


A soft buttery cookie base, soft and sweet peaches, and sweet buttery crumbles? Yes, please. These Peach Crumble Bars are irresistibly delicious. To make the crumble bars, we combined gluten-free flour with butter, salt, sugar-free sweetener, spices, and an egg, then pressed half of it into a tart pan and baked partially baked it before filling it with a sweet spiced peach filling and sprinkling the crumble topping on top of the peaches. Next, we baked the peach crumble bars until they were golden brown and let them cool before slicing them into delicious bars. These peach crumble bars are the perfect snack or dessert that will satisfy your cravings for something sweet.
Do you have to thaw frozen peaches before baking?
You don't have to defrost peaches before adding them to baked goods. The heat will defrost the peaches as the dish bakes in the oven. However, you may need to add a little more of a thickener, like cornstarch, to the peach filling to soak up the excess moisture. Alternatively, you can bake the peach dish for 5 minutes to eliminate the excess liquid.
Why do my frozen peaches turn brown?
Frozen peaches turn brown due to oxidation. In other words, the peaches are exposed to oxygen once cut, and a chemical reaction occurs, turning them brown.
Can you use lemon juice to keep peaches from turning brown?
Yes, you can use lemon juice to keep peaches from turning brown. First, peel and slice the peaches, then put them into a bowl. For every 4-8 peaches, toss them with the juice of 1 fresh lemon to prevent them from browning. You may also want to add 1/2 teaspoon sugar for every peach added to the bowl. The sugar will help pull the moisture out of the peaches preventing air pockets from forming as they freeze.
How long do fresh peaches last in the fridge?
Peaches will last in the fridge for 3-5 days.
Ingredients
3 cups Gluten-Free All-Purpose Flour
1 cup Sugar Substitute
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cardamom
1/4 teaspoon Salt
1 cup cold Butter, cubed
1 large Egg, lightly beaten
6 Peaches, peeled, diced
1/2 cup Sugar Substitute
3 tablespoons Arrowroot Starch
Juice of 1/2 Lemon
1 teaspoon Vanilla Extract
1/2 teaspoon ground Cinnamon
1/8 teaspoon Nutmeg











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