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!
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
- Not too sweet
I hope you enjoy these bars as much as I do and make them to enjoy alone, with friends, or family!
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
- 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
- 5 medium-large sized peaches and/or nectarines, chopped
- 1 tbsp lemon juice
- 2 tbsp cornstarch (or arrowroot starch)
- 1 tbsp coconut sugar
- 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
- Cut fruit first: Wash all peaches/nectarines, pat them dry, and chop them into small pieces in a medium-sized bowl and set aside.
- In another medium-sized bowl, add in all crust ingredients in the same order as listed above and mix well until combined. Set aside.
- 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.
- 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.
- Preheat oven to 350° F.
- 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.
- Gently spoon topping mixture on top of crust and peach/nectarine filling in baking dish until fruit is completely covered.
- Drizzle the 1/2 tbsp of melted coconut oil on top of topping mixture and let cook for ~42 minutes at 350°F.
- Remove from oven and let cool for at least 30 minutes before cutting.
- Can be stored in fridge for up to a week!