We are in the last miles of Summer season, with the eminent arrival of fall and all its apple & pumpkin recipes (are you ready for it? I don’t think I am!)
But here’s one last recipe to celebrate the wonders of summer! I had some very ripe local peaches on my counter and decided to use them to substitute the pears and plum of my crumble recipe from last fall. SoA few changes and it was baking in my oven!
So if you too have some wrinkled peaches waiting on your kitchen counter, indulge yourself with this later cummer crumble! And with the cooler temperatures of the last couple of days, it will warm up you and your kitchen!
4-5 big peaches, pitted and diced (about 4 cups)
4 tbsp of brown sugar
1 tbsp tapioca flour (or 1/2 tbsp of arrowroot)
1 tsp of ground cinnamon
1/2 tsp of gound cardamom
1/2 tsp of ground vanilla
1 1/2 cup of rolled oats
2 tbsp of all-purpose flour
1/4 tsp of salt
1/4 cup + 1 tbsp of plantbased butter
Preheat the oven at 350F.
In a baking dish, round or square (20cm x 20cm or 8 pouces x 8 pouces), spread out the diced peaches. Sprinkle with 2 tbsp of brown sugar, the tapioca flour, 1/2 tsp of cinnamon, 1/4 tsp of cardamom and 1/4 tsp of ground vanilla. Mix well and put aside.
In a bowl, mix together the oats, the rest of the brown sugar, cinnamon, cardamom and ground banilla, as well as the flour and the salt. With a fork, crumble in the plantbaseed butter.
Spread out the crumble over the peach mixture.
Bake for 30-35 min, or until the top is slightly golden and the fruits start to get bubbly.
Serve warm and enjoy with (or without) ice cream!