These flavourful gluten-free peach crumble bars have a shortbread base and a crumble topping made with almond flour and oat flour to keep them gluten-free. Sweetened with fresh, ripe peaches, these peach bars make a beautiful end-of-summer treat.
You'll love these easy-to-make peach oatmeal crumble bars. Sweet peaches are sandwiched between a shortbread base and a crumble topping, both made with a combination of almond flour and oat flour.
When fresh peaches are in season, I love to use them in as many ways as I can! Peach Crisp with Bourbon and Vanilla, Grilled Peaches with Honey Lemon Drizzle and Blueberry Peach Clafoutis are some of my favourite peach desserts. And don't forget Peach Ginger Iced Tea!
❤️Why you'll love this peach crumble bar recipe
- It's easy. You'll use the same mixture for both the base and the crumble topping.
- The buttery shortbread crust melts in your mouth, but it's sturdy enough to hold the topping.
- These peach bars freeze well.
- They're always a crowd-pleaser! They're healthy enough for breakfast, but sweet enough for a simple dessert.
- If you've tried my Apple Cheesecake Crumble Bars, these are similar, but without the layer of cheesecake. Just peachy goodness!
See the recipe card below for quantities.
- almond flour: finely ground
- oat flour: So easy to make yourself! Simply grind rolled oats in your blender.
- rolled oats: for both the base and the crumb topping
- butter: adds flavour and moisture and holds the base together
- maple syrup: adds a rich flavour that pairs well with peaches
- peaches: finely chopped
- cornstarch: or tapioca to help thicken the peach mixture
- almond extract: or you can substitute vanilla extract
- cinnamon: just a little
- Begin by preparing your baking pan. Line it with parchment paper, allowing the paper to hang over the edge to make handles so you can lift the bars out easily once baked. Grease the other two sides with cooking spray, butter or coconut oil.
- Combine the crust ingredients. Remove 1 cup of the mixture to save for the crumble topping, then press the remainder firmly into the baking pan.
- Combine the peach filling ingredients and spread over the base.
- Sprinkle the crumble topping over the filling.
- Bake at 350°F. for 30 to 35 minutes, or until the fruit is bubbling up around the edges and the topping is golden brown.
- Don't try to slice into bars yet or they will fall apart. Cool completely, then refrigerate. Once chilled, you can drizzle with the optional frosting, then slice into 16 bars.
👍🏼 Elaine's Tips
- To make oat flour, simply grind rolled oats in a blender until the consistency of flour.
- Use the base of a drinking glass to press the base firmly into the pan before baking.
- Remember to save one cup of the crust mixture to use for the crumble topping.
You can substitute canned peaches for fresh peaches if they are well-drained. You'll need about 1 ½ to 2 cups of fruit.
This crumble bar recipe works with other fruit, too. Try it with apricots, nectarines or blueberries!
Lining your baking pan with parchment paper makes the bars easy to remove. Leave a slight overhang on either side so you can gently lift out the whole batch, then transfer to a cutting board to slice after refrigerating.
The baking time for this recipe is based on using an 8-inch square glass baking dish. You may have to shorten the baking time slightly if using a metal pan.
To make slicing a breeze, refrigerate the baked bars for a couple of hours. I store mine in a covered container in the fridge.
These gluten-free peach crumble bars freeze well. I like to line a storage container with a sheet of paper towel before adding the squares, then label and freeze them. They'll last up to three months in a tightly sealed container.
Enjoy these last sweet flavours of summer peaches!
🗒More recipes for cookies and bars
📖 Recipe Card
Peach Crumble Bars - Gluten-Free
Crust and Crumble Topping
- ⅓ cup granulated sugar or Monkfruit sweetener
- 1 tablespoon cornstarch, or tapioca flour
- ½ teaspoon cinnamon
- 4 large peaches, pitted, peeled and diced
- 1 teaspoon lemon juice, freshly squeezed
Almond Glaze (or Vanilla Glaze) - optional
- 1 cup powdered sugar
- ¼ teaspoon almond extract or vanilla extract
- 1 tablespoon milk or plant-based milk added a teaspoon at a time
- Line an 8-inch square pan with parchment paper, leaving an overhang on two sides. Grease the other two sides of the pan with a small amount of butter or coconut oil.
- In a medium bowl, combine the ingredients for the crust, stirring until well mixed.
- Reserve 1 cup of the mixture and set it aside to use for the crumble topping.
- Press the remaining mixture evenly into the baking pan, using your fingers or the base of a drinking glass.
- In another bowl, combine the diced peaches with sweetener, cornstarch, cinnamon and lemon juice.
- Spread the peach filling over the unbaked crust in the baking pan leaving a margin of ½ inch so the peach filling doesn't stick to the pan.
- Sprinkle the remaining 1 cup of the crust mixture over top of the peach filling.
- Bake for 30 - 35 minutes at 350°F. or until the filling bubbles around the edges of the pan and the top is golden brown.
- Remove from the oven. Cool completely, then refrigerate before drizzling with frosting and slicing into bars.