Can I use frozen peaches instead of fresh peaches?

Yes. Just thaw them completely and drain any excess liquid before using so the filling doesn’t become too watery.

Do I need to peel the peaches first?

Nope! Peach skins soften while baking, so peeling is optional. If you prefer a smoother filling, you can peel them first.

Why are my crumble bars falling apart?

The bars usually need more cooling time. Let them cool completely so the filling can set properly before slicing.

Can I make these bars ahead of time?

Absolutely. These bars are great for making a day ahead, and they often slice even better after chilling in the refrigerator.

How do I know when the bars are done baking?

The crumble topping should be lightly golden and the peach filling should look bubbly around the edges.

Why is my filling too runny?

This usually happens when the peaches release too much moisture or the bars were sliced before fully cooling. Make sure to let them set completely.

Vegan Peach Crumble Bars

Print Recipe

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5 from 1 review

Fresh, sweet peaches sandwiched between two layers of crumbly, buttery, dairy-free crust.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: 9 3-inch Bars 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Crust

2 cups all purpose flour

2/3 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup vegan butter, cold

For the Filling

3 cups sliced peaches*

1 tablespoon lemon juice

1/4 cup granulated sugar

1/4 cup all purpose flour

1/4 teaspoon ground cinnamon

pinch of salt

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Instructions

Prep: Preheat oven to 375 degrees F (190 C) and line an 8 inch square pan with parchment paper. Set aside.
Mix: 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 pebbly. In a separate bowl, combine sliced peaches, lemon juice, sugar, flour, cinnamon and salt and gently stir together. You want all dry ingredients to be wet.
Assemble: Pat about two-thirds 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 peaches and sprinkle the remainder of the crust over the top.
Bake: Place pan on center rack of preheated oven and bake for 45-50 minutes or until the top of the crust is crisp and lightly golden. Remove from oven and allow bars to cool for at least 1 hour before cutting in.

Notes

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

*I never peel the peaches when making this recipe, but you are welcome to if you wish! You can also use frozen peaches - just thaw completely and drain off excess liquid before using.

*Recipe adapted from Peach Crumb Bars by Brown Eyed Baker

Find it online: https://censoredbaker.com/vegan-peach-crumble-bars/