Maple bourbon peach crumble – Gluten free and vegan
I have just made this amazing maple bourbon peach crumble – Gluten free and vegan yesterday and holy cow. My husband said it was the best crisp he have ever had and that I should not share the recipe it was that good. I think the difference was by far using bourbon. It was just amazing!
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,
Maple bourbon peach crumble - Gluten free and vegan
Miryam's original recipe
Yield: 8 servings
Total Time: 45 minutes
- 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
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.