Gluten free peach crumble bars are the perfect summer dessert, combining a buttery, zesty lemon shortbread crust with juicy, naturally sweet peaches. Whether you’re following a gluten-free diet or just love a delicious fruit bar, these treats are a must-try. They’re also egg-free and incredibly easy to make, making them suitable for a wide range of dietary needs. With a simple preparation and a heavenly flavor profile, these bars are sure to become a staple in your dessert rotation. Serve them chilled or warm with vanilla ice cream for a crowd-pleasing delight!
Why You’ll Love These Gluten Free Peach Crumble Bars
These bars offer a wonderful contrast of textures: a soft and crumbly lemon-infused shortbread base, a juicy peach center, and a golden, crispy topping. They are made without gluten or eggs, making them accessible to those with dietary restrictions, yet you’d never know it from the flavor and texture. The addition of lemon zest brightens the peach filling, while the simple ingredients keep the preparation fuss-free. Perfect for picnics, potlucks, or an afternoon treat with tea.
Ingredients
For the Gluten-Free Lemon Shortbread:
- 125 g (1/2 cup + 2 tbsp) caster or granulated sugar
- Zest of 2 organic unwaxed lemons
- 140 g (1 1/4 sticks) unsalted butter, softened
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 300 g (2 1/2 cups) gluten-free plain flour blend (e.g., Doves Farm Freee)
- 3/4 tsp xanthan gum (omit if your flour blend includes it)
- 1/2 tsp salt
For the Peach Filling:
- 5 medium fresh peaches (about 750g), firm yet ripe
- 75 g (1/4 cup + 2 tbsp) caster or granulated sugar
- 15 g (2 tbsp) cornstarch
- 15 g (1 tbsp) freshly squeezed lemon juice
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Step-by-Step: How to Make Gluten Free Peach Crumble Bars
- Peel the Peaches (Optional): Cut a small X on the bottom of each peach. Blanch in boiling water for 30-60 seconds, then immediately transfer to an ice bath. Once cool, gently peel off the skins.
- Preheat Oven and Prepare Pan: Preheat oven to 375ºF (190ºC). Line a 9-inch square pan with parchment, leaving overhang for easy removal.
- Make the Shortbread Base:
- In a large bowl, rub lemon zest into sugar.
- Add butter and vanilla; mix until combined (do not overmix).
- Whisk flour, xanthan gum, and salt separately; add to butter mixture.
- Mix until dough forms and knead slightly.
- Prepare the Peach Filling: Slice peaches into 1/2-inch wedges. Combine with sugar, cornstarch, lemon juice, and vanilla.
- Assemble the Bars:
- Press 2/3 of the shortbread dough into the pan.
- Spread peach mixture evenly over the base.
- Crumble remaining dough over peaches.
- Bake: Place in the oven and bake for 50-55 minutes until the topping turns golden and the fruit filling is bubbling throughout, even in the center.
- Cool and Slice: Cool completely before removing from pan and slicing. Chill for 30 minutes for cleaner cuts.
Helpful Tips
- Don’t overwork the shortbread dough to maintain a tender texture.
- For easier peeling, ensure peaches are firm and not overly ripe.
- Use parchment overhang to lift bars cleanly out of the pan.
- Allow bars to cool fully for best structure.
Substitutions And Variations
- Fruit Options: Swap peaches for nectarines, apricots, or berries.
- Vegan Version: Use dairy-free butter alternatives.
- Flavor Twist: Add cinnamon or nutmeg to the filling for a spiced version.
- Low Sugar: Reduce sugar slightly if using very sweet peaches.
Storage Instructions
Store in an airtight container at room temperature or in the fridge for up to 4 days. The crust may soften slightly over time but remains delicious. For longer storage, freeze individual bars between parchment layers and thaw as needed.
