Healthier Peach Crisp Bars {Gluten Free + Refined Sugar Free}

These healthy peach crisp bars with almond flour crumb topping are gluten-free, naturally sweetened and packed with juicy peaches! The perfect guilt-free summer dessert to bring to parties, BBQs or picnics! 

three stacked healthy peach crisp bars on a white table

Fruit crisps/bars/crumbles/cobblers are my favorite kind of desserts. I just loooove the warm layer of sweet juicy fruits combined with a buttery streusel topping. So perfect!

Berry and apples (with cinnamon of course) are usually my go-to fruits but boy, peaches may have just become my #1.

Is there anything more delicious than a warm juicy peach filling? I wish peaches were available all year round so I could make these healthy peach crisp bars (and this paleo peach cobbler) again and again!

overhead shot of stacked healthy peach crisp bars next two fresh peaches

These healthy Peach Crisp Bars are a guilt-free summer dessert!

The ingredients for these healthy peach crisp bars are not your typical flour + sugar + butter as I wanted to make them a guilt-free dessert option, with more nutritious and wholesome ingredients.

Also, I wanted to keep them gluten-free and free from refined sugar.

The streusel crust/topping for our peach crisp bars is made with almond flour, rice flour, and arrowroot flour.

That being said, if you prefer to use regular all purpose flour or all-purpose gluten-free flour instead of this mix, you definitely can.

I understand that not everyone has all these alternative baking ingredients on hands or is willing to buy them, and I want everyone to try these healthy peach crisp bars!

side view of three stacked healthy peach crisp bars with peaches in the background


If you tried these healthy peach crisp bars, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

a stack of three healthy peach crisp bars with peaches in the background
5 from 1 vote

Healthier Peach Crisp Bars {Gluten-Free + Refined Sugar-Free}

These healthy peach crisp bars with almond flour crumb topping are gluten-free, naturally sweetened and packed with juicy peaches! The perfect guilt-free summer dessert to bring to parties, BBQs or picnics! 

Course Dessert
Cuisine American
Keyword baking with almond flour, gluten-free baking, healthy dessert bars, peach crisp recipe, peach recipes, refined sugar-free baking, summer desserts
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 15 bars
Calories 173 kcal


Crust + topping:

  • 1 1/2 cups almond flour see notes for easy all purpose regular or GF flour substitution!
  • 1/2 cup brown rice flour see notes for easy all purpose regular or GF flour substitution!
  • 1/2 cup arrowroot starch see notes for easy all purpose regular or GF flour substitution!
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 6 tablespoons unsalted butter chilled and cubed
  • 2 tablespoons maple syrup


  • 4 peaches peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon cornstarch or tapioca starch or arrowroot starch


  1. Preheat oven to 375F degrees. Prepare a greased 9x13 baking dish (you can also use a 9x9 one).
  2. In a large mixing bowl, make crust + topping: whisk together flours, starch, sugar, cinnamon, and sea salt. Then add chilled butter, using your hands or a pastry cutter to incorporate into dry mixture. Continue until butter is completely combined. 

  3. Stir in maple syrup and stir until mixture will clump together between your hands. Set aside.

  4. In a small mixing bowl, toss sliced peaches with lemon juice, coconut sugar, and tapioca starch until well-coated. Set aside.
  5. Press 2/3 of the mixture evenly into the bottom of your greased baking dish. Press firmly until flat and even throughout. Then, layer peach mixture in one even layer. Crumble remaining flour mixture over top. 

  6. Bake for 30-35 minutes or until fruit it bubbling and topping is browned. Cool for 25 minutes before serving. These bars are best served the same day.

Recipe Notes

EASY FLOUR SUBSTITUTION: For the cust/topping, instead of almond flour + rice flour + tapioca/arrowroot, you can use 2 1/2 cups all purpose gluten free or regular flour (no tapioca/arrowroot).
If you still want an almond crumb, you can use 2 cups all-purpose flour and 1/2 cup almond flour.

Nutrition Facts
Healthier Peach Crisp Bars {Gluten-Free + Refined Sugar-Free}
Amount Per Serving (1 bar)
Calories 173 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 163mg7%
Potassium 97mg3%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 270IU5%
Vitamin C 3.1mg4%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Products used for this recipe:

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posted in
Clean Eating Desserts Gluten free Recipes Refined Sugar Free Summer Recipes Vegetarian
  1. Definitely double the filling (peaches, etc). I added peaches (5 instead of 4, but it still was not enough, next time I will double) without increasing the other filling ingredients and it worked out fine. I did use a 9×13 pan, so if you used a 9×9 square, the filling might have been enough, but I feel like the crust would have been too thick. Also, you can dice the peaches instead of thinly slicing, if that’s easier. I substituted coconut oil for the butter (wanted vegan) but I needed to double the amount of oil and I increased the Maple syrup in the crust and topping as it was way too dry. I probably doubled the maple syrup but I didn’t measure so I’m not 100% sure. Otherwise they were DELICIOUS! I will definitely make again but next time I will be using 8 peaches.

  2. These look DELISH! I am a huge fan of peach desserts, especially with a pinch of cinnamon! The crumb topping looks absolutely perfect and I cannot wait to try them next summer!

  3. I made these and THEN read the comments (rookie mistake, lol). I definitely would double the amount of peach – the finished bars only tasted faintly of peach… I was disappointed but live and learn. I really appreciate everyone who takes the time to create recipes – so please keep ’em coming!!

  4. I made this recipe yesterday, it’s so delicious and easy. Depending on the size of your peaches, I would agree with Betsy and would double them. I used 8 small peaches and it was perfect. I used a 9×13 silicon baking dish, so I didn’t need to grease the bottom, they came out with no effort. I also used coconut oil, and I doubled the amount about. I didn’t measure exactly, but went on feel. I used Yucan syrup in place of maple syrup and added vanilla to that to enhance the flavor. For the crust I used pecan and hazelnut flours along with sweet rice, all organic. The nutty flavor was amazing and really added depth to the crust and crumble. I added unsweetened sour dried cherries and a marsala marinated pear that my husband had done for another dessert for us. It really added a beautiful flavor to this crisp. I will be making it again very soon, as my hubby said it was one of the best desserts I have ever made. WooHoo!! Thank you for sharing it with is. I will post a photo on IG. 😉

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