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4.88 from 8 votes

Paleo Peach Pie Crumb Bars



Peach Filling

Crumb Topping

  • 1/4 shortbread leftover from the crust
  • 2 tablespoons chopped pecans

Glaze (optional)


  • Line a 9x9 pan with parchment paper and preheat the oven to 350° 
  • Make the shortbread. In a medium bowl, combine almond flour, coconut flour, salt, maple syrup, coconut oil, and vanilla. Mix well. Take 1/4 of the mixture out and place in a small bowl, this will be for the crumb topping. Press the remaining 3/4 into the bottom of the lined pan and bake 12-14 minutes, until the edges are lightly browned. It will not be fully cooked at this point. 
  • While the shortbread bakes, make the filling. Add the peaches, maple syrup, salt, cinnamon and arrowroot powder to a medium pan. Turn the heat to medium and cook, stirring regularly, for about 5 minutes or until the mixture if thick. Take off the heat and add in the vanilla. Set aside until ready to use. 
  • Make the crumb topping by adding the chopped pecans to the shortbread mixture that was removed and placed in a small bowl. Mix well. 
  • Once the shortbread is done baking, remove and let cool about 5 minutes. Top with peach mixture, spreading as evenly and gently as possible, then top with crumb topping, pressing in gently if needed. Bake 20-22 minutes, until top is golden brown. 
  • Let cool before adding a glaze if you choose to. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and almond milk. Add the milk as needed until smooth. Drizzle over bars. 
  • Store bars in the fridge for easy eating and to keep fresh.