Description
This peach, macadamia, and coconut crumble is easy to make and a great recipe to keep on hand when you’re craving something sweet or have unexpected guests.
Ingredients
- 7–8 / around 700g / 1.54 pounds yellow flesh peaches, peeled and chopped
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond meal
- 1 cup macadamias
- 1 cup desiccated coconut (unsweetened)
- ¼ cup coconut sugar
- 3 tablespoons coconut oil, softened or melted
Instructions
- Preheat the oven on 180 degrees Celcius (350 degrees Fahrenheit).
- Place the peaches, maple syrup, and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. Make sure to stir occasionally.
- While it’s cooking, combine the almond meal, macadamias, desiccated coconut, sugar, and coconut oil in a food processor. Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. I like to keep some chunky bits in there to get the crunch of the macadamias.
- Place the stewed peaches in 4 separate ramekins and top with crumble mixture.
- Place in the oven and bake for 10-15 minutes or until the top of the crumble starts browning.
- Serve warm with some vegan vanilla ice cream or whipped coconut cream.
- Diet: Vegan
