These Cherry Peach Crumble Bars give you the best of both worlds with both cherry AND peach preserves! Simple ingredients, vegan, gluten-free and so delicious.
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WHAT YOU NEED
- GF rolled oats
- GF all-purpose flour or whole grain flour
- coconut oil
- coconut sugar or brown sugar
- baking soda
- cinnamon
- salt
- cherry preserves
- peach preserves
Simple, simple!
The crumble mixture comes together in one bowl. You press about 2/3 of that into a square pan, top with your fruit preserves, then top with the remaining oat mixture and bake until golden brown.
My bars took about 30 minutes at 350F.
Once the bars have cooled, gently cut into squares and dive right in.
MMM I can not get over how tasty these are! Cherry and peach just belong together. And then to put them in an easy crumble bar form? SO GOOD.
Shoot. I forgot I wanted to serve and photograph ice cream with these cherry peach crumble bars! I suppose that time for me has passed but I highly suggest you get your favorite ice cream out for these and enjoy the fruity oat goodness.
Cherry Peach Crumble Bars
Ingredients
- 1 cup rolled oats, gluten-free if necessary
- ¾ cup gluten-free all-purpose flour, or whole wheat pastry flour (can sub regular all-purpose)
- ⅓ cup coconut sugar, may sub brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ teaspoon ground cinnamon
- ½ cup coconut oil, softened*
- ⅓ cup peach preserves
- ⅓ cup cherry preserves
Instructions
- Preheat oven to 350F. Line a 8×8 pan with parchment paper, set aside.
- In a large bowl combine oats through cinnamon with large spoon.
- Add in softened coconut oil and combine with spoon to start, then using hands to thoroughly combine everything together at the end.
- Transfer about 2/3 of the oat mixture into the lined pan, using back of large spoon to press the mixture evenly into the pan and all four corners.
- Using spoon, transfer dollops of peach and cherry preserves on top of base so they're evenly spread out – see picture in post for what I did.
- Add the remaining oat mixture onto top of fruit preserves layer, gently pressing into fruit.
- Bake bars for 25-35 minutes, until fruit is bubbling and crumble topping is golden. Remove from oven and allow bars to cool in pan for 30 minutes. You can also refrigerate pan to cool the bars faster, making them easier to cut as well.
- Lift parchment paper from pan and place bars on cutting board. Cut bars into 16 squares, enjoy!
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