Summer fruit is THE best. Peaches and blueberries are in abundance and there's no more indulgent way to enjoy them than baked into a simple, delicious crisp. Adding warm spices like cinnamon and cardamom takes it to the next level. Finish with a scoop of vegan coconut milk ice cream and you have summer on a dessert plate.
Ingredients
- 6 yellow peaches, thinly sliced
- 1 lemon, juiced
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup blueberries
- vegan vanilla ice cream
- 8 medjool dates, pitted
- 1 cup rolled oats
- 1/2 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1/2 tablespoon cinnamon
Instructions
Preheat oven to 350 degrees F.
Make Your Filling
Add sliced peaches to a sauce pan along with the juice of 1 lemon, coconut sugar, cinnamon, and nutmeg. Cook for over medium heat for three minutes, constantly stirring. Remove from heat and set aside.
Make Your Crumble
Place oats in a food processor and blend for 15 seconds on high. Add pitted dates, salt, melted coconut oil and cinnamon. Pulse until crumble begins to form.
Layer and Bake
Add peaches (along with any juices in the pan) and the fresh blueberries to a baking dish. Mix gently with a spoon, and evenly cover the fruit with the oat and date crumble.
Place in preheated oven and bake for 20 minutes, or until the top begins to slightly brown and fruit begins to bubble.
Serve warm topped with a scoop of vegan vanilla ice cream.
