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
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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