These fruity bars are so easy to make and a great way to use all of that ripe, juicy, sweet summer fruit! A simple and very lightly sweetened almond flour-based crust gets topped with sweet peaches and tart raspberries and baked until the crust is crispy on the outside, chewy on the inside, and the fruit is soft and juicy. These are so good as is but even better when topped with whipped cream or ice cream (or yogurt for breakfast!).

Ingredient highlight

Peaches! Are a good source of carotenoids and flavonoids, which give them their red/orange/yellow colors and are important for eye and heart health. Peaches are also a good source of vitamin C, potassium, and fiber. They are in season generally from June through August.

Servings 9 bars
Prep Time 10 minutes
Cook Time 25 minutes


  • 4 tbsp (56g) butter
  • 2 tbsp (22g) coconut or cane sugar
  • 1 tsp (6g) vanilla extract
  • 1 large egg
  • 2 cups (223g) almond flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 2 ripe peaches, sliced into thin wedges
  • 1/2 cup fresh or frozen raspberries


  • Preheat the oven to 350F. Grease a 9×9 or 8×8-inch baking dish with butter or oil.
  • In a medium microwavable bowl, add the butter and microwave it in 15 second increments until just melted. Add the coconut sugar, vanilla, and egg and whisk until combined.
  • Stir in the almond flour, salt, and baking powder until thoroughly combined. Transfer to the baking dish and use your hands to spread out into an even thin layer
  • Arrange the peach slices evenly on top in about 3 rows. Scatter the raspberries on top (if they’re large, I like to break them in half as I’m scattering them over top). Bake for about 30-35 minutes, or until the edges are a deep golden brown.
  • Let cool for at least 15 minutes. Use a knife to loosen the edges and then slice into squares. Serve as is or top with ice cream, whipped cream, or greek yogurt. If topping with vanilla ice cream, highly recommend drizzling with olive oil as a finisher!

Items you can prep ahead (optional)

  • Make and bake!


  • To make vegan, use coconut oil in place of butter and substitute the egg with a flax egg.
  • Use any ripe seasonal fruit in place of peaches and/or raspberries (cherries, plums, blueberries, etc…)
  • To make nut-free, make your own seed flour by adding sunflower and/or pumpkin seeds to a blender or food processor and blend into a fine flour. I actually did this when I first tested these because I ran out of almond flour! 


  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • I like these best warmed up in the microwave and topped with something creamy (ice cream, whipped cream, a drizzle of heavy cream, or yogurt).

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