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Desserts

Easy Peach Crisp (One-Bowl!)

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overhead image of peach crisp in a pie dish with ice cream on top and milk on the side.

A delicious peach crisp loaded with fresh fruit, and an easy crump topping. Loaded with simple, good-for-you ingredients, a dessert so healthy you could even eat it for breakfast! Perfectly sweet, best served warm with a scoop of cold vanilla ice cream – YUM.

peach crisp in a pie dish with vanilla ice cream on top.

What You’ll Need To Make Peach Crisp

Peaches – Use fresh, not frozen peaches for this easy crisp recipe! Slice each peach in half, remove the pit, then slice them into 1/4-inch pieces. Either leave the skin on or peel them before slicing, it’s up to you!

Corn Starch – Corn starch, arrowroot starch, or tapioca starch will all work in the filling of this recipe. A tablespoon of either thickening agent will help the filling stick together.

Rolled Oats – Any type of rolled oats will work! The only oats you should avoid are steel-cut and/or Irish oats. Or, for a paleo version of this recipe, replace the oats with extra almond flour and chopped nuts!

peach crisp in a bowl with vanilla ice cream on top.

Tips and Tricks

  • Let the peach crisp cool for 5-10 minutes before serving! This’ll give the filling enough time to set, and prevent those peach juice from running out when served. Also, don’t forget to serve it with a big ole’ scoop of cold vanilla ice cream – it’s simply the BEST!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: For a paleo fruit crisp, use arrowroot starch instead of corn starch in the filling, and replace the rolled oats with an extra 1/4 cup almond flour plus 1/4 cup chopped walnuts or pecans.

Make it Gluten-Free: This recipe is already gluten-free! However, to ensure no traces of gluten in your peach crisp, be sure to use a gluten-free certified corn starch as well as gluten-free certified rolled oats.

Easy Peach Crisp (One-Bowl!)
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Easy Peach Crisp (One-Bowl!)

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

A delicious fruit crisp loaded with fresh peaches, and an easy crump topping. Loaded with simple, good-for-you ingredients, a dessert so healthy you could even eat it for breakfast! Perfectly sweet, best served warm with a scoop of cold vanilla ice cream – YUM.

Ingredients

  • For the filling:

  • 4-5 peaches, pitted, pitted, cut into 1/4-inch slices

  • 1 tablespoon corn starch

  • 1 tablespoon maple syrup

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • small pinch cinnamon

  • For the crumb topping:

  • 1/2 cup rolled oats

  • 1/2 cup almond flour

  • 1/2 cup chopped walnuts or pecans

  • pinch of salt

  • 1/4 cup coconut oil, solid

  • 1/4 cup maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all filling ingredients to a bowl and toss to coat peaches, then transfer to an 8×8-inch baking dish.
  • Add all crisp ingredient to a bowl and mix together until combined.
  • Sprinkle topping over filling and bake for 30-35 minutes, or until golden brown and bubbly.

Recipe Video

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Desserts

Gluten-Free S’mores Bars

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a s'mores bar being pulled apart.

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!

gluten-free s'mores bars stacked on top of each other.

What You Need To Make S’mores Bars

Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!

Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)

Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!

close-up overhead image of s'mores bars.

Adjust This Recipe To Your Diet

Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.

Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.

s'mores bars on a baking sheet with graham crackers on the side.

Tips For Making S’mores Bars

  • Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
  • Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
  • I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!
S'mores Bars (Vegan, Gluten-Free)
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S’mores Bars (Vegan, Gluten-Free)

5 from 3 votes
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

12

bars
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while being vegan and gluten-free!

Ingredients

  • 1 1/4 cups oat flour, see Notes

  • 1/4 cup tapioca flour, or corn starch

  • 1/2 teaspoon baking powder

  • 1/4 cup maple syrup

  • 2 1/2 tablespoons butter, melted (I used vegan butter)

  • 1/2 teaspoon vanilla extract

  • 1 cup chocolate chips

  • 2 cups marshmallows

Directions

  • Preheat oven to 350° Fahrenheit.
  • Mix together the oat flour, tapioca flour, and baking powder in a bowl.
  • Add in the maple syrup, melted vegan butter, and vanilla extract, mix everything to combine.
  • Transfer to a lined 9×9 baking sheet, press into an even layer, then bake for 12-15 minutes or until golden brown.
  • Remove from the oven and sprinkle evenly with chocolate chips, then place back into the oven for 1 minute or until chocolate has melted.
  • Remove from the oven once more, spread the chocolate into an even layer, then top with marshmallows. Place in the oven on broil for 1 minute (watch closely to make sure it doesn’t burn!) or until marshmallows are lightly toasted.
  • Let cool in the pan for 15-20 minutes before slicing.

Recipe Video

Notes

  • Oat Flour: You can easily make your own oat flour by blending rolled oats in a blender until a powder forms and no large oat chunks remain!

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More Delicious Vegan and Gluten-Free Desserts

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30 Minutes or Less

Marshmallow Fruit Dip (just 4 ingredients!)

