Peach season is coming to a close, and the season would not be complete without a peach crumble recipe! I love peaches, the way the juice drips down your chin as soon as you take a bite and how sweet they are. Peaches are also the tell tale sign that the peak of our seasonal bounty has hit, with peach season we also get organic corn, potatoes, beans, peas, radishes, zucchini and so so much more!
This recipe for a peach crisp can be used for pretty much any fruit, I’ve used it with blueberries and apples, all are equally delicious so you can use whatever fruit you have on hand!
Peach Crumble Recipe
6 Cups Peaches; Peeled and Sliced
2 Cups Rolled Oats
1/2 Cup Pumpkin Seeds
1/4 Cup Walnuts, chopped
1/4 Cup Almonds, chopped
1 teaspoon Cinnamon
3 Tablespoons + 1 Tablespoon Coconut Sugar
1/4 Cup Coconut Oil, melted
Preheat oven to 350ºF.
In a medium sized bowl, combine prepared peaches and 1 tablespoon of coconut sugar, stir to combine.
In a separate large bowl, combine oats, cinnamon, remaining 3 tablespoons of coconut sugar and melted coconut oil.
In a dry pan over medium heat, toast your chopped nuts until golden and fragrant, be mindful not to burn your nuts.
Add toasted nuts to oat mixture and stir to combine.
In a casserole dish, pour in your peaches and level them out. Top your peaches with your oat and nut crumble mixture. Bake for 45-60 minutes or until its bubbling and the crumble is golden.
Serve warm for the ultimate crumble experience!