I love peaches. Sweet, juicy peaches. On the weekend we bought a few peaches, craving something summery and close to home. While my partner opted for a fresh peach I whipped up a super simple crumble. And it was epic.
This is such a good sunday night dessert. Easy to prepare and so enjoyable!
Nut free crumble mixture
3/4 cup buckwheat flour
1/2 desiccated coconut
3- 4 tablespoons melted coconut oil
3 tablespoons sweetener (I used rice malt syrup)
1 teaspoon cinnamon or vanilla powder
Nutty crumble mixture
1/3 cup oats (use GF oats if needed)
1/3 cup almonds
1/3 cup desiccated coconut
3 tablespoons melted coconut oil
1-2 tablespoons sweetener (I used coconut sugar but maple or brown rice syrup would work)
2 teaspoons of cinnamon
4 medium sized peaches, diced
1-2 tablespoons sweetener (optional)
1 teaspoon cinnamon
Berry Jam (optional)
1/2 cup strawberries
1/2 cup blueberries
1/4 cup water
1-2 tablespoons sweetener (I used brown rice syrup)
1 heaped tablespoon chia seeds
1 teaspoon cinnamon or vanilla powder (or both!)
1/4 teaspoon allspice (optional but delicious)
Preheat a fan forced oven to 160 degrees celsius.
If your peaches are soft, add them straight to a small oven proof bowl, or two small ramekins. Sprinkle over the cinnamon and the coconut sugar, if using (or drizzle on your sweetener of choice). Gently combine.
If your peaches are firm simply add your peaches to a saucepan with about 1/4 cup water. Bring the water to the boil, then reduce the heat so the peaches are simmering away. Simmer for around 10 minutes until the peaches are tender, not soft and mushy. To test: gently pierce with a fork. There should be some slight resistance (the peaches will soften further in the oven when baking). Then follow the steps above.
Pick which of my delicious crumble toppings you are going to make.
While the peaches cook make the crumble. Add all of the ingredients into a food processor and blitz until combined. Add a little more coconut oil or water if you like your crumble mixture to clump a little more. Sprinkle the crumble mixture over the top of the peaches.
Cook for 20 minutes or until the crumble is golden brown.
While the crumble is cooking make the jam. Place the fruit, spices, sweetener and water into a saucepan and heat on medium heat until the fruit softens. Simmer gently for 5 minutes longer. Remove from the heat and pour into a food processor. Add the chia seeds and blitz until the fruit is squashed. Add more chia if the mixture if runny and blitz quickly again. Place in the fridge to thicken slightly (Note: this thickens up a lot over time. I make a jar by doubling the recipe each weekend and have it throughout the week).
To serve dish up the crumble and spoon on the jam. I also love to serve this with some coconut cream. I always have a few tins in my fridge so when I open them up I just scoop the firm cream at the top of the can. Serves 2.
+ This crumble is delicious eaten cold the next day.
+ This crumble can be eaten raw. Simply skip the baking step.
+ Mix up the crumble by adding different fruit. We love having peaches and blueberries or peaches and apple..or even just apple!
+ My friends children love this crumble with 1/4 cup of sultanas mixed through with the peaches.
+ This crumble makes a great lunch box treat. Simply use the nut free crumble.