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fresh strawberry in marshmallow fruit dip.

A perfectly sweet, light, and fluffy marshmallow fruit dip! Comes together in a few simple steps with only four ingredients. This fruit dip is both gluten-free and dairy-free, perfect recipe for potlucks and/or summer parties!

overhead image of marshmallow fruit dip in a bowl with berries and sliced pears.

What You’ll Need To Make Marshmallow Fruit Dip

Egg Whites – Use your favorite method to separate four egg whites from their yolks. I use this method to separate my eggs, which takes some practice but doesn’t require any special kitchen tools. And don’t discard your egg yolks! Instead, save and add them to your morning scramble for extra vitamins and minerals.

Sugar – Either cane sugar or white sugar will work in this recipe. I used unbleached cane sugar, for the simple fact that it’s less processed than white sugar. However, feel free to use whichever sugar you have on-hand. And for a paleo option, check out the “adjust this recipe to your dietary needs” section below!

Cream of Tartar – I know what you’re thinking …cream-of-what?? Cream of tartar is a white powder, found in either the baking or spice aisle of most grocery stores. It’s a stabilizer that gives this marshmallow fruit dip it’s ultra-fluffy texture. Sure, you can make this recipe without it, but your egg whites won’t whip up as nicely.

Vanilla Extract – A touch of vanilla extract makes this fruit tip taste just like homemade marshmallow fluff! While you can certainly leave the vanilla out, it does add a nice hint of extra delicious flavor.

strawberry being dipped into marshmallow fruit dip.

Serve This Marshmallow Fruit Dip With…

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Sliced Apples
  • Pears
  • Grapes
  • Pineapple
  • Melon
  • or whatever fruit you have on-hand!
marshmallow fruit dip on a fresh strawberry, on a fork.

Adjust This Recipe To Your Dietary Needs

Make it Sugar-Free: For a sugar-free dessert recipe, replace the regular sugar with your favorite granular sugar substitute. I recommend either granular monk fruit sweetener, or swerve.

Make it Paleo: Use coconut sugar for a paleo marshmallow fruit dip! If taking this option, your dip will appear a caramel/brown color, rather than the white you see in these photos.

Marshmallow Fruit Dip (just 4 ingredients!)
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Marshmallow Fruit Dip (just 4 ingredients!)

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

A perfectly sweet, light, and fluffy marshmallow fruit dip! Comes together in a few simple steps with only four ingredients. This fruit dip is both gluten-free and dairy-free, perfect recipe for potlucks and/or summer parties!

Ingredients

  • 4 large egg whites

  • 1 cup sugar

  • 1/2 teaspoon cream of tartar

  • 1 teaspoon vanilla extract

  • fresh fruit, for serving

Directions

  • Place the egg whites, sugar, and cream of tarter in a large bowl.
  • Bring 2-inches of water in a saucepan to a simmer, then place the bowl on top of the saucepan. Do not let the bowl touch the water.
  • Whisk egg white mixture constantly for 3-4 minutes, or until thin, smooth, and sugar has completely dissolved. If you have a kitchen thermometer, check that the temperature has reached 160° Fahrenheit.
  • Remove bowl from saucepan, add in vanilla extract, then while still hot beat with a hand or stand mixer until super light and fluffy, about 5 minutes. Serve marshmallow dip alongside fresh fruit.

Recipe Video

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30 Minutes or Less

Chickpea Chocolate Chip Cookie Dough

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chickpea cookie dough in a jar with a spoon

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

overhead image of scoops of chickpea cookie dough with extra chocolate chips

What You’ll Need To Make Chickpea Cookie Dough

Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

chickpea cookie dough inside a cookie scoop

Tips and Tricks

  • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
  • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
  • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
chickpea cookie dough in a jar with a spoon

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

Chickpea Cookie Dough

0 from 0 votes
Recipe by Samantha Course: Snacks, DessertDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/4 cup nut or seed butter, I used almond butter

  • 1/4 cup almond flour, see Notes for nut-free option

  • 3 tablespoons maple syrup

  • 1 tablespoon non-dairy milk, unsweetened

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1/4 cup chocolate chips

Directions

  • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
  • Fold in chocolate chips and enjoy!

Recipe Video

Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

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30 Minutes or Less

Berry Breakfast Crisp (for one!)

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close-up image of berry breakfast crisp.

This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

overhead image of berry breakfast crisp with coconut yogurt on top.

What You’ll Need To Make Berry Breakfast Crisp

Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

close-up image of berry breakfast crisp with coconut yogurt on top.

Tips and Tricks

  • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
  • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
  • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

Berry Breakfast Crisp (for one!)

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

Ingredients

  • For the berries:

  • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)

  • 1 teaspoon maple syrup

  • 1/4 teaspoon vanilla extract

  • For the crumble:

  • 1/4 cup rolled oats

  • 2 tablespoons almond flour or meal

  • pinch of salt

  • 1 tablespoon coconut oil, solid

  • 1 tablespoon maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
  • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
  • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

Recipe Video

Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

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