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  • Writer's pictureGutsy Baker

Peach Pie Crumble Bars (Gluten Free, Vegan, Refined Sugar Free)

These peach crumble pie bars are the best way to transition from summer into fall. They are made with sliced peaches, a touch of cinnamon with a sweet buttery crumble crust and topping, and an option to brown (dairy free) butter for the best end of summer dessert. Made gluten free, vegan and refined sugar free, everyone will love these peach bars!


  • Gluten Free Flour 1:1

  • Coconut Sugar (or Brown Sugar)

  • Baking Powder

  • Sea Salt

  • Dairy Free Butter

  • Cinnamon

  • Fresh Peaches

  • Lemon Juice

  • Vanilla Extract

  • Tapioca Starch


1:1 Gluten Free Flour: I have not tested a sub for gluten free flour blend (I use Bob's), but I think oat flour may work here, or a 1:1 Paleo Flour Blend.

Coconut Sugar: I love coconut sugar because it is low glycemic so does not spike blood sugar and is safe on many diets. However brown sugar can be used instead. It has a caramel flavor, it does not taste like coconut.

Dairy Free Butter: I always use Miyoko's in my baking, it's a clean brand it browns well. Not all dairy free butters brown well! I also suggest Country Crock plant based butter sticks or Flora plant butter. You can also use real butter here.

Peaches: I highly suggest fresh peaches, and peaches that aren't too ripe or soft. Really soft juicy peaches can make the crust soggy after baked. You can also swap the peaches for plums, apples or nectarines.

Tapioca Starch: This can be replaced for corn starch or arrowroot starch. Corn starch amount will be 1/3 less.


see recipe card for full instructions and ingredients

1. Preheat the oven and prep an 8" square baking pan with parchment paper.

2. Slice the peaches into 1/2" pieces. Add the peaches into a bowl along with filling ingredients and set aside.

3. Mix the crust and crumble ingredients together in a bowl into a dough. Take half of the dough and press into the bottom of the lined square pan. Smooth with the back of a spatula. You have the option to brown the butter first to elevate these bars! See note below.

4. Pour peach mixture over bottom crust, then crumble the remainder of the crust on top of the peaches.

5. Bake for 50 minutes. Let cool on countertop and then transfer to fridge until fully cooled.

6. Slice up and enjoy!


  • Use fresh peaches that aren't that ripe or soft! Firmer peaches will keep the filling not too juicy so the bottom crust does not get soggy after baking. If you have to use soft peaches, don't add all the juice at the bottom of the bowl to the bottom crust.

  • If browning the butter, make sure it's a dairy free butter that can be browned (should say on package), I always use Miyoko's. I add an extra tablespoon of butter when browning to get the wanted amount, example: if I want 3/4 cup of browned butter, I add 3/4 cup plus 1 Tbsp of butter to the pan. I do this because the water butter will burn off, reducing the final amount of butter needed. Make sure to measure the final butter before adding and add more if needed!

  • Remove from oven when top is a golden brown and inside is bubbling. 50-55 minutes seems to be perfect. At 60 the bottom crust may burn.


This can be tricky if using dairy free butter, some are too full of oils and will just burn. I like to use Miyoko's unsalted butter for the best browning. I have not yet tested, but I do think Country Crock plant based butter sticks and Flora plant butter will work as well.

  1. Place the butter in a saucepan, making sure to add 1 more tablespoon of butter than the recipe calls for, as this some of the water will burn off, leaving you less volume.

  2. Turn on medium heat until on a slow boil, frequently stirring and scraping the bottom. It will start to foam and pop.

  3. Once butter starts to turn a golden color and stops bubbling, remove from stove and let cool. This should take no longer than a few minutes so keep an eye on it. If using real butter, you will see little brown flecks when finished.

  4. Add to recipe once cooled.


Are peach pie crumble bars vegan?

Yes! No eggs in this recipe, so if using dairy free butter, these peach bars are vegan.

Are peach pie crumble bars low FODMAP and easier to digest?

Yes, generally. They contain no white sugar, gluten or dairy. The peach crumble bars are low FODMAP at a single serving. Keep in mind, low FODMAP is different for everyone and some are sensitive to certain FODMAPs more than others. It took me years to be able to tolerate peaches. If you are sensitive to fructose or fructans, you can replace the peaches with blueberries or raspberries for a lower FODMAP treat.

Can I swap the peaches for another fruit?

Yes! Plums, nectarines, apples, blueberries, raspberries. This is a great base crust and can be used with most fruits. Keep amounts the same just replace the fruit and make sure to dice small.

How to store gluten free peach pie bars?

Store in fridge or freezer. Since the filling is juicy, these tend to get soft if at room temperature. When storing in fridge, make sure not to stack them as they may get soft from the moisture. Store in an airtight container for up to 7 days in fridge or 2 months in the freezer.

Any more questions? Ask in comment box below!

If you make these gluten free and vegan peach pie crumble bars, leave a rating and tag me on Instagram @gutsy_baker!


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