Description
These Almond Flour Peach Crisp Bars have a buttery, gluten-free crust and oat crumble topping (made from the same recipe) and a sweet and juicy homemade peach filling!
Ingredients
For the crust and topping:
- 1 1/2 cups (170g) large flake rolled oats
- 1 1/4 cups (130g) fine blanched almond flour
- 1/4 cup (30g) cornstarch
- 1/2 cup (110g) granulated sugar
- 1/4 cup (57g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3/4 cup (170g) unsalted butter, melted
For the peach filling:
- 1 1/2 pounds fresh peaches, about 6 medium-sized peaches, peeled and cut into chunks (about 3 1/2 cups)
- 1/3 cup (70g) granulated sugar
- 3-4 tablespoons water (*see note)
- 2 1/2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F. Grease and line an 8-inch square pan with overhanging parchment paper.
- In a large bowl, whisk together all of the dry ingredients for the crust and topping. Add the butter and vanilla and mix together with a fork until well combined.
- Press 3/4 of the oat mixture into the bottom of the prepared pan. Place the rest in the fridge until ready to use.
- Bake the crust for 9-11 minutes, or until the edges start to turn golden brown. The middle will not look set but that’s okay. We want it to sink a little as it cools so there is a nice edge around the crust to hold the filling. Let cool while you make the filling.
- Add the peach filling ingredients to a small saucepan and stir to combine.
- Heat over medium heat until the peaches soften slightly and the mixture thickens. Stir frequently so it doesn’t burn. Remove from heat and let cool for 10-15 minutes. It will thicken more as it cools.
- Spread the filling over top of the cooled crust and sprinkle the remaining 1/4 of the oat mixture over the peach filling.
- Bake for 15-18 minutes, or until the topping is lightly browned and the peach filling is bubbling. The bars will not look set when you pull them out of the oven (they’ll have a little jiggle) but they will set up as they cool at room temperature.
- Chill the bars for 2-3 hours, or overnight, before slicing into squares.
Notes
- The amount of water you add to the peach filling depends on how much juice is released as the peaches cook. I suggest starting with 3 tablespoons of water and adding another tablespoon if the filling is too thick.
- You can use frozen peaches, just make sure they are peeled and chopped. Let them thaw first and drain off any excess liquid before making the filling.
- When making the filling, you’ll want to cook the peaches until they are just softened. You don’t want them too soft as the filling will be mushy.
- To keep these bars gluten-free, make sure you use certified gluten-free oats.
