Indulge in a delicious Peach Fruit Slump! This vegan and gluten-free dessert is the perfect summer treat.
Peachy Perfection: A Vegan and Gluten-Free Delight!
Today’s recipe features a delicious peach fruit slump, made with local Niagara peaches and transformed into a vegan and gluten-free dessert. The recipe includes a simple fruit mix of fresh fruit, cane sugar, orange juice, and water, simmered to perfection. The biscuit topping is made with a combination of gluten-free flours, sugar, baking powder, baking soda, plant milk, oil, and vanilla extract, creating a light and fluffy texture.
To make the biscuit topping, the dry and wet ingredients are mixed separately before being gently folded together. Spoonfuls of the biscuit batter are then dropped onto the simmering fruit mixture and covered to cook for 25 minutes. Once done, the biscuits are brushed with maple syrup and sprinkled with cinnamon before serving. This delightful dessert is best enjoyed fresh, with the option to add a scoop of dairy-free ice cream on top for extra indulgence.
Indulge in a Luscious Peach Dessert: A Sweet and Summery Vegan Treat!
Welcome back to my channel if you’re new here my name is kly and I make everything gluten-free and vegan now today we’re going to be making a recipe it is from a baking course a vegan baking course that I took a couple years ago I haven’t made it gluten free I have made it in the past obviously I decided finally it’s about time I have a bunch.
Of peaches so we’re going to be making a fruit slump and if you don’t know what a fruit slump is it is kind of a combo of like a cooked fruit with a biscuit on top a lot of the time people put ice cream on top and it is just delicious so I have to make it again and try making it gluten-free so let’s get right into the recipe for the base fruit part of.
The recipe we’re going to need a saucepan it says a 9 in saucepan but I don’t have one so I’m just going to use a pot and our first ingredient is going to be fresh fruit so I have peaches of course and I have a couple Frozen just because I had Frozen some that were going bad so it doesn’t matter if it’s fresh or frozen probably fresh fruit is.
Best but um I just had a little bit of Frozen left over so four to 4 and 1/2 cups of fresh fruit so I measured out four 1/3 cup of cane sugar if you’re using a less sweet fruit you can definitely Up the sugar just depends on what you prefer half a a cup of orange juice I’m choosing to use the pulp free version and half a cup of.
Water now we’re going to take this we’re going to Stir It Up Put it on the stove and we’re going to bring it to a boil then simmer it while we’re waiting let’s put together start putting together our biscuit mixture we’re going to do 3/4 of a cup of 1: one gluten-free flour 1/4 of a cup of allpurpose glutenfree flour 1/4 of a cup Maple or.
Coconut sugar but I don’t have any so I’m just going to sub it for brown sugar 2 taspo of baking powder 1 teaspoon baking soda and 1/4 teaspoon of salt and we’re going to give this a whisk let’s go check on our fruit all right y’all we are now boiling so I’ll give it a quick.
Stir and then we’re going to lower the heat to a simmer and put a lid on it a jar and let it simmer for about 45 minutes there’s my a jar let’s put together our wet ingredients now so we have 1/2 of a cup of plant milk I’m using soy milk today 1 and 1/2 tblspoon of olive oil 1 teaspoon of vanilla extract and.
You can add some lemon zest or orange zest if you would like to this I’ve just decided not to so I’m going to give this a little whisk here get it nice and emulsified and we have 30 seconds left so this is perfect timing let’s add our wet to our dry but we’re going to swap out and use a a wooden spoon or a spatula now we want.
Our biscuit to be nice and fluffy so that’s why we’re using a wooden spoon or a spatula we want to make sure we’re Folding It gently because and not over mixing it because we do want it to be nice and fluffy and biscuit like we don’t want to just ruin all of the bubbles and everything so just be gentle and and just until we are combined here.
Is the goal okay that looks pretty good to me let’s move over to our fruit look at that y’all it is looking so good I’ll give it a little quick stir here it smells so good too o we might get a nice pink color not that you’ll be able to really see it but I’m going to keep it on low here just while I spoon the.
Batter on top we’re just going to drop spoonfuls look at that look how fluffy that batter is y’all all right this is what we have looking like guys I’m going to keep it on low and we’re going to put the lid on and not remove it we’re going to keep it on for 25 minutes Tada all right y’all.
Our timer is up let’s take the lid off it is looking delicious it is bubbling oh my God I’m going to just touch it and make sure that it is cooked and and I believe we are good now what we can do is turn it off and put a little bit of maple syrup you can brush maple syrup on the top and put some cinnamon so I’ll do that and um.
You can see why a 9 in saucepan would be better because it just spreads out so much it would spread out so much nicer instead of being like tall but it did pop up a lot there we are I’ll take away the light I don’t know if that looks any better it kind of looks gross not going to lie but once it’s on the plate it’ll look much better and we’re just going to.
I turned it off we’re just going to let it sit here for 10 to 15 minutes just to cool and also I’m making normal food so I’ll just probably let it sit here until I’m done eating to eat it as dessert here is our final product y’all I don’t know why this is like a darker color there but that’s fine it’s actually still so hot and it’s probably been half.
An hour since I turned the burner off it is quite juicy down there there and our little biscuit e is very squishy so it is like a yeah here I’ll grab a bite and hope I don’t um you know burn myself oh and you normally I didn’t I don’t know if I told you guys put some ice cream on top of.
here m this would be so good with apples like I think it would be like a it’s almost like an apple pie kind of vibe so good sweet a little bit of Tang now that I cut into it you can see the biscuit better how it’s actually like the crumb of the biscuit if I can get this up here so you can.
See look at it so good so fluffy and Squishy and honestly just delicious and it’s a really quick kind of dessert I was thinking it was going to take me so long but it’s honestly so fast so I was so happy with it the only problem is it’s kind of hard to store so it’s kind of one of those desserts that you want to like whip up and like eat that night.
And then you know finish it the next day kind of thing so there’s that I hope you guys enjoyed this recipe and I’m so happy it worked out with the gluten-free version don’t forget to like And subscribe and I will see you in the next video bye
