Ginger Peach Crumble
Servings 8 people
Ingredients
Peach Chutney
- 2 cups ripe peaches, diced
- ½ tsp cinnamon
- 1 tsp coconut oil
- 2 tsp fresh ginger, grated
- 1 tbsp coconut nectar (or other sweetener such as maple syrup or cane sugar)
Peach Base
- 6 cups sliced ripe peaches
- ½ lemon juiced
- ¼ cup maple syrup (or other natural sweetener)
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp grated nutmeg or allspice
- 1 tbsp arrowroot starch or organic corn starch
Crumble Topping
- 1 cup oats
- ½ cup oat flour
- ½ cup coconut flour
- ¼ cup coconut oil, melted
- ½ tsp cinnamon
- ¼ cup organic cane sugar
Instructions
Peach Chutney
- Heat a pan or pot over medium heat and add coconut oil.
- Add ginger and heat for about one minute (be careful not to burn).
- Add remaining chutney ingredients and stir to combine.
- Simmer, stirring occasionally for about 30 minutes. The peaches will break down and the mixture should have a jammy consistency.
Peach Base
- Slice each peach into about 8 slices. Place all peach slices in a large bowl.
- Add remaining ingredients and stir to combine.
Crumble Topping
- If your coconut oil is solid, heat the coconut oil gently in a small pot to liquify.
- Add all crumble topping ingredients to a medium sized bowl and stir to combine.
Baking the Crumble
- Preheat oven to 350°F.
- Mix the peach chutney into the large bowl of peaches for the base of the crumble.
- In an 8" x 10" baking dish, add the peach mixture and spread out evenly in the dish.
- Top the peaches with the crumble mixture and spread evenly.
- Place the dish into the oven and bake for about 30 minutes. The topping should be a golden colour.
- Let cool for about 15 minutes before serving. This crumble pairs great with some coconut ice cream on top!
