Vegan White Peach Crumble Bars with Cinnamon and Cardamom
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Learn more →Ingredients
12 servings
For the crust and crumble
- 2 cups gluten free rolled oats
- 1 cup white rice flour
- ½ cup tapioca starch
- ¾ cup packed light brown sugar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ¾ cup (1 ½ sticks) unsalted butter, cold, cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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