Can you tell I’m obsessed with peaches? Here on the blog you’ll find tons of them. From this peach cake which I make every summer to peach granola bars, peach crumb bars, peach oatmeal bars, peach breakfast bars. I’m sensing a pattern.
I don’t know why, but I just love peaches. Nectarines are cool too, but peaches are the star in my kitchen. They are juicy and flavorful and summer in a tangible form. I buy more peaches than I probably should, but when I see them at the store or Costco, I just can’t resist.
I eat at least one every single day in the summer, more if I can. And then I bake with them. I try to keep coming up with new and exciting peach recipes for you and these Peach Coconut Crumb Bars are going to be a huge hit with you.
They are a bit messy, but messy food tastes good. These bars are easy to make, vegan and gluten free, and perfect to share with friends or bring to a party.
The base is pretty sturdy with the juicy filling where vanilla bean paste really makes those peaches shine, and then the sandy topping adds fun texture and flavor, especially since I added some flaked coconut to the topping.
While these aren’t quite health food, they fit most dietary concerns and are full of nutrition. Whether you eat these for breakfast, snack, or dessert, be sure to make the most of peach season with Peach Coconut Crumb Bars.
3 cups old fashioned oats (gluten free if necessary)
1 ½, plus 2 tablespoons cups all-purpose gluten free flour mix (I love Bob’s Red Mill)
½ cup packed light brown sugar
½ cup, plus 2 tablespoons granulated sugar
½ teaspoon baking powder
1 1/3 cups coconut oil, room temperature
5 cups peaches, peeled and diced
2 teaspoons vanilla bean paste
1 cup flaked unsweetened coconut
Preheat oven to 375 degrees F. Oil a 9 by 13 inch baking pan.
Make the crust. In a large bowl, stir together oats, 1 ½ cups flour, brown sugar, ½ cup granulated sugar, and baking powder. Add coconut oil and work into the dry ingredients using forks or fingers until well combined and mixture resembles sand.
Pour 2/3 of the crust mixture into the prepared pan and press firmly into the pan. Bake for about 13 minutes, until light golden brown.
While the crust is baking, make the topping. In a medium bowl, stir together peaches, remaining 2 tablespoons flour, remaining 2 tablespoons sugar, and vanilla bean paste.
Once the crust is out of the oven, pour the filling over it. Add the coconut to the remaining crust mixture and stir to combine. Sprinkle over the filling and bake an additional approximately 30 minutes until golden brown on top.
Cool completely in pan. Once cool, cut into bars and serve or store in an airtight container at room temperature for up to 4 days. Bars may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.
Recipe adapted from Texanerin Baking