This peach and blueberry crumble is the epitome of summer in a bowl. It’s the perfect dessert al fresco served with some vegan vanilla ice cream. I try to fit blueberries in to my diet constantly because of their anti-inflammatory and anti-cancer properties so I love using them to make a sweet treat I can eat! And I can never get enough peaches at this time of year! I made mine with gluten free flour, coconut sugar & a good quality vegan butter but you can use equal measurements for the real ingredients too so I put both options. 🍑
For the topping:
2 cups of flour (gluten free or regular)
1.5 sticks of butter (you can also use a good quality vegan butter)
1 cup of coconut sugar (or organic cane sugar if you don’t avoid it like me)
Filling:
6 peaches (sliced )
1 pint of blueberries
Preheat your oven to 400 degrees.
Wash, peel and slice your peaches, then add your coconut sugar snd stir with your washed blueberries.
Place the fruit and it’s juices in to a baking dish of your choice and get started on the topping.
Then put your flour of choice, coconut sugar and cold butter or vegan butter in a bowl.
With your fingers (because I like it chunkier and more rustic, not all the same like it would be if you did this in a food processor), crumble the butter in to the flour and sugar. It’s a little messy and takes a few minutes but worth it for the perfect texture.
Sprinkle a thick layer all over the fruit in the baking dish to cover every inch.
Place in the oven for 25 minutes until bubbly and golden brown on top.
Serve with some vegan coconut or regular vanilla ice cream and enjoy!