Remember those lazy summer afternoons, where the only thing better than the warm sun was a sweet, fruity treat? These Gluten Free Vegan Peach Crumb Bars bring all that nostalgic goodness right back! Bursting with fresh peach flavor and topped with a perfect, buttery crumble, they’re surprisingly easy to whip up. Whether you’re enjoying them on the porch, packing them for a picnic, or sharing with friends, they’re guaranteed to bring a smile to everyone’s face. Plus, the best part? They’re naturally gluten-free and vegan, so almost everyone can enjoy a bite of sunshine!
Why You’ll Love Gluten Free Vegan Peach Crumb Bars
- Fast: Quick prep means less time in the kitchen, more time enjoying!
- Easy: Simple steps and common ingredients make this a breeze for bakers of all levels.
- Giftable: Wrap them up individually for a sweet treat to share.
- Crowd-pleasing: Who can resist the combination of sweet peaches and crumbly topping?
Ingredients
- For the Peach Filling:
- 4-5 ripe peaches, peeled and diced: Look for juicy, fragrant peaches – they’re the star!
- ⅓ cup cane sugar: Just enough sweetness to enhance the peaches.
- 2 tablespoons cornstarch or tapioca starch: This helps thicken the filling so it’s not too runny.
- ½ teaspoon ground cinnamon: A warm hug for those sweet peaches.
- 1 tablespoon orange juice: Adds a little brightness to the fruit.
- For the Crumb Crust/Topping:
- 1 ¼ cups gluten free all purpose flour blend: Use your favorite blend that contains xanthan gum for best results.
- 1 cup gluten free quick oats: Adds that classic chewy texture to the crumble.
- ¼ cup brown sugar: For a little extra richness and moisture.
- ¼ cup cane sugar: Provides sweetness to the crumble.
- ½ teaspoon sea salt: Just a pinch to balance all that sweetness.
- 6 tablespoons solid coconut oil: The magical vegan butter substitute for that crumbly texture.
- 2 tablespoons unsweetened coconut milk: Helps bind the crumble slightly.
- 2 tablespoon pure maple syrup: Another touch of sweetness and helps with binding.
How to Make Gluten Free Vegan Peach Crumb Bars
- Step 1: Prep Your Oven and Pan. Get your oven nice and cozy by preheating it to 375°F (190°C). Then, line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides, or give it a good spray with nonstick cooking spray. This makes getting the bars out so much easier!
- Step 2: Make the Peach Filling. Time to handle those beautiful peaches! Peel, pit, and dice them up. Don’t worry too much about perfect cubes. In a large bowl, gently toss the diced peaches with the sugar, cornstarch (or tapioca starch), cinnamon, and orange juice. Give it a good stir to make sure everything’s coated. Let this sit for a few minutes while you make the crumble; the peaches will release some lovely juices.
- Step 3: Prepare the Crumb Mixture. In a medium bowl, whisk together your gluten-free flour blend, quick oats, brown sugar, cane sugar, and sea salt. Now, add in the solid coconut oil (it should be firm, like butter!), maple syrup, and coconut milk. Grab a fork or a pastry blender and mix everything until it looks like lovely, well-mixed crumbs. Don’t overmix; you still want that crumbly texture.
- Step 4: Form the Crust. Take about two-thirds (⅔) of your glorious oat mixture and sprinkle it into your prepared baking pan. Use your fingers or the bottom of a glass to gently press it down evenly into the bottom. This forms the base of your bars.
- Step 5: Add the Filling and Topping. Pour the peach filling, juices and all, over the pressed crust layer in an even layer. Then, sprinkle the remaining one-third (⅓) of the oat crumble mixture right over the top of the peaches. It doesn’t need to be perfectly even; those little peaks and valleys get wonderfully golden and crispy.
- Step 6: Bake ‘Em Up! Slide the pan into your preheated oven. Bake for 40-45 minutes. You’ll know they’re ready when the peach filling is bubbly around the edges and the crumb topping is beautifully golden brown.
- Step 7: Cool Down. This is the hardest part! You MUST let the bars cool completely in the pan before you try to slice them. I know, I know, the smell is incredible, but they need time to set. If you try to cut them warm, they’ll just fall apart. Letting them cool ensures nice, clean slices. Patience is a virtue, especially when delicious bars are involved! While you wait, why not browse through some other easy recipes to plan your next kitchen adventure?
Substitutions & Additions
- Different Fruit: No peaches? No problem! Try using apples, berries, or even a mix! Adjust sugar slightly based on the fruit’s sweetness. If using frozen fruit, don’t thaw completely and add an extra tablespoon of starch.
- Flour Blend: While an all-purpose gluten-free blend is recommended, you could experiment with oat flour or almond flour, but the texture might change slightly.
- Sweeteners: Feel free to swap cane sugar for granulated sugar. Maple syrup could be swapped for agave or another liquid sweetener.
- Coconut Oil: If you’re not strictly vegan, you can definitely use cold, solid butter (cut into small pieces) instead of coconut oil for the crumble.
- Nuts: Add a sprinkle of chopped nuts like almonds or walnuts to the crumble mixture for extra crunch.
- Spice It Up: A pinch of nutmeg or ginger could complement the cinnamon and peaches nicely.
- A Touch of Citrus: Lemon juice can be used instead of orange juice for a tangier kick in the filling.
Tips for Success
- Ripe Peaches Are Key: Using ripe but not overly mushy peaches gives the best flavor and texture in the filling.
- Measure Flour Correctly: For gluten-free baking, it’s best to spoon the flour blend into your measuring cup and level it off with a knife, rather than scooping directly from the bag. This prevents using too much flour.
- Solid Coconut Oil: Make sure your coconut oil is solid, not melted. This is crucial for creating that crumbly texture in the crust and topping, similar to how cold butter works in traditional recipes like these bars or even something like no-bake caramel pretzel bars.
- Don’t Overwork the Crumble: Mix the crumble ingredients just until they come together and look like coarse crumbs. Overmixing can make it less crumbly and more like a dough.
- Cool Completely: Seriously, I cannot stress this enough! Let those bars cool completely before cutting. Trust me, you’ll get much cleaner slices this way. You might even want to chill them in the fridge for an hour or two after cooling at room temp for super-clean cuts.
How to Store Gluten Free Vegan Peach Crumb Bars
- Room Temperature: Once completely cooled, you can store the bars in an airtight container at room temperature for 1-2 days.
- Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5-7 days. They are delicious chilled!
- Freezer: These bars freeze beautifully! Once cooled and sliced, you can wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep in the freezer for up to 2-3 months. Thaw at room temperature or warm gently before serving.
FAQs
- Can I use frozen peaches? Yes! Thaw them slightly (but not completely watery), drain off excess liquid, and then proceed with the recipe. You might want to add an extra tablespoon of cornstarch to the filling to ensure it thickens properly, just like you might do if you were making homemade peach jam with frozen fruit.
- Can I use regular flour and butter? Absolutely! This recipe is easily adapted. Simply use 1 ¼ cups all-purpose wheat flour and 6 tablespoons cold, diced unsalted butter in place of the gluten-free flour blend and coconut oil. Use dairy milk instead of coconut milk if desired.
- Why is my filling runny? This is usually because the bars weren’t cooled completely before cutting. The filling needs time to set up as it cools. Ensure you used enough cornstarch, and if using very juicy fruit, slightly draining them after dicing can help.
- My crumble topping is dry/doesn’t hold together. What happened? Make sure your coconut oil was solid (not melted) when you mixed it in. Also, double-check your liquid measurements (coconut milk and maple syrup). The mixture should be crumbly but hold together slightly when squeezed.
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Easy Gluten Free Vegan Peach Crumb Bars
Remember those lazy summer afternoons, where the only thing better than the warm sun was a sweet, fruity treat? These Gluten Free Vegan Peach Crumb Bars bring all that nostalgic goodness right back! Bursting with fresh peach flavor and topped with a perfect, buttery crumble, they're surprisingly easy to whip up. Whether you're enjoying them on the porch, packing them for a picnic, or sharing with friends, they're guaranteed to bring a smile to everyone's face. Plus, the best part? They're naturally gluten-free and vegan, so almost everyone can enjoy a bite of sunshine!
