Recipes

Vegan Peach Crumble

One of our friends recently had back surgery so we are making her and her family a dinner. With all the casseroles and lasagna they’ve been getting, I thought they’d enjoy something seasonal and fresh instead. The menu: a healthy, delicious salmon salad with asparagus, and for dessert, peach crumble.  This is a tasty vegan dessert perfect while we still have sweet summer peaches, and it’s not too sweet.

To peel the peaches, drop them into a pot of boiling water for about 15-30 seconds, pull them out with a slotted spoon and the skins will loosen and pull right off. I learned this trick as a small child watching my grandmother can peaches each summer. She had a few fruit trees in her back yard and was so diligent in protecting her those trees from birds and critters. We used to laugh because there was every sort of deterrent hanging in those trees – from snakes made out of my Grandpa’s old ties to shiny ribbons and pillows with hug owl eyes. Towards the end of the season when the fruit was ripening, I’m sure she sat by the back door just watching the trees. When the peaches were picked, they were handled with the utmost care. Each jar of peaches she made was a masterpiece of love and we would fight over the jars as they became more scarce each winter.

Enjoy this with a little scoop of coconut ice cream or whatever your allergies will allow.

I actually made two small crumbles here – one for our friends and one for us.

1208-peachcrumb3

 

Vegan Peach Crumble
Yum
Print Recipe
Perfect for when peaches are in season.
Vegan Peach Crumble
Yum
Print Recipe
Perfect for when peaches are in season.
Ingredients
The peach filling:
  • 2 pounds peaches peeled, sliced and pitted
  • zest of one lemon
  • 2 tablespoons tapioca flour
  • 1/4 cup maple syrup
For the topping:
  • 1/2 cup coconut flour
  • 3/4 cup gluten-free oats *
  • 1/4 cup maple syrup
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil
  • 1 tablespoon sugar optional (or more to your liking)
Instructions
  1. Preheat the oven to 350°.
  2. Place your peeled and sliced peaches in your baking dish – you’ll want your peaches crowded in your dish because they will cook down. Add lemon zest, sprinkle in the tapioca flour, add your maple syrup, and gently stir to distribute.
  3. Combine all the ingredients for the topping except the sugar in a bowl until well mixed, and add to the top of the peaches. Sprinkle with sugar if you want a little extra sweet and crunch.
  4. Bake for 35 – 45 minutes. You’ll want to see it bubbly and browned.
Recipe Notes

*There are gluten-free oats available in stores - sadly they cost more than double what ordinary oats cost. Some people find that even gluten-free oats don't sit well with them or perhaps are on a specialized diet -so, you can substitute a different flour like millet, rice or some finely chopped sunflower seeds or even chopped pumpkin seeds will work.

There is no Nutrition Label for this recipe yet.

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