This summer has been scorching, with an unbearable heat wave sweeping through the Bay Area. One thing I’ve been loving during this heat is the abundance of summer produce, especially stone fruits. Nectarines, in particular, have been incredibly juicy and sweet, and I’ve been devouring them by the dozen.
These Nectarine, Star Anise, and Pistachio Crumb Bars are a perfect summer treat, especially when paired with a morning cup of masala chai. The inspiration for these bars came from my most-requested summer jam: Nectarine and Star Anise Jam. The combination of the sweet nectarines with the licorice-like flavor of star anise is simply delicious. This jam also makes for a fun addition to refreshing summer cocktails.
Nectarines and peaches are often confused, but the key difference is in their skin—peaches have fuzzy skin, while nectarines have smooth skin with a vibrant, red-orange hue.
Crumb bars are one of my go-to desserts in summer because they’re so easy to make. No one wants to spend hours in the kitchen when it’s hot! These bars don’t require a stand mixer and come together quickly. Most of the time is spent baking, cooling, and chilling before they’re ready to serve.
To start, make the crumb, which will also serve as the base layer. Mix together all-purpose flour, ground pistachios, sugar, cardamom, star anise, salt, and baking powder. The pistachios add a lovely nuttiness, and the freshly ground cardamom and star anise elevate the flavor. Add cold butter and break it down into pea-sized pieces with your hands or a pastry blender. You’ll know it’s ready when the mixture forms a clump in your hand. Set it aside.
For the nectarine filling, simply combine all the ingredients in a bowl and mix well. Line an 8×8-inch baking pan with two sheets of parchment paper in a crisscross pattern, letting the edges overhang for easy removal later. Grease the pan with cooking spray.
To assemble, press two-thirds of the crumb mixture into the bottom of the pan, flattening it with your fingertips or an offset spatula to create an even layer. Add the nectarine mixture on top, discarding any excess juice to prevent sogginess. Spread it evenly, then sprinkle the remaining crumb mixture over the nectarines. Bake until the top is golden brown.
Once baked, cool the bars completely, then chill them in the fridge before cutting into neat squares.
These bars can be stored in an airtight container in the fridge for up to 5 days. They’re a delightful treat to enjoy with your morning beverage!
Nectarine, Star Anise, and Pistachio Crumb Bars
Makes 16 pieces
These crumb bars are fruity, nutty, and have a subtle licorice flavor from the star anise. They’re perfect as a snack, a morning treat, or to bring to a summer gathering.
Ingredients:
For the Crumb Layer:
- 1 ¼ cups all-purpose flour
- ¾ cup rolled oats
- ⅓ cup finely ground raw pistachios
- ¾ cup 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 cold unsalted butter, cut into ½-inch cubes
For the 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
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease an 8-by-8-inch baking pan with cooking spray. Line the pan with two sheets of parchment paper, crisscrossing them with an overhang for easy lifting later. Spray the pan again lightly with cooking spray. - Make the Crumb Layer:
In a large bowl, mix together the flour, rolled oats, ground pistachios, sugar, salt, cardamom, star anise, and baking powder. Add the cold butter cubes and use your hands to break them into smaller pieces, mixing until you get pea-sized chunks of butter throughout the dough. The mixture should clump when pressed in your hand. Stir in the vanilla extract and combine well. - Prepare the Nectarine Filling:
In a separate bowl, combine the diced nectarines, sugar, star anise, lemon juice, and cornstarch. Mix until the fruit is evenly coated. - Assemble the Bars:
Press ⅔ of the crumb mixture into the prepared baking pan, using your hands to create an even base layer. Spread the nectarine filling over the base, discarding any excess juice. Use a spatula to smooth the layer evenly. Sprinkle the remaining crumb mixture over the top of the nectarine layer. - Bake:
Place the pan in the oven and bake for about 30 minutes, or until the top is golden brown. - Cool and Set:
Once baked, remove the pan from the oven and allow the bars to cool completely. Then, refrigerate for at least 2 hours to help the bars set. - Slice and Serve:
Using the overhanging parchment, lift the crumb bars out of the pan. Cut into 16 squares. Sprinkle chopped pistachios on top as a garnish.
Storage:
Store the bars in an airtight container in the refrigerator for up to 5 days.
Enjoy these delicious bars with your morning coffee or tea!
