From start to finish this crisp prep will be done in just about 15 minutes. Then all you have to do is bake it. I used pecan for the nuts because that is what I had on hand but you can use whatever nuts you prefer. Walnuts and hazelnuts will go great with it.

Sometimes I even make two batches. I leave one already unbake ready to go in the freezer and when I am ready I just bake it for an extra 15 minutes.

I always consume this gluten free apple pecan crisp either for a dessert/snack and sometimes even for breakfast. Mostly always I use maple syrup to sweetened my desserts. I tend to add a bit lower than what recipes called for. I really don’t like super sweet desserts so baking at home allows me to control the sweetness of them.

Well, not much to say about this super simple, easy and tasty gluten free apple pecan crisp. My kids can’t get enough each time I make it. It is one of their favorite desserts. If you make it let me know. I hope you like it as much as we do.

If you are also looking for other crisp versions make sure you visit this link. I am sure you will find many others that you may like to try.

Next time I make this gluten free apple pecan crisp I will add some maple bourbon to the apples. It give the dessert an amazing flavor.

Enjoy!

Gluten free apple pecan crisp

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 2 lbs apples, cut into chunks
• 1 tbsp arrowroot powder or cornstarch
• 3 cups quick cooking oats (GF), or old fashioned rolled oats (GF)
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1  cup pecans, chopped
• 2 tsp cinnamon
• 1 cup shredded coconut, optional

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a large 9x13 dish add the chopped apples. Add the arrowroot powder and combine with the apples.

In your stand mixer or large mixing bowl and the rest of the ingredients. Combine until the mixture comes together. The batter should come together nicely. If you need a tad more maple syrup you can add more.

Top the apples with the mixture. Bake for 30-40 minutes, or until the mixture starts to brown.

Serve as desired.

For other crisp versions visit this link. I am sure you will find some other good ideas!

NOTE: You can use any type of oats however just make sure the mixture comes together nicely before you bake it. Sometimes I add some more maple syrup or coconut oil if needed. Old fashioned rolled oats may absorb more moisture since they are bigger.

The post Gluten free apple pecan crisp appeared first on Eat Good 4 Life.

I was really excited to make this simple and super easy blueberry peach crumble today, given the fact that both fruits are in season. Often times, I crave something sweet, but don’t have much time to be in the kitchen baking, so I typically turn to making some sort of a fruit crumble.

If you are not much of a baker, don’t have much time or want to bake something simple, crumble recipes are super easy to put together. There is minimal prep work since you just have to mix a few ingredients together for the topping and place everything on a baking dish. Pretty much from start to finish, it will take about 10 minutes to prepare this dessert. What I also love about this recipe is that it is extremely versatile. Not only can you use any type of fruit that you would like, but you can also add other healthy ingredients to the topping.

For this recipe, I have added unsweetened shredded coconut, as well as chopped nuts. They both work great, so if you would like to add some crunch, go ahead and add any type of chopped nuts you like. I always try to reduce the sugar and calories in my desserts, especially when having fresh fruit as one of the main ingredients.

In this recipe, I used Truvia Nectar, a blend of stevia leaf extract and honey with 50% fewer calories than sugar, to add the taste and sweetness of honey to the fruit crumble while keeping the sugar to only 16 grams per serving! And since Truvia Nectar is twice as sweet as honey, you only need half as much (remember ½ teaspoon of Truvia Nectar is equal to 1 teaspoon of sugar or honey). For my diabetic readers who are managing sugar intake, and those wanting to reduce sugar in their diets, this may be a great option for you.

It was also a great addition in the topping, adding a touch of sweetness and helping to get the consistency just right! And since it’s a liquid, I avoided adding extra coconut oil, helping to keep the fat and carbohydrate content low. A win win.

I actually wish I doubled the batch of the crumble because it was just enough for 4 servings—next time I will! This could also be served with a little bit of yogurt or ice cream, though it is great on its own!

I hope you like this amazing, super easy and reduced-calorie blueberry peach crumble.

Enjoy!

