Peach Crumble Bars

Fresh + Delicious Summer Recipe

There is nothing quite like a fresh and juicy peach during the summer. I ended up having a few leftover and decided to create this recipe. It ended up turning out super delicious, so I had to share.

This recipe only has 3 tablespoons of added sugar which is in the base. If you want the recipe to be sweeter, you can add sweetener to the crumble on top. Also, you can add ice cream on top once it’s done baking for more sweetness.

Personally, I think the peaches give enough sweetness so it’s all about preference.

 Almond flour: I like using almond flour in this recipe to keep it gluten free and for the texture almond flour gives. I haven’t tested any other flours in this recipe.

Vegan butter: you can use any vegan butter you prefer. Liquid oil should also work. If you aren’t vegan traditional butter should work as well.

Sugar: you can use any granulated sugar of your choice. I tend to use coconut sugar to keep it refined sugar free. I haven’t tested this recipe using liquid sweeteners such as maple syrup.

Peaches: you can use fresh or frozen peaches. You could also substitute the peaches for any fruit you prefer.

Almond butter: I like using almond butter for the taste. However, any nut or seed butter will work. I wouldn’t recommend peanut butter as it has a strong flavor and may overpower the rest of the recipe.

Nondairy milk: I use unsweetened almond milk. You can use any nondairy milk of your choice. You could also use water or traditional milk if you aren’t vegan.

Oats: I used rolled oats. Quick oats should also work.

Cinnamon: I like adding cinnamon for extra flavor. You can omit if you prefer.

Ingredients:

• Almond flour

• Vegan butter

• Sugar

• Peaches

• Almond butter

• Nondairy milk

• Oats

• Cinnamon

Recipe:

Base:

• 1 cup almond flour

• ¼ cup vegan butter

• 3 tablespoons sugar

Middle:

• 2-3 peaches

Top:

• 2/3 cup almond flour

• 1/3 cup almond butter

• ¼ cup nondairy milk

• 1/3 cup oats

• 1 tablespoon cinnamon

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a 9x5 baking pan with parchment paper or spray with cooking spray. Set aside.

2.    In a bowl, melt the butter. Add in 1 cup almond flour and 3 tablespoons of sugar. Stir until a dough is formed. Transfer to the baking pan. Place in the refrigerator.

3.    Wash and slice your peaches into chunks. Add the peaches onto the base layer and place back in the refrigerator.

4.    In a bowl combine the crumble ingredients (2/3 cup almond flour, 1/3 cup almond butter, ¼ cup nondairy milk, 1/3 cup oats, and 1 tablespoon cinnamon). Stir just until a crumble is formed. Sprinkle evenly on top of the peaches.

5.    Bake for 25-30 minutes or until the bottom is fully cooked.

6.    Allow to cool before slicing. Optional: top with vegan ice cream, whipped cream, or cool whip.

Be sure to store the bars in the refrigerator or freezer in an airtight container. They should last up to 1 week in the refrigerator. Feel free to reach out with any questions!

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