Peach-Blackberry Crumble

I can’t believe I waited this long to bake a pie this summer. A crumble, I mean. Pie is probably the best thing about summer, with local fruit in abundance at the farmers’ markets. I am not patient enough to make a pie crust, though, so I made a crumble instead, which is just as satisfying in my opinion. Enjoying this crumble with vegan ice cream is a must (Luna & Larry’s “Naked Coconut” flavor was absolutely perfect with this).

I adapted this recipe from two recipes, actually, getting inspiration from the Peach Cobbler in Vegan With a Vengenace for the filling and inspiration from the Peach Crumble in The Kind Diet for the topping.


For the filling:

  • 6 peeled and sliced peaches
  • 2 cups blackberries
  • 3/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 tablespoons arrowroot powder

For the crumble topping:

  • 2 cups rolled oats
  • 2 cups oat flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup canola oil
  • 1 cup maple syrup
  • 1 cup chopped walnuts

Preheat the oven to 350.

Add the peaches and blueberries to a 9″ square baking pan (or an oval-shaped baking pan about the same size). Combine the rest of the filling ingredients in a small bowl, pour over the fruit, and mix.

Combine the dry topping ingredients in a skillet over low heat for a few minutes. Heat the oil and maple syrup in a small saucepan, add to flour mixture, and mix well. Add the nuts.

Drop by spoonfuls over the fruit, and do your best to cover all of the filling but it’s okay if there are a few holes. Cover with foil and bake for 30 minutes. Uncover, and bake for 20 minutes longer. Cool for 30 minutes. Serve warm with vegan ice cream.


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