Description
Mouthwatering gluten free peach crumble bars combine sweet summer peaches with a buttery crumbly crust that melts in your mouth. Crisp golden edges and juicy fruit center make this dessert irresistible for anyone craving a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients:
- 300 g (2½ cups) gluten free plain white flour blend
- 125 g (½ cup + 2 tablespoons) caster or granulated sugar
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients:
- 140 g (1¼ sticks) unsalted butter, softened
- 1 teaspoon vanilla bean paste
- 2 lemon zests
- 15 g (1 tablespoon) lemon juice, freshly squeezed
Filling Ingredients:
- 5 medium fresh peaches (about 750 g or 26.5 ounces)
- 75 g (¼ cup + 2 tablespoons) caster or granulated sugar
- 15 g (2 tablespoons) cornstarch
Instructions
- Prepare a large pot of boiling water and create an ice water bath in a separate bowl.
- Delicately mark a small “X” at the bottom of each peach to facilitate skin removal.
- Immerse peaches in the boiling water for 30-60 seconds, then quickly transfer to the ice water bath.
- Once cooled, gently peel away the loosened skin starting from the scored mark.
- Preheat the oven to 375ºF and line a 9-inch square baking pan with parchment paper.
- Massage lemon zest into sugar using fingertips to release aromatic oils.
- Incorporate softened butter and vanilla into the zesty sugar mixture until thoroughly combined.
- In a separate bowl, whisk together gluten free flour blend, xanthan gum, and salt.
- Merge dry ingredients with butter mixture, kneading until a crumbly dough forms.
- Slice peaches into ½-inch thick wedges, maintaining a rustic, uneven texture.
- Gently toss peach slices with sugar, cornstarch, lemon juice, and vanilla in a large bowl.
- Distribute approximately ⅔ of the shortbread dough evenly across the lined baking pan, creating a uniform base.
- Arrange peach filling atop the shortbread, ensuring even coverage and drizzling any remaining juices.
- Sprinkle the remaining ⅓ of shortbread dough over the peaches, allowing some fruit to peek through.
- Bake for 50-55 minutes until the crumble achieves a light golden hue and juices bubble through the topping.
- Allow complete cooling before carefully removing from the pan and slicing into bars.
- For precision cutting, refrigerate for 30 minutes to firm up the dessert.
- Store in a sealed container at room temperature or refrigerated for 3-4 days, acknowledging potential softening of crust and crumble.
Notes
- Master the peach-peeling technique by scoring an “X” and briefly boiling to easily remove skin without losing precious fruit.
- Rub lemon zest into sugar to unlock intense citrusy aromatics that elevate the entire dessert’s flavor profile.
- Choose a high-quality gluten-free flour blend to ensure tender, crumbly texture that doesn’t compromise taste or structure.
- Allow bars to cool completely to set the filling and create clean, picture-perfect slices that hold together beautifully.
- Refrigerate for 30 minutes before cutting to achieve precise, bakery-style bar edges that impress every time.
- Store in a sealed container to maintain freshness, understanding the crumble will naturally soften over 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 237
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg