Peach & Rosemary Vegan Crumble

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)

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
  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!

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Written by

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.

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