Fresh Peach Crumble Bars (Dairy-Free & Egg-Free)
Fresh peaches are one of the best parts of summer, and these Peach Crumble Bars are the perfect way to enjoy them. With a buttery oat crust, layers of juicy cinnamon-spiced peaches, and a golden crumble topping, they're everything you love about peach crisp in an easy-to-slice dessert bar. Finished with a simple vanilla glaze, these bars are perfect for picnics, potlucks, afternoon coffee breaks, or whenever you have a basket of ripe peaches waiting to be used. Best of all, they're completely dairy-free and egg-free, so everyone can enjoy a taste of summer.
Ingredients
- 2½ cups flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup dairy-free butter, melted
- 1 tsp vanilla extract
- 4 cups fresh peaches, peeled and diced (about 5–6 medium peaches)
- ⅓ cup granulated sugar
- 2 ½ Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- ¾ cup powdered sugar
- 1½–2 Tbsp dairy-free milk
- ½ tsp vanilla extract
Instructions
- 1Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out after baking.
- 2Make the Crumble Mixture
In a large bowl, stir together the flour, oats, brown sugar, baking powder, salt, and cinnamon. Pour in the melted dairy-free butter and vanilla extract, then mix until large crumbs begin to form.
- 3Press the Crust
Reserve about 2 cups of the crumble mixture for the topping. Press the remaining mixture firmly into the prepared baking pan to form an even crust.
- 4Prepare the Peach Filling
In a separate bowl, gently toss the diced peaches with the granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until evenly coated. Allow the mixture to sit for 5 minutes so the peaches begin releasing some of their juices.
- 5Assemble the Bars
Spread the peach filling evenly over the crust. Sprinkle the reserved crumble mixture evenly over the peaches, gently squeezing a few larger clumps together for those beautiful bakery-style crumbs.
- 6Bake
Bake for 45–50 minutes, or until the crumble is golden brown and the peach filling is bubbling around the edges.
- 7Cool Completely
Allow the bars to cool completely in the pan before lifting them out. For the cleanest slices, refrigerate for 1–2 hours before cutting.
- 8Make the Vanilla Glaze
Whisk together the powdered sugar, dairy-free milk, and vanilla until smooth. Drizzle over the cooled bars.
- 9Slice and Serve
Cut into 16 bars and serve. Store leftovers covered in the refrigerator for up to 5 days.
