These peach blueberry crumb bars are like a taste of summer in each bite! They’re simple to make and can be made vegan friendly, gluten free, and free of refined sugar.
Although the official end of summer is several weeks away, I feel as if people have began to move on to the next season. Fall recipes are popping up all across Instagram, stores have began pushing fall and even Christmas decor, and the PSL is officially back at Starbucks.
I consider myself a pretty big fan of autumn. I mean, my favorite clothing items are chunky sweaters, leggings, and boots! But, I am not in a big rush to leave summer behind just yet, at least this year.
I have several recipes for crumb bars already, but most of them use oats and alternative flours/sweeteners. I wanted to share the recipe I use with regular all-purpose flour/gf flour blend and granulated sugar, although I did include alternatives to make this free of refined sugar as well.
I used peaches and blueberries in these bars, but really any berry/stone fruit would work. I’ve also made these with only peaches and blackberries which were delicious as well!
These bars are simple to make and keep well at a cool room temperature for 1-2 days (I’d refrigerate for any longer than that). They’re also a great treat to pop into lunch boxes or take to potlucks.
If you like recipes like this, scroll down to see some of the other fruit bar recipes I have here on the blog! Enjoy!
- 1½ cups all-purpose flour or gluten-free flour blend
- ¼ cup granulated sugar or coconut sugar
- pinch salt
- ½ cup unsalted butter or coconut oil*, melted
- Preheat oven to 375ºF. Line an 8-inch baking pan with parchment paper or grease well and set aside.
- In a large bowl, mix together flour, sugar, and salt. Stir in melted butter/oil with a fork until crumbly and mixture holds together when pressed between two fingers. Mixture should be crumbly, but not too dry. If it's too crumbly and won't hold together, add just enough liquid (1-2 teaspoons) to help it come together. Set aside ½ cup for topping and press remaining mixture evenly into the bottom of prepared pan.
- In the now empty bowl, mix together sugar, cornstarch, cinnamon and salt. If using maple syrup, add this with the fruit.
- Add peaches and berries (and maple syrup, if using), and toss together with cornstarch mixture.
- Pour filling over prepared crust, then sprinkle reserved crumble evenly over fruit. To get large crumbles, press reserved mixture tightly in one hand, then break up into chunks and crumble over fruit.
- Place pan into the oven on the middle rack and bake 50-60 minutes, or just until crumble is lightly brown and fruit filling is bubbly. Let cool completely, at least 1 hour, before cutting into bars