Amazing Peach Bars | plant-based, vegan

Freshly sliced Peach Bars


Crust & Topping:  

  • 1 1/2 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 3/4 cup almond flour
  • 1/3 cup natural cane sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1/3 cup vegan margarine
  • 1 teaspoon vanilla extract
  • Ice water as needed

Peach Filling:  

  • 4 large fresh peaches, peeled and cubed
  • 1/4 cup natural cane sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon


  • Preheat the oven to 350 F
  • In a bowl mix the following ingredients: flour, whole wheat flour, almond flour, salt, and sugar. Mix until well combined.
  • Using a pastry cutter (or a fork), cut in the coconut oil, vegan margarine, and vanilla extract.  The mixture should resemble crumbs. Make sure not to over-mix.  Try to squeeze a handful to see if it holds together; if it seems too dry, add 1-2 tablespoons ice water.
  • Remove 1/3 of the crumb mixture, and place in a cake pan (8-inch square) lined with parchment paper.  Press down with your hands to make a strong foundation.  Make sure to get the mixture into the corners.
  • Set aside.
  • Next, prepare the filling by mixing the cubed peaches, sugar, cornstarch, lemon juice, ginger and cinnamon in a medium-sized bowl.  Add to the cake pan tin and spread evenly across the bottom layer.
  • Finally, add the rest (2/3 crumb mixture), but instead of packing it, as with the bottom layer, sprinkle it on top as you would a crumb topping.
  • Bake at 350F for 50-60 minutes.  The topping should have a golden brown color.
  • Let cool on a wire rack.  It is easier to cut when cooled completely.
  • I usually cut these into 9 bars.  If desired, garnish with a glaze.


  • 1/4 cup powdered sugar
  • couple drops of water or fresh lemon juice

Mix.  Add drops of liquid until you get the right consistency.  It does not take much.

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