There is nothing like the joy of baking with seasonal fruits! Today I am sharing a stone fruit favorite – Peach & Plum Crumb Bars. These are SO good – lightly sweet and tart, with a soft buttery crust and crunchy crumb topping.

Peach & Plum Crumb Bars

These Peach & Plum Crumb Bars are

  • vegan
  • grain-free
  • easy to make
  • one bowl recipe
  • so delicious!

The end result of experimenting with different flours and egg substitues is a jammy dessert, with a gentle cardamom fragrance. I love the way fruit juices ooze out while getting baked.. pure bliss!

Peach & Plum Crumb Bars

They are absolutely non-fussy to make with minimal cleanup…One bowl for all your mixing, that’s it!

Use any fruit of your choice..I’d also thrown in a handful of cherries that were about to be spoiled!

Great for all-day snacking or you could even serve a warmed up bar with a scoop of vanilla ice cream to make an indulgent dessert!!

Peach & Plum Crumb Bars


  • I like to store these bars in an airtight container in the refrigerator. The coconut oil /butter would make them too soft in our hot weather.
  • If you don’t have coconut flour, please use all buckwheat.  Alternatively, you could mix in some all-purpose, whole-wheat or even oat flour.
  • You can add oats or any nuts, seeds of your choice to the crumb topping.

Peach & Plum Crumb Bars

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Peach & Plum Crumb Bars

Prep Time20 mins
Cook Time40 mins
Total Time1 hr 30 mins
Servings: 16 bars
Author: Natasha Minocha


  • 200 gms Buckwheat flour
  • 40 gms Coconut flour
  • 140 gms Granulated sugar
  • 1/2 tsp salt
  • 100 gms Coconut oil, chilled Or butter
  • 8-10 Cardamom pods seeds only, pounded
  • 3-4 Tbsp Coconut milk
  • 2 cup Chopped fruits- peaches, plums
  • 1 Tbsp Coconut oil/ Butter extra
  • 1/2 cup Almond flakes


  • Pre heat the oven to 180C. Grease a 9" square or round pan. I used an 8"/ 11" pan.
  • Combine both the flours with salt, sugar, pounded cardamom seeds in a large bowl.
  • Rub in the chilled coconut oil or butter, till crumbly.
  • Keep aside 1 cup of this crumbly mixture.
  • To the balance mixture, add coconut milk, 1 tbsp at a time. Mix well with a fork. Add more coconut milk till your mixture resembles wet sand.
  • Pat this dough evenly at the bottom of your prepared pan. Tip over the chopped fruits.
  • Add 1 extra tbsp of coconut oil or butter to the mixture you had kept aside. Mix in almond flakes and spread on top of your fruits.
  • Bake for 40-45 minutes till the fruits are bubbly and the top is golden brown.
  • Cool for at least 30 minutes for the fruit juices to settle down. Cut into squares and serve warm or at room temperature. I like to refrigerate the bake before cutting it into squares. Either ways, its really delicious! Enjoy!