The Rules of Summer

Peach and Whole Wheat-Coconut Crumble

Serves 6 – 8


1/2 c all purpose flour

1/2 c whole wheat flour

1/4 c + 1 tbsp light brown sugar, lightly packed

2 tbsp (~30 g) butter, cold*

1/3 c coconut oil, cold

1 tbsp almond milk, preferably unsweetened

5 large ripe peaches, skinned and chopped

Juice of 1/2 lemon

Pinch of salt

Pinch of baking powder

*If you want to make this vegan you can cut the butter and make the recipe with 1/2 c coconut oil instead.

P.S. a little shredded ginger or vanilla powder in the peaches would be a nice addition!


  1. Skin and chop the peaches.  (Save the skins and freeze them to add to smoothies later). Roughly chop the peaches into large chunks and place in a large bowl with the lemon juice and 1 tbsp brown sugar.  Combine to macerate and cover with plastic wrap for ~30 minutes.
  2. When you’re ready to bake, preheat the oven to 375F/190C.  In a food processor or high power blender, combine the flours, remaining 1/4 c brown sugar, butter, coconut oil, almond milk, salt and baking powder.  Lightly pulse a few times until everything is combined and you have a meal-y consistency.  Transfer to a large bowl and use your hands a few times to bring the crumble together but don’t overwork because you don’t want to warm the oil and butter with your hands.  In a ~10x12in (or 10x14in, 31x25cm) baking pan, add the fruit and then use your hands to top with chunks of the crumble.  Bake for 30 – 40 minutes when the fruit is bubbling and the topping is golden brown.
  3. Let the crumble cool slightly and serve!  Topping suggestions include any ice cream or wholemilk yogurt.




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