Vegan Blueberry Peach Crumble Recipes

Steps:

• Preheat the oven to 350°F.
• Mix together cold peach nectar, arrowroot powder and vanilla.
• Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.
• Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
• Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit.
• Place in the oven and bake for 45 minutes.
• Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, mix together peaches, blueberries, orange juice and zest.
• Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
• Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
• Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
• Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
• Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
• Also good with vanilla ice cream.

Steps:

• Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
• Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
• Bake at 375º for 20-25 minutes or until topping is golden.