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These bars are made with a soft, ripe peach filling, light almond crumble, and drizzled in heavy cream (although you can choose to use a non-dairy cream instead). I have been loving these peaches and cream bars, and the best part is that they are GAPS friendly. I am warning you ahead of time that they are really good!

Since this is more of a gaps recipe (meaning no starches, gums, etc.), these do fall apart easy. I would suggest cutting the squares very small to help them keep their shape. You can also freeze them after baking.

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Peaches and Cream Bars

Peaches and cream in a light almond crumble.

Course Dessert, Snack

Keyword gluten free peach bars, gluten free peach desserts, grain free peaches and cream, peach bars, peaches and cream, peaches and cream bars

Prep Time 10

Cook Time 30

Chilling time 2

Total Time 2 40

Servings people

Author Victoria Herbert

Equipment

Blender
Stand mixer with beater attachment or large bowl and spoon
9x13 baking dish
Medium saucepan

Ingredients

Crust/Crumble

4 cups almond flour
½ cup softened butter (cut into slices)
¼ cup raw honey
½ tablespoon vanilla extract
1 teaspoon salt

Filling

3 cups peaches sliced, peeling is optional
¼ cup raw honey
¼ cup butter
The juice and zest from 1 lemon

For serving

4 oz dairy or non-dairy cream (I use coconut cream)

Instructions

Preheat the oven to 350°F.
To make the peach filling, simmer the peaches, lemon juice, lemon zest, honey, and butter on the stove on medium heat for 10 minutes.
Meanwhile, prepare the crust/crumble. In a large bowl or stand mixer, mix together the salt and almond flour.
Then, add in the honey, vanilla, and butter. Mix until the butter is evenly mixed in and a ball of dough begins to form.
Separate the dough into two halves.
Using your hands, press one half of the dough into the bottom of a greased 9x13 baking pan.
Place the baking dish in the oven and bake the crust for 10 minutes.
Once the peach filling is done cooking, pour the filling into a blender and blend until smooth.
Remove the baking dish from the oven and pour the filling on top of the crust. Use a baking spatula to evenly spread the filling.
Take the other half of the almond flour dough and crumble it on top of the peach filling.
Place the baking dish back into the oven for another 20 minutes or until the crumble is golden brown.
Remove the baking dish from the oven and allow to cool before placing in the refrigerator. Allow the bars to set in the refrigerator for at least 2 hours.
When you are ready to serve your bars, remove them from the refrigerator.
Drizzle cream on top of the bars and cut the bars into squares (see notes).
Be careful, they are really tasty!

Notes

These bars do tend to fall apart easily so make sure to cut them into very small, almost bite sized squares.

Once you bake these, you can either store these in the refrigerator for a few days or freeze them.