Gluten-free vegan peach crisp

I have been into crisps lately mainly because they are super easy. It has become one of my favorite desserts to make over the summer and this gluten-free vegan peach crisp, using fruit that is in season is just plain sensational.

Gluten-free vegan peach crisp | 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!

Gluten-free vegan peach crisp | Eat Good 4 Life

Gluten-free vegan peach crisp | Eat Good 4 Life

Gluten-free vegan peach crisp | Eat Good 4 Life

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 | Eat Good 4 Life

PrintPrint

Gluten-free vegan peach crisp

Miryam's original recipe

Yield: 8 servings

Cook Time: 50 minutes

Total Time: 1 hout 10 minutes

Ingredients:

 

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.

Screen Shot 2015-06-25 at 10.35.56 AM

Related Posts

27 comments

  1. OH EM GEE!!!! These bars look phenomenal!!!  They are like a healthier version of the classic pecan pie which usually runs 800 calories per slice!! Perfect for thanksgiving:)

  2. These look so good! One question – in the ingredients you call for “unrefined sugar,” but in the instructions you call for coconut sugar. Which should I use?

    Thanks!

  3. I am loving your pecan desert. I can’t wait to see the next one ;-)

  4. You are a pecan pie genius! I love traditional pecan pie so much, but it’s always so sweet. This, on the other hand, sounds perfect! I love your healthier spin!

  5. A little bourbon always makes things better! Especially pecan bars. Love how dense and rich these look.

  6. All you had to say was bourbon. These pecan bars look scrumptious!

  7. What other than bourbon can be used instead ?
    Thanks

  8. Miryam, these bars look fabulous! I love bourbon in my desserts. Can’t get enough of it.

  9. I have been dreaming about these pecan squares from when I saw them on Instagram.  Absolutely delicious like everything you make.  

  10. I’m making a bourbon pumpkin pie for Thanksgiving this year but I might have to convince my sister to make these so we can have all the boozy desserts haha!

  11. These look glorious and your pics are stunning. LOVE them!

  12. I am totally making these for Thanksgiving! They look amazing!

  13. Making these for two different parties, Thursday and Friday. How far in advance can these be made, and do you suggest cutting them into bars right before serving or can I bring them to the party already cut? Thank you!

  14. Hate to say it but these are not gluten free. Bourbon contains gluten ingredients. Its mash is corn plus rye, wheat and other glutenous ingredients.

    I’m sure they are good but the addition of bourbon makes then not gluten free and unsafe for people on gluten free diets.

    Cheers

    • The National Institutes of Health and several major celiac societies in the U.S. and Canada say that distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein. The majority of people with celiac or gluten sensitivity don’t seem to react to alcohol distilled from gluten grains, but a minority do react. I guess it depends on the person….Thanks for stopping by!

  15. Yes, but some brewers add a second gluten mash or colouring which can contain gluten after the distilling process. Anyone who is serious about being gluten free should avoid all distilled alcohol made with gluten ingredients as gluten proteins can still exist. There is also a high risk of cross-contamination as the facility is not gluten free. I am familiar with the quote you gave but:
    “… the Alcohol and Tobacco Tax and Trade Bureau, which regulates alcoholic beverages in the U.S., ruled in 2012 that beverages made from gluten grains cannot legally carry the claim “gluten-free,” since gluten (or fragments of the gluten protein) remaining in such drinks may not be detected easily with existing testing technology…”

    As long as you know what you can and cannot eat or drink you could be fine. Though most celiac societies suggest sticking to alcohol not made with gluten ingredients.

    Thanks for the reply!

  16. Can I substitute coconut oil with butter? 1:1 substitution?

  17. Looks heavenly. Two questions. Can I use regular white flour instead of almond flour? How many servings did this make?

  18. Your recipe says “1/2 chopped pecans.” 1/2 what?

  19. I just made this yumminess :-) I used walnut meal instead of almond flour (I have abt 4 kg of walnuts, so gotta use them, lol :-) ). It smells sooo good, so I believe it will taste delish as well. We’ll see tomorrow morning :-) There is always something to look forward to!

    • That is awesome. It is one of my ultimate favorite bars. I need to make some and freeze to have on demand. Great swab using the walnut flour! Thanks for stopping by and visiting my blog :-)

Leave a Reply

Your email address will not be published. Required fields are marked *