Peach Pie Bars (GF)


As a Georgia girl, my favorite thing about Summertime is stone fruit season. I made this dessert while on vacation with my family. I loved this gluten-free dessert by fellow blogger Izzy! I topped mine with dairy-free ice-cream for dessert and had it for breakfast the next morning. So I have to be honest, I don’t always love baked goods made with almond flour. Before the peach season has finished, I’m going to experiment and find an alternative crust and crumble for this recipe. I’ll update this recipe, but in the meantime, I think it’s more than worth giving it a try!


1/4 cup coconut sugar

4 TBSP butter

4 TBSP coconut oil (use all coconut oil to make dairy free)

1 egg

1/2 tsp vanilla

1 cup almond flour

1/4 cup tapioca flour

1/2 tsp baking powder

A pinch of sea salt

A healthy dash of cinnamon


3 large ripe peaches

1 TBSP chia seeds

1 TBSP maple syrup

1 tsp coconut sugar (optional for extra sweetness)


1/2 cup almond flour

1 TBSP maple syrup

1 TBSP soft coconut oil

1/2 tsp vanilla



 Preheat oven to 350F

  1. For the crust combine sugar, butter, and coconut oil in a bowl and cream together with either a stand-up or handheld mixer.

  2. When creamed, add in egg (egg should be room temp, not cold, but it doesn't make a huge difference here) and vanilla and mix to combine. Scrape down the bowl as needed.

  3. Add in almond flour, tapioca flour, baking powder, salt, and cinnamon. Mix to combine, again scraping sides as needed.

  4. Add the crust to a parchment paper lined, square pan and spread to the edges. The dough will be very soft.

  5. Bake for 15 mins. (When done cooking the crust will feel soft like cake but it will crisp up when chilled)

  6. For the filling boil whole peaches in water for about 3 minutes. This makes taking off the skin super easy. When cool enough to handle simply push gently with your thumb and it should slide right off.

  7. Roughly chop peaches and add them to a pot. Heat over medium-high heat and let them start to bubble. Cover and let them simmer for about 10 or 15 mins, stirring to keep them from sticking to the pan. The peaches will start to break up and the juices will thicken. 

  8. Add chia seeds and maple syrup and stir to combine. (you can store this in a jar in the fridge or use right away).

  9. For the crumble simply add all ingredients to a bowl and stir together.*

  10. To assemble add an even layer of the peaches to the baked crust and top with pieces of the crumble.

  11. Bake at 350 for an additional 20 minutes.

Eat warm or chilled. Chilled will yield a  crisper crust while warm will be more cakey. Let cool completely before putting in the fridge and store in an airtight container for up to 5 days. For the best experience eat with ice cream and whipped cream!


* If you like a lot of crust double the crumble amount.