Peach & Citrus Sunflower Crumble Bars

Peach & Citrus Sunflower Crumble Bars

Maybe it's the abundance of perfectly ripe fruit or those extra few hours in the day, but something about summer just makes ya want to make a crumble. Answer the call of the crumble with these Peach & Citrus Sunflower Gluten-Free Crumble Bars! You couldn't pack more sunshine-y ingredients into a picnic-perfect bar if you tried.


  • 3 cups of rolled oats
  • ⅓ cup of raw or toasted hulled sunflower seeds
  • 1 egg (or sub flax egg)
  • ⅓ cup of Yumbutter Sunflower Butter
  • ¼ cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp arrowroot or cornstarch
  • 4 small peaches, chopped
  • ¼ cup pomegranate seeds
  • 4 clementines, peeled and chopped
  • ½ inch knob of fresh ginger



Preheat oven to 350 degrees.

  1. In a blender or food processor, grind oats, sunflower seeds, and coconut sugar till a coarse meal, almost flour forms.
  2. In a separate bowl, whisk together your egg (or flax egg), maple, grated ginger, and sunflower butter.
  3. Pour wet mixture on top of oat mix and stir with a spatula (you could even use your hands) till a dough forms and no more dry patches are left.
  4. Line a 9x9 baking dish with parchment.
  5. Mix together your peaches, clementines, arrowroot starch and pomegranate seeds with a fork.
  6. Press ⅔ of the dough into the dish till the entire base is covered, reserving the rest for your crumble.
  7. Bake crust for 8 minutes.
  8. Remove from oven, cover with fruit mix. Then crumble remaining dough over top of fruit. Top with extra seeds and pomegranate arils if desired.
  9. Bake bars for 14-16 minutes till crumble begins to crisp. Let cool, slice and enjoy!

❤️ via Hallie Sharpless / @spinachdaddy

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published