Easy Gluten-Free Vegan Peach Crumb Bars
Capture the taste of summer with these easy and delicious gluten-free and vegan peach crumb bars. Perfect for picnics, potlucks, or a sweet afternoon treat, they feature a juicy peach filling and a comforting crumb topping and base.
Equipment
- 8x8 inch baking pan
- Large bowl
- Medium bowl
- Fork or Pastry Blender
- Glass or Flat Measuring Cup
- Spoon or spatula
- Cutting board
Ingredients
Peach Filling:
- 4-5 ripe peaches peeled, pitted, and diced
- ⅓ cup cane sugar
- 2 tbsp cornstarch or tapioca starch
- ½ tsp ground cinnamon
- 1 tbsp orange juice
Crumb Crust/Topping:
- 1 ¼ cups gluten free all purpose flour blend
- 1 cup gluten free quick oats
- ¼ cup brown sugar
- ¼ cup cane sugar
- ½ tsp sea salt
- 6 tbsp solid coconut oil
- 2 tbsp unsweetened coconut milk
- 2 tbsp pure maple syrup
Instructions
- Step 1: Get oven ready. Preheat your oven to 375°F (190°C).
- Step 2: Prep your pan. Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang on the sides. Alternatively, spray with nonstick cooking spray.
- Step 3: Make the peach filling. In a large bowl, gently toss the diced peaches with the sugar, cornstarch (or tapioca starch), cinnamon, and orange juice. Stir to coat everything and set aside.
- Step 4: Whip up the crumb. In a separate medium bowl, sift together the gluten-free flour blend, quick oats, brown sugar, cane sugar, and salt. Whisk to combine. Add the solid coconut oil, maple syrup, and coconut milk. Use a fork or pastry blender to work everything together until it looks like coarse crumbs.
- Step 5: Form the base. Take about two-thirds (⅔) of the oat crumb mixture and sprinkle it evenly into the bottom of the prepared baking pan. Press it down firmly and evenly across the bottom using the bottom of a glass or flat measuring cup.
- Step 6: Add the peachy layer. Pour the peach filling, including any collected juices, evenly over the pressed crust in the pan. Spread it out gently.
- Step 7: Top it off. Take the remaining one-third (⅓) of the oat crumble mixture and sprinkle it loosely and evenly over the peach layer.
- Step 8: Bake 'em! Pop the pan into the preheated oven. Bake for 40-45 minutes, or until the peaches are bubbling around the edges and the crumble topping is golden brown and set.
- Step 9: Cool completely. Let the bars cool completely in the pan before slicing (at least 2-3 hours at room temperature). This is crucial for the filling to set and the bars to hold their shape. You can refrigerate to speed cooling.
- Step 10: Slice and enjoy. Once completely cooled, use the parchment paper overhang to carefully lift the slab out of the pan. Place on a cutting board and slice into squares or rectangles.
Notes
Substitutions & Additions: Try other fruits like apples, berries, nectarines, or plums. Most GF flour blends work, or use regular flour if not GF. Pulse old-fashioned oats if you don't have quick oats. For the crumble fat, use vegan butter sticks, regular cold butter (if not vegan/dairy-free), or vegetable shortening instead of coconut oil. Adjust sugar to taste. Add nutmeg, ginger, or cardamom to the filling or crumble. Mix in chopped nuts or shredded coconut to the crumble.
Tips for Success: Use ripe peaches for best flavor. Peel peaches as skins can get tough when baked. Don't skip the starch; it's crucial for thickening. Ensure coconut oil (or fat) is solid for the crumb texture. Mix the crumb just until crumbly, don't overmix. Cool COMPLETELY before slicing.
Storage: Store cooled, sliced bars in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5-6 days. To freeze, place cooled, sliced bars on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm gently.
FAQs: You can use frozen peaches (thaw, drain, maybe add slightly more starch). An 8x8-inch pan is ideal; a 9x9-inch will result in thinner bars needing less bake time; a 9x13-inch requires doubling the recipe. If crumble isn't crispy, check oven temp, bake time, and ensure fat was solid and ratios were correct. Make ahead for a party by baking the day before and cooling completely; store unsliced or sliced as directed.