A summer peach dessert combining crumb bars and peach cobbler into juicy Peach Crumb Bars – made healthier with whole wheat flour, coconut oil and Greek yogurt.
We brought an abundance of wonderful, ripe peaches from our recent trip to the Okanagan, BC and I couldn’t wait to bake them into something sweet.
I wanted to share these awesome peach crumb bars recipe with you yesterday already. But… my camera was striking. Or maybe it was my laptop. Either way, I couldn’t get the pictures of the peach bars from the camera onto my laptop. I even tried on my husbands computer, but the same error message occurred
My (somewhat pathetic point and shoot) camera uses a miniSD, so I couldn’t just put it into my laptops card reader. I had almost given up on this post and my camera – a new one is on the way already (yay!) but more on that in another post.
Well, this great recipe was saved by the Dollar Store. While not even looking for it, we fund a USB multi card reader for a few bucks. This cheapo piece of plastic will probably not last very long, but it was good enough to transfer a few pictures.
You cannot imagine my joy. Because…well, this recipe is really awesome and you really shouldn’t miss out on this. But I also know that none of you would make these, if I posted it without pictures. Fact of the visionary world we live in these days.
Back to the Peach Bars. There is a juicy peach filling in the center (could probably be made with frozen peaches, thawed and drained as well). The bottom crust and crumbs on top are the same thing, so you only have to whip up one batch.
And it is made healthier too, by using part whole wheat flour, coconut oil and there even is Greek yogurt in here. To add a little more crunch and sparkle to the crumb topping I sprinkled coarse sugar on just before baking.
- 2½ c diced peaches (about 4 small peaches)
- 1 tbsp orange juice, freshly squeezed
- ½ tsp orange zest
- ½ c white sugar, divided
- 6 tbsp brown sugar, divided
- 1¾ tbsp cornstarch
- ¼ tsp cinnamon
- ⅛ tsp ground ginger
- 1 c all-purpose flour
- ½ c whole wheat flour
- ½ tsp baking powder
- ¼ tsp sea salt
- 4 tbsp solid, cold coconut oil (or 6 tbsp cold butter, cut into pieces)
- 1 small egg
- ⅛ c Greek yogurt (or sour cream)
- ¾ tsp vanilla extract
- 1 tbsp coarse white sugar or turbinado sugar for sprinkling
- Preheat oven to 375 F. Line a 8x8 inch baking dish with parchment paper, allowing for overhang on the sides.
- Pit and dice peaches, you could also peel them if preferred. Toss peaches with orange juice and orange zest. In a small bowl combine ¼ cup white sugar, 2 tbsp brown sugar, cornstarch, cinnamon and ginger. Sprinkle over peach mixture and toss until evenly coated; set aside.
- In a large mixing bowl whisk together flours, baking powder and salt. Using a fork or pastry cutter cut in cold coconut oil (or butter) until mixture looks like crumbs. In a small bowl combine egg, Greek yogurt and vanilla. Stir into flour mix until well incorporated. Add remaining ½ cup white and 4 tbsp brown sugar and stir to combine.
- Firmly press ⅔ of the mixture into prepared baking dish. Toss peaches one more time and spread over bottom crumb layer. Sprinkle remaining crumb mix over peaches and sprinkle with coarse white or turbinado sugar.
- Bake for 40-45 minutes until golden brown. Serve warm with vanilla ice cream or cool and cut into bars. My family prefers these peach bars fresh and still warm from the oven.
Recipe adapted from CookingClassy.
If it were up to me, I would always to top these bars with a scoop of freshly churned vanilla ice cream. Wondering how to churn fresh ice cream at home? Check out my buying guide for the best ice cream makers here.
Also check out my other peach recipes:
Do you like baking with fruit as much as I do? Here are some of my other ‘fruity’ dessert recipes:
Fruit for breakfast is always a good idea in my books. These Easy Whole Wheat Berry Scones are a wonderful combination.
With fall right around the corner these Apple Caramel Cupcakes fit awesomely