I found this recipe when I had all the peaches back in September. A few weeks ago I adapted it for apple crumble. It’s so yummy and really a healthy treat. Vegan. Gluten Free. Free of Refined Sugar. I add 2 tbs of vegan butter to the oats. It browns better and adds a needed flavor for me. First time I adapted the recipe with apples I used all the same variety. Today I mixed it up. I’ve done just walnuts, just almonds, and both together. Today I forgot to add any nuts. Big mistake, but still delicious. The world is your oyster.
I used 3 apples, arrowroot flour, sesame oil, and maple syrup.
apples with arrowroot flour, salt, cinnamon, and maple syrup
Mmmm. Apple Crumble. Here (in this pre-oven shot) you can see I forgot the nuts.
Ingredients:
– 5-6 medium peaches, pitted and sliced (about 5-6 cups)
– 2+ tbsp spelt or arrowroot flour
– ¼ tsp cinnamon
– ¼ tsp salt
– 2 tbsp maple syrup or brown rice syrup (optional)
– 2 cups oats
– 1 cup nuts and/or seeds, chopped (almonds, walnuts, or sunflower seeds)
– ¼ tsp salt
– 2 tbsp maple syrup or brown rice syrup
– 2 tbsp safflower oil
Preheat the oven to 350 degrees and set out a ceramic dish, about 12 x 8 inches.
In a large bowl, toss peach slices with flour, cinnamon, salt, and syrup. Start with 2 tbsp of flour and add more as needed – the fruit should be fully coated and there shouldn’t be extra liquid at the bottom of the bowl. Pour the peach mixture into the baking dish.
In the same bowl, combine the oats, chopped nuts and/or seeds, salt, syrup, and oil. Massage the mixture thoroughly with your hands, then spread it evenly over the peach layer in the baking dish.
Bake for 30-40 minutes, until golden and fragrant.
I have strawberries in my freezer harvested from the garden last summer. Will definitely attempt to adapt a strawberry rhubarb crumble from this recipe at some point.