Peach Pie Crumble Bars (Gluten Free, Vegan, Refined Sugar Free)

1:1 Gluten Free Flour: I have not tested a sub for gluten free flour blend (I use Bob's), but I think oat flour may work here, or a 1:1 Paleo Flour Blend .

Coconut Sugar: I love coconut sugar because it is low glycemic so does not spike blood sugar and is safe on many diets. However brown sugar can be used instead. It has a caramel flavor, it does not taste like coconut.

Dairy Free Butter: I always use Miyoko's in my baking, it's a clean brand it browns well. Not all dairy free butters brown well! I also suggest Country Crock plant based butter sticks or Flora plant butter. You can also use real butter here.

Peaches: I highly suggest fresh peaches, and peaches that aren't too ripe or soft. Really soft juicy peaches can make the crust soggy after baked. You can also swap the peaches for plums, apples or nectarines.

Tapioca Starch: This can be replaced for corn starch or arrowroot starch. Corn starch amount will be ⅓ less.

Directions at gutsybaker.com

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