These Paleo Peach Pie Crumb Bars capture all the warm, comforting flavors of peach pie in an easier, handheld form. They’re vegan, gluten-free, dairy-free, egg-free, and naturally sweetened with maple syrup.
These bars are simple to prepare and full of flavor. A tender shortbread base made from almond and coconut flours is sweetened with maple syrup, then topped with a soft peach pie filling spiced with cinnamon. A pecan-studded crumb topping adds crunch and texture. Compared to a full peach pie, these crumb bars are much faster to make while delivering the same nostalgic taste.
This recipe is part of a healthy baking challenge. Previous recipes in the series include Paleo Whole30 Dijon Rosemary Pork Chops and Soft Paleo Lemon Poppy Seed Cookies. If you make these bars, feel free to share a photo on social media and tag the recipe creator so others can see your recreation.
- Make this recipe between June 1st–30th for the monthly challenge
- Share a picture on Instagram, Facebook, or email it to the recipe creator (one submission is enough). Use the challenge hashtag if posting publicly. If your profile is private, send a direct message so your entry can be seen.
- Bonus entry for leaving a review on the recipe page
- A random winner receives a $100 gift card as the monthly prize
- Extra entries are available when multiple challenge recipes are made in the same month
Paleo and Vegan
These bars work well for both paleo and vegan diets. Coconut oil keeps them dairy-free, they’re naturally egg-free, and maple syrup provides sweetness without refined sugar. The result is a versatile dessert that fits many dietary needs while still tasting indulgent.
Coconut Butter Glaze (optional)
A glaze is optional but makes the bars look and taste extra special. It’s a simple mixture of coconut butter (also called manna), maple syrup, vanilla and a splash of almond milk to loosen the texture. If you can’t find coconut butter, you can skip the glaze — the bars are delicious on their own.
More crumb bars you might enjoy: Paleo Blueberry Pie Crumb Bars, Paleo Apple Pie Crumb Bars, Paleo Raspberry Crumb Bars. Try different fruit fillings for seasonal variations.
I hope you give these bars a try — they’re easy, crave-worthy, and great for sharing. If you make them, tag the recipe creator and consider leaving a comment or review. Happy baking!
Paleo Peach Pie Crumb Bars
Jessica DeMay
15 minutes
36 minutes
16 servings
Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla
Peach Filling
- 2 cups chopped peaches (about a 10 oz bag)
- ¼ cup maple syrup
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon arrowroot powder
- 1 teaspoon vanilla
Crumb Topping
- ¼ of the shortbread mixture reserved for crumbs
- 2 tablespoons chopped pecans
Glaze (optional)
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2–4 tablespoons almond milk
Instructions
- Line a 9×9 pan with parchment paper and preheat the oven to 350°F (175°C).
- Make the shortbread: In a medium bowl, combine the almond flour, coconut flour, salt, maple syrup, melted coconut oil, and vanilla. Mix until combined. Remove ¼ of the mixture into a small bowl for the crumb topping. Press the remaining ¾ firmly into the bottom of the lined pan. Bake 12–14 minutes until the edges are lightly browned; the base will not be fully set yet.
- While the shortbread bakes, prepare the filling: In a medium saucepan, combine chopped peaches, maple syrup, salt, cinnamon and arrowroot powder. Cook over medium heat, stirring frequently, for about 5 minutes or until the mixture thickens. Remove from heat and stir in the vanilla. Set aside.
- Make the crumb topping by stirring the chopped pecans into the reserved shortbread mixture.
- When the shortbread base is slightly cooled (about 5 minutes), spread the peach filling evenly and gently over the crust. Sprinkle the crumb topping over the peaches and press lightly if needed. Bake for 20–22 minutes, until the top is golden brown.
- Allow bars to cool before adding the glaze. If using coconut butter, soften it first (briefly microwave if needed) and whisk together with maple syrup, vanilla and almond milk until smooth. Drizzle over cooled bars.
- Store the finished bars in the refrigerator to keep them fresh and make them easy to slice and serve.
Nutrition Information