Ingredients
Equipment
Method
- Step 1: Prep Your Oven and Pan. Get your oven nice and cozy by preheating it to 375°F (190°C). Then, line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang on the sides, or give it a good spray with nonstick cooking spray. This makes getting the bars out so much easier!
- Step 2: Make the Peach Filling. Time to handle those beautiful peaches! Peel, pit, and dice them up. Don't worry too much about perfect cubes. In a large bowl, gently toss the diced peaches with the sugar, cornstarch (or tapioca starch), cinnamon, and orange juice. Give it a good stir to make sure everything's coated. Let this sit for a few minutes while you make the crumble; the peaches will release some lovely juices.
- Step 3: Prepare the Crumb Mixture. In a medium bowl, whisk together your gluten-free flour blend, quick oats, brown sugar, cane sugar, and sea salt. Now, add in the solid coconut oil (it should be firm, like butter!), maple syrup, and coconut milk. Grab a fork or a pastry blender and mix everything until it looks like lovely, well-mixed crumbs. Don't overmix; you still want that crumbly texture.
- Step 4: Form the Crust. Take about two-thirds (⅔) of your glorious oat mixture and sprinkle it into your prepared baking pan. Use your fingers or the bottom of a glass to gently press it down evenly into the bottom. This forms the base of your bars.
- Step 5: Add the Filling and Topping. Pour the peach filling, juices and all, over the pressed crust layer in an even layer. Then, sprinkle the remaining one-third (⅓) of the oat crumble mixture right over the top of the peaches. It doesn't need to be perfectly even; those little peaks and valleys get wonderfully golden and crispy.
- Step 6: Bake 'Em Up! Slide the pan into your preheated oven. Bake for 40-45 minutes. You'll know they're ready when the peach filling is bubbly around the edges and the crumb topping is beautifully golden brown.
- Step 7: Cool Down. This is the hardest part! You MUST let the bars cool completely in the pan before you try to slice them. I know, I know, the smell is incredible, but they need time to set. If you try to cut them warm, they'll just fall apart. Letting them cool ensures nice, clean slices. Patience is a virtue, especially when delicious bars are involved! While you wait, why not browse through some other easy recipes to plan your next kitchen adventure?
Notes
Substitutions & Additions: No peaches? No problem! Try using apples, berries, or even a mix! Adjust sugar slightly based on the fruit's sweetness. If using frozen fruit, don't thaw completely and add an extra tablespoon of starch. While an all-purpose gluten-free blend is recommended, you could experiment with oat flour or almond flour, but the texture might change slightly. Feel free to swap cane sugar for granulated sugar. Maple syrup could be swapped for agave or another liquid sweetener. If you're not strictly vegan, you can definitely use cold, solid butter (cut into small pieces) instead of coconut oil for the crumble. Add a sprinkle of chopped nuts like almonds or walnuts to the crumble mixture for extra crunch. A pinch of nutmeg or ginger could complement the cinnamon and peaches nicely. Lemon juice can be used instead of orange juice for a tangier kick in the filling.
Tips for Success: Using ripe but not overly mushy peaches gives the best flavor and texture in the filling. For gluten-free baking, it's best to spoon the flour blend into your measuring cup and level it off with a knife, rather than scooping directly from the bag. This prevents using too much flour. Make sure your coconut oil is solid, not melted. This is crucial for creating that crumbly texture in the crust and topping, similar to how cold butter works in traditional recipes like these bars or even something like no-bake caramel pretzel bars. Mix the crumble ingredients just until they come together and look like coarse crumbs. Overmixing can make it less crumbly and more like a dough. Seriously, I cannot stress this enough! Let those bars cool completely before cutting. Trust me, you'll get much cleaner slices this way. You might even want to chill them in the fridge for an hour or two after cooling at room temp for super-clean cuts.
How to Store: Once completely cooled, you can store the bars in an airtight container at room temperature for 1-2 days. For longer storage, keep them in an airtight container in the refrigerator for up to 5-7 days. They are delicious chilled! These bars freeze beautifully! Once cooled and sliced, you can wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag. They'll keep in the freezer for up to 2-3 months. Thaw at room temperature or warm gently before serving.
