Serves about 8
I TEND TO go a little overboard on fruit in the summer months. I used to rent a home out by the beach in the summer, a few hours from my place in New York. One of my favorite things about the drive out there was stopping at the organic farmstands along the way. The fruits and veggies were overflowing on the tables and I was like a kid in a candy store. In fact, when I was a kid, my grandfather always said that my eyes were bigger than my stomach, and grown-up me at the farmstands proves his point.
At that sweet spot when both wild blueberries and peaches are in season, I am literally singing. I bake the blueberries into pies, grill the peaches and freeze them for smoothies—and put the two together in this amazing crumble. Serve warm with your favorite nondairy ice cream, at room temperature with Whipped Coconut Cream (here), or cold after a late night at work. Or have it for breakfast—I do!
3 firm, ripe peaches
¼ cup Jennifer’s Way Bakery All-Purpose Flour Mix (purchased or here)
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons real maple syrup
2 tablespoons maple sugar, date sugar, or evaporated cane juice
¼ teaspoon ground vanilla bean (or ½ teaspoon gluten-free vanilla extract)
Pinch of Himalayan salt
1 cup fresh blueberries
1 cup Jennifer’s Way Bakery All-Purpose Flour (purchased or here)
½ cup cold nondairy butter (such as Earth Balance) or coconut oil
¼ cup maple sugar, coconut sugar, date sugar, or evaporated cane juice
2 tablespoons real maple syrup
¼ teaspoon ground cinnamon
Preheat the oven to 350°F.
FOR THE FILLING: Clean the peaches, remove their pits, and cut into wedges. In a large bowl, mix together the peaches, flour, lemon zest and juice, maple syrup, maple sugar, vanilla, and salt. Gently fold in the blueberries. Spoon the filling into an 8- or 9-inch square baking dish (or individual-size ovenproof ramekins).
FOR THE CRUMBLE: In a large bowl, combine all the ingredients and mix with your hands, squishing larger clumps through your fingers. Keep mixing until you have evenly sized crumbles. Sprinkle the crumble on top of the fruit mixture to form an even layer.
Place the baking dish (or ramekins) on a baking sheet (to catch any overflow) and bake for 40 to 45 minutes (or about 30 minutes for ramekins). When the fruit is bubbling gently and the topping is golden-brown, the crumble is done.
The crumble will keep, covered in the refrigerator, for about 3 days (remember what I said about having this for breakfast)!
Note: Grate your lemon zest before juicing your lemon. It will be much easier.