach-mango combination reminds me much of my fave Jollibee pie. *love it!*

    1. You may want to try it with blueberries like what I did with my latest recipe Blueberry mini Crumb Bar ( Though, I really love the harmony of flavor of mango and peach.

  2. I tried this recipe last week. I missed draining the liquid from the mixed fruits and managed to take it out only after putting some already into the batter. Thankfully, it still turned out good. Just a bit more 'lemony' taste, but still delicious! :)

  3. Good to hear that it still turned out good and delicious. I like lemony-buttery taste of this crust recipe but you can halve the lemon juice to suit your taste.


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