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Vegan Peach Crumble Bars

Vegan peach crumble bars on a baking sheet next to a cup of vanilla ice cream, a jug of milk and a knife.

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Fresh, sweet peaches sandwiched between two layers of crumbly, buttery, dairy-free crust. This recipe should be a staple for everyone during peach season!

Ingredients

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For the Crust

2 c all purpose flour

2/3 c sugar

1/2 tsp baking powder

1/8 tsp sea salt

2/3 c vegan butter, cold

For the Filling

3 c peaches, peeled and sliced

1 tbsp lemon juice

1/4 c sugar

1/4 c all purpose flour

1/4 tsp cinnamon

pinch of salt

Instructions

  1. Make the Crumble: Preheat oven to 375 degrees F (190 C) and line an 8 or 9 inch square pan with parchment paper. Set aside. To make the crust, add all purpose flour, sugar, baking powder and salt to a large bowl. Whisk together. Cut in cold vegan butter using a pastry cutter and work mixture until texture is fine and pebbly.
  2. Prepare Filling and Assemble: In a separate bowl, combine peaches, lemon juice, sugar, flour, cinnamon and salt and gently stir together. Stir until all dry ingredients are wet. Pat half of the crust mixture into the bottom of your prepared pan. Press down firmly with your hands so that your bars will have a solid base. Cover bottom crust evenly with the prepared peaches and sprinkle the remainder of the crust over the top.
  3. Bake: Place pan on center rack of preheated oven and bake for 40-45 minutes or until the top of the crust is crisp and golden brown. Remove from oven and allow bars to cool for at least 1 hour before cutting in. Serve with nondairy vanilla ice cream if you would like.

Equipment

Notes

*Bars will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*If you would like to use frozen peaches, be sure to purchase peaches that are sliced AND peeled. Allow peaches to thaw slightly before mixing with the other filling ingredients.

*Recipe adapted from Peach Crumb Bars by Brown Eyed Baker

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