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Gluten Free Peach Crumble Bars

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Sweet, buttery, and bursting with fresh peach flavor, these gluten-free crumble bars are a delightful treat perfect for any occasion.

Ingredients

Scale
  • 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

  1. Place a large pot of water on the stove and bring it to a boil.
  2. Prepare an ice water bath in a large bowl and set aside.
  3. Score a small, shallow 'X' on the bottom of each peach.
  4. Carefully place the peaches into the boiling water, ensuring they are submerged.
  5. Leave peaches in boiling water for 30-60 seconds.
  6. Use a slotted spoon to transfer peaches from boiling water to the ice water bath.
  7. Allow peaches to cool for a couple of minutes.
  8. Peel off the loosened skin from each peach, starting from the 'X'.
  9. Adjust the oven rack to the lower middle position.
  10. Pre-heat the oven to 375ºF (190ºC).
  11. Line a 9-inch (23cm) square baking pan with parchment/baking paper, leaving an overhang on the sides.
  12. Add 125g sugar and lemon zest to a large bowl.
  13. Use your fingertips to rub the zest into the sugar until fragrant.
  14. Add the softened butter and 1 tsp vanilla bean paste to the sugar mixture.
  15. Mix well with a wooden spoon or rubber spatula until just combined.
  16. In a separate bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
  17. Add the dry ingredients to the butter-sugar mixture.
  18. Mix until the dough starts clumping together.
  19. Knead the mixture until you get a fairly crumbly cookie dough.
  20. Cut the peeled or skin-on peaches into about ½-inch (1-1.5cm) thick slices/wedges.
  21. Place the sliced peaches into a large bowl.
  22. Add 75g sugar, cornstarch, lemon juice, and 1 tsp vanilla bean paste to the peaches.
  23. Toss gently to combine the peach filling ingredients.
  24. Press about ⅔ of the shortbread cookie dough (about 390g) into the lined baking pan.
  25. Smooth the shortbread base into an even layer using a small offset spatula.
  26. Arrange the peach filling on top of the shortbread base in an even layer.
  27. Drizzle any juices left in the peach bowl over the filling.
  28. Crumble the remaining ⅓ of the shortbread cookie dough over the peach filling.
  29. Ensure the crumble topping has a fairly even coverage, allowing some peach to peek through.
  30. Bake at 375ºF (190ºC) for about 50-55 minutes.
  31. Bake until the crumble is light golden brown and the filling is visibly bubbling through the topping.
  32. Allow the bars to cool completely to room temperature before removing from the pan.
  33. Chill the crumble bars in the fridge for at least 30 minutes for extra neat slices.
  34. 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.

Find it online: https://theflakytruth.com/gluten-free-peach-crumble-bars/