Gluten-Free Peach Crumb Bars
These gluten-free peach crumb bars have a buttery shortbread crust pressed into the pan, a juicy peach filling spiced with cinnamon and nutmeg, and a golden crumb topping made from the same dough. Fresh or frozen peaches work, and the whole thing comes together in one bowl.
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Ingredients
For the Crust:
- 2 cups gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ¾ cup unsalted butter - melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the Filling:
- 3 cups peaches - peeled and diced (from about 4 medium peaches)
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
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Instructions
- Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper and set aside.
- In a large bowl, whisk together 2 cups gluten-free flour blend, ¾ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 teaspoon salt.
- Stir in ¾ cup unsalted butter and 1 teaspoon pure vanilla extract until the dough comes together. It will look crumbly.
- Reserve 1 scant cup of the dough and set aside for the topping. Press the remaining dough firmly and evenly into the bottom of the prepared baking dish.
- In a separate bowl, toss 3 cups peaches that have been peeled and diced with ¼ cup granulated sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt until the peaches are evenly coated.
- Pour the peach filling over the crust and spread into an even layer.
- Crumble the reserved dough evenly over the peach filling.
- Bake at 350℉ for 45-50 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.
- Let cool completely before slicing. For the cleanest cuts, refrigerate for 30 minutes before slicing.
Notes
- Gluten-Free Flour: I tested this recipe with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). I cannot verify other flour blends will produce the same results as I have not tested them.
- Dairy-Free/Vegan: Substitute melted vegan butter such as Earth Balance vegan buttery sticks for the unsalted butter.
Nutrition
Calories: 241kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 382mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 665IU | Vitamin C: 3.5mg | Calcium: 33mg | Iron: 0.8mg
