Easy & Delicious Gluten-Free Vegan Peach Crumb Bars
These easy and delicious gluten-free and vegan peach crumb bars are the perfect way to use ripe peaches. Featuring a sweet, bubbly peach filling nestled between a tender, buttery-tasting oat crumb base and topping, they are simple to make and guaranteed to be a crowd-pleaser.
Equipment
- 8x8 inch baking pan
- Large bowl
- Medium bowl
- Whisk
- Parchment paper (optional)
Ingredients
For the Peach Filling
- 4 peaches ripe peaches peeled and diced
- 1/3 cup cane sugar
- 2 tbsp cornstarch or tapioca starch magic thickener!
- 1/2 tsp ground cinnamon
- 1 tbsp orange juice freshly squeezed or bottled
For the Crumb Topping & Base
- 1 1/4 cups gluten-free all-purpose flour blend a blend you trust for baking
- 1 cup gluten-free quick oats certified gluten-free if necessary
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/2 tsp sea salt
- 6 tbsp solid coconut oil needs to be solid (like butter)
- 2 tbsp unsweetened coconut milk or any plant-based milk
- 2 tbsp pure maple syrup
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Grab your trusty 8x8-inch (or 20x20 cm) baking pan. Line it with parchment paper (leaving some overhang makes lifting the finished bars out a breeze!) or give it a good spray with nonstick cooking spray.
- Step 3: In a large bowl, gently mix together your peeled and diced peaches, the ⅓ cup cane sugar, cornstarch (or tapioca starch), cinnamon, and orange juice. Give it a good stir to make sure everything is coated. Set this beautiful bowl of peachy goodness aside.
- Step 4: In a separate, medium-sized bowl, it’s crumb time! Whisk together the gluten-free flour blend, quick oats, brown sugar, the remaining ¼ cup cane sugar, and sea salt. Now, add in the solid coconut oil (remember, solid!), maple syrup, and coconut milk.
- Step 5: Use a fork or your clean hands to blend everything together. Rub the solid coconut oil into the dry ingredients until the mixture is wonderfully crumbly and well combined. It should look like coarse crumbs with some slightly larger clumps.
- Step 6: Take about two-thirds of this lovely oat crumb mixture and press it evenly into the bottom of your prepared baking pan. Use the bottom of a glass or your hands to get it nice and compact. This forms your sturdy base.
- Step 7: Carefully pour the peach filling you set aside evenly over the crust layer in the pan. Try to distribute the peaches and the yummy juices.
- Step 8: Now, crumble the remaining one-third of the oat mixture evenly over the peach layer. This is your glorious topping!
- Step 9: Pop the pan into your preheated oven. Bake for 40-45 minutes, or until the peaches in the filling are visibly bubbly around the edges and the crumb topping is a beautiful golden brown. The smell filling your kitchen will be divine!
- Step 10: You MUST let the bars cool completely in the pan before you even think about slicing them. Cooling allows the filling to set properly and the bars to firm up. If you cut them too early, they'll be a gooey mess. Patience, my friend, patience!
Notes
Substitutions & Additions: Try other fruits like apples, berries, plums, or nectarines. Add a pinch of nutmeg, cardamom, or ginger for extra warmth. A splash of vanilla or almond extract can enhance flavor. Fold in chopped nuts or seeds for crunch. Experiment with other sweeteners, though texture might change. For non-vegan, use cold, solid butter instead of coconut oil.
Tips for Success: Using solid coconut oil is crucial for crumb texture. Don't skip the cooling time for the bars to set properly. Use ripe but not overly mushy peaches. Spoon GF flour into measuring cups to avoid packing. Adjust coconut milk/flour slightly if crumb is too dry/wet.
Storage: Store cooled bars in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5-7 days. Chilling makes slicing easier. Freeze cooled, sliced bars tightly wrapped for up to 3 months. Thaw at room temp or warm gently in the oven.
Tips for Success: Using solid coconut oil is crucial for crumb texture. Don't skip the cooling time for the bars to set properly. Use ripe but not overly mushy peaches. Spoon GF flour into measuring cups to avoid packing. Adjust coconut milk/flour slightly if crumb is too dry/wet.
Storage: Store cooled bars in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5-7 days. Chilling makes slicing easier. Freeze cooled, sliced bars tightly wrapped for up to 3 months. Thaw at room temp or warm gently in the oven.