Vegan Peach, Blackberry and Blueberry Crumble with Banana Ice Cream

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I got some fresh peaches from the Peach Truck this week, and when you get those fresh peaches, it is a HUGE must to use them and use them wisely.  They are really THE BEST peaches that I’ve ever had, and deserve to be in something fabulous.  I will say that I had a hard time not eating every last one while cutting them to use in this crumble.

I found this recipe on Yummly and didn’t have some of the spices, so I adapted it a bit. You might want to check out the original as well, but this was pretty darn tasty.  I think using different types of fruits could be fun as well, but the fresh peaches were just heaven.  Totally vegan, totally awesome and totally natural.

INGREDIENTS

Fruit Filling

  • 2-4 peaches depending on size
  • 1 cup blueberries 
  • 1/2 cup blackberries
  • 2 tbsps lemon juice
  • 1/2  lemon zest
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon or cardamom 

Oat Streusel

  • 11/3 cups rolled oats
  • 1/2 cup almond flour
  • 1/4 cup turbinado sugar
  • 5 tbsps coconut oil (melted
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg (freshly
  • 1 pinch salt

Banana Ice Cream

1-2 Frozen bananas

INSTRUCTIONS
  1. Preheat oven to 350 degrees F  Spray a cast-iron skillet or a pie dish with cooking spray.
  2. In a medium bowl, toss the fruit filling ingredients. Spread the fruit in the skillet or pie dish.
  3. In another medium bowl, mix the oat streusel ingredients together. I used my hands to mix and squeeze the ingredients together, so that I can get more clumps in the topping. Spread oat mixture over the fruit until the entire surface is covered.
  4. Bake for 40 to 45 minutes, or until the fruit juices are bubbling.
  5. Let cool for a few minutes before serving.
  6. While cooling, take your bananas out of the freezer and place into a food processor.  Process until smooth!
  7. Enjoy!
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