These peach crumble bars have a buttery almond flour crust, juicy peach filling, and golden crumble topping. Easy to make, gluten-free, paleo and perfect for summer!
If you’re looking for the perfect summer dessert, these Peach Crumble Bars are about to become a new favorite!
With a buttery almond flour crust, a layer of sweet juicy peaches, and a golden crumble topping that bakes up crisp and delicious, we can’t get enough of these!
Unlike many fruit bars that become soggy or fall apart, these bars hold together beautifully while still showcasing plenty of fresh peach flavor.
They’re naturally gluten-free, grain-free and paleo friendly, making them a great dessert for summer gatherings, potlucks, picnics and weekend baking projects.
Enjoy them chilled straight from the refrigerator or slightly warmed with a scoop of vanilla ice cream for an extra special treat!
Why You’ll Love These Peach Crumble Bars
These bars have all the flavors of peach pie with much less work.
- Easy almond flour crust and crumble made from one mixture
- Loaded with fresh peaches
- Naturally gluten-free and grain-free
- Perfect make-ahead summer dessert
- Clean slices that are great for serving and sharing
- Delicious chilled or slightly warm
Ingredients You’ll Need
Fresh peaches are the star of this recipe, while almond flour creates a buttery crust and crumble without any grains.
Peaches: Use ripe but still slightly firm peaches for the best texture.
Almond Flour: Blanched almond flour creates a tender crust and crumbly topping.
Maple Sugar: Adds rich sweetness and helps the crumble brown beautifully.
Tapioca Flour: Thickens the peach filling and improves the texture of the bars.
Egg: Helps the crust and crumble hold together for clean slices.
Coconut oil, ghee or butter: gives the crust buttery flavor and moisture.
Vanilla and Lemon Juice: Enhance the peach flavor and balance the sweetness.
How To Make Peach Crumble Bars
Start by cooking the peach filling briefly on the stovetop. This step concentrates the flavor and removes excess moisture, helping the bars hold together beautifully after baking.
While the filling cools, prepare the almond flour crust and crumble mixture. Press two-thirds of the mixture into the baking pan and bake until lightly golden.
Spread the peach filling over the crust, then sprinkle the remaining crumble mixture evenly over the top.
Bake until golden brown and bubbly around the edges. Allow the bars to cool completely before chilling and slicing.
Tips for the Best Peach Bars
Use ripe peaches that still have a little firmness. Overripe peaches can release too much liquid during baking.
Cook the filling before assembling the bars. This helps concentrate the peach flavor and improves the final texture.
Line the baking pan with parchment paper for easy removal and cleaner slices.
For the cleanest cuts, chill the bars for at least one hour before slicing.
Variations and Substitutions
You can easily customize these bars depending on what you have available.
- Use nectarines instead of peaches.
- Add cinnamon to the crumble topping.
- Stir chopped pecans or walnuts into the crumble mixture.
- Add a pinch of ginger for extra warmth.
- Serve with paleo vanilla ice cream!
How to Store Peach Crumble Bars
Store leftover bars in an airtight container in the refrigerator for up to 5 days. Especially if using coconut oil in the crust/crumble mixture, the bars maintain their best texture in the refrigerator.
For longer storage, freeze the bars in a single layer and transfer to a freezer-safe container. Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving if you decide to freeze.
Frequently Asked Questions
Can I use frozen peaches?
Yes! Thaw the peaches first and drain excess liquid before cooking the filling.
Do I need to peel the peaches?
Peeling is recommended for the best texture, but you can leave the skins on if preferred.
Can I make these bars ahead of time?
Yes. These bars are actually even better after chilling, making them an excellent make-ahead dessert.
Why did my peach bars fall apart?
The bars need time to cool and chill before slicing. Chilling helps the filling set and allows the crust to firm up for clean slices.
Can I use other fruit?
Yes! Nectarines, apricots and a combination of peaches and berries all work well in this recipe.
These Peach Crumble Bars are everything you want in a summer dessert—sweet peaches, a buttery almond flour crust and plenty of golden crumble topping in every bite.
They’re easy enough for a weekend baking project but impressive enough for parties, cookouts and family gatherings.
If you’re looking for a gluten-free peach dessert that highlights fresh summer peaches, these bars are sure to become a seasonal favorite!
Want More Recipes for Summer Fruit? Try One of These!
Peach Crumble Bars (Almond Flour, Paleo & Gluten-Free)
Ingredients
Peach Filling:
- 3 cups ripe peaches diced small (about 5 medium)
- 2 tablespoons maple sugar
- 1 tablespoon tapioca flour
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch sea salt
Crust + Crumble
- 2 1/2 cups blanched almond flour
- 1/3 cup tapioca flour
- 1/2 cup maple sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup refined coconut oil melted and cooled slightly - you can also use ghee or butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
Instructions
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Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
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Make the peach filling: Add the peaches, maple sugar, tapioca flour, lemon juice, vanilla, and salt to a medium skillet or saucepan over medium heat. Cook for about 4-5 minutes, stirring occasionally, until the peaches begin to soften and the juices become glossy and lightly thickened. The peaches should still hold their shape.
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Remove from heat and allow the filling to cool while you prepare the crust and crumble.
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In a large bowl, whisk together the almond flour, tapioca flour, maple sugar, baking soda, and salt.
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Add the melted coconut oil, egg, vanilla, and almond extract if using. Stir until a crumbly dough forms and holds together when pressed between your fingers.
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Press about 2/3 of the mixture firmly into the prepared baking pan to form the crust.
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Bake the crust for 10-12 minutes, until the edges are lightly golden.
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Remove the pan from the oven and allow the crust to cool for 5 minutes.
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Spoon the peach filling evenly over the crust.
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Crumble the remaining dough evenly over the peaches in large and small chunks.
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Bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
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Cool completely at room temperature, then refrigerate for at least 1-2 hours before slicing for the cleanest bars.
Recipe Notes
* If your peaches are extra juicy, add an additional teaspoon of tapioca flour to the filling.
* Refrigerating before slicing helps the bars hold together beautifully.
* These bars are best stored chilled and can be enjoyed cold or at room temperature.
*To make a paleo friendly white icing as shown in photos, combine 2/3 cup powdered monk fruit sweetener with 1 tablespoon of almond milk and 1/2 teaspoon vanilla extract.
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