Peach Crumble Bars

It’s peach season in Colorado and that means it’s time for peach pies, peach cobbler, and peach green smoothies!

Tis’ the season for PEACHES and as you can tell, we can’t get enough of them.

Today we’re adding to our peach repertoire with these delicious Peach Crumble Bars.

Whether you’re headed to a BBQ or the beach, these bars are a perfect on-the-go dessert or snack. Plus, part of their charm is that they’re really simple to make.

Easy to make, easy to eat! Win win!

We used peaches here as there is really nothing better than a juicy summer peach, but feel free to substitute any fruit that looks good and is in season!

This recipe falls into our 80:20 category because it blurs the lines of food combining, so enjoy them when not on the cleanse. And, if you tend toward bloating, gas, or constipation, we would also add that you eat them before your meal to reduce the chance of digestive upset. If this sounds like gibberish to you, then be sure to check out the Conscious Cleanse for more info on how to optimize weight loss through proper food combining.

Happy peach season! Enjoy it and be sure to leave us a comment below. What is your favorite peach recipe? We want to try it!

With peachy love,

Peach Crumble Bars

Yield: 12 bars

Ingredients:

Crust and Topping:

• 1 ½ cups almond flour
• ¼ cup brown rice flour
• 2 TB. ground flax seed
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• ½ tsp. kosher salt
• ½ cup almond butter
• 6 TB. maple syrup
• ½ tsp. almond extract

Peach Filling:

• 3 cups fresh peaches, roughly chopped
• 3 TB. maple syrup
• 1 TB. chia seeds
• ½ tsp. almond extract

Instructions:
Preheat the oven to 350 degrees F and line an 8-inch square pan with two pieces of parchment paper, one going in each direction.

For the Crust and Topping:
In a large bowl, whisk the dry ingredients together (almond flour, brown rice flour, ground flax, baking powder, cinnamon, and salt). In a small bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. It should be wet enough to hold together well and not crumble apart. Set aside ½ cup of packed dough for crumbling on top of the filling later. Press the rest of the dough into the prepared pan. Smooth it out and pre-bake the almond base for 8 minutes at 350 degrees F. Remove and set aside.

For the Peach Filling:
In a medium-sized pot add chopped peaches and maple syrup. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 more minutes. Remove from heat and stir in the almond extract.

Assembly:
Spread peach filling over the almond crust and carefully smooth it out. Now crumble the reserved dough on top. Bake at 350 degrees F for another 12-13 minutes watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. Slice into small squares and enjoy!

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