The arrival of peach season is a sure sign of summer in the south. Growing up, my mom and aunt made an annual trip to the state's farmer's market. They would return with the most beautiful produce, which they would freeze so we would have delicious fruits and veggies year round. Among their bounty would always be sweet, Georgia peaches. There were few things better than going to our deep freezer in the middle of winter and getting out a bag of those prized peaches. Sometimes I would eat them straight from the bag, once they thawed. Better than that though, was when my mom would make her amazing peach cobbler. I'm not sure what kind of magic she put in there, but there is no other peach cobbler that can even come close to what she made.
Inspired by her creation, but not draing to attempt to recreate her masterpiece, I've come up with a peach crumble that shares the essence of her cobbler. This crumble is vegan, gluten-free, and refined sugar free, so most everyone can enjoy.
Peach Crumble
Filling:
About 8 medium/large ripe peaches (peeled and sliced thin)
A squeeze of a lemon (about 1 Tablespoon)
¼-1/2 cup coconut sugar (I used 1/4 because my peaches were quite sweet.)
1.5 Tablespoons arrowroot powder
1 teaspoon ground cinnamon
Topping:
1 cup gluten-free quick cooking oats (you can also use rolled oats)
½ cup almond meal
½ cup coconut oil (melted)
½ cup chopped pecans (optional)
¼ cup coconut sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 350°. Add sliced peaches to a large mixing bowl. Toss in remaining filling ingredients and gently stir until well combined. Set aside. In another mixing bowl, add all ingredients for the topping. Stir together with a fork until the oil is evenly mixed in with the dry ingredients. Set aside. Pour peaches into a baking dish or pie plate. Using your hands, evenly spread topping over the peaches. Bake 30-45 minutes, until the top is brown and the filling is bubbly. Remove from oven and let rest for about 20 minutes before digging in. Try serving with your favorite coconut whipped cream or vegan ice cream.
Inspired by her creation, but not draing to attempt to recreate her masterpiece, I've come up with a peach crumble that shares the essence of her cobbler. This crumble is vegan, gluten-free, and refined sugar free, so most everyone can enjoy.
Peach Crumble
Filling:
About 8 medium/large ripe peaches (peeled and sliced thin)
A squeeze of a lemon (about 1 Tablespoon)
¼-1/2 cup coconut sugar (I used 1/4 because my peaches were quite sweet.)
1.5 Tablespoons arrowroot powder
1 teaspoon ground cinnamon
Topping:
1 cup gluten-free quick cooking oats (you can also use rolled oats)
½ cup almond meal
½ cup coconut oil (melted)
½ cup chopped pecans (optional)
¼ cup coconut sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 350°. Add sliced peaches to a large mixing bowl. Toss in remaining filling ingredients and gently stir until well combined. Set aside. In another mixing bowl, add all ingredients for the topping. Stir together with a fork until the oil is evenly mixed in with the dry ingredients. Set aside. Pour peaches into a baking dish or pie plate. Using your hands, evenly spread topping over the peaches. Bake 30-45 minutes, until the top is brown and the filling is bubbly. Remove from oven and let rest for about 20 minutes before digging in. Try serving with your favorite coconut whipped cream or vegan ice cream.
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