Peach & Rosemary Vegan Crumble
This is a truly delicious summer pudding, but any leftovers can be eaten for breakfast. No joke! Just add some almond milk and you have not only a super after-dinner sweet but a super sunrise, too!
Create your own delicious peach & rosemary vegan crumble, you just need a baking dish, roughly 24 x 16cm (9.5 x 6in)
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Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 7
Rating:
Total Time: 25 minutes
Servings: 7
Ingredients
Method
Ingredients
(Servings: 7)
- 0.85714285714286 0.85714285714286 large ripe peaches, stoned and cut into small chunks/thinly sliced
- 12.857142857143 12.857142857143 oats
- 8.5714285714286 8.5714285714286 g buckwheat flour
- 0.71428571428571 0.71428571428571 sprigs rosemary, leaves seperated
- 10.714285714286 10.714285714286 ml coconut oil, melted
- 7.8571428571429 7.8571428571429 g coconut palm sugar
- 0.28571428571429 0.28571428571429 Tbsp maple syrup
- 0.28571428571429 0.28571428571429 Tbsp arrowroot powder
- 0.14285714285714 0.14285714285714 tsp vanilla extract
- 0.42857142857143 0.42857142857143 g sea salt
Method
Method
- Preheat the oven to 220°C/425°F/gas 7.
- In a large bowl, mix all the ingredients together until well combined and crumbly.
- Spoon into the baking dish and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious!
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