Vegan Blueberry Peach Crumble
photo by tendollarwine
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
For the filling
- 1⁄2 cup peach nectar
- 1 teaspoon arrowroot
- 1⁄4 teaspoon vanilla
- 5 cups peaches, peeled & sliced (about 5 peaches)
- 1 pint blueberries, sorted & washed
- cinnamon, to taste
- nutmeg, to taste
- salt, to taste
-
For the topping
- 2 cups rolled oats
- 1 cup unbleached white flour
- cinnamon, to taste
- salt, to taste
- 1⁄4 cup corn oil
- 1⁄4 cup maple syrup
directions
- 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!
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RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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