Peaches And Cream Crumble Squares

Recipe contributed by Joey's Plate

Makes 16 squares

INGREDIENTS:

Base

• 1 cup gluten free flour
• 1/3 cup almond flour
• 1/3 cup coconut sugar
• 3 Tbsp lucuma powder
• ¼ cup plant-based vanilla protein powder
• ½ cup vegan butter, melted
• 2 Tbsp maple syrup
• 1 tsp vanilla extract

Peach layer

• 3 cups fresh peaches, diced 
• ¼ cup potato starch
• ¼ cup coconut sugar
• 1 Tbsp maple syrup
• ½ tsp pectin
• ¼ tsp ground turmeric
• 2 Tbsp fresh lemon juice
• Zest of 1 lemon

Crumble

• 1/3 cup gluten free flour
• 1/3 cup vegan butter, melted
• 3/4 cup almond flour
• 3/4 cup old fashioned oats
• ¼ cup coconut sugar
• 1½ tsp ground true cinnamon
• 1 Tbsp maple syrup

Whipped Cream Topping

• 1 can coconut whipping cream, chilled overnight
• 1 Tbsp maple syrup (optional)
• 2 tsp vanilla extract (optional)

DIRECTIONS

Base layer

1. Preheat oven to 350 °F and line an 8" x 8" cake pan with parchment paper leaving an overhang around the edges.
2. In a medium bowl, combine all dry ingredients and mix well.
3. In a separate bowl, combine vanilla, maple syrup and melted vegan butter, then combine with dry ingredients.
4. Press mixture into the bottom of the pan and bake 15 minutes.

Peach layer

1. In a large bowl, combine all ingredients and toss until peaches are evenly coated. Use a fork to slightly mash the peaches for a more uniform texture.

Crumble

1. In a medium bowl, combine all dry ingredients and mix well then slowly pour in maple syrup and melted butter until the mixture is the consistency of wet sand.
2. Spread the peach mixture on top of the baked base layer.
3. Using the palms of your hands, crumble the oatmeal mixture and sprinkle evenly over the peach layer.
4. Bake for 35 to 45mins or until the top is golden brown.
5. Set aside to cool before cutting into 2 inch squares.

Whipped Cream Topping

1. Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
2. Fold in vanilla and maple syrup if desired and continue to whip until evenly blended.
3. Using a piper, decorate the peach crumble squares with whipped cream topping when ready to serve and reserve any remaining whipped cream in the fridge for up to 4 days.

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