Enjoy your last summer peaches in a delicious way. Here are two options to prepare peach crumbles. The first has no oil or added sugars and is sweetened only by the peaches and dried fruit. The second, more decadent version uses some naughties like sugar and oil, but some might argue that it’s okay to be a little bit bad on occasion.
1. No Sugar-Added Peach Crumble:
Ingredients:
- 1 tablespoon chia seeds
- 6 large peaches
- 1 cup walnuts
- 1 cup gluten-free rolled oats
- ¼ cup raisins
- ¼ cup currants
- ¼ cup unsweetened non-dairy milk
- ½ teaspoon cinnamon
- 2 tablespoons water
Method:
1. Preheat oven to 375° F.
2. Spray a 8 x 8-inch baking dish lightly with non-stick cooking spray.
3. Grind chia seeds in a high-speed blender or coffee grinder and set aside. Note: this step is optional, you can use the whole chia seeds if you prefer.
4. Wash and dry peaches. Cut peaches into bite-sized pieces and place in a medium mixing bowl.
5. Combine walnuts, oats, raisins, currants, unsweetened soy milk, cinnamon, water, and chia seeds in a food processor. Turn on high and process until ingredients are combined.
6.Pour mixture from the food processor over the peaches and stir to combine. Pour mixture into your baking dish and bake for 35-40 minutes, being careful not to let the top of the fruit burn.
7. Serve hot.
2. Traditional Peach Crumble
(Courtesy of Carrie On Living)
Ingredients:
- 6 large peaches
- ½ cup almond flour
- 1 cup gluten-free rolled oats
- 2 tablespoons flax meal
- ¼ cup unsweetened dried shredded coconut
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- ¼ cup coconut oil or vegan margarine
Method:
1. Preheat oven to 375° F.
2. Spray a 8 x 8-inch baking dish lightly with non-stick cooking spray.
3. Wash and dry peaches. Cut peaches into bite-sized pieces and place in your baking dish.
4. Combine almond flour, oats, flax meal, coconut, coconut sugar, cinnamon, and coconut oil or vegan margarine in a food processor. Turn on high and process until ingredients are combined.
5. Pour mixture over the peaches and bake for 35-40 minutes, being careful not to let the top burn.
6. Serve hot.
I recommend serving either straight out of the oven, perhaps topped with some non-dairy milk.
This article was originally published on Carrie on Living. Read the original here.
