Gluten Free Peach Crumble Bars

Indulge in Gluten-Free Peach Crumble Bars: A Perfect Summer Treat

Summer is the season of juicy, sun-ripened peaches, and there’s no better way to enjoy them than in these Gluten-Free Peach Crumble Bars. These bars combine a buttery lemon shortbread base with a luscious peach filling, topped with a crumbly layer that’s simply irresistible. Whether you’re gluten-sensitive or just looking for a delightful dessert, these bars are sure to be a hit.

Ingredients

Gluten-Free Lemon Shortbread:

• 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
• Zest of 2 lemons (Ideally, use organic unwaxed lemons.)
• 140 g (1¼ sticks) unsalted butter, softened
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 300 g (2½ cups) plain gluten-free flour blend (I used Doves Farm Freee gluten-free plain white flour without xanthan gum.)
• ¾ tsp xanthan gum (Omit if your gluten-free flour blend already contains xanthan gum.)
• ½ tsp salt

Peach Filling:

• 5 medium fresh peaches (about 750g or just over 1½ lbs)
• 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
• 15 g (2 tbsp) cornstarch (US)/cornflour (UK)
• 15 g (1 tbsp) lemon juice, freshly squeezed
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Directions

Peeling the Peaches:

1. Prepare the Peaches: Start by bringing a large pot of water to a boil. Meanwhile, prepare an ice water bath in a large bowl.
2. Blanch and Peel: Score a small, shallow “X” on the bottom of each peach. Submerge the peaches in the boiling water for 30-60 seconds, then quickly transfer them to the ice water bath. After cooling, peel off the loosened skin starting from where you scored the “X.”

Gluten-Free Lemon Shortbread:

1. Preheat the Oven: Adjust your oven rack to the lower middle position and preheat the oven to 375ºF (190ºC). Line a 9-inch (23cm) square baking pan with parchment paper.
2. Make the Shortbread Dough: In a large bowl, rub the lemon zest into the sugar using your fingertips to release the oils. Add the softened butter and vanilla, mixing well with a wooden spoon or rubber spatula until combined.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Gradually combine the dry ingredients with the butter-sugar mixture, mixing until clumpy. Knead until a crumbly dough forms.

Peach Filling:

1. Prepare the Filling: Slice the peeled peaches into ½-inch (1-1.5cm) thick wedges. Toss the peach slices in a large bowl with sugar, cornstarch, lemon juice, and vanilla until well-coated.

Assembling & Baking:

1. Assemble the Bars: Press about ⅔ of the shortbread dough (approximately 390g) into the lined baking pan, smoothing it into an even layer. Layer the peach filling evenly over the shortbread base, drizzling over any remaining juices.
2. Add the Crumble: Crumble the remaining ⅓ of the shortbread dough over the peach filling, leaving some peaches visible for a beautiful presentation.
3. Bake: Place the pan in the preheated oven and bake for 50-55 minutes, until the crumble is light golden brown and the juices are bubbling through the topping.
4. Cool and Slice: Allow the bars to cool completely in the pan before removing and slicing into bars. For cleaner slices, chill the bars in the fridge for 30 minutes before cutting.

Storage:

• Store Properly: Keep the bars in a closed container in a cool, dry place or in the fridge for 3-4 days. Note that the crust and crumble will soften slightly over time.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Calories: 280 kcal per serving
• Servings: 12 bars

Why You’ll Love These Peach Crumble Bars

• Gluten-Free Goodness: These bars are perfect for those with gluten sensitivities, without compromising on flavor or texture.
• Bursting with Flavor: The combination of fresh peaches, zesty lemon shortbread, and a hint of vanilla creates a delightful balance of sweet and tangy.
• Versatile Dessert: Perfect for summer picnics, potlucks, or simply enjoying with a cup of tea, these bars are as versatile as they are delicious.

These Gluten-Free Peach Crumble Bars are a must-try for anyone who loves peaches and enjoys a crumbly, buttery treat. Easy to make and even easier to enjoy, they’re sure to be a favorite dessert in your home. Give them a try, and savor the taste of summer!

Gluten Free Peach Crumble Bars

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• Author: Dulcia
• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

These Gluten Free Peach Crumble Bars are a delightful fusion of flavors and textures, perfect for summer. The lemon shortbread base is buttery and fragrant, providing a zesty contrast to the sweet and juicy peach filling. Topped with a crumbly shortbread layer, these bars are both visually appealing and utterly delicious.

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Ingredients

Scale 1x2x3x

Gluten Free Lemon Shortbread:
125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
Zest of 2 lemons (Ideally, use organic unwaxed lemons.)
140 g (1¼ sticks) unsalted butter, softened
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
300 g (2½ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum added.)
¾ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
½ tsp salt
Peach Filling:
5 medium fresh peaches (about 750g or just over 1½ lbs)
75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
15 g (2 tbsp) cornstarch (US)/cornflour (UK)
15 g (1 tbsp) lemon juice, freshly squeezed
1 tsp vanilla bean paste (or 2 tsp vanilla extract)

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Instructions

Peeling the Peaches:
Bring a large pot of water to a boil.
Prepare an ice water bath in a large bowl.
Score a small, shallow “X” on the bottom of each peach.
Submerge the peaches in the boiling water for 30-60 seconds.
Remove the peaches and place them in the ice water bath.
After cooling, peel off the loosened skin starting from where you scored the “X.”
Gluten Free Lemon Shortbread:
Adjust the oven rack to the lower middle position and preheat to 375ºF (190ºC). Line a 9-inch (23cm) square baking pan with parchment paper.
In a large bowl, rub the lemon zest into the sugar using your fingertips.
Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.
In a separate bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
Combine the dry ingredients with the butter-sugar mixture, mixing until clumpy. Knead until a crumbly dough forms.
Peach Filling:
Slice the peaches into ½-inch (1-1.5cm) thick wedges.
Toss the peach slices in a large bowl with sugar, cornstarch, lemon juice, and vanilla.
Assembling & Baking:
Press about ⅔ of the shortbread dough (about 390g) into the lined baking pan, smoothing it into an even layer.
Layer the peach filling evenly over the shortbread base. Drizzle over any remaining juices.
Crumble the remaining ⅓ of the shortbread dough over the peach filling, leaving some peaches visible.
Bake for 50-55 minutes until the crumble is light golden brown and juices are bubbling through the topping.
Cool completely before removing from the pan and slicing into bars. For cleaner slices, chill in the fridge for 30 minutes before cutting.
Storage:
Store the bars in a closed container in a cool, dry place or in the fridge for 3-4 days. Note that the crust and crumble will soften slightly over time.

• Prep Time: 30 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 280