Nutritional Information
(Per serving, estimated for 1 of 12 bars)
- Calories: 230
- Carbohydrates: 33g
- Sugars: 18g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 2g
- Protein: 2g
- Sodium: 120mg
Serving Suggestions
Enjoy these crumble bars either cold or gently warmed. They’re delicious with a scoop of vanilla ice cream or a swirl of whipped cream. For a touch of elegance, try drizzling them with honey or dusting with powdered sugar. They also make a delightful pairing with a cup of coffee or iced tea on a sunny day.
Frequently Asked Questions About Gluten Free Peach Crumble Bars
Can I make these bars with frozen peaches? Yes, thaw and drain them well before use to prevent excess moisture.
Is it necessary to peel the peaches? No, it’s optional. Peeled peaches give a smoother texture, but unpeeled peaches add a rustic appeal.
Can I use a different flour blend? Yes, but make sure it’s a plain gluten-free blend. Adjust xanthan gum if your mix already contains it.
How do I know when the bars are done baking? Look for bubbling peach filling even in the center and a light golden topping.
Can I double the recipe? Absolutely. Use a 9×13 pan and bake slightly longer, checking for doneness at 55 minutes.
Conclusion
Thank you for exploring this delightful recipe with me! These gluten free peach crumble bars are not only easy to make but also bursting with juicy peach flavor and buttery lemon shortbread goodness. They’re perfect for summer gatherings or just a sweet treat for yourself. I truly enjoy baking and sharing these bars, and I hope you’ll love making them just as much. Here’s to happy baking and sweet, gluten-free indulgence—thank you for being part of this delicious journey!
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Gluten Free Peach Crumble Bars
- Total Time: 1 hour 35 minutes
- Yield: 12 bars 1x
Description
Gluten Free Peach Crumble Bars combine fresh peaches with a buttery lemon shortbread base. Easy to make, gluten and egg free—try them today!
Ingredients
For the Gluten-Free Lemon Shortbread:
125 g (1/2 cup + 2 tbsp) caster or granulated sugar
Zest of 2 organic unwaxed lemons
140 g (1 1/4 sticks) unsalted butter, softened
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
300 g (2 1/2 cups) gluten-free plain flour blend (e.g., Doves Farm Freee)
3/4 tsp xanthan gum (omit if your flour blend includes it)
1/2 tsp salt
For the Peach Filling:
5 medium fresh peaches (about 750g), firm yet ripe
75 g (1/4 cup + 2 tbsp) caster or granulated sugar
15 g (2 tbsp) cornstarch
15 g (1 tbsp) freshly squeezed lemon juice
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Instructions
- Peel the Peaches (Optional): Cut a small X on the bottom of each peach. Blanch in boiling water for 30-60 seconds, then immediately transfer to an ice bath. Once cool, gently peel off the skins.
- Preheat Oven and Prepare Pan: Preheat oven to 375ºF (190ºC). Line a 9-inch square pan with parchment, leaving overhang for easy removal.
- Make the Shortbread Base:
- In a large bowl, rub lemon zest into sugar.
- Add butter and vanilla; mix until combined (do not overmix).
- Whisk flour, xanthan gum, and salt separately; add to butter mixture.
- Mix until dough forms and knead slightly.
- Prepare the Peach Filling: Slice peaches into 1/2-inch wedges. Combine with sugar, cornstarch, lemon juice, and vanilla.
- Assemble the Bars:
- Press 2/3 of the shortbread dough into the pan.
- Spread peach mixture evenly over the base.
- Crumble remaining dough over peaches.
- Bake: Place in the oven and bake for 50-55 minutes until the topping turns golden and the fruit filling is bubbling throughout, even in the center.
- Cool and Slice: Cool completely before removing from pan and slicing. Chill for 30 minutes for cleaner cuts.
Notes
Use parchment with overhang for easy removal.
For cleaner slices, chill bars for 30 minutes before cutting.
These bars are delicate when warm, so handle gently.
Great served cold or with ice cream.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Carbohydrates: 33g
- Protein: 2g