These Paleo Peach Crisp Bars are three layers of absolute HEAVEN. The base is soft and dense with a hint of coconut, the second layer is bursting with peaches, and the crumble topping is sweet and crispy! (Very similar to my Coffee Cake recipe, but I added shredded coconut.) I've always loved a good fruit crisp recipe, but my stomach isn't a fan of oats. This recipe is oat-free, gluten-free, and dairy-free! Perfect for anyone with food allergies. If you're looking for a lower sugar option, you can skip the added sugar in the peach layer, and swap out coconut sugar for Lakanto Monkfruit in the crust and crumble. I prefer using coconut sugar for my baked goods because it's lower glycemic and unrefined!

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• 🍴 Ingredient Notes
• 🍴 Step by Step Instructions
• Recipe
• 💬 Reviews

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🍴 Ingredient Notes

• Almond Flour - I have not tested this recipe with any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
• Finely Shredded Coconut - I like to use finely shredded coconut, but any shredded coconut would work.
• Coconut Sugar - I have not tested with any other sugar, but I believe any granulated sugar would work for this recipe! My favorite sugar free sweetener is Lakanto Golden Monkfruit.
• Egg - I have not tested this recipe with an egg replacement.
• Melted Coconut Oil - You could swap for butter or ghee!
• Diced Peaches - You could use regular peaches, white peaches, or a combo of both!
• Coconut Sugar - You can also skip the sugar altogether - it depends how sweet you want it to be!

🍴 Step by Step Instructions

Making the Crust

1. Start by adding all of your dry ingredients into a small mixing bowl. Blend with a fork or whisk until flour clumps are broken up, and the mixture is fully combined.
2. Next add your egg, vanilla, and coconut oil into a mixing bowl. Use a hand mixer or stand mixer to blend until fully combined.
3. Add your wet mixture into your dry mixture, and use a spatula or fork to blend. Eventually it will become very thick. Use your hands to mix until it forms a large dough ball.

Baking

1. Use a medium sized square baking dish. Grease the dish with non-stick spray, or use a paper towel to spread coconut oil on the bottom. Then press your dough ball into the pan until it's even.
2. Bake your crust at 350° for 5 minutes. While it cooks, you can prep your peaches and crumble topping!

Preparing the Peaches

1. Rinse all of your peaches and dice them into small bite sized pieces. Once they're diced, add them to your measuring cup. (Make sure it's four cups.) 3-4 peaches usually yields four cups - depending on how big they are. Stir in your coconut sugar and salt, then set aside.

Crumble Topping

1. For the crumble topping add your dry ingredients into a small mixing bowl. Use your whisk or fork to break up the clumps. Then slowly add your coconut oil and use a fork to blend until it becomes a crumbly consistency.
2. Once the crust has baked, remove it from the oven and add your peach and crumble layer. Place it back in the oven to bake for another 40 minutes.
3. When the bars are done baking, let them cool for at least 30 minutes before slicing. This will give the crust plenty of time to set. Use a fork to gently remove each piece. ENJOY!

More fruity recipes!

• Lemon Blueberry Thumbprint Cookies (Paleo)
• Strawberry Cream Bars (Dairy-Free)
• Paleo Blueberry Coconut Scones
• Healthy Raspberry Trifle Cups
• Banana Cream Pie Bars (Dairy-Free)

Recipe

After you make these Paleo Peach Crisp Bars, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah