Prep and cook time: 30 minutes

Serves: 6 people

Ingredients

Peach filling

• 6 medium-size ripe peaches, cored and roughly chopped

• 2 tbsp corn flour

• 2 tbsp brown or coconut sugar, to taste

• 1 tbsp lemon juice, optional

• 1 tsp vanilla extract, optional

 Topping

• 1 ½ cup rolled oats

• ½ cup almond butter, or nut/seed butter of choice

• ½ cup almond meal, or flour of choice (except coconut flour)

• ¼ cup maple syrup, or any liquid sweetener to taste

• 1 tbsp cinnamon

• Pinch of salt

Method

Start by preheating your oven to 170°C. Grease your casserole tray or pie dish if needed (ours was 28x15 cm).

To make the filling:

Add all the ingredients directly to your casserole tray. Toss until combined and set aside.

Topping:

1. Add all the ingredients to a medium-size bowl. Use your hands or a spoon to mix until well combined. The mixture should have small chunks but break apart when crumbled.

2. Evenly sprinkle the topping on your peaches.

3. Bake the crumble in the oven for 15-20 minutes or until the topping is golden brown and the peaches in the middle of the tray are tender.

4. Serve hot or warm with ice cream or yoghurt. Leftovers will keep in the fridge for up to 3 days. Enjoy!

 

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!