The perfect summer dessert is here! These gluten-free peach crumble bars are a sweet, fruit-filled dessert to make with those delicious summer peaches.
Peach Crumble Bars
These delicious plant-based bars are such an easy dessert to whip up this summer. They’re simple to make, and use the same mixture for the crust and topping, meaning less work for you!
These peach crumble bars are sweet- but not too sweet, and leave you with fresh peaches in every single bite. Seriously heavenly!
The crust of these bars is so soft and buttery, and is such a good base for any grain-free crumble dessert! It’s based off of my Lemon Bars recipe, but doubled to leave enough to crumble on top of the fresh peaches.
What you’ll need to make gluten-free peach crumble bars
The crust and crumble are made with just 5 simple ingredients, and the peach filling is lightly sweetened and made with freshly sliced peaches.
Here’s what you’ll need to make these delicious peach crumble bars:
Crust + Crumble
- Almond flour- fine almond flour is ideal for this recipe for less of a grainy taste
- Cassava flour- cassava flour adds a great texture to the crust and crumble mixture. You can substitute coconut flour for this recipe if needed!
- Coconut oil- I always opt for refined coconut oil in baking for a neutral taste.
- Maple syrup
- Salt
Peach Filling
- Fresh peaches, peeled and sliced
- Maple syrup
- Tapioca flour- this helps thicken the mixture while it bakes
- Fresh lemon juice
- Cinnamon
- Coconut sugar, to sprinkle on top before baking!
This dessert combines the amazing flavors of a peach pie and crumb cake into one amazing bite. The recipe comes together in a quick 15 minutes, and doesn’t require for anything to be pre baked or cooked separately!
The crust gets flattened into your baking dish, topped off with the fresh peach mixture, finished off with the crumb topping and baked until golden brown.
The hardest part is waiting for these bars to cool, but I like to chill them in the fridge for at least two hours so that they slice neatly.
After your bars are cooled and sliced, enjoy them with a little bit of powdered sugar or vanilla ice cream for the ultimate combo.
I can’t wait to hear your thoughts! Enjoy, friends 🙂
More gluten-free desserts to try:
Gluten-free Birthday Cake Blondies
Chocolate Chip Oatmeal Bars
Gluten-free Carrot Cake Muffins
Fudgy Almond Butter Brownies
Gluten-free Peach Crumble Bars
Ingredients
Crust and Crumb Topping
- 3 cups almond flour
- 1/2 cup cassava flour
- 1/2 cup soft coconut oil, use refined for a neutral taste
- 1/3 cup pure maple syrup
- 1/2 tsp salt
Peach Filling
- 5 cups sliced peaches (about 7 peaches), peeled and thinly sliced
- 1/3 cup pure maple syrup
- 1 tbsp tapioca flour
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp cinnamon
- 1 tbsp coconut sugar
Directions
- Preheat your oven to 350 F
- In a large bowl, combine the almond flour, cassava flour, and salt and mix well. Add in the maple syrup and coconut oil, and combine together with a fork or your hands to form a dough.
- Line a 9 x 9 baking dish with parchment paper, and press 2/3 of the dough down to form the crust. Set the remaining dough aside.
- In a separate bowl, combine the sliced peaches with the maple syrup, tapioca flour, cinnamon and lemon juice. Mix well until the peaches are evenly coated.
- Pour the peaches over the crust, but discard any liquid thats left at the bottom of the bowl. Sprinkle the tablespoon of coconut sugar over the peaches.
- Crumble the remaining dough over the peach mixture. Sprinkle a little extra cinnamon over the top.
- Bake for about 35-40 minutes, until the top is golden brown.
- Let the bars cool for at least 2 hours before slicing- I like to set them in the fridge.
- Slice into 16 squares, and top with a little powdered sugar if desired.
- Keep stored in the fridge for up to 2 weeks.
The recipe was very easy to make. I didn’t have coconut oil so I subbed avocado oil instead. My peaches were medium sized, so I used 9 instead of 7, had a little bit of the peach mixture left, which was fine. They are baking now and I can’t wait to try them in a couple of hours once they have cooled.
I’m so happy you tried it!
Made these today. They turned out really good. I thought it was going to be too many peaches but once it was cooked it was perfect.
Looks so good and I can’t wait to bake this! Can I substitute the almond flour for Bob’s Gluten Free 1:1 ratio flour? And can I also substitute the coconut oil for vegan butter?
Hey Danielle, I haven’t tested that substitute personally, but if I had to guess I would say you can use 2 1/2 cups total of the 1:1 flour instead of both the almond and cassava. Another option is to follow the crumble recipe to my Blueberry Crumble Bars and just double it- its nut free and made with oats and oat flour!