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Naturally Vegan: Summer Berry and Peach Crumble
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Photography by Alexa Soto for Edible San Diego
Ingredients
Serves 6-8
FILLING
- 6 yellow peaches, thinly sliced
- 1 lemon, juiced
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup blueberries
- Vegan vanilla ice cream
CRUMBLE
- 8 medjool dates, pitted
- 1 cup rolled oats
- ½ teaspoon salt
- 2 tablespoons coconut oil, melted
- ½ tablespoon cinnamon
Instructions
- Preheat oven to 350° and grease a baking dish.
- To make your filling, add sliced peaches to a sauce pan along with the juice of 1 lemon, coconut sugar, cinnamon, and nutmeg. Cook for over medium heat for three minutes, constantly stirring. Remove from heat and set aside.
- To make your crumble, place oats in a food processor and blend for 15 seconds on high. Add pitted dates, salt, melted coconut oil, and cinnamon. Pulse until crumble begins to form.
- Add peaches (along with any juices in the pan) and the fresh blueberries to the prepared baking dish. Mix gently with a spoon, and evenly cover the fruit with the oat and date crumble.
- Place in preheated oven and bake for 20 minutes, or until the top begins to slightly brown and fruit begins to bubble.
- Serve warm and top with a scoop of vegan vanilla ice cream.
Alexa Soto
Alexa is the food photographer & recipe developer behind Fuelednaturally.net, where she shares vibrant, easy & delicious vegan recipes. She also loves to “veganize” classic favorites like pizza, wings, and even Alfredo pasta. Her goal is to always show that vegan food is JUST food! She spends her days testing recipes in the kitchen, working on her food styling/food photography, and running her small business Blissful Gatherings, a San Diego pop up event service that creates vegan meals using curated local San Diego produce. You can follow her work on Instagram at @alexafuelednaturally
