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Name: vegan peach blueberry crumble
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Fruit filling; 4 cups chopped peaches (you can also substitute this for; 3 cups frozen blueberries (or another frozen berry such a; 1/8 upmaple syrup; Juice of 1 lemon; 3 tablespoons whole-wheat or gluten-free flour; 1 teaspoon cinnamon; 1 tablespoon vanilla extract; Pinch of sea salt; Oatmeal and nut crumble; 2 1/2 cups rolled oats; 1/2 upwhole-wheat or gluten-free flour; 1 1/2 cups chopped nuts (I used 1/2 cup of each: almonds walnuts and pecans); 1/2 upmelted coconut oil; 3/4 upshredded coconut; 1/2 upvegan butter (you can also just use more coconut; 1/2 upmaple syrup; 2 tablespoons vanilla extract; 2 teaspoons cinnamon; Pinch of sea salt

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INGREDIENTS

Fruit filling
4 cups chopped peaches (you can also substitute this for
3 cups frozen blueberries (or another frozen berry such a
1/8 upmaple syrup
Juice of 1 lemon
3 tablespoons whole-wheat or gluten-free flour
1 teaspoon cinnamon
1 tablespoon vanilla extract
Pinch of sea salt
Oatmeal and nut crumble
2 1/2 cups rolled oats
1/2 upwhole-wheat or gluten-free flour
1 1/2 cups chopped nuts (I used 1/2 cup of each: almonds ; walnuts and pecans)
1/2 upmelted coconut oil
3/4 upshredded coconut
1/2 upvegan butter (you can also just use more coconut
1/2 upmaple syrup
2 tablespoons vanilla extract
2 teaspoons cinnamon
Pinch of sea salt

INSTRUCTIONS

Mix all your ingredients for the fruit filling in a bowl, then pour the mixture into a large oven-safe pan.

Mix all the ingredients for the oatmeal and nut crumble, then pour the crumble on top of the fruit layer.

Place the pan in the oven for 50 minutes to 1 hour and 15 minutes. If you’re using a glass pan, turn the oven on to 350 degrees Fahrenheit after you place the dessert in.

You’ll know the peach and blueberry crumble is ready when the fruit mixture is bubbling a lot and the oat crumble is golden brown. At this point, take it out of the oven and enjoy!

NOTES

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vegan peach blueberry crumble

Fruit filling
4 cups chopped peaches (you can also substitute this for
3 cups frozen blueberries (or another frozen berry such a
1/8 upmaple syrup
 Juice of 1 lemon
3 tablespoons whole-wheat or gluten-free flour
1 teaspoon cinnamon
1 tablespoon vanilla extract
 Pinch of sea salt
 Oatmeal and nut crumble
2 1/2 cups rolled oats
1/2 upwhole-wheat or gluten-free flour
1 1/2 cups chopped nuts (I used 1/2 cup of each: almonds walnuts and pecans)
1/2 upmelted coconut oil
3/4 upshredded coconut
1/2 upvegan butter (you can also just use more coconut
1/2 upmaple syrup
2 tablespoons vanilla extract
2 teaspoons cinnamon
 Pinch of sea salt

If you’re not using a glass pan, preheat the oven to 350 degrees Fahrenheit. The frozen fruit will make your pan super cold, and a glass pan may crack when it undergoes the quick temperature change. If you’re using a glass pan, don’t turn on the oven until you put your dessert in.
Mix all your ingredients for the fruit filling in a bowl, then pour the mixture into a large oven-safe pan.
Mix all the ingredients for the oatmeal and nut crumble, then pour the crumble on top of the fruit layer.
Place the pan in the oven for 50 minutes to 1 hour and 15 minutes. If you’re using a glass pan, turn the oven on to 350 degrees Fahrenheit after you place the dessert in.
You’ll know the peach and blueberry crumble is ready when the fruit mixture is bubbling a lot and the oat crumble is golden brown. At this point, take it out of the oven and enjoy!

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Nutrition

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Serving Size: 1 (295g)
Recipe Makes: 1

Calories: 907
Calories from Fat: 120 (13%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 4.7g
Cholesterol 0mg		0 %
Sodium 16.8mg		1 %
Potassium 880.9mg		23 %
Total Carbohydrate 152.2g		45 %
	Dietary Fiber 24.8g	99 %
	Sugars, other 127.4g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 907

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