Thank you all for your kind support of my foray into vlogging and the blog birthday wishes! You’re all just swell

So, usually when I share a recipe, I attempt to also include some whimsical/marginally amusing little story. Or a theme. Or pictures of Baby Neph. Today, however, I don’t have much to say. Some people came over for dinner (my Grandpa Norm and his wonderful lady friend Sandy, if you care to know), on their way to an event (the Indianola Hot Air Balloon Classic, if you care to know), and I made peach and blueberry bars. They were delightful. So here’s the recipe, and I bid you adieu!

(Don’t get mad at me for this lazy post. I’m working very hard on dainty cookies for a ladies luncheon. Details coming your way, all in good time.)

Peach Blueberry Bars

Bottom crust and crumble top:

• 2 c. flour
• 1 c. oatmeal
• 3/4 c. sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 12 tbsp (1.5 sticks) cold butter
• 1 beaten egg

Filling:

• 4 c. diced peaches
• 1 c. blueberries
• 2 tbsp lemon juice
• 1/3 c. flour
• 1/2 c. sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Peel the peaches if you prefer (this will be easier if you cut a shallow “X” on the bottom of each one, drop them into boiling water for a few seconds, and then drop them in cold water), and dice them. Mix the peaches with the rest of the filling ingredients. (Note: if your peaches seem really juicy, you might add a little extra flour for extra thickening power.) Mix the crumble ingredients in a large bowl, using a pastry blender or a fork, until the butter is in very small pieces. Press about two-thirds of the crumble mixture into the bottom of a greased 9×13 pan. Spread the fruit filling over the crust, and then sprinkle the remaining crumble on top. Bake at 375 for 45-50 minutes.