Peach cobbler, peach crumble, peach crisp....there are lots of different names to call the base recipe for these delicious gluten free, vegan peach crumb bars. Whatever you choose to call them, they're the perfect grab-and-go snack, dessert, or even breakfast! This tasty treat is super easy to make, which is a good thing because you'll be making them all summer long!
Article by Sarah Bakes Gluten Free Treats
Can I just say, I love it when peaches are in season! They are one of the juiciest, sweetest summer fruits. I actually don't mind the fuzzy skin, but some people would rather peel their peaches. I think the fuzziness just adds to the fun of eating them. Juice dripping down your hand goodness.
I really wanted to make my favorite summer dessert, peach crisp, into bars. So I did! These are just as easy to make, you just press ⅔ of the crumb topping into the bottom of the pan. Top with sugar-cinnamon peaches and the rest of the oat crumble. Bake, slice and top with a scoop of vanilla coconut milk ice cream. Cause that's how we roll. I think I may need to try these with fresh blueberries too. How many of you would fancy that recipe? For now, savor every bite of these gluten, egg and dairy free peach crumb bars.
here's what you need to make gluten free vegan peach crumb bars:
- 4-5 ripe peaches
- cane sugar
- cornstarch or tapioca starch
- ground cinnamon
- orange juice
- Sarah's gluten free flour blend
- gluten free quick oats
- brown sugar
- cane sugar
- sea salt
- coconut oil, solid
- unsweetened coconut milk
- pure maple syrup
Ready for more fresh peach goodness? Bake up these gluten-free vegan peach hand pies and mix up Raspberry Frosé wine slushies too.
gluten free vegan peach crumb bars
Peach cobbler, peach crumble, peach crisp....there are lots of different names to call the recipe for these delicious gluten free, vegan peach crumb bars.
Ingredients
peach filling
- 4-5 ripe peaches peeled and diced
- ⅓ cup cane sugar
- 2 tablespoons cornstarch or tapioca starch
- ½ teaspoon ground cinnamon
- 1 tablespoon orange juice
crumb crust/topping
- 1 ¼ cups Sarah's gluten free flour blend or your favorite all purpose gluten-free flour blend
- 1 cup gluten free quick oats
- ¼ cup brown sugar
- ¼ cup cane sugar
- ½ teaspoon sea salt
- 6 tablespoons coconut oil solid
- 2 tablespoons So Delicious unsweetened coconut milk
- 2 tablespoon pure maple syrup
Instructions
- Preheat oven to 375 degrees F. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- Peel, pit and dice peaches. In large bowl, gently mix together diced peaches, sugar, cornstarch, cinnamon and orange juice. Set aside.
- For crumb crust/topping, sift together flour, oats, brown sugar, sugar and salt. Add coconut oil, maple syrup and coconut milk. Blend with fork until ingredients are well mixed. Spread ⅔ of oat mixture into prepared pan. Press evenly into bottom of pan. Top with an even layer of peaches (with juices). Sprinkle remaining oat crumble over peaches.
- Bake for 40-45 minutes or until peaches are bubbly and crumble is golden brown.
- Allow to cool in pan. Slice and serve.
Notes
Enjoy for dessert, or even breakfast!
Store in a sealed container at room temperature.
Nutrition
Calories: 220kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 99mgPotassium: 142mgFiber: 3gSugar: 21gVitamin A: 166IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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