Blueberry peach crumble

Miryam's original recipe

Yield: 4 servings

Ingredients:

• 1 lb fresh peaches
• 2  cup fresh blueberries
• 1 cups almond flour
• 1/2 cup rolled oats, gluten free
• 1 tsp arrowroot powder
• 1/4 cup coconut oil, melted
• 1/4 cup Truvia nectar, maple syrup will work as well
• 1 tsp cinnamon

Directions:

Preheat your oven to 375 F. In a small mixing bowl combine the peaches, blueberries, arrowroot powder, and Truvia Nectar. Combine. Place the fruit mixture in a baking dish and set aside.

In a large mixing bowl, mix the rest of the ingredients until you obtain a cohesive mixture. Spread this mixture evenly over the peaches.

Bake for 25-30 minutes or until the top starts to brown. Best if served warm or as we did with some ice cream.

The post Blueberry peach crumble appeared first on Eat Good 4 Life.

I love making easy desserts that can be put together in a flash. This peach crumble pretty much is one of them. I think it takes longer to chopped the peaches more than anything.

I never peel fruit when making desserts of this nature. I like to have all the nutrients the fruit has to offer when making crisps, crumbles and pies.

Another great thing about this dessert is that you can use any type fruit of your choice. I also have made it with blueberries, however, I think from now on, every time I make something like this I will for sure use bourbon with it.

You can  serve this maple bourbon peach crumble – Gluten free and vegan with some ice cream for an extra treat. Either way will be good. I just hope you get to make it.

I am going to be making this dessert with other fruit in season. I think the fruit mixture would be a great mixture for a pie as well. I haven’t make pie in for ever so I might try this bourbon thing using apples. I think that would be superb.

Anyways, I hope you get to make this maple bourbon peach crumble – Gluten free and vegan. My husband actually told me not to post the recipe because it was too good to share and should keep it a secret. I just like to share my recipes and let people enjoy them too.

Until my next one,

Enjoy!

Maple bourbon peach crumble - Gluten free and vegan

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 2 lbs fresh peaches
• 2 cups almond flour
• 1 cup rolled oats, gluten free
• 3 tsp arrowroot powder
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup
• 1/3 cup bourbon, gluten free
• 1/4 cup pistachios, chopped, optional

 

Directions:

Preheat your oven to 350F. In a small mixing bowl place the peaches, arrowroot powder, bourbon and 1/4 cup of maple syrup. Combine. Divide the peaches between the 4 6.5 inch cast iron pans. Set aside.

In a large mixing bowl, mix the rest of the ingredients, except pistachios, until you obtain a cohesive mixture. Spread this mixture evenly over the peaches.

Bake for 30-40 minutes or until the top starts to brown. Top with the chopped pistachios. Serve warm or as desired, we did with some extra ice cream.

The post Maple bourbon peach crumble – Gluten free and vegan appeared first on Eat Good 4 Life.

It was my first time using these skillets. I think I should have gotten one more but probably for Christmas.

You can use any fruit of your choice when making the gluten free cranberry crisp but since cranberries are in season I figured I used them. I also opted for making the crisp gluten free. I have both regular and gluten free versions but I prefer the later one. It tastes so much better.

On another note, have you gotten your Christmas shopping done? We are not big into presents so whatever I get I do online, it is so much easier…. traffic lately its just insane so staying at home ordering items works for me.

Well I am not going to elaborate too much on this gluten free cranberry crisp recipe. It is very simple to make. You will be done in a matter of 10 minutes, prep time that is…Also, I hope you like the video I made. Even though it is more work for me to create these, I am trying to incorporate more video recipes so that you can see how the recipes come to be. I think many of you will appreciate them,

Anyways, until my next recipe.

Enjoy!

Gluten free cranberry crisp

Miryam's original recipe

Yield: 2 crisp

Total Time: 40 minutes

Ingredients:

• 16 oz fresh cranberries
• 1 tbs arrowroot powder, or cornstarch
• 2 tbsp unrefined sugar
• 2 cups rolled oats, gluten free
• 1/3 cup coconut oil, melted
• 1/2 cup brown rice flour
• 1/3 cup maple syrup
• 1/2 cup pecans, chopped
• 1 tsp cinnamon

Directions:

Preheat your oven to 350F. Divide the cranberries between two small cast iron skillets. Add cranberries, sugar and arrowroot powder. Mix thoroughly and set aside.

In a large mixing bowl, mix the rest of the ingredients until you obtain a cohesive mixture. Spread this mixture evenly over the cranberries.

Bake for 40 minutes or until the top starts to brown. Serve warm or as desired, we did with some extra ice cream.

