Low Sodium White Peach Crumble Bars with Cinnamon and Cardamom

Total time2 hr 10 min

Prep time25 min

Cook time45 min

Low Sodium White Peach Crumble Bars with Cinnamon and Cardamom

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Ingredients

12 servings

For the crust and crumble

2 cups gluten free rolled oats
1 cup white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
See all
½ cup tapioca starch
¾ cup packed light brown sugar
1 tsp ground ceylon cinnamon
½ tsp ground cardamom
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup (1 ½ sticks) unsalted butter, cold, cut into ½-inch cubes

For the peach filling

2 lbs fresh white peaches (about 5–6 medium), peeled, pitted, and sliced ¼-inch thick
3 tbsp granulated sugar
2 tbsp tapioca starch
¼ tsp ground ceylon cinnamon
¼ tsp ground cardamom

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, whisk together the rolled oats, white rice flour, tapioca starch (the crust-and-crumble portion), brown sugar, Ceylon cinnamon, cardamom, and salt until evenly combined. Scatter the cold butter cubes over the dry mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized butter pieces remaining — it should hold together when squeezed but still look shaggy.

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