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Vegan Peach Pie Bars

Gluten-Free Vegan Peach Pie Bars with oatmeal shortbread crust, crumble topping and a simple glaze is a perfectly sweet treat for summer entertaining! Made with only 6 ingredients, these easy to make bars are vegan with a refined sugar-free option.

two wooden plates with slices of peach pie bars and more pie bars in the background

For all those times you’re craving peach pie but don’t have a lot of time to spare, these easy peach pie bars come together in a flash, and they’re so silly simple!

This is the ideal dessert recipe for those who don’t have a lot of baking experience or for those who don’t enjoy the process of baking a full pie as it is the archetypal easy dessert!

You’d never guess these fresh peach pie bars are gluten-free, dairy-free, vegan, and so easy to make because they are just the perfect peach dessert!

Plus, you don’t have to have access to fresh peaches in order to make these beauties happen! 

In fact, here in the Western U.S., our peach season is very short and typically pretty unimpressive, so I go with frozen peaches, but fresh ripe peaches are ideal!

To make the buttery shortbread crust for these peach bars, I use the same recipe I used for my Strawberry Oatmeal Bars and my Vegan Blackberry Pie Bars I shared last month. 

That crust and crumble topping recipe is such a win that there’s just no point in deviating from it for all of our oatmeal bar or pie bar needs, am I right?! 

Approved by my entire family (adults and kids of all ages!), they are a surefire win for anyone who loves a fruity dessert.

parchment paper with slices of peach pie bars on top and peaches in the background

Let’s discuss the six simple ingredients needed to make these vibrant bars.

Ingredients for Vegan Peach Pie Bars:

Peaches: Fresh juicy peaches or frozen peaches are cooked in a small pot with some sweetener to make a thick peach pie filling. This gooey filling is seeping with sweet peach flavor with soft texture, just like your favorite peach pie.

The measurement of peaches is taken after peeling and chopping them. You’re looking for 4 cups of chopped fruit, or one pound. The frozen peaches I use come in a 16-ounce bag and equate to a perfect 4 cups.

Pure Maple Syrup or Cane Sugar: The sweetener for both the peach filling and the crust mixture! Use either pure maple syrup, maple sugar, or cane sugar depending on your preference. You can also use brown sugar or sugar-free sweetener.

Gluten-Free All-Purpose Flour: A gluten-free flour blend is used in the crust and streusel topping in combination with oats to create a flaky, delicious shortbread crust and crumble. Use your favorite gluten-free flour mixture or regular all-purpose flour. I use Bob’s Red Mill 1-to-1 Baking Flour.

If you’re looking for a grain-free recipe using almond flour, follow the recipe for my Paleo Apple Pie Bars, but use the recipe below for the peach portion.

Oats: Rolled oats bring that otherworldly flavor of oats to these bars and also create a light flakiness. Plus, they bring about breakfast or snack vibes, making these bars suitable for any time of the day. I use sprouted gluten free oats that are also glyphosate-free. For the best result, use old-fashioned oats for that lovely texture rather than using quick oats or instant oats.

Coconut Oil or Butter: The liquid and fat portion of the crust and topping! Use melted coconut oil to keep the bars vegan or melted butter if you aren’t dairy-free. Either one produces a rich, naturally sweet inviting flavor.

Vanilla Extract or Almond Extract: Both vanilla extract and almond extract bring an underlying warmth to any baked good and provide a rich, unique flavor. You can add 1 to 2 teaspoons of vanilla extract to the pie crust mixture or ½ teaspoon of almond extract (a little almond extract goes a long way!). If you don’t have them on hand, skip them and the bars will still be great.

Sea Salt: A pinch of sea salt in both the peach filling and the crust ensures the flavors of all of the ingredients shine through. 

Optional Glaze: For a sweet simple glaze, combine  1 cup of powdered sugar and 2 tablespoons of water or lemon juice in a bowl and stir well until a thick glaze forms. 

If you prefer your desserts on the sweeter end, be sure to make the powdered sugar glaze to go with the bars, as they aren’t overly sweet on their own.

top down image of two wooden plates with slices of peach pie bars. Blue striped napkin and fresh peaches to the side.

This easy peach pie bars recipe contains the perfect flaky pie crust, yet requires zero fancy maneuvers or tools like a pastry cutter, pastry blender, pie pan, or pie weights.

Let’s bake a batch of fresh peach bars!

How to Make Peach Pie Bars:

Make the Shortbread Crust & Topping:

Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking dish with parchment paper.

The crust and topping are both made using the same ingredients, so we stir up once, use twice. Bonus points: there’s no need to separate the dry ingredients from the wet ingredients as everything can be mixed together at the same time.

Transfer all of the ingredients for the shortbread crust and topping to a large mixing bowl and stir well until everything is combined and a thick, crumbly not over oily dough forms.

Measure out ½ cup of the mixture and set it aside to reserve as the crumble topping.

Pour the remaining crust mixture to the parchment-lined prepared pan and press it into an even layer. Use a fork to poke several holes into the crust to allow for airflow for even baking.

Bake the crust for 15 to 20 minutes, or until it is slightly golden brown.

Make the Peach Pie Filling:

While the crust is baking, prepare the peach pie filling mixture. To do so, transfer the peeled and sliced peaches and granulated sugar (or pure maple syrup) to a saucepan with 3 tablespoons of water. Cover the pan and heat it on the stove top over medium heat.

Allow the mixture to come to a full boil and cook until the peaches are very soft and much liquid is seeping out, about 8 to 10 minutes.

