Peach Pie Bars (GF)
- Isabel S.
- Jul 31, 2018
- 3 min read
It's peach season which means I am a happy girl! The produce and occasional time spent by a body of water are the only things I like about summer...everything else I could live without. But, alas, peaches are in full force and I love every soft fuzzy ball of joy. These peach pie bars are pretty no frills and celebrate the peach to it's fullest. There's very little sweetener other than the sweetness from the peaches. The crust and topping are made with almond flour, coconut sugar/maple syrup, and you have the option of making it butter free.
The crust isn't like a typical crumble bar crust. It starts out very wet and when it bakes comes out almost like cake. Then, magically as it chills in the fridge turns in to the perfect crispy layer that is very similar to pie crust. I go easy on the crumble topping because, like I said, I'm celebrating the peach and don't want to mask it with too much crust. But, if you love crust, double the crumble recipe so you can have double to the topping!
These are so great because they can be eaten for a sweet snack but add a little ice cream and/or whip cream and you instantly have a delicious dessert! They keep in the fridge for about a week and I haven't tried this, but I'm guessing they would freeze well. Hurry up and make these before peaches go out of season! You'll be happy you did!
Ingredients
Crust
1/4 cup coconut sugar
4 TBSP butter
4 TBSP coconut oil (use all coconut oil to make dairy free)
1 egg
1/2 tsp vanilla
1 cup almond flour
1/4 cup tapioca flour
1/2 tsp baking powder
A pinch of sea salt
A healthy dash of cinnamon
Filling
3 large ripe peaches
1 TBSP chia seeds
1 TBSP maple syrup
1 tsp coconut sugar (optional for extra sweetness)
Crumble
1/2 cup almond flour
1 TBSP maple syrup
1 TBSP soft coconut oil
1/2 tsp vanilla
Directions
Preheat oven to 350F
For the crust combine sugar, butter, and coconut oil in a bowl and cream together with either a stand-up or handheld mixer.
When creamed, add in egg (egg should be room temp, not cold, but it doesn't make a huge difference here) and vanilla and mix to combine. Scrape down the bowl as needed.
Add in almond flour, tapioca flour, baking powder, salt, and cinnamon. Mix to combine, again scraping sides as needed.
Add the crust to a parchment paper lined, square pan and spread to the edges. The dough will be very soft.
Bake for 15 mins. (When done cooking the crust will feel soft like cake but it will crisp up when chilled)
For the filling boil whole peaches in water for about 3 minutes. This makes taking off the skin super easy. When cool enough to handle simply push gently with your thumb and it should slide right off.
Roughly chop peaches and add them to a pot. Heat over medium-high heat and let them start to bubble. Cover and let them simmer for about 10 or 15 mins, stirring to keep them from sticking to the pan. The peaches will start to break up and the juices will thicken.
Add chia seeds and maple syrup and stir to combine. (you can store this in a jar in the fridge or use right away).
For the crumble simply add all ingredients to a bowl and stir together.*
To assemble add an even layer of the peaches to the baked crust and top with pieces of the crumble.
Bake at 350 for an additional 20 minutes.
Eat warm or chilled. Chilled will yield a crisper crust while warm will be more cakey. Let cool completely before putting in the fridge and store in an airtight container for up to 5 days. For the best experience eat with ice cream and whipped cream!
* If you like a lot of crust double the crumble amount.
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