I love crumble but it is usually something reserved for the colder months, a warming blackberry and apple filling with cinnamon topped with buttery rich oaty crumble and smothered in warm custard will keep you happy even on the gloomiest of days.
But, as a classic I couldn’t leave it out of this vegan mofo feature, even if the sunshine is still out. I decided to do a lighter version though with a peach filling (I’m totally digging peaches right now – see my holiday peach salad or my curried peach cous cous). I also invented my own crumble topping with coconut and ground almonds in it.
Both were flavours I thought would go well with peaches and also the texture was amazingly light and airy. I took this to my mums house as pudding for a dinner party and after a huge Mexican feast of enchiladas, black bean chilli, spinach rice, corn bread, salads, guacamole and corn on the cobs we all found room for crumble! Luckily the light texture and fresh peaches meant everyone found room and the whole crumble disappeared!
Gluten Free, Dairy Free
8 Peaches (white and yellow flesh)
1x Lemon Zest
1 tbspn Agave Syrup
1 Cup Gluten Free Flour
3/4 Cup Ground Almonds
1/2 Cup unrefined Sugar
1/2 Cup desiccated Coconut
3/4 Cup Dairy Free Margarine
Preheat the oven to 160c.
Peel, stone and slice the peaches and lay them in a baking dish.
Drizzle with agave, zest the lemon over the top and stir well.
To make the crumble mix all the dry ingredients in a bowl then add the butter in chunks and rub it together with your fingers until you get a breadcrumb texture.
Spread the crumble mix over the peaches, sprinkle a little more coconut over the top then place in the oven for 35-40 minutes.