Winter is creeping up on us and I’m starting the crave all those warming, comforting desserts my mum used to make me growing up. Crumble, one of my biggest loves, is always top of the list.
The great thing with crumble is the incredibly diverse combinations you can try – from the classic apple crumble to something a little different like banana, or peach like in this recipe. The combination of Peach, Blueberry & Vanilla happened by total fluke (picture me with only a few ingredients in the house, and serious crumble cravings!) but it turned out to be the most delicious fluke imaginable. The sweetness of the peach with the slightly tart blueberries and light vanilla flavour pair together seamlessly, add the crunchy oat and maple layer, and it’s total heaven. This recipe is a single portion, so you can multiply the recipe for more people, or if you’re just feeling a little greedy! I love to pair this with some coconut cream (have a look at the recipe here) or even some dairy free ice-cream – might as well go all out, right!?
1/4 cup blueberries
1/4 tsp vanilla powder
1 tbsp sultanas
1/2 cup oats
1 tablespoon coconut oil, melted
1 tablespoon pure maple syrup
Preheat the oven to 180 degrees celsius. Chop up the peaches into small pieces and add to a pan with the blueberries. Add a tablespoon of water and allow them to start to boil and slowly soften.
Keep on the heat until a delicious fruity mush, stirring well. Put in a small cooking dish. Grind or pummel with a rolling pin the oats and combine with the sultanas, melted coconut oil and maple syrup.
Layer this on top of the mixture. Place in the oven and cook for 25 minutes, or until top begins to brown.