Because those brownies are not at my house, and because we are having company stay a bit (YAY !!), I found myself #1, with no dessert and #2, extra people around to help me eat it. Like I need a reason…
One of my favorite sweets has always been the crumble on top of a crisp, a pie, a danish… that sugary, crumbly deliciousness. You cannot leave me alone with it, I will pick all the crumble off and leave a naked crisp, pie, danish…
Since it’s summertime summer is hopefully on its way, I wanted to make a fruit crisp. It turns out it’s very easy to make a crumble topping that is both gluten free and vegan. This is what I did:
3 peaches, sliced
3 tablespoons tapioca flour
2 tsp vanilla
1-2 tsp water, depending on how juicy peaches are
Mix peaches, tapioca flour and vanilla. Add water as needed. Pour into prepared baking dish (I used approx. 6 x 9 x 2… you can also use 8 x 8 x 2).
1/2 cup coconut flour
3/4 cup gluten free oats
1/2 cup brown sugar
1/4 teaspoon cinnamon
6 tablespoons dairy free butter, melted
Mix coconut flour, oats, brown sugar and cinnamon. Mix thoroughly, should be dry / crumbly. Sprinkle crumb mixture over peaches. Pour melted butter evenly over crumb mixture.
Bake at 350 for 40 minutes.
Yum Crumb! We paired it with my favorite:
I’m off to run my treadmill, so I can have more of this.
Also! Today only –> I am baking cookies for a bake sale, benefitting Chrons and colitis… one day bidding, stop by and see all the goodies up for bid! 🙂