Oh, the smell of fresh peaches! It just transports me back to summer days, doesn’t it? There’s something so comforting about biting into a sweet, juicy peach, and when you combine that with a buttery, crumbly shortbread, it’s pure magic. These Gluten Free Peach Crumble Bars are exactly that – a little taste of summer sunshine, perfect for any time of year. I just love how easy they are to make, and they always disappear so fast whenever I share them!
Why You’ll Love This Gluten Free Peach Crumble Bars
- They’re wonderfully buttery and sweet, with that perfect crumbly texture we all adore.
- Making them is super straightforward, even if you’re new to gluten-free baking.
- The fresh peach filling is bright and juicy, a lovely contrast to the shortbread.
- They’re perfect for picnics, potlucks, or just a cozy treat with your afternoon tea!
Ingredients You’ll Need
- Caster/Superfine or Granulated Sugar: This provides the sweetness and helps with the texture. Either type works beautifully here!
- Lemon Zest: Don’t skip this! Rubbing it into the sugar really brings out a bright, fresh flavor that makes the shortbread sing.
- Unsalted Butter: Make sure it’s softened, but not melted. This is key for that perfect shortbread texture.
- Vanilla Bean Paste or Extract: Vanilla paste gives a more intense flavor and those lovely little specks, but good quality extract is also wonderful.
- Plain Gluten Free Flour Blend: I used Doves Farm Freee, which doesn’t have xanthan gum. If your blend already has it, you can skip adding extra.
- Xanthan Gum: This is our gluten-free baking hero! It helps bind everything together and gives structure, mimicking what gluten does.
- Fresh Peaches: The star of the show! Choose peaches that are juicy and flavorful but not overly soft – they hold their shape better.
- Cornstarch (US)/Cornflour (UK): This thickens our peach filling so it’s not too runny.
- Lemon Juice: Freshly squeezed is best! It brightens the peach flavor and balances the sweetness.
How to Make Gluten Free Peach Crumble Bars Step by Step
First things first, let’s get those peaches ready! You can peel them or leave the skins on, totally up to you. If you want to peel them, gently score an ‘X’ on the bottom of each peach. Then, pop them into boiling water for just 30-60 seconds – this loosens the skin right up. Immediately transfer them to an ice bath to stop the cooking, and you’ll find the skins practically slide right off!
Next, we’ll make the glorious gluten-free lemon shortbread. Preheat your oven to 375ºF (190ºC) and line a 9-inch square pan with parchment paper, making sure to leave some overhang – trust me, this makes getting the bars out so much easier. Take your sugar and lemon zest, and really rub them together with your fingertips in a big bowl. This simple step releases all those amazing lemony oils and makes your shortbread extra fragrant! Then, add your softened butter and vanilla, mixing until just combined. Don’t overmix or cream it, we want a crumbly texture!
In a separate bowl, whisk together your gluten-free flour blend, xanthan gum (if needed), and salt. Add these dry ingredients to your butter mixture and mix until it forms a crumbly dough. You don’t have to worry about overworking this gluten-free dough, so give it a little knead until it comes together. For the peach filling, slice your peaches into ½-inch wedges and toss them with sugar, cornstarch, lemon juice, and vanilla in a bowl. Now for assembly: press about two-thirds of the shortbread dough into the bottom of your prepared pan to form the base. Spread your peach filling evenly over the shortbread, making sure to drizzle any yummy juices from the bowl. Finally, crumble the remaining shortbread dough over the peaches, aiming for an even coverage but letting some of that beautiful peach peek through. Bake for about 50-55 minutes, or until the topping is golden brown and you can see the peach juices bubbling happily in the center. This is where the magic happens!
My Top Tips for Success
- I always leave parchment paper overhang in the pan; it’s a game-changer for easy removal.
- Trust me on this one: rubbing the lemon zest into the sugar truly enhances the flavor of the shortbread base.
- Don’t over-cream the butter and sugar for the shortbread; we want it crumbly, not airy.
- For super neat slices, I always chill the bars in the fridge for at least 30 minutes before cutting.
- If serving warm with ice cream, know they’ll be a bit more delicate, but oh-so-worth-it!
Common Mistakes to Avoid
- Using overly ripe peaches: If your peaches are too soft, they’ll become mushy in the filling. Choose firm, flavorful peaches.
- Not rubbing zest into sugar: This step is easy to skip, but it’s essential for a really fragrant lemon shortbread. Don’t miss out on that bright flavor!
- Not chilling before cutting: If you cut the bars while they’re still warm, they’ll be more crumbly and won’t hold their shape as well. Patience is key for clean slices.