The post Gluten free cranberry crisp appeared first on Eat Good 4 Life.

I love to use in season produce, not only because it is more economical but because it tastes better and more often times than not you will find that in season produce has been treated with less chemicals to keep intact. In season produce doesn’t have to be kept for weeks at a time.

If you haven’t checked out my in season produce chart I suggest you visit the link. You can even print it out and place in your fridge!

I have another version for this amazing gluten-free vegan peach crisp. I have an amazing blueberry crisp which is basically the same recipe but I used blueberries instead of peaches. This is by far the only crisp recipe you will need. I think this recipe is better than conventional crips recipes. I would take a tastier, gluten-free, vegan version over any conventional one any time, and I think you would too.

Just give this recipe a try and see for yourself!

On another note, I am currently in Spain. To say that I am having the time of my life with my kids is an understatement. I have so far made a few recipes that I want to post here shortly as well as a couple of videos.

Granted, I am trying to make a few Spanish recipes as well, so stay tuned…

I have other peach recipes in store for you as well. I am trying to make some peach cream bars as well as a peach cake. I hope they both turn out good. I just love peaches so I hope you do too!

Well, until my next recipe, stay cool,

Enjoy!

You want to find out exactly how I made the gluten-free vegan peach crisp? Watch the 1 minute VIDEO below!

Gluten-free vegan peach crisp

Miryam's original recipe

Yield: 8 servings

Cook Time: 50 minutes

Total Time: 1 hout 10 minutes

Ingredients:

• 2 lbs fresh peaches, sliced
• 1 tbs arrowroot powder, or cornstarch
• 2 1/2 cup rolled oats, gluten free
• 2/3 cup coconut oil, melted
• 1 cup brown rice flour
• 1/3 cup maple syrup
• 1/2 cup walnuts, chopped
• 1-2 tsp cinnamon

 

Directions:

Preheat your oven to 350F. In a 13’’ baking dish add peaches and arrowroot powder. Mix thoroughly and set aside.

In a large mixing bowl, mix the rest of the ingredients until you obtain a cohesive mixture. Spread this mixture evenly over the peaches.

Bake for 50 minutes to 1 hour or until the top starts to brown. Serve warm or as desired, we did with some extra ice cream.

The post Gluten-free vegan peach crisp appeared first on Eat Good 4 Life.

I actually used tons of organic frozen blueberries for this recipe. You can use fresh blueberries as well, both will work really well. This gluten free blueberry crisp was so good it didn’t even last one day.

While you can use any other fruit of your choice I think using blueberries is my favorite. I have done something similar with apples, which is actually very good as well. Either way you can’t go grown.

I prefer to have the crisp a little bit warm with some ice cream. You can have it at room temperature or just by itself. I figure it would be a treat for us so that is how I served it.

To sweetened the gluten free blueberry crisp I used Truvia® Brown Sugar Blend . It is a sugar substitute which ½ cup of this blend has 210 calories and provides the same sweetness as one cup of brown sugar that has 830 calories. Since I only used 1/4 cup for this recipe the calories were even less. You can use this sugar blend for cookies and cakes. Visit Truvia® to learn more about their products and other recipes.

If you are looking for a way to use some of your fruit this is a great way. The crisp topping takes literally 5 minutes to put together so I hope you give this a try. You will not be disappointed.

Enjoy!

Gluten free blueberry crisp

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour 10 minutes

Ingredients:

• 20-25 oz fresh or frozen organic blueberries
• 1 tbs arrowroot powder, or cornstarch
• 2 1/2 cup rolled oats, gluten free
• 2/3 cup coconut oil, melted
• 1 cup brown rice flour
• 1/3 cup Truvia brown sugar blend, (or 1/2 cup coconut sugar)
• 1/2 cup walnuts, chopped
• 1 tsp cinnamon

 

Directions:

Preheat your oven to 350F. In a 13’’ baking dish add blueberries and arrowroot powder. Mix thoroughly and set aside.

In a large mixing bowl, mix the rest of the ingredients until you obtain a cohesive mixture. Spread this mixture evenly over the blueberries.

Bake for 50 minutes to 1 hour or until the top starts to brown. Serve warm or as desired, we did with some extra ice cream.

The post Gluten free blueberry crisp appeared first on Eat Good 4 Life.