Peach Blueberry Crumble with Vanilla Ice Cream {gluten-free + dairy-free}

Posted October 11, 2016 in Peach Blueberry Crumble, Vegan Vanilla Ice Cream, dairy-free, gluten-free, dessert, sweet tooth, healthy recipes


Since giving up dairy, one of the things I have missed is the occasional dessert. I have a sweet tooth, and while I don't eat indulgent desserts often, I enjoy them every once in awhile.

Some friends gave the BF and I a bunch of peaches, and I was inspired to do some baking. I found a recipe for a summer fruit crumble, and revamped the dessert so it was dairy-free and gluten-free. 

This recipe turned out so well. It wasn't overly sweet since I used coconut sugar, which helped the flavor of the fruit shine through. 

It totally satisfied my sweet tooth. I didn't even notice the lack of gluten or dairy. It was the perfect healthified end-of-summer dessert. 

{Gluten-Free, Dairy-Free} Peach Blueberry Crumble with Vanilla Cream


5 peaches, sliced

1 cup blueberries

1/2 cup coconut sugar

1/4 cup brown rice flour

Zest of 1 lemon

Juice of 1 lemon

3/4 cup brown rice flour

3/4 cup old fashioned oats

1/2 cup coconut sugar

1 tsp. pure vanilla extract

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup coconut oil, room temperature

Preheat oven to 350°. Spray an 8-inch square baking dish with coconut oil spray. 

In a medium bowl, combine the peaches, blueberries, brown rice flour, lemon zest and lemon juice. Pour mixture in baking dish.

In another bowl, combine brown rice flour, oats, coconut sugar, vanilla extract, cinnamon and salt. Add coconut oil, and with a pastry cutter or fork combine until oat topping is crumbly. Sprinkle topping evenly over fruit mixture.

Bake for 35-40 minutes. Let cool slightly before serving.


2 frozen bananas

1 scoop vanilla plant protein powder

1 tsp. pure vanilla extract

1/4 unsweetened vanilla almond milk

Place all ingredients in a high powered blender or food processor. Blend, stopping occasionally to scrape mixture off the sides of the blender. Blend until resembles soft serve ice cream.

Freeze ice cream for about an hour or until it's slightly firm and scoopable.

Serve over Peach Blueberry Crumble.


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