Peach Nectarine Crumble Bars (Gluten-free, Vegan)

Even though it’s a little chilly outside, it’s still *technically* summer. And what better time than now to put all of your summer fruits to good use? I don’t know about you, but I have an abundance of peaches and nectarines in my fridge, so I decided to whip up these peach nectarine crumble bars as a delicious, end of summer healthy treat!

vegan peach nectarine crumble recipe - riri's recipes

I initially wanted to make peach crumble, but I thought that squares were different and easier to grab and eat, since crumble is a little messier (still my all time fav tho)

These squares are:

  • Easy to make
  • Healthy
  • Not too sweet
  • Vegan
  • Crumbly
  • Gluten-free

I hope you enjoy these bars as much as I do and make them to enjoy alone, with friends, or family!

vegan peach nectarine crumble recipe - riri's recipes

Don’t forget to tag me in your recipe remakes on Instagram @riris_recipes and I will repost them! I love seeing all of your recreations!

*Note: You can also make these with apples as apple crumble squares, or any other fruit you’d like that could work with this recipe!

**Note: Photos on how to make this delicious recipe will be at the bottom of this post**


Peach Nectarine Crumble Bars (Gluten-free, Vegan)

Servings: ~25 squares (depending on the size you cut them into)
Cook Time: 42 minutes at 350° F

Ingredients:
Crust:

  • 2 cups almond flour
  • 1 cup oats
  • scant 1/4 cup coconut flour
  • 1/3 cup + 1 tbsp coconut sugar
  • 1/2 cup + 2 tbsp coconut oil (melted)
  • 1/4 cup maple syrup

Filling:

  • 5 medium-large sized peaches and/or nectarines, chopped
  • Cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch (or arrowroot starch)
  • 1 tbsp coconut sugar

Topping:

  • 1/3 cup oats
  • 1/4 cup almond flour
  • 1/2 tbsp coconut oil + another 1/2 tbsp (melted) to drizzle on top before cooking
  • 1 tbsp coconut sugar

Directions:

  1. Cut fruit first: Wash all peaches/nectarines, pat them dry, and chop them into small pieces in a medium-sized bowl and set aside.
  2. In another medium-sized bowl, add in all crust ingredients in the same order as listed above and mix well until combined. Set aside.
  3. Line a 9×9 inch glass dish with parchment paper, spray with cooking spray and add in crust mixture and pat down with your hands or a silicone spatula. Set aside.
  4. Take your bowl with the cut up peaches/nectarines and add in remaining filling ingredients (cinnamon, lemon juice, cornstarch, and coconut sugar) and mix until fruits look creamy/gooey. Once well mixed, add on top of crust in the baking dish. Set Aside.
  5. Preheat oven to 350° F.
  6. In a small bowl, combine topping ingredients (except the extra 1/2 tbsp of coconut oil – that will be drizzled on top right before placing in the oven to cook) and mix until well combined.
  7. Gently spoon topping mixture on top of crust and peach/nectarine filling in baking dish until fruit is completely covered.
  8. Drizzle the 1/2 tbsp of melted coconut oil on top of topping mixture and let cook for ~42 minutes at 350°F.
  9. Remove from oven and let cool for at least 30 minutes before cutting.
  10. Can be stored in fridge for up to a week!
vegan peach nectarine crumble recipe - riri's recipes
vegan peach nectarine crumble recipe - riri's recipes
vegan peach nectarine crumble recipe - riri's recipes

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