Peach & Blueberry Crumble
Indulge in the delightful harmony of juicy peaches and blueberries topped with a crunchy walnut-oat crumble, sweetened with maple syrup, and perfect for a warm, satisfying dessert that is vegan, healthier, and gluten-free.
Time to read: 5 mins | Time to make: 45 minutes | Yields: 10 servings
Ingredients
Fruit
2 lb (900 g) peaches, pitted and cut into ⅓-inch-thick slices
0.5 lb (227 g) blueberries
5 Medjool Dates, pitted and chopped
1 tablespoon freshly squeezed lemon juice
2 teaspoons tapioca starch
1/4 teaspoon salt
Crumble
1 1/3 cup (150 g) walnuts, blended into flour
½ cup (50 g) walnuts, chopped
2 cups (180 g) old-fashioned oats
1/4 teaspoon salt
Pinch of cinnamon
1/3 cup (80 ml) maple syrup
3 tablespoons coconut oil, melted
Method
In a large bowl, combine the peaches, blueberries, dates, lemon juice, tapioca starch, and a pinch of salt. Stir to combine, transfer to an 8-by-8-inch baking dish, and press down gently to compact the fruit in the dish.
Blend 1 1/3 cup (150 g) walnuts into flour and roughly chop ½ cup (50 g) walnuts.
To a medium bowl, add the blended and chopped walnuts, oats, cinnamon, and ¼ teaspoon salt; stir to combine. Add the maple syrup and coconut oil and use wooden spoon or your fingers to smash the oil into the walnut/oats mixture until evenly mixed.
Preheat oven to 375°F (175°C).
Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling for 40 to 45 minutes.
Serve warm, with vanilla ice cream on top.
Store leftovers in a container in the fridge for up to 7 days. Enjoy cold or warmed-up as breakfast or dessert/snack.
Nutrition facts per one serving:
Energy: 342 kcal | Carbs: 43 g | Protein: 6 g | Fat: 18 g
