It is the season of some of the most juicy and delicious fruits of the whole year, some of which (as you may already know) I can’t eat raw because of cross reactivity with my pollen allergy.
So I decided to experiment with a gluten free vegan peach crumble, a baked dessert with a juicy fruit base and a crunchy sweet topping.
It is super easy and relatively quick to make, you can add more fruit, like in my case, I had some berries in the fridge to use up, but apricots, strawberries, plums are perfect too!
Oh and this gluten free peach crumble is best served warm and definitely calls for some icecream or yogurt on top!
So keep scrolling for the recipe and don’t forget to tag me on Instagram if you make this or any of my recipes!
Ciao!
Sonia
A super easy recipe for gluten free vegan peach crumble, a quick, baked dessert to serve warm and topped with ice cream or yogurt!
- 7-8 yellow peaches
- 3 tbsp brown sugar
- 3-4 tbsp rum (optional)
- 200 gr almond flour (or homemade finely ground almonds)
- 100 gr gluten free white rice flour
- 3 tbsp brown sugar
- pinch of salt
- 100 gr margarine or vegan butter
- vanilla flavour (to taste)
- 2 tbsp sliced almonds
- (vegan) yogurt or icecream for serving
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peel and cut the peaches into small pieces, put them into a pan, add the sugar and let it simmer at medium heat for 10 minutes, untile the peaches have softened
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(optional) add the rum and let it simmer another 5 minutes at medium-high heat
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pre-heat the oven at 180° C / 350 F
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in a bowl mix the almond flour, sugar, vanilla flavour, almond slices and the margarine/vegan butter, squeezing everything with your hands to incorporate all the ingredients until you have big crumbles
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pour the peaches into a baking pan and cover them with the crumble dough (if you want you can add more sugar on top)
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bake for 30 minutes, until you will see the fruit simmering under the crumble
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serve still warm topped with yogurt or ice cream
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