These strawberry peach crumble bars are made with a gluten free crumb crust, filled with lots of fresh fruit, and topped with a delicious crumble.
Have you ever decided to make something last minute, only to find you don’t have all of the ingredients needed? That’s what happened when I made these Gluten Free Strawberry Peach Crumble Bars. The ingredients in this recipe weren’t what I had originally planned to use, but it ended up absolutely delicious!
These gluten free crumble bars feature an oatmeal cookie crust and crumble, made from oat flour and bits of whole oats. It’s soft, yet slightly crumbly, but holds up to cutting really well.
These crumb bars are also loaded with fresh summer fruit. I used white peaches instead of yellow peaches, since I found a huge crate of them at Costco and needed to use them up. You can definitely use regular yellow peaches for this recipe, but I love the sweet, mild flavor of white peaches that pairs really well with the strawberries. If you can find them in your local store, I highly recommend trying them. Not a fan of peaches? Try this recipe for Strawberry Nectarine Skillet Crisp!
Make sure to let the bars cool completely before cutting for clean cuts! For bars that really hold their shape well, chill in the refrigerator once cool for at least 1 hour before slicing.
These gluten free strawberry peach crumble bars are wonderful on their own, but even better with a scoop of ice cream. Cheers!
Gluten Free Strawberry Peach Crumble Bars
- 2 cups gluten free rolled oats, divided.
- 1 cup Bob’s Red Mill 1:1 gluten free baking flour*
- ⅔ cup brown sugar, packed
- ¾ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 cup (2 sticks) cold butter, cut into ½” cubes
- 1 egg
- 1 ½ tsp vanilla extract
- 3 cups peaches, peeled and sliced (about 3 peaches, I used white peaches)
- 2 cups strawberries, hulled and chopped
- 1 ½ Tbsp lemon juice
- 2-3 Tbsp granulated sugar
- 3 Tbsp cornstarch
- Preheat the oven to 375℉. Grease a 9x9” square baking pan and line with parchment paper on all sides, leaving about a 2” fold over the edges for easy removal. Set aside.
- In a food processor fitted with the metal S blade, pulse 1 ½ cups of oats for 10-15 seconds until it becomes oat flour. Stop the machine. Add in the remaining ½ cup of oats, gluten free flour, brown sugar, baking powder, salt, and cinnamon, and pulse a few times to combine.
- Add the butter to the food processor and pulse until you get pea-sized pieces. Whisk together the egg and vanilla in a small bowl, add it to you crust mixture, then pulse again a few times until everything comes together. The crust should resemble wet sand. Press about ⅔ of the crust mixture evenly across the bottom of the square baking dish. Set aside.
- In a large bowl, mix together peaches, strawberries, and sugar. Whisk together the lemon juice and cornstarch in a small bowl, then pour the paste over the fruit mixture and toss to combine.
- Pour the fruit evenly over the crust (there will be a lot, but it will cook down), then sprinkle the remaining ⅓ of the crust over the top.
- Bake for 40-45 minutes until bubbly and lightly golden. Remove from the oven and let cool completely before cutting into 9-12 squares (you must wait for them to cool completely in order to cut. For cleaner, easier cuts, place in the fridge for 30 minutes - 1 hour first).
Flour: I used Bob's Red Mill 1:1 gluten free baking flour in this recipe, which contains xanthan gum. However, you can use any 1:1 gluten free flour for these bars! I haven't tried using a gluten free all purpose flour that doesn't contain xanthan gum, so I'm not sure how the crust will hold together if doing so. If you do try using a different flour, let me know how it turned out!
I also didn't measure the flour by weight, but do recommend using a spoon to "spoon and level" the flour into your measuring cup. Scooping the flour out with your measuring cup can lead to using too much.
Fruit: I used white peaches to make these crumb bars, but you can use regular yellow peaches. Slice them as thin or as thick as you'd like, but I recommend thinner slices or even dices.
Sugar: Use 2-3 Tablespoons of sugar in the fruit mixture, depending on how sweet your fruit are.
Pan Size: I used a 9" square baking pan, because of the larger amount of crust and fruit mixture. If making in a 8" square pan, you may not need to use all of the crust and fruit.
Recipe adapted from Taste of Home.
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