Go Back
+ servings
Gluten Free + Vegan Maple Peach Blueberry Crisp
Print Recipe
No ratings yet

Gluten Free + Vegan Maple Peach Blueberry Crisp

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!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Keyword: blueberry, dessert, gluten-free, healthy, peach, sweets, vegan
Servings: 4 servings
Calories: 396kcal
Author: Shanika

Ingredients

  • 2 cups peach, fresh or frozen (See Notes!)
  • 1 cup blueberries, fresh or frozen (See Notes!)
  • ½ cup pure maple syrup
  • pinch of sea salt
  • 1 tablespoon arrowroot strach (See Notes!)
  • 1 teaspoon ground cinnamon
  • ¼ cup almond flour (I use Bob's Red Mill)
  • 4 Tbsps vegan butter (I use Earth's Balance)
  • ½ cup gluten-free rolled oats (I use Bob's Red Mill)
  • ¼ 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, ¼ 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 ¼ 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!

Notes

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.
 

Nutrition

Calories: 396kcal | Carbohydrates: 52g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 106mg | Potassium: 282mg | Fiber: 5g | Sugar: 35g | Vitamin A: 276IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg