Vegan Peach Crumble
Food for sumter: summer vibe, winter weather. The sunny flavours of peaches wrapped in a sweet buttery crumble what more could you want? Grab a blanket, and this recipe for vegan peach crumble for the ultimate tonic to the British weather.
800g ripe peaches
4-6 tbsp of sugar (depending on ripeness)
1 tbsp lemon juice
1 tbsp cornstarch or arrowroot
50g ground almonds
50g porridge oats
3 tbsp sugar (or maple syrup)
½ tsp salt
150g plant based butter (or coconut oil)
Preheat the oven to 190C. Combine fruit, sugar, lemon juice and cornstarch in a large bowl. Mix to combine.
In a separate bowl, combine the flour, almonds, oats, sugar and salt and mix to combine. Add the butter or coconut oil, and use your hands to incorporate it into the mixture. Freeze the topping for 10 minutes.
Add the fruit to a baking or pie dish. Scatter the topping over the fruit.
Bake for 40-43 minutes, until the fruit is bubbling and topping golden. Serve topped with plant based custard or ice cream
by Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.