Of course, I had to include at least one peach dessert this week and this one sounds too good to be true! It’s vegan and gluten-free (though I think I’ll top mine with vanilla ice cream!). Enjoy, friends!
Summer Peach Pie Crumble
from Chocolate-Covered Katie
1/4 cup rolled oats
1/2 tsp cinnamon
1/8 tsp plus 1/16 tsp salt
1/4 tsp baking soda
1 1/2 stevia packets or 2 T. sugar or agave (or other sweetener of choice)
2 1/2 T. coconut flour
6 loosely-packed cups sliced peaches
1 1/2 tsp pure vanilla extract
Optional: for a more buttery flavor, add 3 T. oil or melted butter-type spread
Preheat oven to 380-degrees and grease an 8×8 pan. Combine all dry ingredients in a bowl, and stir very well. Put peaches in a separate (large) bowl, add the vanilla extract and optional fat source, and stir to coat. (If using liquid sweetener, also add it to the bowl of peaches.) Now evenly disperse the crumble on top of the peaches, and stir until it’s as evenly coated as possible. Pour into the pan, and cook 50-60 minutes, opening the oven after 30 minutes to turn the peaches (so all sides cook evenly). Serves 3-4.