It’s summmmmmerrrrrrr, which means an abundance of fresh fruits and veggies. Berry season is wrapping up (peep my recipe for banana blueberry scones though if you’re looking for a way to use some of those big juicy late season bloobs) and now the stonefruits are coming in with a bang. I’m talking peaches, cherries, apricots, and plums. It’s my goal to scoop up all these little babies from farmers markets and make yummy eats with each one before summer is over.
First on the list are the queen peaches. I scooped up about 10 white peaches from the market and stared at them on my counter for a whole day before I decided what I wanted to do with them. It’s so hard to choose when you have the most perfect fuzzy fruties full of potential and goodness at your disposal. Grilled? A jam? I mean, I can always buy 75 more peaches and make buckets of jam, right?
So I went with the quintessential summer time treat: cobbler. Do you guys have the love affair with cobbler that I do? It can be a fancy little guilty pleasure that you eat with a spoon on a velvet couch with a glass of sauvignon blanc (me), or a indulgent breakfast that you eat right out of the pan over the sink (me again), or even a fun holiday treat that wows your family around the campfire on the Fourth of July (me if there’s any left next week – spoiler alert – it’s already gone).
This is super easy because you need only the pan you’re baking it in and a small bowl to mix the crumble.
For this recipe, you will need:
Peaches (white or yellow will do) – in the fall you can even sub apples
Flour (any kind, even gluten free or almond flour works well here)- works to absorb the peach juice
Oatmeal – for the crumble topping
White and brown sugar
Vegan butter – holds the crumble topping together
Lemon – to minimize some of the sweetness
Cinnamon, nutmeg, salt – for added flavor
How to Make a Vegan Peach Crumble
So here goes: Slice up ten peaches and toss into your 9×9 baking pan. You don’t even need to grease it. Grab 1/4 cup of white sugar and 1/4 cup of brown sugar – sprinkle half of each on your peaches in the baking dish and set aside the other half for your crumble topping. Add in your nutmeg, salt, and cinnamon. Slice a lemon in half, and squeeze in your juice, making sure that you don’t get any seeds into your pan. Finally, take half of your flour (1/4 cup) and sprinkle over your peaches. Toss with a rubber spatula to make sure the coating covers all of the peaches in the dish.
The Crumble Topping
Next, on to the crumble! In a smaller bowl, melt your vegan butter – I love Earth Balance and Mykonos Creamery because they’re both amazing. Like so amazing that all of my non-vegan friends and even my in-laws choose it over dairy butter. Heyo, small victory! So melt this, and add in your oatmeal, water, other half of the flour, remaining sugars, and stir until you get a thick oatmeal consistency goop. Plop this on your peaches, spread out evenly, and bake. I even did mine in the toaster oven because it’s 90 degrees outside and the thought of firing up my big ole kitchen oven had me feeling like the Heat Miser. Bake for 20 minutes at 400. I also did another 5 minutes at 450 just to get a good crisp on the topping.
I used vegan Soy Creamy vanilla ice cream from Trader Joe’s to top it and slivers of fresh basil or mint from the garden. Ugh, heaven on a plate.
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