Gluten Free + Vegan Maple Peach Blueberry Crisp

August 6, 2018

This Gluten Free + Vegan Maple Peach Blueberry Crisp recipe is the perfect small-sized sweet treat that includes healthy ingredients and is sweetened with maple syrup. Made in just 45 short minutes and is a great way to kick-start your day, snack in between lunch, or end the night off with a little something sweet!

Gluten Free + Vegan Maple Peach Blueberry Crisp

It’s Monday and the start of a brand new week! I don’t know about you, but I’m finally settling into August nicely and the craziness of a busy month is in full swing! Ahhhhh!

Despite juggling a few projects and new things, I’m so grateful to have come to this pivotal point in my life when it comes to making specific changes to being better.

It’s definitely all about Self-Care and Wellness for me during this Second Quarter! What about you?

One of my main areas of improvement is definitely my eating habits.

I know that Orchids + Sweet Tea has some really mouth-watering foods/sweets, however, my goal for the rest of the year AND permanently is to begin eating even healthier! I’ll be trying a few GF (Gluten-Free) recipes and a lot more plant-based as well as Vegan options to keep my eating habits in the right direction.

My weekend has been spent taking full inventory of my current ingredients that are in my household and strategizing about the new ingredients that will be added.

While I won’t be devoted to any specific diet, I have decided to greatly eliminate any red meats and minimize chicken! Instead, I’ll do a lot more #MeatlessMondays (especially on Orchids + Sweet Tea) and consume seafood in between.

Speaking of #MeatlessMondays, have you tried our recent Breakfast Peanut Butter Banana Chia Seeds Oats or No-Churn Vanilla Ice Cream + Rainbow Sprinkles? Both recipes are so awesome and really, really easy to make!

However, if you’re into more Vegan options, you can check out our Vegan Bites archives to find some really great recipes!

Whelp, let’s dig right into this recipe, shall we?

Gluten Free + Vegan Maple Peach Blueberry Crisp

Let’s dig right into this recipe, shall we?

Start by pre-heating your oven to 350 degrees Fahrenheit.

Lightly grease each ramekin with butter and set aside.

In a large bowl, stir together the peaches, blueberries, 1/4 cup of maple syrup, arrow-root, ground cinnamon, and a pinch of sea salt, until well incorporated.

In a separate bowl, add the almond flour, the remaining 1/4 cup of maple syrup, vegan butter, and gluten-free oats and using your fingers, gently rub together mixture until medium chunks appear and it looks “crumbly”.  Add chopped pecans and stir together well.

Spoon the peach-blueberry mixture into the bottoms of each ramekin (about 2 Tbsps) and top with flour-oats mixture. Repeat until all ramekins are filled. Bake for about 45 minutes or until fruit becomes bubbly and topping is browned.

Once finished, remove from oven and let them cool for about 15-20 minutes. Serve in individual ramekins and enjoy!

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make this Gluten Free + Vegan Maple Peach Blueberry Crisp recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Gluten Free + Vegan Maple Peach Blueberry Crisp

Gluten Free + Vegan Maple Peach Blueberry Crisp

Gluten Free + Vegan Maple Peach Blueberry Crisp

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
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Ingredients

  • 2 cups peach, fresh or frozen (See Notes!)
  • 1 cup blueberries, fresh or frozen (See Notes!)
  • 1/2 cup pure maple syrup
  • pinch of sea salt
  • 1 Tbsp arrowroot strach (See Notes!)
  • 1 tsp ground cinnamon
  • 1/4 cup almond flour (I use Bob's Red Mill)
  • 4 Tbsps vegan butter (I use Earth's Balance)
  • 1/2 cup gluten-free rolled oats (I use Bob's Red Mill)
  • 1/4 cup chopped pecans

Instructions

  • Start by pre-heating your oven to 350 degrees Fahrenheit. 
  • Lightly grease each ramekin with butter and set aside.
  • In a large bowl, stir together the peaches, blueberries, 1/4 cup of maple syrup, arrow root, ground cinnamon and a pinch of sea salt, until well incorporated.
  • In a separate bowl, add the almond flour, the remaining 1/4 cup of maple syrup, vegan butter, and gluten-free oats and using your fingers, gently rub together mixture until medium chunks appear and it looks "crumbly". Add chopped pecans and stir together well.
  • Spoon the peach-blueberry mixture into the bottoms of each ramekin (about 2 Tbsps) and top with flour-oats mixture. Repeat until all ramekins are filled. Bake for about 45 minutes or until fruit becomes bubbly and topping is browned.
  • Once finished, remove from oven and let them cool for about 15-20 minutes. Serve in individual ramekins and enjoy!
  • Bon Appetite!

Tips & Tricks

USING FROZEN FRUIT: When using frozen peaches and/or blueberries instead of fresh ones, always toss them 1-2 Tbsps of flour or starch before adding them to the recipe or other ingredients.
STACRH/THICKENER: If you don’t have or don’t want to use Arrowroot starch, you can always use Tapioca Flour, regular Cornstarch, or flour instead. Either substitution will help to thicken the mixture just fine.
STORAGE: Best if served on the same day of making crisp. If made ahead of time (a few hours before serving), simply re-warm in the oven on 350 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days.
 

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Gluten Free + Vegan Maple Peach Blueberry Crisp.

ORCHIDS + SWEET TEA

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  1. I honestly love maple any way it comes and this is just awesome, especially because its both vegan and gluten free!

    • Yes, I try to balance no-meat days also! It’s refreshing to be able to indulge in something that is healthy! It’s the best!

  2. My son is gluten intolerant, and I am always looking for interesting glutenfree ideas. This Gluten-free and Vegan maple peach blueberry crisp sounds simple and tasty, and I am sure he will love it.

    • Yes, I’ve learned that I may have a slight intolerance, so I’ll be doing a few Gluten-Free recipes! I’m sure that your son would love this, Jayne. My little guy sure did!