Let's make these rich, crumbly, and irresistibly fruity peach crumble bars! This easy recipe is dairy-free and vegan-friendly and the perfect treat for any occasion. You'll love sharing them with your friends and family this summer.
This peach crumble bar recipe is:
- Lightly Spiced
- Vegan, dairy-free and soy-free
- And so yummy!
Here's everything you need to make these luscious peach blueberry crumble bars:
Peaches: Opt for ripe, juicy peaches when making the filling. Look for peaches that yield slightly to gentle pressure and have a fragrant aroma.
If fresh peaches are not available or not in season, you can use frozen peaches or even canned peaches. However, make sure to thaw them before using and drain off any excess liquid to prevent the bars from becoming too watery.
Coconut Oil: Choose refined coconut oil if you want no coconut taste, as unrefined oil has a stronger flavor.
Oats: Choose old-fashioned rolled oats rather than quick-cooking oats for a heartier and more satisfying texture.
Step by step pictures
Here's how to make these delectable peach crumble bars. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Make the base by combining flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir until well combined.
Step 2 - Add melted coconut oil and water to the dry ingredients. Stir until a crumbly mixture forms.
Step 3 - Press the mixture into an 8 inch / 20cm square lined pan.
Step 4 - Add sliced peaches and blueberries on top.
Step 5 - For the crumble topping, mix oats, flour, brown sugar, cinnamon, and salt in a medium bowl.
Step 6 - Add melted coconut oil and water, and mix with your hands until a rough, crumbly mixture forms.
Step 7 - Sprinkle the crumble topping evenly over the peaches and blueberries.
Step 8 - Bake the bars for 30-35 minutes at 350°F / 175°C, or until the top turns golden. Cool for at least 20 minutes in the pan, then cool fully before cutting into squares.
Vicky's Top Tip!
Peaches vary a lot in sweetness. I used ripe and sweet peaches for these bars and so didn't add sugar to the filling. If your peaches are not so ripe (or you have a sweet tooth), you can sprinkle some sugar on the peaches. Alternatively, if you like to have some more tang, add some lemon juice and zest!
Substitutions and variations
Here are some more ideas to customize this peach bar recipe to suit you:
Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend containing xanthan gum. Ensure the baking powder and oats used are certified gluten-free as well.
Refined Sugar-Free: You can replace the light brown sugar in the base and crumble topping with coconut sugar.
Fruit Swaps: While peaches and blueberries create a fantastic flavor combination, feel free to experiment with other fruits. Try using sliced apples, pears, or a mixture of berries, such as raspberries and blackberries, for a unique twist.
Nutty Crunch: Add some chopped nuts, such as almonds or pecans, to the crumble topping for an extra crunch. For more nutty flavor you can also add up to ½ a teaspoon of almond extract to the base or crumble mixture.
For the best results wait until the bars are completely cool to cut them neatly.
They make a delightful snack for picnics, afternoon tea, or a lunchbox dessert.
You can also serve them warm as a delicious dessert with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
Store: If you have any leftovers (which is rare because they're so scrumptious!), keep them in a sealed container in the refrigerator. They will stay fresh for a couple of days, but please note that the texture may become slightly softer over time.
Freeze: You can freeze these bars, although they won't be as crisp. Once the bars have cooled completely, you can wrap them tightly in plastic wrap or place them in an airtight container and freeze them for up to 3 months. Thaw them in the refrigerator overnight before serving.
Yes, frozen peaches can be used as a substitute. Thaw them before slicing, and make sure to drain off any excess liquid.
Peach Crumble Bars
- 3 medium (400 g) peaches ripe, sliced
- ½ cup (85 g) fresh blueberries
- Line an 8 inch / 20cm square baking pan with parchment paper. Preheat oven to 350°F / 175°C.
- In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir to combine.1 cup all-purpose flour, ¼ cup light brown sugar, ½ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Add the coconut oil and water and mix into a crumbly dough.4 tablespoons coconut oil, 2 tablespoons water
- Press the dough into the lined pan so that it evenly covers the base.
- Thinly slice the peaches and spread them on top of the base layer.3 medium peaches
- Scatter the blueberries over the peaches.½ cup fresh blueberries
- In your mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt.½ cup rolled oats, ½ cup all-purpose flour, ¼ cup light brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
- Add the melted coconut oil and water and mix with your hands until a rough, crumbly mixture forms.3 tablespoons coconut oil, 1 tablespoon water
- Sprinkle the crumble topping evenly over the peaches and blueberries. (Don't firm down the topping!)
- Bake for 30-35 minutes, or until the crumble is golden brown.
- Cool in the pan for at least 20 minutes before removing and allow to cool completely before cutting into 12 bars using a sharp knife.