Homemade Peach Crumb Bars are the perfect summer dessert! Fresh, seasonal, and super tasty. The almond crumb topping and the juicy peach filling make these bars a hit.
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About this recipe
Take advantage of the peach season and make this easy recipe that everyone will love. And if you like recipes with peaches, I leave you this peach galette recipe that is very easy and delicious too.
These GF crumb bars are super fresh. The almond crust and topping mix with the peach filling, perfectly sweetened and juicy, are amazing. You can serve them warm with a scoop of vanilla ice cream, whipped cream, or just as they are.
Ingredients
The main ingredients of the recipe are:
- Flour: gluten-free all-purpose flour and almond flour for the crust and crumb topping. We used store-bought almond flour, but you can use homemade.
- Butter: cold unsalted butter.
- Sugar: white granulated sugar. You can also use brown sugar.
- Baking powder: gluten-free baking powder.
- Peach: fresh peaches with peel (optional). Not overly ripe!
- Lemon: fresh lemon juice.
- Vanilla extract: add flavor.
- Cinnamon: ground cinnamon for the filling.
How to make homemade peach crumb bars
Preheat oven to 375°F (190° C). Lightly grease the bottom and sides of a 9×9-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
Storing
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.
Variations and serving options
- Gluten-free flour: you can make the crust only with gluten-free all-purpose flour.
- Spices: feel free to play with spices. The recipe takes ground cinnamon but you can also add ground nutmeg or ginger.
- Serving options: serve the peach bars with whipped cream, a scoop of vanilla ice cream, or just as they are, they are delicious!
For more related recipes
Peach Crumble Bars (Gluten-Free)
Ingredients
For the crust and crumble
- 2 and ½ cup gluten-free all purpose flour (300gr)
- ½ cup almond flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- ¾ 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
- ½ 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 9×9-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.
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