Vegan Peach Crumble
Serves: 8 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
Base
- 6-7 yellow peaches, sliced into wedges. You can leave the skin on or peel the peaches if preferred
- 3 tbsp pure maple syrup
- 1 tbsp tapioca flour, or substitute cornstarch, arrowroot or all-purpose flour
- 1/4 tsp cinnamon
Crumble
- 3/4 cups oat flour
- 1 cup rolled oats
- 1/4 cup light brown sugar or coconut sugar
- 1/2 cup cold vegan butter cut into cubes, or substitute coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon, plus more to top
Directions
- Preheat the oven to 350 F
- Place the sliced peaches into a 10 x 7" baking dish or pie dish. Toss them together with the tapioca flour, cinnamon and maple syrup then set aside.
- For the topping, combine all of the ingredients together in a bowl except for the butter and mix well.
- Add in the sliced butter cubes and start mashing the mixture with your hands, slowly breaking up the butter and creating a crumble topping. The mixture may feel dry for the first couple of minutes, but continue to work the mixture with your hands until the butter is evenly incorporated.
- Sprinkle the topping over the peaches evenly
- Cover the dish with foil and bake for 30 minutes covered, then another 10-15 minutes uncovered.
- Serve warm with your favorite ice cream or whipped cream.
- Refrigerate leftovers for up to 1 week.