Maple Peach Blueberry Crumble (Vegan and Gluten-Free)


Serves 8


1 lb / 453 gr peaches, peeled, pitted, and cut into chunks

2 cups blueberries (fresh or frozen)

3 tablespoons maple syrup

2 teaspoons freshly squeezed lemon juice

1 teaspoon vanilla extract

½ teaspoon cornstarch (or arrowroot powder)

Pinch of salt


1 ½ cups quick cooking oats

4 tablespoons maple syrup

2 tablespoons coconut oil

1 teaspoon ground cinnamon


Preheat oven to 350°F (175°C) and place a rack in the middle.

In a large bowl toss together peach chunks, blueberries, maple syrup, lemon juice, vanilla, cornstarch, and salt. Set aside.

In another bowl mix oats, maple syrup, and ground cinnamon. Cut in the coconut oil using a pastry cutter or your hands until the mixture begins to form crumbs.

Lightly grease a 9-inch diameter baking pan (or cast iron skillet or a 2-quart baking dish).

Scrape the fruit mixture (with all the juices) into the baking pan. Spread the topping over the fruit in an even layer.

Bake for 25 to 30 minutes, or until the topping is browned and the fruit is bubbling.

Remove from the oven and allow to cool at least for 10 minutes before serving.