If you’re craving a sweet, fruity dessert that’s naturally gluten-free, these peach bars are the perfect choice. They combine tender, buttery crust with a juicy peach filling, making them a delightful summer treat that everyone will enjoy. Easy to make and irresistibly flavorful, this recipe is a great way to showcase fresh peaches during peak season.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included or add ½ teaspoon xanthan gum if not)
- ½ cup almond flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 4-5 ripe peaches, peeled and sliced
- ¼ cup granulated sugar (for peach topping)
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
Optional:
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a large mixing bowl, combine the gluten-free flour, almond flour, sugar, baking powder, and salt. Mix well.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Set aside ¼ cup of this mixture for the topping.
- In a small bowl, whisk the eggs and vanilla extract. Add the eggs to the remaining flour mixture and stir until just combined. The dough will be somewhat crumbly but should hold together when pressed.
- Press about two-thirds of the dough into the bottom of the prepared pan, spreading evenly to form the crust. Bake for 15 minutes or until lightly golden.
- While the crust bakes, prepare the peach filling. In a bowl, toss sliced peaches with the sugar, lemon juice (if using), and cinnamon (if using). Set aside to macerate for about 10 minutes.
- After the crust has baked, remove it from the oven and spread the peach filling evenly over the hot crust.
- Sprinkle the reserved crumb mixture evenly over the peaches as a topping.
- Bake for an additional 30-35 minutes, or until the topping is golden and the peaches are bubbling.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan.
- Cut into squares and serve. For best results, enjoy within 2-3 days or store appropriately for later.
Tips
- Substitutions: You can substitute the almond flour with additional gluten-free all-purpose flour if preferred. For a dairy-free version, use coconut oil or dairy-free butter alternatives.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave or oven before serving.
- Common mistakes: Avoid overmixing the dough to keep the crust tender. Also, ensure peaches are ripe to get the best flavor and sweetness. Overbaking can dry out the topping, so keep an eye on the bars during the final bake.
- Peach prep: Peeling peaches is optional but recommended for a smoother texture. To peel easily, blanch peaches in boiling water for 30 seconds, then transfer to ice water before peeling.
Serving Suggestions
Serve these gluten-free peach bars warm or at room temperature. They pair beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of honey for added sweetness. For a touch of freshness, garnish with fresh mint leaves or a sprinkle of powdered sugar.
Variations
- Berry Peach Bars: Mix in fresh blueberries or raspberries with the peaches for a colorful, fruity twist.
- Spiced Peach Bars: Add a pinch of ground cinnamon, nutmeg, or ginger to the peach filling for a warm, spiced flavor.
- Vegan Version: Replace eggs with flaxseed or chia seed eggs and use vegan butter or coconut oil.
- Crumb Topping Variations: Add chopped nuts, oats, or shredded coconut to the topping for extra texture.
Storage and Reheating
Store leftover peach bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, warm in a 300°F (150°C) oven for about 10 minutes or microwave in 20-30 second bursts until warmed through. To maintain the crispness of the topping, avoid overheating.
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, frozen peaches work well. Thaw and drain excess moisture before using to prevent the filling from becoming too watery. Adjust the baking time slightly if needed.
Is this recipe gluten-free and dairy-free?
The recipe is gluten-free if you use certified gluten-free flours. For dairy-free, substitute butter with coconut oil or a dairy-free margarine. Always check labels to ensure ingredients are suitable for your dietary needs.
Can I make these bars ahead of time?
Absolutely. Prepare the bars up to the baking stage, then store the unbaked bars covered in the fridge for up to 24 hours. Bake just before serving for the freshest taste. Alternatively, bake and store cooled bars for up to 2 days, reheating as needed.
What if I don’t have almond flour?
You can substitute almond flour with additional gluten-free all-purpose flour. Keep in mind that this may slightly alter the texture and flavor, but it will still produce delicious bars.
Can I freeze these peach bars?
Yes, once cooled, wrap the bars tightly in plastic wrap and store in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
How do I know when the bars are done baking?
The bars are ready when the topping is golden brown and the peach filling is bubbling around the edges. A toothpick inserted into the topping should come out clean or with moist crumbs, indicating doneness.
Related
- How to Can Peaches in Medium Syrup: A Step-by-Step Guide
- How to Can Peaches with Skin On: Step-by-Step Guide
- Zucchini Cake Mix Cookies: 10 Delicious Recipes to Try Today