Vegan Summer Crumble: Peaches, Blueberries, and Strawberries straight from the farm!
Last weekend on our way out east to the beach we passed so many farm stands selling fruit pies that were just calling my name.
Though they looked fresh and delicious, I'm positive they were filled with butter, sugar, and white flour along with their farm fresh fruits. Way to ruin a good thing, right?!?
That said, it planted the craving in my head and by the time we got to the house I had decided I needed to make a summer fruit dessert. I got back in the car and snagged some peaches, blueberries, and strawberries from the farm and headed back to the kitchen to cook me some crumble. This one was vegan, organic, and gluten-free: the health and wellness trifecta;)
Here's how I did it: (ps- this made a lot! We were 11 people and there was leftover)
Inside the cobbler mix:
- 4 peaches cut into bite sized pieces (I keep the skins on)
- 1 farm basket of blueberries (about a pint I think...you know those blue cardboard baskets though...)
- 1/2 farm basket of strawberries
- 1/2 cup gluten-free all purpose flour
- 2 tablespoons cinnamon
- 2 teaspoons nutmeg
- 1/4 cup raw agave nectar
For the crumble mix then spread on top:
- 4 cups gluten-free rolled oats
- 1 cup gluten-free all purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons vanilla
- 3 tablespoons virgin coconut oil
- 2 tablespoons coconut butter
- 1 cup coconut nectar (coconut sugar)
Bake at 350 degrees for 35 minutes or until crispy and just starting to brown on top. Serve warm or cool. And if you so desire, add a dollop of vegan vanilla ice cream!