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Two almond flour peach crisp bars stacked on top of each other on brown parchment paper.
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Almond Flour Peach Crisp Bars

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!
Course Dessert
Cuisine American, Canadian
Keyword almond flour, bars, crumble, gluten-free, peach crisp
Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings 16 bars
Calories 249kcal
Author Leanne

Ingredients

For the crust and topping:

  • 1 1/2 cups large flake rolled oats
  • 1 1/4 cups fine blanched almond flour
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1/4 cup 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 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 granulated sugar
  • 3-4 tablespoons water *see note
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. To keep these bars gluten-free, make sure you use certified gluten-free oats.

Nutrition

Calories: 249kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 111mg | Potassium: 107mg | Fiber: 3g | Sugar: 19g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg