This peach crumble is so easy it comes together in under an hour with a warm and tender spiced peach filling topped with a crunchy buttery granola. Serve it with your favourite vanilla ice cream and to bring it all together with this peach infused caramel, it'll be your new go-to summer dessert!
Preheat oven to 350F. In a bowl combine sliced peaches, lemon juice, cinnamon powder, granulated sugar, vanilla and all purpose flour and mix with a spoon or with clean hands until all ingredients are combined and peaches are well coated.
Spread peaches evenly in a 9-10inch x 2-2.5inch pie dish.
In a separate bowl combine all the dry topping ingredients and whisk until well combined. Pour over the melted butter and vanilla then mix using your hand until lumps form into a crumble.
Spread the topping evenly over the peaches. Bake on the middle rack for 35-40 mins until the top is golden brown. Serve warm with optional plant-based vanilla ice cream and peach caramel.
While the crisp is baking, in a small blender blend peaches and coconut milk until fully combined (no lumps). If lumps are present, strain the mixture.
In a non-stick saucepan, on medium heat, add the sugar and continue to stir until it melts and turns light brown ensuring it doesn't stick to the bottom or sides.
Remove it from the heat as soon as it turn light brown, and add the butter slowly, continuously whisking (it will continue to darken). Once fully combined, add the coconut peach mixture and continue to mix until fully combined. Add the cinnamon and salt and whisk until combined.
If lumps start to form return it to the heat to allow it to fully incorporate. If lumps are still present you can strain the caramel (using a heatproof strainer).
Transfer to a container and allow to cool.
Ingredients
Directions
Preheat oven to 350F. In a bowl combine sliced peaches, lemon juice, cinnamon powder, granulated sugar, vanilla and all purpose flour and mix with a spoon or with clean hands until all ingredients are combined and peaches are well coated.
Spread peaches evenly in a 9-10inch x 2-2.5inch pie dish.
In a separate bowl combine all the dry topping ingredients and whisk until well combined. Pour over the melted butter and vanilla then mix using your hand until lumps form into a crumble.
Spread the topping evenly over the peaches. Bake on the middle rack for 35-40 mins until the top is golden brown. Serve warm with optional plant-based vanilla ice cream and peach caramel.
While the crisp is baking, in a small blender blend peaches and coconut milk until fully combined (no lumps). If lumps are present, strain the mixture.
In a non-stick saucepan, on medium heat, add the sugar and continue to stir until it melts and turns light brown ensuring it doesn't stick to the bottom or sides.
Remove it from the heat as soon as it turn light brown, and add the butter slowly, continuously whisking (it will continue to darken). Once fully combined, add the coconut peach mixture and continue to mix until fully combined. Add the cinnamon and salt and whisk until combined.
If lumps start to form return it to the heat to allow it to fully incorporate. If lumps are still present you can strain the caramel (using a heatproof strainer).
Transfer to a container and allow to cool.
