These Peach Bars are filled with a juicy sweet peach filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. Our favorite Peach Crumb Bars are also completely gluten-free, grain free and refined-sugar free.
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Updated July 2020
Fresh Peach Bars
Peach season is here and if if you’re looking for a delicious way to use up those juicy summer peaches, these delicious Peach Bars are one of our favorite summer desserts to make in July and August.
If you’re a fan of peach pie but don’t feel like going through the hassle of making dough, these peach crumb bars are just the answer! They are incredibly irresistible and so much easier to make.
And since they are made with wholesome ingredients, they are the perfect healthy peach dessert to enjoy when you’re craving something similar to a good old-fashioned peach cobbler. You can serve it as is with a cup of tea, or with a scoop of this dairy-free Keto Ice Cream.
What I love about making fruit bars is that you can use whatever type of summer fruit or berries you have on hand. Don’t have fresh peaches on hand? You can also try our blueberry crumb bars, cherry pie bars, Raspberry Crumb Bars, pear bars or these healthy apple pie bars for when September comes around.
Why we love this recipe
- These peach crumble bars come together in no time and work great to make ahead during meal prep while being breakfast friendly.
- Just a handful of simple pantry ingredients are needed for this simple summer treat! The portable size also make them perfect to bring along to your next barbecue, potluck or summer party.
- Made with wholesome ingredients that are gluten-free, grain-free, vegan, paleo with a low carb keto sweetener option.
- A delicious and healthy dessert for peach season.
Ingredients you need to make peach pie bars:
Most peach oatmeal bars are made with old fashioned rolled oats, all purpose flour, whole wheat flour, butter, granulated sugar and brown sugar. Since we are trying to keep these peach bars healthy, we are going to be using:
For the gluten-free and paleo crumb mixture:
- Almond Flour: You can use superfine blanched almond flour or almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- sliced almonds and coconut flakes – classic fruit bars use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give these that oatmeal texture. You can either chop them or pulse them a few times in a food processor until the texture resembles oats. Our favorite ones are from Bob’s Red Mill. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- coconut sugar and maple syrup – we use a combination of both of these unrefined sweeteners to make them extra flavourful and delicious. You can also sub with any other liquid sweetener or brown sugar substitute if you don’t have these on hand.
- baking powder – the leavener we use to help the crust rise slightly
- salt – to balance out the sweetness and add flavor
- lemon zest
- for a vegan fruit crisp use softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor) or use ghee or butter if not vegan
For The Gooey Peach Filling
- fresh peaches: since we are not going to be cooking down the peaches, be sure to use sweet ripe peaches. Whenever I don’t have fresh peaches on hand I have often used frozen peaches or even canned peaches (be sure to drain them first) and they work fine for these peach pie bars. Frozen fruit is the perfect substitute to use in pie filling when fresh fruit isn’t in season — just remember to thaw your frozen peaches and pat dry.
- maple syrup: to add sweetness but you can also sub with coconut sugar, or Lakanto Monk Fruit Sweetener for low carb bars
- arrowroot or tapioca starch (sub with xanthan gum or flaxseed meal for keto peach squares)
- lemon juice and zest
- pure vanilla extract and lemon juice – brings out the flavor and balances the sweetness of the peaches. Almond extract would also be a delicious option.
How to Make Peach Crumb Bars
This peach crumb bar recipe is seriously just so easy to make. We love making these paleo bars to keep on hand for a healthy summer treat!
- PREHEAT OVEN: Preheat the oven to 350 F. Line a 8 x 8-inch square baking pan with parchment paper.
- MAKE THE PEACH FILLING:
In a medium bowl, combine the peaches with maple syrup, arrowroot, vanilla extract and lemon juice and toss to coat evenly. Set aside while you prepare the dough.
- MAKE THE CRUST:
Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
- PRESS CRUMB MIXTURE INTO PAN: Press a little bit more than half of the dough into the bottom of your prepared pan, patting it down evenly.
- ADD FRUIT FILLING: Spread fruit mixture over the crust, smoothing lightly with a spatula. Evenly sprinkle remaining crumb mixture over berry layer.
- BAKE in preheated oven for 40-45 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight from the pan if desired. Store bars in an airtight container in the refrigerator.
How To Store The Leftovers
To store these peach crumble bars, just simply transfer them to a reusable storage container and store in the refrigerator for up to four days. When ready to enjoy, reheat in the microwave and coat with your favorite nut butter or just allow them to come to room temperature.
Can I freeze these peach bars?
Yes! These peach bars are perfectly freezer-friendly. Arrange the peach pie bars in a single layer inside a reusable storage container or bag. Store these peach squares in the freezer for up to six months. When ready to eat, allow the peach bars to thaw in the refrigerator overnight.
Delicious Peach Muffins
More Fruit Dessert Recipes
These Peach Bars are filled with a juicy sweet peach filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These Peach Crumb Bars are also completely gluten-free, grain free and refined-sugar free.
- 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1 2/3 cups superfine blanched almond flour
- 2 tbs arrowroot flour or tapioca flour
- 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
- 1/4 cup maple syrup , (may sub other liquid sweetener)
- 2 Tbs coconut sugar , (may sub other brown sugar substitute)
- 1 tsp vanilla
- 1/4 tsp fine sea salt
- 1/3 tsp baking soda
- 2 1/2 cups fresh ripe peaches , chopped into chunks (can sub with canned (drained) or frozen - be sure to thaw and pat dry first)
- 3 Tbsps maple syrup
- 1 Tbs arrowroot OR tapioca flour
- 1 tsp pure vanilla extract
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
In a medium bowl, combine the peaches with maple syrup, arrowroot and vanilla extract and toss to coat evenly. Set aside while you prepare the dough.
In a large mixing bowl, combine, flours, sweeteners, vanilla, salt and baking soda.. Stir in chopped almonds & coconut flakes.
Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
- Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
I know this post is old, but I’ve had it saved n my favourites forEVER and want to make it! I was wondering, could someone substitute canned or frozen peaches instead of fresh? I know they’re not nearly as good, but I live in Alberta and we don’t get good peaches (and besides it’s not peach season) so… What are your thoughts?
Please let me know! I’m hoping to make them for Mother’s Day!
You could definitely use chopped frozen peaches (do not thaw) instead of fresh. Canned ones will be too soft. Good luck and hope you like the bars.
I am in love with these! Everything about them just screams “gobble me up!” 😉
Hahaha, thanks Jocelyn – they were definitely “gobbled” up promptly after the shoot 😉
Michele @ Two Raspberries -
These sound delectable! I love that it is GF 😉 pinned ! yum!
Nami | Just One Cookbook -
It’s been a while since my last visit, and your blog got makeover! AWESOME! Looking very nice, Kelly! This sounds like a great combination of my favorite things. <3