Servings: 9 Bars
Vegan Peach Pie Bars
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:
- 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
Serving: 1Bar (of 9), Calories: 266kcal, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Fiber: 3g, Sugar: 13g