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Peach Raspberry Oatmeal Crumble

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Crumbles and cobblers and crips…are probably my favorite type of dessert! Let me tell you why…
They are delicious eaten warm…but also yummy cold
The combination of sweet and sour fruit with a sweet crunchy topping is a match made in heaven
Adding some cream or ice cream really makes it indulgent
Can be customized for any fruit you have available and very seasonal
And as an added bonus they are so easy to make healthy! Fruits, oats and nuts…that’s a healthy meal…making sure you avoid any processed grains and use a natural sweetener and you are good to go!
This dessert is both vegan and gluten-free provided you use gluten-free rolled oats.
Now a few tips on making crumbles and notes on ingredients…
  • Crumble topping can be made a day ahead and stored in the fridge.
  • Adding some lemon juice to the fruit filling is important to keep it from tasting overly sweet and balancing out the sugar.
  • Adding cornstarch or arrowroot is important to thicken up the juice that comes out the fruit while it’s baking. However in general the juice will be more liquid when it first comes out of the oven and then thicken as it cools.
  • Best to use a shallow baking dish to allow for more liquid evaporation.
  • Bake in a moderate oven to allow the fruit to slowly break down. If it’s too hot the crumble will be ready before the fruit is fully baked and saucy.

If you are serving this for breakfast you can skip the ice cream or make some banana nice cream to go with it. But if you’re making it for dessert definitely serve it with vanilla ice cream. In Kuwait I order vegan vanilla ice cream from Texture.
Now let’s bake…


Peach Raspberry Oatmeal Crumble

Cook Time: 30min
|prep Time: 15min
| total Time: 45min
| servings: 4


Crumble Topping
1/3 cup oat flour
1/4 cup coconut or brown sugar sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons coconut oil
2 tablespoons maple syrup
1/3 cup rolled oats
1/3 cup raw pecans, chopped

Fruit Filling
400g (1 1/2 cups) pitted fresh or frozen peach, peeled and sliced
2 tablespoons maple syrup
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon cornstarch or arrowroot
1 cup fresh or frozen raspberries


1. To make the topping, place oat flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the coconut oil and maple syrup and again just pulse to moisten. Add in the oats and pecan and pulse a couple of times to mix through. You will have a crumbly mixture with some chunky pieces. Transfer to a bowl, cover and place in the fridge.
2. Pre-heat the oven to 380F or 190C. Lightly grease a medium sized pyrex or ceramic baking dish with a little coconut oil. Set aside.
3. To make the filling, place the peaches, maple syrup, lemon juice, and vanilla in a medium bowl and mix together. Then add in the salt and cornstarch and fold in. Transfer to the baking dish, then scatter the raspberries all over the top. Finally crumble the topping on top making sure to keep some the pieces chunky.
4. Bake for 25-35 mins until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving. The juices will thicken the more it cools. Store any leftovers in the fridge and enjoy for breakfast the next morning.



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