These Peach Crumble Bars are the perfect thing to make as we come to the end of peach season. When I saw these ripe, juicy peaches at the supermarket I knew I wanted to make something special with them. As somebody who adores crumble, these crumble bars are my idea of heaven! They’re like a portable, snack-version of a crumble that can be eaten as a bar. The crumble mixture is used for both the base and the topping, making these a really simple bake. They’re also vegan and can be made gluten free by using gluten free oats.
Peach Crumble Bars
These Peach Crumble Bars are the perfect thing to make as we come to the end of peach season. When I saw these ripe, juicy peaches at the supermarket I knew I wanted to make something special with them. As somebody who adores crumble, these crumble bars are my idea of heaven! They're like a portable, snack-version of a crumble that can be eaten as a bar. The crumble mixture is used for both the base and the topping, making these a really simple bake. They're also vegan and can be made gluten free by using gluten free oats.
Ingredients
- 150 grams rolled oats – use gluten free if required old fashioned rolled oats work best (rather than quick oats)
- 100 grams oat flour to make, just grind 100g oats in a blender until a fine flour forms – use gluten free if required
- 50 grams ground almonds
- 1.5 tsp cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 100 grams brown sugar
- 120 grams coconut oil or butter (I use vegan butter), melted if you dislike the coconut taste, use 'refined' or 'odourless' coconut oil
For the peach filling
- 7-8 ripe peaches stone removed
- 1 tbsp cornflour
- 2 tbsp sugar
Instructions
- Preheat the oven at 180C and line a 8×8" square tin with baking paper so that it is hanging over the sides (to ensure easy removal later)
- In a medium bowl add the oats, oat flour, ground almonds, cinnamon, baking powder, sugar and salt and mix well.
- Add the melted butter or coconut oil and stir until well incorporated.
- Press 2/3 of the crumble mixture into the bottom of the lined tin until even and compact. Place in the oven to bake for 15 minutes.
- Slice the peaches in half and remove the stones. Slice each half into segments and place the segments in a large bowl. Add the cornflour and sugar and mix well.
- Remove the base from the oven and add the peaches and spread so they're in an even layer.
- Sprinkle over the remaining crumble mixture before placing into the centre of the oven to bake for 30 minutes, the topping will be golden brown.
- Leave to cool completely in the tin before removing from the tin and slicing into 9 squares. Store in an airtight container in the fridge. Enjoy hot with ice cream or cold. Enjoy!
