Vegan Blueberry Peach Crumble

tendollarwine's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

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:

1. Preheat the oven to 350°F.
2. Mix together cold peach nectar, arrowroot powder and vanilla.
3. Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.
4. Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
5. 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.
6. Place in the oven and bake for 45 minutes.
7. 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!