If summer were a flavor, this super gooey peach and blueberry crumble would be it! Best of all, it’s packed full of healthy fats, complex carbs and the perfect touch of maple syrup, so you can feel great about eating this plant-based dessert at any time of the day. Here is the recipe for your next delicious baking session. We at the Clog hope you enjoy the crumbly treat!
- 4 cups chopped peaches (you can also substitute this for apples)
- 3 cups frozen blueberries (or another frozen berry such as blackberries or raspberries)
- ⅛ cup maple syrup
- Juice of 1 lemon
- 3 tablespoons whole-wheat or gluten-free flour
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- Pinch of sea salt
Oatmeal and nut crumble
- 2 ½ cups rolled oats
- ½ cup whole-wheat or gluten-free flour
- 1 ½ cups chopped nuts (I used ½ cup of each: almonds, walnuts and pecans)
- ½ cup melted coconut oil
- ¾ cup shredded coconut
- ½ cup vegan butter (you can also just use more coconut oil)
- ½ cup maple syrup
- 2 tablespoons vanilla extract
- 2 teaspoons cinnamon
- Pinch of sea salt
- If you’re not using a glass pan, preheat the oven to 350 degrees Fahrenheit. The frozen fruit will make your pan super cold, and a glass pan may crack when it undergoes the quick temperature change. If you’re using a glass pan, don’t turn on the oven until you put your dessert in.
- Mix all your ingredients for the fruit filling in a bowl, then pour the mixture into a large oven-safe pan.
- Mix all the ingredients for the oatmeal and nut crumble, then pour the crumble on top of the fruit layer.
- Place the pan in the oven for 50 minutes to 1 hour and 15 minutes. If you’re using a glass pan, turn the oven on to 350 degrees Fahrenheit after you place the dessert in.
- You’ll know the peach and blueberry crumble is ready when the fruit mixture is bubbling a lot and the oat crumble is golden brown. At this point, take it out of the oven and enjoy!
We hope you love this healthy, plant-based and super delicious recipe!
Contact Jazmin Cubilla at [email protected].