Peach Crumble Bars

Happy peach season! In honor of one of our favorite fruits, we’re sharing a special gift with you: the delicious Peach Crumble Bars from The Conscious Cleanse Cookbook.

This time of year means we’re making all the peach pies, peach cobblers, and peach green smoothies. If you can’t already tell, we can’t get enough of this juicy stone fruit.

These Peach Crumble Bars are one of our go-tos when peach season hits. Whether you’re headed to a BBQ or the beach, they’re the perfect on-the-go dessert or snack. And part of their charm is that they’re really simple to make.

Easy to make, easy to eat. It’s a win-win!

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We used peaches here, because in our humble opinion there’s nothing better than a juicy summer peach. But feel free to substitute any fruit you enjoy that’s in season.

This recipe falls into our 80:20 category because it blurs the lines of food combining, so enjoy them when you’re not cleansing.

And, if you tend toward bloating, gas, or constipation, we also recommend 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 program for more info on how to optimize your digestion through proper food combining.

If you love this recipe as much as we do, there’s more where this came from! Grab your copy of our Cookbook for over 150 healthy, wholesome and delicious recipes.

With peachy love,

The Conscious Cleanse Team

Peach Crumble Bars

Yield: 12 bars

Ingredients:

Crust and Topping:

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

Peach Filling:

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

Instructions:
Preheat the oven to 350ºF 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 350ºF. 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 350ºF 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!