Peaches and cream slice
Prep Time
20 mins
Cook Time
45 mins

(Gluten-free, dairy-free)

Servings: 24
For the crust & topping
  • 1 cup all-purpose gluten-free flour 125g
  • 1/2 cup oats 42g
  • 1/3 cup brown sugar 67g
  • 1 tsp ground cinnamon
  • 150 g unsalted dairy-free butter cold and cubed
  • 1/2 cup chopped nuts 70g
For the filling
  • 1 large egg
  • 1/2 cup granulated sugar 100g
  • 1 tbs all-purpose gluten-free flour 8g
  • 2 medium peaches peeled and chopped (about 1.5 cups)
For the glaze
  • 1/2 cup powdered sugar 60g
  • 2 tsp coconut cream or coconut butter
  • 1/2 tsp vanilla extract
  1. Preheat oven to 180C/350F. Line 8x8 baking pan with parchment paper.

For the crust/topping
  1. In a large bowl, whisk the flour, oats, brown sugar and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. Remove 3/4 cup of the mixture, put in a small bowl and mix with nuts. This will be set aside for the topping.
  2. Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes.
For the filling
  1. Whisk the egg and sugar together until smooth and creamy. Add the flour and whisk until combined. Fold in the peaches.
  2. Remove crust from the oven after 15 minutes and pour the filling over hot crust.
  3. Sprinkle with reserved oat/nut mixture.
  4. Bake for 30-32 minutes or until golden brown on top.
  5. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.
For the glaze
  1. Using a fork or spoon, whisk/stir the icing sugar, cream and vanilla extract together until smooth. Drizzle over each square.
  2. Store bars tightly covered in the refrigerator. Bars stay fresh for up to 4 days.
Recipe Notes

Adapted from Sallys Baking Addiction