Peach & Rosemary 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!

Vegan Peach & Rosemary Crumble

Peach & Rosemary Crumble

Serves 6–8

Ingredients
  • 6 large ripe peaches, stoned and cut into small chunks or thinly sliced
  • 90g (3⁄4 cup) oats
  • 60g (1⁄2 cup) buckwheat flour
  • 5 rosemary sprigs, leaves separated
  • 75ml (5 tablespoons) coconut oil, melted
  • 55g (3 tablespoons + 2 teaspoons) coconut palm sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons arrowroot powder
  • 
1 teaspoon vanilla extract
  • 1⁄2 teaspoon sea salt
Equipment
  • Making dish, roughly 24 x 16cm (91⁄2 x 6in)
Method
  1. Preheat the oven to 220°C/425°F/gas 7.
  2. In a large bowl, mix all the ingredients together until well combined and crumbly.
  3. Spoon into the baking dish and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious!

Written by

Julie Montagu Montagu

Julie Montagu Montagu

Julie Montagu is a yoga and nutrition teacher at London's top studios, star of recent US Bravo show Ladies of London, brains behind new online nutrition course the Flexi Foodie Academy, and creator of her own range of energy snacks. Married with four children, she is surely one of only very few people whose natural body clock and zest for life habitually propel her out of bed after just six hours of sleep.

www.juliemontagu.com

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