These paleo peach bars are a delicious summer treat. They have a delicious shortbread crust, and are sweetened with maple syrup and coconut sugar. Gluten-free, dairy-free.
Paleo peach bars are the perfect summer dessert recipe!
I recently had some amazing spiced peaches from a local store, and was totally sold on them. I can’t even remember how long it had been before that, since I had really good peaches. I sometimes will eat canned peaches, but they’re just not that great in my opinion, especially since they are usually loaded with high fructose corn syrup, or artificial sweeteners.
I knew I wanted to make something with fresh peaches, but I’ve posted a few pies recently, so peach pie didn’t feel very original. One thing I have not posted much of are fruit bars! It’s a fun twist on a pie/cobbler/crisp type of recipe, but in a convenient finger-friendly crust.
This recipe is great because it’s not your typical summer pie recipe, it’s a little more different and fun, in my opinion. It’s easier to eat on the go, and it’s great to bring to summer get-togethers.
Easy to make and super tasty!
For this recipe, you will need the following ingredients:
For The Crust/Crumble:
- Blanched almond flour
- Maple syrup
- Vanilla extract
- Unsalted butter or ghee
For the Peach Filling:
- 3 ripe peaches, skin removed and cut into 1/2 inch cubes
- Vanilla extract
- Coconut sugar
- Dash of cinnamon
First, you’ll want to preheat the oven to 375F.
Next, you can assembly the crust/crumble by mixing all of the ingredients together in a bowl. Reserve about 1/2 cup for the crumble, for later. Lay the rest out onto a baking sheet lined with parchment paper. Form a crust approximately 1/2 inch in thickness. Bake for a few minutes in the oven, until it begins to brown around the edges. Remove from oven to cool.
In a pan, add all of the peach filling ingredients and set heat to medium. Put on lid and allow to cook for 3-5 minutes, or until the peaches begin to soften. Remove lid and allow to cook uncovered until the mixture thickens, another 3-5 minutes. Stir often to prevent sticking or burning.
Top the crust with the filling, and then crumble the crust that you set aside earlier on top of the filling. Bake until it begins to brown, about 10-15 minutes.
I used white peaches, which is why these do not have that traditional yellow peach color. You can use either yellow or white peaches in this recipe, depending on what is available or in season. I do not recommend using canned peaches, unless it is your only option. If you do use canned peaches, you will not want to cook them in the pan, as they will become super mushy.
Can I use canned peaches?
I highly recommend using fresh peaches for this recipe, but if canned is the only option, you can use them instead. You will want to drain the liquid, and then chop them up. I recommend mixing the filling ingredients in a bowl, rather than heating on the stove, because canned peaches will already be very soft. You’ll also want to omit the water.
You may also enjoy:
Paleo Peach Bars
- 3 cups blanched almond flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter or ghee room temperature
- 3 large ripe peaches skin and pit removed, cut up into small cubes
- 1/4 cup coconut sugar optional, for additional sweetness
- 2 tablespoons water
- 1 teaspoon vanilla extract
- dash cinnamon
- Preheat oven to 375F.
- For crust, add almond flour, maple syrup, vanilla extract and unsalted butter or ghee in a bowl. Mix to combine. Reserve roughly 1/2 cup of the crust for later, for the crumb topping. Form the crust into a flat rectangle on a baking sheet lined with parchment paper. Place crust in oven for 3-5 minutes, or until it begins to just slightly turn brown along the edges.
- To a medium pot, add peach filling ingredients. Cover and cook over medium heat for 3-5 minutes, or until the peaches begin to soften and release their juices. Remove lid and continue to cook until all liquid has boiled off, approximately 3-5 more minutes. Turn heat down, if needed, and stir often to prevent sticking and burning.
- Remove crust from oven and top with peach filling. Top with remaining crust to form a crumble on top. Return to oven and bake for 10-15 minutes, or until the crumble on top is a light golden color. Remove from oven and allow to cool fully before cutting. If you do not let it properly cool, the crust may not hold together properly.
- If desired, drizzle with maple syrup. Serve soon after cooling, or store at room temperature for 2-4 days in an air tight container.