This vegan peach crumble bars recipe is the perfect dish to make this summer! Super delicious and crispy crumble layers, gooey peach center, topped with the tastiest candied pecans. These are sure to be a crowd pleaser and one of my favorite healthy peach recipes!
Summer time screams peach season. And there’s no better way to celebrate than with some delicious vegan peach crumble bars, topped with the tastiest candied pecans! I am absolutely obsessed with candied pecans and just CAN’T STOP adding it to everything. And they go perfectly with these bars!
And even more ideal about this peach crumble bars recipe? They’re both vegan and gluten-free! No dairy or animal products needed and we use nut flour as well as oats which are both gluten-free. They’re sure to fit anyone’s diet!
Perfect for any gathering or to eat all on your own! Top with your favorite ice cream for a cooling refreshing dessert.
Crispy crumbly base, with a gooey peach center, and a just as delicious crumble top with the candied pecans. Your taste buds will be doing a little dance in your mouth after trying one of these!
This recipe uses simple and delicious whole-food ingredients. You may already have everything you need on hand or can easily find it at your local grocery store. Here are a few of the ingredients you’ll need to perfect this recipe.
- Pecan Flour: To get all the yummy pecan flavors in this dish, my choice of nut flour was pecan flour! Adds the perfect nutty flavor and works just as well as any other nut flour. You can grind up your own raw pecans or buy premade pecan flour.
- Rolled Oats: Rolled oats are the perfect ingredient to get the crispiest crisp on these bars!
- Chia & Ground Flax Seeds: Adding chia and flax seeds are a genius way to sneak some superfoods into this recipe. High in antioxidants, fiber, and omegas.
- Maple Syrup: Pure raw maple syrup is a great alternative to white sugar. Of course, everything still in moderation which is why the use of syrup is still perfect in this recipe and gives the perfect texture. Just enough sweetness needed for the crumble crisp!
- Fresh Peaches: Peaches would of course be very necessary for a peach crumble bar! I purchased fresh peaches off the side of the road in Texas’ Hill Country. No better way to do it!
- Coconut Sugar: For the candied pecans, I used coconut sugar for a brown sugar substitute. I absolutely love the taste of coconut sugar and it’s absolutely amazing with toasted pecans!
The combination of all of these is why this dessert is healthy, vegan, and guilt-free!
There are a few substitutions you can make to this recipe to still achieve the perfect flavor and texture.
- Pecan Flour: As mentioned above, you could replace this with any of your favorite flours. I just wanted to hint more on the pecan notes which is why I used that as my flour. But almond flour, oat flour, gluten-free flour, all should work just as well.
- Maple Syrup: The best swap for maple syrup would be pure raw honey! You could also try Monk Fruit Maple Syrup. The recipe only requires a little for the perfect amount of sweetness, keeping this dessert still refined sugar-free.
- Coconut Oil: If you’re not a fan of coconut oil, you can substitute for butter or vegan butter to still keep this recipe vegan.
- Almond Butter: Substitute with your favorite nut butter. I’m a diehard almond butter fan so I add it to any recipe I can!
- Tapioca Flour: I use this to thicken up the peach mixture to make it extra gooey but you can replate with corn starch for the same effect!
Equipment and Tools
No super fancy equipment is needed for this recipe and you can totally make do with traditional equipment! Here is what you will need along with some other options:
Baking Dish Options
- Baking Sheet: I used this baking sheet to toast my pecans. The cooling rack is a nice touch for after your bars are cooked and for other recipes as well.
- 8×8″ Baking Dish: A square baking dish is perfect for this recipe. It allows for the perfect thickness and ratio of layers.
- Toaster Oven: I definitely prefer using this to bake my desserts instead of heating up my large oven.
- Mixing bowls
- Measuring tools: 1 cup, 1/2 cup, 1/4 cup, 1 tbsp, 1 tsp, 1/2 tsp, 1/4 tsp
How To Make These Peach Crumble Bars
This healthy dessert is incredibly easy to make and the prep time is so minimal! While your sweet potato roasts, you can go about your day or get all your ingredients ready to go.
First, lets prep our candied pecans! Which is such an easy process. Honestly, during the summertime, I love to prep a huge batch of these and then add them to other desserts and even breakfast dishes!
To start off, add 1/2 cup of raw pecans to a parchment lined baking sheet. Roast in your oven or toaster oven at 350* for 8 minutes.
Meanwhile, in a small saucepan, add 1/4 cup of coconut sugar, 1 tbsp of coconut oil, and pinch of sea salt. Melt and mix for 2-3 minutes on low to medium heat.
Once your pecans are toasted, add them to your saucepan and evenly toss together. Then pour your mixture back out onto the baking sheet to cool.
For your crumble, mix together 1 cup Pecan Flour, 1 1/2 cup Rolled Oats, 2 tbsp Ground Flax Seeds, 2 tbsp Chia Seeds, 2 tbsp Toasted Coconut, and 1/2 tsp of Sea Salt.
Then add in the wet ingredients – 1/2 cup Almond Butter, 1/2 cup Coconut Oil, and 1/4 cup Maple Syrup. Mix well until a dough forms.
Preheat your oven to 350*.
Line your 8×8 baking dish with parchment paper (I like to spray my dish with some coconut oil to help the parchment stick better). Pour in 3/4ths of your crumble mixture. Even it out in the dish and then bake for 10-15 minutes.
While the crust bakes, prep the peach filling. Start off by washing 4-6 peaches (my peaches were pretty tiny so use your best judgement on how many to use). Cut into long slices.
In another mixing bowl, toss together the sliced peaches, 1 tbsp Tapioca Flour, 1 tbsp Coconut Oil, 1 tbsp Maple Syrup, 1 tsp Vanilla Extract, 1 tsp Fresh Lemon Juice, 1/2 tsp Cinnamon, and 1/4 tsp Nutmeg.
