There’s nothing better than a summer dessert crumble. This Peach Blueberry Crumble one of my favorites and absolutely delicious!
I eliminated dairy from my diet to see if it helps alleviate my hormonal migraines and headaches. It’s an experiment that I’m doing with guidance from my functional medicine doctor.
Since cutting dairy out of my diet, one of the things I have missed is sweets and desserts.
Some friends gave the BF and I a bunch of peaches, and I was inspired to do some baking. I found a recipe for a summer fruit crumble, and revamped the dessert so it was dairy-free.
This recipe turned out so well. It wasn’t overly sweet since I used coconut sugar, which helped the flavor of the fruit shine through.
It totally satisfied my sweet tooth. I didn’t even notice the lack of dairy.
Emotional eating can keep you stuck in the dieting cycle. Eating when you’re stressed, unhappy, sad, angry, happy, bored, or upset, then starting a restrictive diet to get back on track. When you can let go of using food to cope with your emotions, you’ll experience a huge shift in your body and your mindset. Take my new emotional eating quiz to find out if you eat emotionally and what you can do to heal your relationship with food. LEARN MORE HERE
Peach Blueberry Crumble
- Category: Dessert
Ingredients
PEACH BLUEBERRY CRUMBLE
- 5 peaches, sliced
- 1 cup blueberries
- 1/2 cup coconut sugar
- 1/4 cup brown rice flour
- Zest of 1 lemon
- Juice of 1 lemon
- 3/4 cup brown rice flour
- 3/4 cup old fashioned oats
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, room temperature
VEGAN VANILLA ICE CREAM
- 2 frozen bananas
- 1 scoop vanilla plant protein powder
- 1 teaspoon pure vanilla extract
- 1/4 unsweetened vanilla almond milk
Instructions
PEACH BLUEBERRY CRUMBLE
- Preheat oven to 350°. Spray an 8-inch square baking dish with coconut oil spray.
- In a medium bowl, combine the peaches, blueberries, brown rice flour, lemon zest and lemon juice. Pour mixture in baking dish.
- In another bowl, combine brown rice flour, oats, coconut sugar, vanilla extract, cinnamon and salt. Add coconut oil, and with a pastry cutter or fork combine until oat topping is crumbly. Sprinkle topping evenly over fruit mixture.
- Bake for 35-40 minutes. Let cool slightly before serving.
VEGAN VANILLA ICE CREAM
- Place all ingredients in a high powered blender or food processor. Blend, stopping occasionally to scrape mixture off the sides of the blender. Blend until resembles soft serve ice cream.
- Freeze ice cream for about an hour or until it\'s slightly firm and scoopable.
- Serve over Peach Blueberry Crumble.
- Enjoy!
