If you’ve been following along with this blog for the past three years, you have probably picked up on the fact that virtually every recipe I create is linked to a memory. And this recipe is no different. My Mimi, who is an exquisite cook, makes a blackberry peach crumble that is simply divine. Growing up, she would serve it after Christmas Eve dinner and it was always the most anticipated part of the holidays for me.
Something about the combination of oats, brown sugar, peaches, and berries is just second to none in my opinion. Of all the desserts I have tasted over the years, including every deconstructed cheesecake and over-the-top sundae at restaurants, each pales in comparison to her peach berry crisp.
Though I associate a peach crumble with the holidays, it is peach season and so, it seemed appropriate to add a new peach recipe to this blog! My take on this classic is made paleo-friendly and uses raspberries instead of blackberries (though I love blackberries too!).
You may have noticed my penchant for crumble bars; each version harkens back to the same recipe I grew up loving. So yes, here is ANOTHER crumble bar recipe. If you are curious to try the others, check out the strawberry rhubarb, mixed berry, and cherry maple pecan versions too!
What’s in this Recipe:
- Fresh or Frozen Peaches: I know that not everyone has access to good quality peaches, but never fear, frozen peaches work just as well! I have made these bars with both frozen and fresh peaches and they come out virtually the same.
- Frozen Raspberries: You can absolutely use fresh raspberries, but frozen are a much more cost-effective choice and give you more quality control since a carton of raspberries inevitably includes some moldy guys. Raspberries pair well with peaches because they provide a tart counterpoint to sweet peaches.
- Gluten-Free Flour: I do highly recommend using a 1-to-1 GF baking flour in this recipe because it provides the best structure to these bars. We love a crumbly crumble bar, but not one that falls apart before it reaches your mouth. I have attempted to make these with almond flour but the almond flour does not absorb the butter/oil well and almost brulees, creating a weird, soupy texture. Oat flour does work though if you are looking for an alternative!
- Gluten-Free Oats: You can’t truly have a crumble bar without all the wonderful oat-y goodness of the crumble base and topping. Gluten-free oats are actually relatively easy to find these days at Tom Thumb, Target, and less surprisingly, at Whole Foods and Central Market. Of course, you can certainly use regular rolled oats and achieve the same results.
- Melted Butter: I prefer butter over coconut oil in this recipe because it provides a richer flavor and really accentuates the flavor of the peaches. But, if you are vegan, I have made crumble bars with coconut oil and it is a very comparable substitute.
- 1 1/2 cups gluten-free flour
- 1 cup gluten-free oats
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh/frozen peach slices
- 1 1/2 cups frozen raspberries
- 1 tbsp cornstarch
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
- Preheat your oven to 350 degrees and line an 8x8 square baking dish with parchment paper. Spray the parchment and any exposed sides of the dish with nonstick cooking spray as well to ensure nothing sticks.
- To make the crumble base, add the gluten-free flour, oats, cinnamon, baking soda, and salt to a mixing bowl and whisk together.
- Next, melt the butter in the microwave in a medium-sized bowl. Once melted, add the coconut sugar and vanilla, and whisk together.
- Add the sugar and butter mixture to the dry ingredients with a spatula until a loose dough mixture forms.
- Add 2/3 of the mixture to the baking dish and press firmly down with your hands into an even, packed layer.
- Next, add the peaches, raspberries, vanilla, maple syrup, cornstarch, and salt to a separate bowl. Use a spoon or spatula to mix everything together.
- Add the filling mixture over the top of the crumble base in a single layer.
- Next, take the remaining 1/3 of the crumble mixture and sprinkle over the top of the filling.
- Bake for 30 minutes until bubbly and golden. Allow to cool for at least an hour before cutting into bars. I recommend letting them cool in the fridge after they cool to room temperature to help everything set.
Bars can be stored in the fridge for a week or at room temperature covered with foil for about 3 days.