A delicious, seasonal crumble with tons of great flavor so you won’t even miss the traditional butter.
By Vicki Brett-Gach
When Michigan’s harvest at its peak, fresh blueberries and juicy peaches are everywhere you look.
Luscious and comforting, fruit desserts are a timeless classic at family barbecues, tailgates, and potlucks, and equally at home on a holiday buffet table. Crisps and crumbles travel well, feed a crowd and, at least in this case, can be almost effortless.
Before I was vegan, I was a devoted fan of butter, and used it in most recipes for the streusel portion of crumbles and crisps. But for this recipe, I had to experiment without and still make something delicious.
You can slide the Blueberry and Peach Crumble into the oven just before dinner, to serve it steaming hot. Or prepare it at your leisure earlier in the day, and allow it to rest on a cooling rack until ready to serve.
Either way, it looks like you went to a fair amount of trouble. But it is deceptively simple. Two easy steps. Wash and prepare the fruit. Mix and crumble the topping over the fruit.
Then place the crumble into the oven, and bake until the fruit is bubbling, the top is golden, and your kitchen smells heavenly.
- 3 cups fresh blueberries
- 4 medium peaches, sliced or chopped (unpeeled)
- ½ cup sugar
- ¼ cup flour
- squirt of lemon juice
- ½ cup all-purpose flour
- ½ cup quick oats
- ¼ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ cup plain or vanilla soy milk
- Preheat oven to 375 degrees. Have ready an ungreased 9×13 inch baking pan.
- To make the filling, combine blueberries, peaches, sugar, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.
- To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the soy milk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.
- Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.
- Remove from oven, and serve hot, warm, or at room temperature.
Vicki Brett-Gach is a food writer, recipe developer, cooking instructor, Certified Vegan Lifestyle Coach and Educator, and Certified Personal Chef. She specializes in simple, low-fat, heart-healthy plant-based nutrition, and writes, coaches, teaches, and blogs about delicious vegan food. Find more of Vicki’s recipes on her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com.