- Forgetting parchment paper overhang: Without it, removing the bars from the pan can be a struggle and might damage them.
How to Store Gluten Free Peach Crumble Bars
- Countertop: 2-3 days in an airtight container at room temperature.
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Up to 3 months. Wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature or gently reheat.
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, you can! Thaw them completely and drain any excess liquid before using to prevent the filling from becoming too watery.
What if my gluten-free flour blend already has xanthan gum?
If your blend already contains xanthan gum, you should omit the additional ¾ tsp listed in the recipe. Adding too much can make the texture gummy.
How do I know when the bars are fully baked?
The crumble topping should be light golden brown, and you should see the peach filling bubbling not just around the edges, but also in the center of the pan.
Can I make these bars dairy-free?
I haven’t tested a dairy-free version, but you could try substituting the unsalted butter with a high-quality dairy-free butter alternative.
Why is my shortbread dough too crumbly?
Gluten-free shortbread is naturally crumbly, but if it’s too dry, your butter might not have been soft enough, or your flour blend might be particularly absorbent. A little kneading helps it come together.
I hope these Gluten Free Peach Crumble Bars bring a little sunshine and joy to your kitchen! They truly are a delightful treat. If you make them, please let me know how they turn out – I’d love to hear from you!
PrintGluten Free Peach Crumble Bars
Sweet, buttery, and bursting with fresh peach flavor, these gluten-free crumble bars are a delightful treat perfect for any occasion.
- Prep Time: 30
- Cook Time: 55
- Total Time: 85
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
- zest of 2 lemons
- 140 g (1¼ sticks) unsalted butter, softened
- 1 tsp vanilla bean paste
- 300 g (2½ cups) plain gluten free flour blend
- ¾ tsp xanthan gum
- ½ tsp salt
- 5 medium fresh peaches (about 750g or just over 1½ lbs)
- 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
- 15 g (2 tbsp) cornstarch (US)/cornflour (UK)
- 15 g (1 tbsp) lemon juice, freshly squeezed
- 1 tsp vanilla bean paste
Instructions
- Place a large pot of water on the stove and bring it to a boil.
- Prepare an ice water bath in a large bowl and set aside.
- Score a small, shallow 'X' on the bottom of each peach.
- Carefully place the peaches into the boiling water, ensuring they are submerged.
- Leave peaches in boiling water for 30-60 seconds.
- Use a slotted spoon to transfer peaches from boiling water to the ice water bath.
- Allow peaches to cool for a couple of minutes.
- Peel off the loosened skin from each peach, starting from the 'X'.
- Adjust the oven rack to the lower middle position.
- Pre-heat the oven to 375ºF (190ºC).
- Line a 9-inch (23cm) square baking pan with parchment/baking paper, leaving an overhang on the sides.
- Add 125g sugar and lemon zest to a large bowl.
- Use your fingertips to rub the zest into the sugar until fragrant.
- Add the softened butter and 1 tsp vanilla bean paste to the sugar mixture.
- Mix well with a wooden spoon or rubber spatula until just combined.
- In a separate bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
- Add the dry ingredients to the butter-sugar mixture.
- Mix until the dough starts clumping together.
- Knead the mixture until you get a fairly crumbly cookie dough.
- Cut the peeled or skin-on peaches into about ½-inch (1-1.5cm) thick slices/wedges.
- Place the sliced peaches into a large bowl.
- Add 75g sugar, cornstarch, lemon juice, and 1 tsp vanilla bean paste to the peaches.
- Toss gently to combine the peach filling ingredients.
- Press about ⅔ of the shortbread cookie dough (about 390g) into the lined baking pan.
- Smooth the shortbread base into an even layer using a small offset spatula.
- Arrange the peach filling on top of the shortbread base in an even layer.
- Drizzle any juices left in the peach bowl over the filling.
- Crumble the remaining ⅓ of the shortbread cookie dough over the peach filling.
- Ensure the crumble topping has a fairly even coverage, allowing some peach to peek through.
- Bake at 375ºF (190ºC) for about 50-55 minutes.
- Bake until the crumble is light golden brown and the filling is visibly bubbling through the topping.
- Allow the bars to cool completely to room temperature before removing from the pan.
- Chill the crumble bars in the fridge for at least 30 minutes for extra neat slices.
- Slice into individual portions and serve.
Notes
Leaving parchment paper overhang helps greatly with removing the bars from the pan.
Rubbing lemon zest into the sugar enhances the shortbread’s fragrance.
Do not over-cream the shortbread dough; a crumbly texture is desired.
For neat slices, chill the bars completely in the fridge before cutting.
If serving warm, the bars will be more delicate and prone to crumbling.
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