Peach Melba

A buttery crumble, juicy peaches, ribbons of raspberry, and my favorite Trader Joe’s vanilla mascarpone baked right in. Think of it as Peach Melba’s creamy vanilla “ice cream” layer but in bar form.

Save this one before peach season slips away!

Ingredients

Crumble
• 2 cups all-purpose flour
• ¾ cup old-fashioned oats
• ¾ cup light brown sugar
• ½ tsp kosher salt
• ¾ tsp baking powder
• 12 tbsp unsalted butter, melted
• 1 tsp vanilla

Mascarpone Layer
• 8 oz Trader Joe’s Vanilla Bean Mascarpone
• 1 egg
• 1 tbsp flour or cornstarch

Filling
• 3 peaches or nectarines, peeled and diced
• ⅓–½ cup raspberry preserves
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Directions

1. Heat oven to 350°F. Line an 8-inch square pan with parchment.
2. Mix crumble ingredients. Press ⅔ into the pan and bake for 10 minutes.
3. Whisk mascarpone, egg, and flour until smooth. Spread over the warm crust.
4. Dollop raspberry preserves over the mascarpone and gently swirl.
5. Toss peaches with cornstarch and lemon juice. Scatter over the top.
6. Sprinkle with remaining crumble. If you like, add sliced almonds and a light sprinkle of cinnamon sugar. L
7. Bake 40–45 minutes until golden and the center is just set.
8. Cool completely (if you can wait) before slicing.
HOT TIP: serve warm and drizzled with cream or a dollop of vanilla ice cream.
PS - peeling peaches is easier than you think. Cut an X on the bottom of the peaches, drop into just boiled water for a few seconds. The skins will slide off.

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