Vegan Peach Pie Bars

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

5 from 1 vote

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

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: American

Servings: Bars

Calories: 266kcal

Author: Julia

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:

1 ¼ cups gluten-free all-purpose flour
1 cup gluten-free rolled oats
½ cup coconut oil melted**
1 ½ tsp pure vanilla extract optional
1/4 cup granulated sugar or pure maple syrup***
Pinch sea salt

Optional Glaze:

1 cup powdered sugar
2 Tbsp water or lemon juice

Instructions

Make the Shortbread Crust & Topping:

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

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.
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