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This recipe screams summer! This crumble is made with fresh blueberries and peaches, which are currently in season. This version of a crumble is light, on the healthier side, and is vegan and gluten-free.
What you'll need:
For the fruit base:
-3 medium peaches, sliced
-1 cup blueberries
-1 tsp cinnamon
-1 tbsp cornstarch
-2 tbsp brown sugar
For the topping:
-3/4 cup rolled oats
-1/3 cup almond flour
-1/4 cup chopped almonds or pecans
-2 tbsp maple syrup
-1/2 tsp cinnamon
- 2 tbsp coconut oil (solid)
Method:
Preheat the oven to 350 F.
In a bowl, combine all the ingredients for the fruit base, and then set aside.
In a separate bowl, combine everything for the topping. The coconut oil should be solid, so use a fork or your hands to incorporate it into the topping. At the end, it should resemble a wet, crumbly oat mixture.
For assembly, in a cast iron pan, or your preferred baking dish, spread out the fruit mixture in a single layer.
Now evenly sprinkle your oat mixture over top of the fruit mixture.
Bake for 25-30 minutes, or until the top is golden brown and you can see the fruit juices bubbling around the edges.
If you want to keep it healthy, enjoy as is! If you’re feeling indulgent, a scoop of vanilla bean ice cream or a dollop of whipped cream pairs perfectly with this!
If you make this summer dessert, tag me on Instagram! I would love to see it!
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