Breakfast/Brunch · Desserts · Gluten-free · Holidays · Snacks

Peach Crumble Bars

     I am so happy that summer fruit is in full swing right now!
I made some peach crumble bars about a week ago for a graduation party.  I love coming up with desserts for this particular group of friends because it’s quite a challenge to make something that everyone can eat.  I love a challenge. 😉
I am vegan, of course.  My friends who hosted the party are unable to eat: dairy, soy and nuts.  Most people who talk to me about accommodating friends with specific dietary needs have a certain venom in their voices.  It must be tough for those who have to purchase expensive allergen-free desserts from the store.  More often than not, if you’re unable to get them fresh, you have to splurge on frozen products.  I don’t know about anyone else, but I only enjoy frozen things if they happen to be ice cream.  Or smoothies.  Or milkshakes.  Or chocolate.  Honestly, some chocolate tastes really good frozen.

Moving on.

  So, I made these crumble bars because they seem to fit the bill perfectly.  I had some perfectly ripe peaches, oats, gluten-free flour, and all the other ingredients just lying around in my kitchen wasting away.  I decided to give them all a purpose.

I love peaches in the summer.  They’re juicy, sweet, tangy, and soft.  Nothing better in a salad, on pancakes, in my smoothies, and just, generally, around and in my mouth.  They also cook down very nicely into jam or compote.  I made the latter for these crumble bars and it was the easiest process in the world.
I would definitely recommend a Vitamix/food processor/stick blender for the compote.  It’s not necessary, of course.  I’ve also made the compote without blending the peaches beforehand and it came out just as delicious.  The amount of time and texture does change when you blend the fruit, though.  I found that it comes out more consistently and is easier for slicing the finished bars.  Chunky or smooth, it’s up to you.  Now, if you would care to indulge (but not too much because this is kind of healthy), go grab some ripe peaches and crumble them!  ^_^

Peach Crumble Bars


Yield: approx 9-12 servings
(1-8×8 square pan)
Soy, Nut, & Gluten Free


  • 1 c GF All-purpose flour (I used Bob’s Red Mill)
  • 1 c rolled oats
  • 1/2 tsp salt
  • 1/4 c coconut sugar, or to taste
  • 1/4 tsp cinnamon
  • pinch nutmeg
  • 2 tsp baking powder
  • 1/2 c coconut oil, melted

For the compote

  • 5 ripe (preferably organic) peaches
  • 1/4 tsp cardamom
  • 1/2 tsp ground ginger
  • pinch salt
  • 1 Tb lemon juice
  • 2 1/2 tsp tapioca starch
  • pinch nutmeg
  • 1/3 c maple syrup, or to taste

For the crumble

  •  1/3 cup GF flour
  • 1/2 c rolled oats
  • 1/4 c coconut sugar/sugar of choice
  • pinch salt
  • 1/4 tsp cinnamon
  • 1/3 c coconut oil, melted

Oven 350 F.

  1. First, make the compote.  Slice the peaches so as to remove the pits.  You can skin them if you like, but I didn’t.
  2. Place all the peach slices in your blender, if using.  If not, place them in a medium saucepan.
  3. Add all the other ingredients for the compote into the blender/saucepan and combine until incorporated or blended to your desired level of chunk.
  4. Heat the compote on low and stir often.  Simmer about 15 minutes, stirring, until the compote thickens and is fragrant.  Set it aside to cool while you make the crust.
  5. Preheat the oven.
  6. For the crust, combine all dry ingredients in a large batter bowl with a wooden spoon.  Stir them to combine.
  7. Add the coconut oil to your crust and stir until the mixture is a thick paste-like consistency.
  8. Spread the crust mixture into a parchment lined/sprayed 8×8 square pan.
  9. Bake the crust for 10 minutes and remove from oven to cool.
  10. While the crust bakes, return to your emptied batter bowl (no need to clean it!) to mix up the crumble.  Place all the dry ingredients in the bowl, combining with your wooden spoon.
  11. Add the coconut oil to the topping and combine again until moistened, but not very wet.  You may add some more bits of flour until you achieve a texture like wet sand.
  12. Assemble the crumble bars by spreading an even layer of peach compote onto your crust.
  13. Spread the crumble on top of the peach filling as even as you can.
  14. Place the pan back into the oven and continue to bake for 25=28 minutes or until the top is slightly golden brown.
  15. Allow the bars to cool completely before cutting and serving.  I recommend refrigerating the entire pan for at least 2 hours.
  16. Time to cut them and serve!  B)

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