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.
1tablespoonmilk or plant-based milkadded 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.