How’s everyone’s summer going? Are you enjoying all the fresh summer produce? In this Peach and Blueberry Crumble recipe, I used fresh blueberries and peaches. I did try to make this once with frozen blueberries and peaches and it just didn’t work. However, when I made it this time with fresh fruit, it was spot on. The scoop of Trader Joe’s soy ice cream added to the top completed the dish. And, … the entire recipe is vegan. The fresh blueberries and peaches available abundantly right now make it a perfect summer dessert.
Oh, and, by the way (love the Red Hot Chili Peppers!), my Green Kale Smoothie was recently featured at Rate Your Burn, as one of their 15 Healthy, Low Calorie Summer Smoothies. How exciting!! Pop over and check out all the delicious smoothies they are featuring.
There you have it. You will be the star of the show with this dessert. It can be made ahead of time and then baked before serving. It is sweeeeet! You could get away with adding a little less sugar. I would have to experiment in the future, although, it is certainly a-ma-zing the way it is. Also, I used vegan margarine, Earth Balance, instead of butter. I was happy with the results.
- 5 large peaches firm but ripe
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup almond meal or sub all purpose flour
- 1 cup fresh blueberries
- For the crumble:
- 1/2 cup all purpose flour
- 1/2 cup almond meal
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoons stick 6 vegan margarine (I used Earth Balance, but you could substitute butter also)
Preheat oven to 350 degrees F.
Wash the peaches and blueberries. Place peaches in boiling water for about 1 minute. Immediately place peaches in a bowl of cold water. This will make them easier to peel. Peel peaches and slice into 1 inch pieces. Place peaches in large bowl with lemon zest and juice, granulated sugar and almond meal. Add blueberries and mix to combine. Pour mixture into a greased baking pan.
Crumble: In a bowl, combine flour, almond meal, granulated and brown sugars, salt, cinnamon and margarine (or butter). You can mix by hand or use an electric mixer. Mixture will come together. Take small pieces of the mixture and place on top of the fruit in the baking pan, taking care to cover as much as possible using small pieces throughout. I placed the baking pan on a baking sheet in case any mixture bubbled over during cooking. It did not, but it is always a good preventative measure.
Place baking pan in oven for 35-45 minutes, until crumble is browned and fruits are bubbling. My crumble took exactly 40 minutes.
Let sit for 5 minutes and serve warm or at room temperature. Can be served with vanilla ice cream or whipped cream.
This crumble can be made ahead of time, stored in the frig and then baked prior to serving.
Recipe adapted from Ina Garten at the Food Network.
I hope everyone is having a wonderful week!
Eat Well, Be Well, Live Well