Fruit desserts are my favorite type of dessert (sorry, chocolate) and from all the different options crumbles are definitely on top of my list. They are not only delicious but extremely easy to make, they require zero skills. All you need is ripe fruit or hit the frozen section at your supermarket. There is no excuse not to enjoy this delicious summer dessert all year round!
This is my favorite healthy crumble recipe. Gluten free, dairy free and refined sugar free. I have made this recipe so many times using different flours, sweeteners and even added nuts and shredded coconut to the topping and it always comes out great! I hope you like it as much as I do.
What you need to make Vegan Peach and Blackberry crumble
Peaches
Blackberries
Cornstarch
Cinnamon
Oats
Almond Flour
Maple syrup
Oil
What you need to know before you make Vegan Peach and Blackberry Crumble
This recipe makes a small batch of crumble, I used a small baking dish about 1 1/2 quarts. If you don’t have a baking dish that small you can definitely use an 8×8 dish, just keep in mind your crisp won’t be as high. You can also double the recipe.
This is a vegan recipe which means there is not dairy in it. If you don’t have any food restriction you can sub room temperature butter for oil.
Other recipes you might enjoy
Blueberry and Apple Crumble – Marisol Cooks
Mandarin Almond Cake/Gluten Free Dairy Free – Marisol Cooks
Blueberry and Peach Crumble – Marisol Cooks
French Peach Cake – Marisol Cooks
Vegan Peach and Blackberry Crumble
Ingredients
- –For the filling–
- 4 Large peaches
- 6 oz black berries
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup
- –For the topping–
- 1 1/4 cups rolled oats
- 1 cup almond flour
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/3 cup maple syrup
- 1/3 cup oil
Instructions
- Preheat oven to 350 degrees.
- In a large sauce pan, bring about 2 quarts of water to a boil. In a separate large bowl, add ice cubs and water and reserve.
- Drop the peaches into the boiling water just for about two minutes. Transfer to the bowl with ice water and remove the peel.
- Slice the peaches into 1/2″ slices and add to a mixing bowl along with the blackberries, cornstarch, cinnamon and maple syrup. Mix and transfer to a baking dish no bigger than 8×8.
- In a separate bowl mix the ingredients for the topping: oats, almond flour, cinnamon, salt, maple syrup and oil. Spread the topping all over the fruit mixture and bake for 35-40 minutes until golden brown and crispy.
- Enjoy!
Did I miss the actual recipe for the peach and blackberry cobbler? I didn’t see it.
Sorry! my mistake. It is up now. Thanks for letting me know.