Once the crust has cooked, top with your peach filling. Add the rest of the crumble to the top as well as the candied pecan. A thin layer is sufficient enough with parts of the peach filling still visible.
Finally, bake your vegan peach crumble bars for 25-30 minutes. Let it cool before cutting into it!
Ways to Enjoy
Enjoy fresh out of the oven (of course after letting it cool for 10-15 minutes). And then cut into squares – roughly into 16 bars.
An even better way to enjoy? Topped with your favorite ice cream which will give it the heavenly meld of flavors you for sure won’t be able to resist this summer!
These will for sure end up being one of your favorite healthy peach recipes just as they are mine! And the candied pecans of course will add the BEST crunch.
Are these Peach Crumble Bars Vegan?
Absolutely no dairy or animal products are needed in this recipe which is why it is PERFECT for a vegan diet. Coconut oil is the best vegan substitute for butter and maple syrup for honey.
Are these Peach Crumble Bars Gluten-Free?
The use of nut flour and oats make this recipe the perfect gluten-free dessert! If you are someone that has a gluten sensitivity or choose to avoid it, then this is the recipe for you.
What Superfoods are in this Peach Crumble Bars Recipe?
Best part about this recipe? I snuck in two superfoods, Ground Flax Seeds and Chia Seeds, that are a great way to get in extra fiber, omegas, and antioxidants. They don’t change the texture or flavor at all and provide a not only a tasty dessert but also a nutritious one!
Best Way to Store these Bars?
The best way to store leftovers of these bars is to cover the baking dish with foil and storing in the refrigerator. Good for up to a week! Or transfer to an airtight container and store in the refrigerator for up to 2 weeks. To enjoy again, heat in the microwave (in a microwave safe dish) for about 15 seconds and they will still taste fresh out of the oven! Top with ice cream for a yummy summer treat.
More Dessert Recipes
Here are some more dessert recipes that would be PERFECT to enjoy this summer! All very different and sure to please anyone.
- Fudgy Flourless Sweet Potato Brownies
- Guilt-Free and Gluten-Free Vegan Twix Bites
- Salted Caramel Banana Chocolate Nice Cream Bar
- Tahini Chocolate Chip Cookie Skillet
Vegan Peach Crumble Bars with Candied Pecans
- ½ cup Raw Pecans
- ¼ cup Coconut Sugar
- 1 tbsp Coconut Oil
- Pinch of Sea Salt
- 1 cup Pecan Flour
- 1 ½ cup Rolled Oats
- 2 tbsp Ground Flax Seeds
- 2 tbsp Chia Seeds
- 2 tbsp Toasted Coconut
- ½ tsp Sea Salt
- ½ cup Almond Butter
- ½ cup Coconut Oil
- ¼ cup Maple Syrup
- 4-6 small Peaches will vary depending on your peach size
- 1 tbsp Tapioca Flour
- 1 tbsp Coconut Oil
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Fresh Lemon Juice
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- Add your raw pecans to a parchment lined baking sheet.½ cup Raw Pecans
- Roast in your oven or toaster oven at 350* for 8 minutes.
- Meanwhile, in a small saucepan, add in your coconut sugar, coconut oil, and pinch of sea salt.¼ cup Coconut Sugar, 1 tbsp Coconut Oil, Pinch of Sea Salt
- Melt and mix for 2-3 minutes on low to medium heat.
- Once your pecans are toasted, add them to your saucepan and evenly toss together.
- Then pour your mixture back out onto the baking sheet to cool.
- Mix together the pecan flour, rolled oats, ground flax seeds, chia seeds, toasted coconut, and sea salt.1 cup Pecan Flour, 1 ½ cup Rolled Oats, 2 tbsp Ground Flax Seeds, 2 tbsp Chia Seeds, 2 tbsp Toasted Coconut, ½ tsp Sea Salt
- Then add in the wet ingredients – almond butter, coconut oil, and maple syrup.½ cup Almond Butter, ½ cup Coconut Oil, 1 tbsp Maple Syrup
- Mix well until a dough forms.
- Preheat your oven to 350*.
- Line your 8×8 baking dish with parchment paper.
- Pour in ¾ths of your crumble mixture.
- Even it out in the dish and then bake for 10-15 minutes.
- Start off by washing 4-6 peaches. Cut into long slices.4-6 small Peaches
- In another mixing bowl, toss together the sliced peaches, tapioca flour, coconut oil, maple syrup, vanilla extract, fresh lemon juice, cinnamon, and nutmeg.4-6 small Peaches, 1 tbsp Tapioca Flour, 1 tbsp Coconut Oil, 1 tbsp Maple Syrup, 1 tsp Vanilla Extract, 1 tsp Fresh Lemon Juice, ½ tsp Cinnamon, ¼ tsp Nutmeg
- Once the crust has cooked, top with your peach filling.
- Add the rest of the crumble to the top as well as the candied pecan.
- Finally, bake your vegan peach crumble bars for 25-30 minutes. Let it cool before cutting into it!
Extra Notes & Tips
- Make your own pecan flour but grinding up the same amount of whole raw pecans in a blender until fine.
- If you don’t want to use pecan flour, you could replace this with any of your favorite flours. I just wanted to hint more on the pecan notes which is why I used that as my flour. But almond flour, oat flour, gluten-free flour, all should work just as well.
- Store leftovers in the same baking dish covered with foil in the fridge for up to a week. Or transfer to an airtight storage container for up to two weeks.
- When adding the crumble and toasted pecans on top, remember to keep the layer thin. Just sufficient enough with parts of the peach filling still visible.
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