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
Instructions
Preheat the oven to 350 °F. Line a 9x13-inch pan with parchment paper or aluminum foil. Let the parchment or foil paper hang over the pan's edges to make removing the crumble bars easier.
Whisk the gluten-free flour, sugar-free sweetener, cinnamon, cardamom, and salt in a large bowl.
Add the butter to the gluten-free flour mixture and cut it into the flour using a fork, pastry cutter, or your fingertips until it resembles pea-sized pieces.
Add the egg and mix until it comes together.
Press half of the crumble/crust mixture into the prepared pan and place the remaining crumble/crust mixture in the fridge.
Bake the crust for 15 minutes. Set the crust aside to cool.
Place the peaches, sugar substitute, arrowroot starch, lemon juice, cinnamon, and nutmeg in a medium bowl and stir to combine.
With a slotted spoon, transfer the peaches into the crust and spread them into an even layer. Drain as much of the excess juice from the peaches as possible to prevent the crust from becoming soggy.
Remove the crumb/crust mixture from the fridge and sprinkle it on top of the peaches. Bake the peach crumble for 40-50 minutes until it is golden brown.
Place the peach crumble onto a wire rack and let them cool completely. Once the peach crumble bars are cool, use the overhang to remove the peach bars from the pan.
Cut the peach crumble into 8-10 bars before enjoying.
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