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Overhead shot of blueberry crumble bars on a marble surface

Blueberry Peach Crumble Bars (Vegan)

Brit Wolfe
A delicious layer of blueberry and peach filling sitting on top a buttery crust, topped with a crumbly streusel
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12


Crust & Crumble

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 1/2 tsp. ground flaxseed
  • 1/2 cup vegan butter, such as Earth Balance cold and cubed
  • 1 tsp. vanilla extract
  • 1/3 cup chopped pecans

Blueberry & Peach Filling

  • 2 cups blueberries, fresh or frozen
  • 1 heaping cup peaches, peeled and chopped
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 Tbsp. lemon juice
  • 2 Tbsp. cornstarch


For the crust:

  • In a small bowl, combine the ground flaxseed with 1 1/2 Tbsp. of water. Mix well, then set aside until thickened, about 5-7 minutes.
  • Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well to make sure there are no lumps. Add the cold, cubed butter and mix with your hands until the mixture resembles course crumbs. Add the flax and vanilla and mix well. If this mixture starts to get warm at any point, throw it in the fridge to chill for 5-10 minutes. Just like a pie crust, you want it to stay cold!
  • Press about 2/3 of the crust mixture into a parchment-lined 8"x8" baking pan. Make sure to really press the mixture into the corners or else the fruit juice could seep down and make the crust soggy. Chill the crust for 15 minutes. While the crust is chilling, preheat the oven to 375ºF.
  • Once the 15 minutes has passed, bake the bottom crust for 15 minutes until set and slightly golden brown. In a separate bowl, add the chopped pecans to the remaining 1/3 of the crust, then set aside (this will become the top crumble!).

For the filling:

  • In a large bowl, combine the blueberries and peaches. Sprinkle the sugar, cinnamon, and lemon juice over top, and let sit for 15 minutes until the fruit has started to release some of its juice. After 15 minutes, drain some of the juice from the bottom of the bowl, then add the cornstarch to the fruit and mix well.
  • Pour the blueberry filling over the baked crust. Sprinkle the remaining crust over top and gently pat into the filling. Bake 35 minutes until bubbling and light golden brown.

For the glaze:

  • In a small bowl, mix 1 cup of powdered sugar with 1 Tbsp. of nondairy milk. Mix until smooth, then drizzle over the fruit bars.
Keyword bar dessert, bars, blueberry, peach