Summer is finally here, and you can feel it in the air in the Bay Area with rising temperatures. The one thing I am enjoying the most in this sweltering heat is the summer bounty, especially stone fruits. Nectarines have been super juicy and sweet, and I have been bingeing on them by the dozens.
How did I get the flavor idea for Nectarine, Star Anise and Pistachio Crumb Bars?
These Nectarine, Star Anise and Pistachio Crumb Bars are a perfect anytime summer treat, especially with my morning cuppa masala chai. I got the flavor idea for these bars from my most requested jam flavor in the summer: Nectarine and Star Anise Jam. This combination is truly delicious. The licorice flavor of star anise pairs well with the summer sweetness of the nectarines. This jam also makes fun and refreshing cocktails to enjoy with friends and family.
Difference between nectarine and peaches
Nectarines and peaches can be easily mistaken for each other.Nectarines and peaches are genetically the same, except for a gene variant which gives peaches a fuzzy skin and nectarines a smooth skin. Nectarine skin has a brighter, stark red and orange hue.
Ease of Crumb Bars and why they are so popular!
I love the ease of Crumb Bars, especially in the summer when you want something easy to make. No one really wants to spend much time in the kitchen on those heated days! These bars do not require a stand mixer. They can be prepped and assembled in no time. Most of the time is spent baking, cooling and chilling the bars until they are ready to cut and serve.
Ingredients for the Nectarine, Star Anise and Pistachio Crumb Bars
The ingredients for the Nectarine, Star Anise and Pistachio Crumb Bars are:
- All purpose flour: I am a huge fan of Bob’s Red Mill products and I use their all purpose flour for my baking.
- Rolled oats: Rolled oats add structure and texture to the base of the bars, and the crumb, along with flavor. I use the Bob’s Red Mill rolled oats for my baking.
- Pistachios: I use raw pistachios, there is no need to toast them.
- Granulated sugar
- Salt: Salt balances out the flavors.
- Ground cardamom
- Star anise: I grind up star anise in a coffee grinder to get an almost powder form to add to my baked goods.
- Baking powder
- Vanilla extract
- Cold unsalted butter: cold unsalted butter is rubbed into the crumb and the base, which forms the perfect crust for the top and the bottom of the bars.
The nectarine filling ingredients are:
- Nectarines: Be sure to cut the nectarine into tiny cubes, so it almost becomes jammy in the center, between the base and the crumb.
- Granulated sugar
- Star anise
- Cornstarch: cornstarch helps to thicken the juices from the nectarine to form a jammy center.
- Salt: Salt balances out the flavors.
How to make the Nectarine, Star Anise and Pistachio Crumb Bars
Make the crumb:
Start by making the crumb, which is also the base layer for the bars. The crumb consists of mixing all purpose flour, rolled oats, ground pistachios, sugar, cardamom, star anise, salt and baking powder until well combined. Pistachios add nuttiness and flavor. Freshly ground cardamom and star anise help elevate the flavor profile. Add the cold butter and use your hands to break it down into pea-sized pieces. You can also use a pastry blender to quicken the process. You should be able to form a clump of the mixture in the palm of your hand. That’s when you know it’s done. Set the mixture aside.
Make the nectarine filling:
The nectarine mixture comes together by putting all the ingredients in a bowl and mixing it until well combined. Place two 8-by-11-inch parchment papers in a criss-cross manner in an 8-by-8 baking pan that has been greased with cooking spray. The papers should overhang so that it is easy to lift them off the pan.
Assembly:
Assembly is straightforward. Start by pressing two-thirds of the crumb mixture into the base of the pan and flatten it with your fingertips. You can also use an offset spatula to press it down to make an even layer. Next add the nectarine mixture on top of the base. Discard any of the juices to avoid making the bars soggy. Again use an offset spatula to make an even layer.
Sprinkle the remaining crumb topping evenly on top of the nectarine layer. The pan is baked until the top layer is lightly golden brown in color. The bars need to be cooled completely, and then chilled in the fridge so that they can be cut into neat little squares.
How do you store the bars? How long can I keep the bars?
The bars are best stored in an airtight container in the fridge for up to 5 days. Enjoy them with your morning choice of beverage!
What baking pan should I use for these crumb bars?
I use an 8×8 baking pan, for all my crumb or cheesecake bars.
What parchment paper do you use for the baking pans?
I use quarter pan parchment papers for the 8×8 baking pans. It works great to get an overhang so that it is easy to lift the crumb bar once it is baked and cooled.
Other summer baking recipes that you can make from the blog are:
- Apricot, Cardamom and Pistachio Cake
- Plum and Fennel, Pistachio Frangipane Galette
- Peach and Saffron Cake
If you do make the Nectarine, Star Anise and Pistachio Crumb Bars, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Nectarine, Star Anise and Pistachio Crumb Bars
Ingredients
Crumb layer
- 1 ¼ cups (170 grams) all purpose flour
- ¾ cup (64 grams) rolled oats
- ⅓ cup finely ground raw pistachios
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- ¼ teaspoon freshly ground star anise
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 ½ sticks (170 grams) cold unsalted butter, cut into ½ inch cubes
Nectarine filling
- 2 ½ cups nectarines, cut into small cubes
- 2 tablespoons granulated sugar
- ¼ teaspoon freshly ground star anise
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- Coarsely chopped pistachios for garnish
Get Recipe Ingredients
Method
Crumb Layer
- Preheat the oven to 375 degrees.
- Prepare an 8-by-8-inch baking pan by spraying it with cooking spray. Place two parchment papers in the pan, in a cross pattern, with a slight overhang on all sides, so that it will be easy to lift the entire bar out of the pan. Spray the pan again with cooking spray.
- In a large bowl, combine the all purpose flour, rolled oats, pistachios, sugar, salt, cardamom, star anise and baking powder. Stir to combine. Add the cold butter and use your hands to break the butter into smaller chunks and mix into the dough. Keep mixing until you get pea-size butter pieces. When you press the dough in your hand, it should form a clump. Add the vanilla and mix with your hands to combine.
Nectarine Filling and Assembly
- In a separate bowl, combine the nectarine, sugar, star anise, lemon juice and cornstarch and mix.
- Add ⅔ of the flour mixture into the pan and press gently with your hands to create a uniform layer.
- Add the nectarine mixture, discarding any juice, into the pan and flatten with a spatula, again to form a uniform layer.
- Add the remaining flour mixture evenly on the top.
- Place the baking pan in the oven and bake for about 30 minutes, or until the top is golden brown in color.
- Remove and cool completely.
- Place in the refrigerator for 2 hours to set.
- Remove the crumb bar from the pan using the overhanging parchment.
- Cut into 16 equal pieces. Sprinkle the chopped pistachios on the top. Store in an airtight container in the fridge for up to 5 days.
Notes
How do you store the bars? How long can I keep the bars?
- The bars are best stored in an airtight container in the fridge for up to 5 days. Enjoy them with your morning choice of beverage!
What baking pan should I use for these crumb bars?
- I use an 8×8 baking pan, for all my crumb or cheesecake bars.
What parchment paper do you use for the baking pans?
- I use quarter pan parchment papers for the 8×8 baking pans. It works great to get an overhang so that it is easy to lift the crumb bar once it is baked and cooled.
