Peach Crumble Bars (Gluten-Free)
Homemade Peach Crumble Bars are the perfect summer dessert! Fresh, seasonal, and super tasty. The almond crumb topping and the perfectly sweetened peach filling make these bars a hit.
Ingredients
For the crust and crumble
- 2 and 1/2 cup gluten-free all purpose flour (300gr)
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 3/4 cup unsalted butter (12 tablespoons, 170gr)
- 1 teaspoon vanilla extract
For the peach filling
- 700 gr fresh peaches, 4 - 5 medium peaches (24.7 ounces)
- 1 tablespoon fresh lemon juice
- 2 tablespoon cornstarch
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190° C). Lightly grease the bottom and sides of a 9x9-inch square pan.
For the crust and crumble
- Whisk together gluten-free all-purpose flour, almond flour, baking powder, sugar, and salt in a large bowl. Add in the cold and cubed butter, and the vanilla extract.
- Use your fingers to work the butter into the dry mixture until the mixture resembles coarse crumbs. Set aside 1/2 cup of the mixture.
- Transfer the remaining mixture to the pan and press into an even layer. Set aside.
For the peach filling
- In a medium bowl, stir sliced peaches with skin, sugar, cornstarch, lemon juice, vanilla, and cinnamon together until well combined.
Bars assembly and bake
- Spread the peach filling evenly over the crust and sprinkle the remaining crumble mixture over the filling. The crumble should not completely cover the peaches at all, let the peach filling show a little.
- Bake for 50 minutes or until golden brown.
- Remove from the oven and let cool at room temperature.
Notes
- Use not overly ripe peaches, with skin (optional).
- Keep the bars covered in the refrigerator for up to 5 days. You can freeze them in an air-tight container or freezer bag for up to 3 months.