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Toasted Coconut Peach Streusel Bars with Dulce de Leche {gf}

These chewy buttery oat streusel bars are filled with fresh summer peaches and topped with crunchy toasted coconut followed by a drizzle of Dulce de Leche. Feel free to substitute with your favorite fruit. Be sure to use certified gluten-free oats if gluten is a concern.
Course Dessert
Cuisine American
Keyword coconut caramel dessert, coconut dessert bars
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 large squares
Calories 247 kcal

Ingredients

Streusel Crust and Topping:

  • 1 cup gluten-free oat flour I grind my own from old fashioned rolled oats (can substitute with all purpose flour)
  • 1/2 cup gluten-free old fashioned rolled oats you can use all quick oats if you prefer
  • 1/2 cup certified gluten-free quick oats you can use all old fashioned oats if you prefer
  • 1/2 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup toasted shredded coconut

Peach Filling:

  • 2 cups fresh peaches peeled and chopped (I used 3 medium peaches)
  • 1 large egg room temperature
  • 1/2 cup honey can substitute with agave
  • 2 tablespoons gluten-free oat flour

Optional Toppings:

  • Dulce de Leche homemade or store bought
  • 12 peach slices

Instructions

  1. Preheat oven to 350 degrees F.

  2. Line an 8x8" square pan with aluminum foil large enough to overlap the sides for easy removal. Spray foil with nonstick baking spray.

For the Streusel:

  1. In a medium bowl whisk together the oat flour, oats, sugar, cinnamon, and salt. Use a pastry or two forks to cut in the butter until it resembles coarse pea-sized crumbs. Press half of the dough into the prepared pan. Bake in preheated oven for 10 minutes. Set aside the rest of the streusel in the fridge for the topping.

For the Filling:

  1. In a medium bowl, whisk the egg and honey until smooth and creamy. Add oat flour and cinnamon whisking until combined. Fold in the peaches.
  2. Remove the crust from the oven after 10 minutes. Pour filling evenly over crust. Top with remaining streusel and the toasted coconut. Place peach slices evenly spaced over the pan. Bake for 30-35 minutes or until golden brown on top.
  3. Allow the pan to cool completely before cutting into squares or chill in the refrigerator for 1-2 hours.
  4. Drizzle dulce de leche over bars if desired.

Recipe Notes

Feel free to use all rolled oats or quick oats. I like to use a mix of both for the texture.
You may substitute all purpose flour if desired and gluten is not a problem.

Nutrition Facts
Toasted Coconut Peach Streusel Bars with Dulce de Leche {gf}
Amount Per Serving (1 square)
Calories 247 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 35mg12%
Sodium 61mg3%
Potassium 150mg4%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 345IU7%
Vitamin C 1.7mg2%
Calcium 30mg3%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.