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Low Sugar Peach Pie Bars

Low Sugar Peach Pie Bars
Print Recipe

Low Sugar Peach Pie Bars

Ingredients

Scale

For the peach pie filling:

  • 6 cups sliced peaches (about 4 peaches), skin on
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons white whole wheat flour
  • 1 teaspoon cinnamon

For the crust and crumble topping:

  • 2 2/3 cups white whole wheat flour
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup softened butter or vegan substitute
  • ¼ cup maple syrup

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine peaches, brown sugar, flour, and cinnamon. Toss together until peaches are coated and no clumps remain. Set aside.
  3. In a separate large bowl combine the white whole wheat flour, sugar, cinnamon and salt. Mix with a fork. Then add the butter and maple syrup. Mix until pea-sized pieces form. I find it easier to use (clean) hands over a utensil. The dough should be able to stick together.
  4. Press about ⅔ of the dough into an 8-by-8-inch baking pan lined with parchment paper.
  5. Pour the peaches over the crust. Distribute evenly so no obviously large empty pockets remain.
  6. Crumble the remaining dough over the peach filling.
  7. Bake for about 30 minutes, until the top is golden brown.
  8. Let the bars cool before cutting. Best stored in the fridge for up to one week.

Keywords: peach pie, peaches, summer desserts

Find it online: https://chelseyamernutrition.com/peach-pie-bars/