Happy 4th of July (or… happy whatever day it is when you’re reading this)! These Peaches & Cream Crumble Bars are perfect to serve as a dessert at your next summer gathering! Yes, they are sweet but this isn’t one of those desserts that is going to weigh you down and make you feel sick after. The fruit lightens these up which I think is why I enjoy eating them on a hot day. Bonus points to you if you serve these peaches & cream crumble bars with some vegan vanilla ice cream!
What You Will Need For This Peaches & Cream Crumble Bars
Main Ingredients:
- Oats
- All Purpose Flour
- Peaches
- Brown Sugar
- Vegan Butter
Substitutions:
- Fresh Peaches: I’ll always recommend fresh over canned but canned will work just fine in this. Just make sure that if they are stored in syrup you give them a good rinse first.
- All purpose flour: This will work with gluten free all purpose flour or any other gf flour.
How To Make The Best Crumble Bars Every Time
Don’t forget the glaze! The glaze makes these taste like a delicious peach cobbler. It’s so damn good. Perfect for a fourth of July cookout dessert.
More Dessert Recipes You Might Like
- Vegan Pumpkin Bars w/ Cream Cheese Frosting
- Vegan Coconut Lemon Tart w/ Raspberry Chia Jam
- Pastelitos de Guayaba
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Peaches & Cream Crumble Bars
Ingredients
- 1 cup All Purpose Flour
- 2 cups Rolled Oats
- 1/2 cup + 3 tbsps Brown Sugar
- 3/4 cup Vegan Butter or Coconut Oil
- 1/4 cup Agave Syrup
- 1/2 tsp Salt
- 4 Ripe Peaches
- 1/2 cup Powdered Sugar
- 1-2 tbsps Non-Dairy Milk
- 1/2 tsp Vanilla Extract
Instructions
- Pre-heat the oven to 400F
- Chop peaches in to bite sized pieces and toss with 3 tbsps brown sugar. Set aside.
- Mix together the flour, oats, remaining 1/2 cup brown sugar, and salt in a large bowl.
- Add the vegan butter or coconut oil and mix with a spatula or your hands until the dough becomes crumbly but combined.
- Add the agave syrup and mix once more.
- Set 1 cup of the crumble mixture aside in a separate bowl.
- Firmly press the remaining mixture in to a 8x8 parchment lined baking dish.
- Pour the peaches on top of the crust and spread them out evenly.
- Crumble the rest of the oat mixture evenly over the peaches until all the dough is gone.
- Bake for 35-45 minutes or until the top is golden brown and crisp.
- After the crumble bars have been baked, let cool in pan for about 15-20.
- In a small bowl mix together the powdered sugar, non-dairy milk, and vanilla to make a glaze. Drizzle the glaze over the bars and serve!
can I sub something for agave syrup? maybe maple syrup?
Yes, maple syrup with work!