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    Home » Baking Recipes » Bars and Cookies » Peach Crumble Bars - Gluten Free

    Peach Crumble Bars - Gluten Free

    Published: Aug 17, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe
    Image and text for Gluten Free Peach Crumble Bars
    Image with text for gluten-free Peach Crumble Bars.
    image and text gluten-free peach crumble bars

    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.

    Gluten Free Peach Crumble Bars on a blue plate
    Peach Crumble Bars make a delicious dessert square or a morning coffee snack!

    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 and the Best Peach Sangria with Prosecco!

    Jump to:
    • ❤️Why you'll love this peach crumble bar recipe
    • 🛒 Ingredients
    • 🔪Instructions
    • 👍🏼 Elaine's Tips
    • 🔁 Variations
    • 🥄Equipment
    • 🥶Storage
    • 🗒More recipes for cookies and bars
    • 📖 Recipe

    ❤️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!
    • If you love crumble bars, you'll like these Cranberry Lemon Oatmeal Bars and these Apple Pomegranate Crumble Bars, too.

    🛒 Ingredients

    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

    🔪Instructions

    1. 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.
    2. 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.
    3. Combine the peach filling ingredients and spread over the base.
    4. Sprinkle the crumble topping over the filling.
    5. 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.
    6. 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.
    pressing shortbread crust ingredients into a glass baking dish.
    1. Combine base ingredients and press firmly into baking dish.
    adding chopped peach mixture to crust.
    2. Spread peach filling evenly over base.
    adding crumb topping to peach crumble bars.
    3. Add crumble topping on top of peach filling.
    Sliced peach crumble bars with frosting.
    4. Bake, cool, frost, refrigerate and slice.

    👍🏼 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.

    🔁 Variations

    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!

    Sliced gluten free peach crumble bars

    🥄Equipment

    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.

    One square of gluten free peach crumble bars

    🥶Storage

    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

    • Paleo Brownies with Salted Chocolate Ganache
    • Never-Fail Cranberry Pecan Biscotti
    • Orange Cardamom Almond Flour Shortbread Cookies
    • Gluten-Free Crispy Salted Coconut Cookies

    When you make these peach bars with crumble topping, please leave a comment and a star rating below. I love hearing from you! Subscribe to my newsletter and have new recipes delivered straight to your inbox.

    📖 Recipe

    Gluten Free Peach Crumble Bars with vanilla frosting

    Peach Crumble Bars - Gluten-Free

    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.
    Print Pin Rate
    Course: Bars and Cookies
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 16
    Calories: 224kcal
    Author: Elaine
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    Equipment

    8-inch square baking pan
    mixing bowls

    Ingredients

    Crust and Crumble Topping

    • 1 ½ cups almond flour, finely ground
    • 1 ½ cups oat flour
    • ¾ cup rolled oats, or quick oats
    • ½ teaspoon sea salt
    • ½ cup butter, melted and cooled
    • ⅓ cup pure maple syrup
    • ¼ teaspoon almond extract

    Filling

    • 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

    Instructions

    • 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.

    Notes

    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.
    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.
     

    Nutrition

    Calories: 224kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 156mg | Fiber: 3g | Sugar: 12g | Vitamin A: 320IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Cathy

      August 27, 2021 at 10:14 am

      5 stars
      I made this and took it to a friend's house for dinner, because I was confident that the recipe looked good. It did not disappoint! This is definitely a keeper!

      Reply
      • Elaine

        August 27, 2021 at 2:48 pm

        Thanks so much, Cathy! Happy to hear you liked these bars!

        Reply

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