It may be 110 degrees outside (43C) and humidity may be soaring, but in my world - crumble is always welcome. Not only does it give me a wonderful excuse to indulge in some coconut ice cream (you can't have crumble without ice cream), it is also a brilliant crowd-pleaser to whip up for a dinner party - quick, easy and hassle free! The key to this pudding (or "pud" as my mum says) being extra juicy and delicious is ripe fruit, however I have been known to bake solid peaches before and still be left wanting seconds. Rather than firmness, a sweet smelling peach is the best indicator of ripeness so don't hesitate to give 'em a sniff!
Of course, I wouldn't be Chasing Lobsters if there wasn't a health punch to this pud. Free from the heaps of refined sugar found in traditional crumbles and jam packed with health-boosting coconut oil, plant-based protein, good fats, oodles of fibre and that's not to mention the high levels of vitamin A and C in the peaches! The best thing about it though? It doesn't taste healthy at all :). If you're 100% paleo and oats are a no-go, simply substitute the oats with a little more almond flour and some flaked almonds or crushed walnuts/pecans. The crumble recipe is very adaptable so feel free to play around with it.
THE EASIEST PEACH CRUMBLE
Serves: 6 | Prep time: 7 mins | Bake time: 25 mins
- 3 large ripe peaches (also works with nectarines)
- 1 cup of oats
- 1.5 cups of almond flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 tbsp maple syrup
- 4 tbsp of coconut oil at room temperature
- optional: 1 tsp of vanilla extract
- Preheat oven to 180C/350F/GAS 4
- Using your hands or a fork, mix all crumble ingredients (i.e. everything but the peaches) in a bowl, until a crumbly consistency.
- Place crumble topping in the fridge or freezer whilst you prep the peaches and the oven heats up.
- Slice the peaches in half from top to bottom and remove the stones. Place open-side up on a baking tray or oven proof dish. Slicing a small circle off the bottom can aid stability.
- Spoon some crumble topping onto all 6 peach halves and gently press down. Leave any overflow crumble topping in the baking dish as this gets extra crunchy and delicious!
- Bake for approximately 25-30 minutes until the topping is brown and peaches are soft and sweet.
- Serve with some dairy free coconut ice cream (or whatever takes your fancy).
What's in your favourite crumble? What's your go-to dinner party pudding? I love nothing more than to hear from you all so let me know in the comments below!
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