Vegan Blueberry Peach Crumble Recipes
VEGAN BLUEBERRY PEACH CRUMBLE
I found this recipe online a long time ago (I can't remember where!) and it took me a couple years to get around to making it. It's surprisingly simple, very filling, and has a lovely, fresh flavor. It's not very sweet but when paired with a soy vanilla ice cream (I used Temptaion French Vanilla), it's the perfect balance of sugary sweet and fruitiness. And it'll make your house smell amazing when it's cooking! Do yourself a favor and spend the extra time grating the cinammon and nutmeg yourself instead of using something from a plastic shaker. The flavors are so much better.
Provided by tendollarwine
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Mix together cold peach nectar, arrowroot powder and vanilla.
- Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.
- Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
- Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit.
- Place in the oven and bake for 45 minutes.
- Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!
Nutrition Facts : Calories 288.1, Fat 8.7, SaturatedFat 1.2, Sodium 4.2, Carbohydrate 49.2, Fiber 4.9, Sugar 18, Protein 5.5
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