Summer is on its way, and I couldn’t think of a better way to celebrate the lovely warm weather with this peach and blueberry crumble. It’s sweet, tangy, soft, and crunchy-everything that makes a dessert complete. I’ve made this recipe so that it’s a perfect serving for 2 people, or 4 if you don’t mind sharing a little more.
Pair it with your favorite non-dairy ice-cream, and you have yourself a delicious dessert that you won’t feel too guilty about having afterward. I mean, it’s mainly fruit, right? I prefer a vanilla based non-dairy ice-cream, but in the photos below, I chose to use a ginger cookie caramel coconut ice-cream. I wish I still had more in the freezer but that stuff always disappears quickly.
Hope you try out this recipe! If you haven’t seen my last post, I made mini carrot caramel walnut cakes, check it out!
Cinnamon Peach Blueberry CrumblePrint Recipe
- 2/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup coconut flakes
- 6 tbsp vegan butter
- 4 tbsp organic cane sugar
- 2 peeled and sliced peaches
- 1/2 cup blueberries
- 2 tsp cinnamon
- Your choice of ice-cream
Pre-heat the oven to 350f.
In a medium bowl, place the all-purpose flour, rolled oats, coconut flakes, 2 tbsp of the cane sugar, and 1 tsp of the cinnamon. Mix using a spoon to distribute the ingredients evenly.
Cut the butter into small pieces and use your hands to rub it into the flour mixture, and continue to do this until you have a crumbly consistency.
In another medium bowl, place peeled and sliced peaches, blueberries, 2 tbsp of the cane sugar, and 1 tsp of the cinnamon. Mix together and place into a small cast iron or any round baking dish of your choice.
Crumble the flour/oat/butter mixture over the fruit and place into the oven for 40 minutes, or until slightly golden on top.
Serve hot with cold ice-cream and immediately enjoy!