If the mixture is still very watery, stir in 2 tablespoons of gluten-free all-purpose flour (or tapioca flour or cornstarch) and continue cooking without the lid until the filling has thickened up to a jam-like consistency, about another 2 to 3 minutes.

cooked peach pie filling in a saucepan

Compile the Peach Pie Bars:

Once the crust is out of the oven, pour the peach pie filling over it and spread it into an even layer, creating the peach layer.

Sprinkle the reserved crumble topping mixture on top. Bake for 22 to 30 minutes, or until the crumb topping is golden-brown.

Remove the peach bars from the oven and allow them to cool completely before slicing and serving. If desired, make the optional glaze by stirring the powdered sugar and water in a bowl until well-combined. Drizzle over the bars.

Spoon of glaze drizzling glaze over the peach pie crumble bars

Serve the peach crumb bars with a big scoop of vanilla ice cream and fresh berries for an even more decadent dessert.

Store any leftover peach pie bars in an airtight container in the refrigerator for up to 5 days. You can also freeze the bars in a zip lock bag for up to 3 months.

Easy Peach Pie Bars on a sheet of parchment paper with fresh peaches to the side

These fresh and easy gluten-free vegan peach pie oatmeal bars are the perfect celebration of peach season and warmer weather, and are  to have on hand to share with friends and family.

Not to mention, this delicious recipe is just so easy to put on repeat for any time you have a hankering for a fruit dessert.

Also check out my Gluten-Free Vegan Peach Cobbler for a crowd-pleasing delight using your favorite fruit that is perfect for sharing!

Peach Pie Oatmeal Bars fresh out of the oven in a baking pan

If you’re into these peach crumb bars and are looking for more fruit desserts using fresh fruits, also check out some of these easy recipes that are also reader favorites.

More Healthy Dessert Recipes:

I hope your whole family enjoys this luscious healthier dessert as much as mine!

parchment paper with slices of peach pie bars on top and peaches in the background

Vegan Peach Pie Bars

Yield: 9 Bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Easy vegan and gluten-free peach pie bars that only require 6 basic ingredients! These healthier dessert bars are perfect for summer entertaining!

Ingredients

For the Peach Pie Filling:

  • 1 pound (16 ounces) fresh or frozen peaches, peeled and sliced (4 cups)
  • 2 Tbsp granulated sugar or pure maple syrup
  • Pinch sea salt

Shortbread Crust and Topping:

Optional Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp water or lemon juice

Instructions

Make the Shortbread Crust & Topping:

1. Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking dish with parchment paper.

2. Transfer all of the ingredients for the shortbread crust and topping to a large mixing bowl and stir well until everything is combined and a thick, crumbly not over oily dough forms. Measure out ½ cup of the mixture and set it aside to reserve as the crumble topping.

Crust and topping mixture for strawberry crumb bars in a mixing bowl

3. Pour the remaining crust mixture to the parchment-lined prepared pan and press it into an even layer. Use a fork to poke several holes into the crust to allow for airflow for even baking.

Poke the crust with a fork

4. Bake the crust for 15 to 20 minutes, or until it is slightly golden brown.

Make the Peach Pie Filling:

1. While the crust is baking, prepare the peach pie filling mixture. To do so, transfer the peeled and sliced peaches and granulated sugar (or pure maple syrup) to a saucepan with 3 tablespoons of water.

Ingredients for peach pie filling in a saucepan

Cover the pan and heat it on the stove top over medium heat. Allow the mixture to come to a full boil and cook until the peaches are very soft and much liquid is seeping out, about 8 to 10 minutes. If the mixture is still very watery, stir in 2 tablespoons of gluten-free all-purpose flour (or tapioca flour or cornstarch) and continue cooking without the lid until the filling has thickened up to a jam-like consistency, about another 2 to 3 minutes.

cooked peach pie filling in a saucepan

Compile the Peach Pie Bars:

1. Once the crust is out of the oven, pour the peach pie filling over it and spread it into an even layer, creating the peach layer.

2. Sprinkle the reserved crumble topping mixture on top. Bake for 22 to 30 minutes, or until the crumb topping is golden-brown.

Peach pie bars ready to go into the oven.

3. Remove the peach bars from the oven and allow them to cool completely before slicing and serving.

Easy Peach Pie Bars on a sheet of parchment paper with fresh peaches to the side

4. Serve with a big scoop of vanilla ice cream and fresh berries for an even more decadent dessert.

Notes

*You can replace the GF all-purpose flour in the peach filling with tapioca flour or cornstarch.

**If you’re using butter instead of coconut oil, use just 1 cup of GF all-purpose flour instead of 1 ¼ cups.

Store any leftover peach pie bars in an airtight container in the refrigerator for up to 5 days. You can also freeze the bars in a zip lock bag for up to 3 months.

Nutrition Information
Yield 9 Serving Size 1 Bar (of 9)
Amount Per Serving Calories 266Total Fat 13gCarbohydrates 37gFiber 3gSugar 13gProtein 3g
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
collage for peach pie bars

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Jennifer

Saturday 25th of June 2022

Can I sub Almond flour for the Gluten-free flour?

Julia

Saturday 25th of June 2022

Hi Jennifer! You can! You may end up needing more almond flour depending on how absorbent it is. I would try it as a 1:1 substitution first and if the dough seems overly wet or oily, add 1/2 cup of additional almond flour and see where that takes you :)

Sharon

Wednesday 22nd of June 2022

I don't eat gluten free, how is the change out to regular all purpose flour? Thanks

Sharon

Wednesday 22nd of June 2022

@Sharon, nevermind, I found my answer I'm your notes

Shirley

Tuesday 21st of June 2022

I can't wait to try this one! The Farmers Market has wonderful peaches right now. Good timing!

Julia

Wednesday 22nd of June 2022

Sounds amazing! I hope you love them as much as we do!

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