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Summer peaches meet buttery oat–almond shortbread in these gluten-free peach bars. They’re crisp on the bottom, jammy in the middle, and golden on top – a rustic, bakery -style treat you can bake at home with simple ingredients.
These peach bars are indulgent enough for dessert yet wholesome enough for an afternoon snack. They highlight the best of peach season and can easily be adapted with nectarines, plums, or apples when the seasons shift.
Why You’ll Love These Peach Bars
Great for sharing → slice into neat squares for potlucks, brunch, or lunchbox treats.
Gluten-free & nutty → made with oats and almond flour.
Indulgent yet easy → buttery shortbread base, juicy peaches, and a crumble topping.
Seasonal flexibility → swap in other fruits when peaches are out of season.
What You Need For Peach Crumb Bars
Base + Crumble
- 2 cups (200 g) rolled oats (blend 1 cup into oat flour, keep 1 cup whole)
- 1 ½ cups (150 g) almond flour
- ½ cup (100 g) light brown sugar (or coconut sugar)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 1 egg yolk
- 1 tsp vanilla extract
Peach Filling
- 4–5 medium peaches (700–750 g / 1½ lbs)
- 2 tbsp unsalted butter
- 2–3 tbsp light brown sugar (adjust to peach sweetness)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (or arrowroot/tapioca starch)
How to Make Peach Bars
- Prepare the Peaches
- Bring a pot of water to a boil. Score peaches with an “X,” blanch 30-40 sec, then plunge into ice water. Peel and slice.
- In a saucepan, melt 2 tbsp butter. Add peaches, sugar, and lemon juice. Cook 5-7 min until softened.
- Stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). Cook 1 min until thickened. Cool slightly.
2. Make the Base/Topping
- Blend 1 cup oats into flour.
- In a bowl, whisk oat flour, whole oats, almond flour, sugar, baking powder, and salt.
- Cut in butter until coarse crumbs form. Add yolk + vanilla; stir until crumbly but holds when pressed.
3. Assemble
- Preheat oven to 350°F (175°C). Line 9×9 pan with parchment.
- Press ⅔ of mixture into pan. Bake 10 minutes.
- Spread peach filling evenly. Sprinkle remaining dough over top.
4. Bake & Cool
- Bake 30–35 minutes, until golden and bubbly.
- Cool completely, then slice into bars. Chill for clean cuts.
Substitutions for Peach Bars
- Fruit → use nectarines, plums, apricots, or apples.
- Sweetener → swap brown sugar with coconut sugar, maple syrup, or honey.
- Dairy-free → use coconut oil instead of butter (results in softer peach bars).
- Egg-free → replace yolk with flax egg (1 tbsp flax + 3 tbsp water).
How to Store Peach Bars
Freeze individually for up to 2 months; thaw in fridge before serving.
Refrigerate up to 4 days.
These gluten-free peach bars are buttery, fruity, and golden – the perfect way to enjoy ripe summer peaches at their peak. Bake them once, and you’ll be coming back every year when peach season rolls around.
Tips for the Best Peach Bars
- Use ripe but firm peaches → Overripe peaches release too much liquid.
- Pre-bake the crust (I did not do it this time) → This quick step keeps the base firm and prevents sogginess.
- Cook the peaches with butter → Adds richness and prevents the filling from being watery.
- Chill before slicing → Refrigerating the peach bars gives you clean, bakery – style squares.
Easy Peach Bars FAQ
Yes, although it is easier to use fresh peaches. Thaw, drain well, and cook them with a little extra cornstarch to thicken the juices.
Peeling gives a smoother filling, but if you’re short on time, you can leave skins on. They’ll soften while cooking.
Yeses – bake in a 9×13 pan and add 5–10 minutes to the baking time.
Swap butter for coconut oil. Just note the bars will be a little softer.
Definitely. They need to be fully chilled for best results. Keep well in the fridge for up to 4 days and taste even better on day 2 after the flavors meld.
Peach Bars (Gluten-Free with Oats and Almonds)
Ingredients
- 2 cups (200 g) rolled oats, divided (blend 1 cup into oat flour, leave 1 cup whole)
- 1 ½ cups (150 g) almond flour
- ½ cup (100 g) light brown sugar or coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the peach filling:
- 4 – 5 medium peaches, about 700–750 g / 1½ lbs, peeled and sliced
- 2 tablespoons unsalted butter
- 2 – 3 tablespoons brown sugar, adjust to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
Cook the peaches:
- In a medium saucepan, melt 2 tablespoons butter. Add the sliced peaches, sugar, and lemon juice. Cook for 5–7 minutes, stirring often, until the fruit softens and releases juices. Stir in the cornstarch slurry and cook 1 minute until thickened. Remove from heat and cool slightly. You can just add cornstarch without water directly to the peaches, but it may get lumpy.
Make the crust mixture:
- In a large bowl, combine oat flour, rolled oats, almond flour, sugar, baking powder, and salt. Cut in the cold butter with your fingers or a pastry cutter until crumbly. Add egg yolk and vanilla, mixing until the dough clumps slightly when pressed.
Pre-bake the base:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper. Firmly press two-thirds of the mixture into the pan. Bake for 10 minutes.
Assemble:
- Spread the peach filling evenly over the crust. Sprinkle the remaining oat–almond mixture over the top.
Bake:
- Return to the oven and bake for 30–35 minutes, or until the topping is golden and the peach filling bubbles around the edges.
Cool and slice:
- Let the bars cool completely in the pan. For neat cuts, refrigerate at least 1 hour before slicing into 9 squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
