Vegan Baked Blueberry and Peach Crumble

Vegan Baked Blueberry and Peach Crumble

September 10, 2018 0 By Vicki Brett Gach
This uncomplicated dessert is deceptively simple. Two easy steps. Wash and prepare the fruit. Mix and crumble the topping over the fruit. That’s about it.

Then place the crumble into the oven, and bake until the fruit is bubbling, the top is golden, and your kitchen smells heavenly.

BAKED BLUEBERRY AND PEACH CRUMBLE 

Filling

  • 3 cups fresh blueberries
  • 4 medium peaches, sliced or chopped (unpeeled)
  • 1/4 cup Sucanat or organic sugar
  • 1/4 cup white whole wheat flour
  • squirt of lemon juice

Topping

  • 1/2 cup white whole wheat flour
  • 1/2 cup quick oats
  • 1/4 cup Sucanat or organic sugar
  • 1/4 cup organic brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup plain or vanilla non-dairy milk

INSTRUCTIONS

Preheat oven to 375 degrees. Have ready an ungreased 9×13 inch baking pan.

To make the filling, combine blueberries, peaches, sugar, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.

To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the milk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.

Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.
Remove from oven, and serve hot, warm, or at room temperature.


Vicki Brett Gach

Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. She has completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition, through the T. Colin Campbell Center for Nutrition Studies.Check out her blog at www.annarborvegankitchen.com.

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