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!
- 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.
- 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.
- Let the crumble cool slightly and serve! Topping suggestions include any ice cream or wholemilk yogurt.