Do you remember when I bought a ton of kitchen props last week? And do you also remember that I had to promise Stefan to make him Crumble in the new casserole dishes to reconcile him for my shopping spree? He is – I and I might add that he’s not totally off – in constant concern that at some point the kitchen drawers might explode. But what should I say? The kitchen is tiny but I need that stuff! Luckily the promise of a crumble made his resistance crumble in the end 😉
This good wife I am I kept my promise, spent some time in the kitchen this week and came up with a perfectly healthy, yet a little boozy, vegan and gluten-free Peach Crumble that just made us swoon! If you cut the booze – or don’t mind – this is also totally breakfast approve!
- 4 medium peaches
- 2 T maple syrup
- 1 T Grand Marnier
- 2 T water
- 1 tsp vanilla
- 1/2 cup almond butter
- 7 dates
- 1 T maple syrup
- 1/2 cup gluten-free oats blend to flour
- 1 tsp cinnamon
- Wash and cut the peaches in the desired form - I diced them - and give it into a small ovenproof dish
- In a small bowl combine the maple syrup, Grand Marnier, vanilla and water and pour it over the peaches
- Bake the peach base at 180° C (350° F) for 15-20 min. Stir occasionally
- In the meantime give the almond butter, dates and maple syrup in a food processor and blend until you get a smooth and sticky mass
- Give the mass to a mixing bowl and add the cinnamon and oat flour and stir with a fork until crumbles form - the mass might be too sticky to form real crumbles, just add a little more oat flour
- Now sprinkle the crumbles over the peach base and gently fold in about 1/3 of the crumble topping
- Bake in the oven at 150° C (300° F) for ~ 15 min or until the crumbles are slightly brown and have firmed up
- Serve warm!
- Don't forget to stir the peaches from time to time whilst baking to make sure the marinade covers all parts of the peach base equally.
- I always use ground vanilla, it's my favorite. I never used vanilla essence before (simply because it's not common in Germany), so I can't say anything about using it/ measurements. I'd recommend to just try it and trust your taste buds if you want to use vanilla essence.
- I ate the half of my Crumble warm, directly after taking the pictures and the other half later when it was cold. It tasted really good when it had cooled but I would recommend to enjoy the Crumble when still warm.
Okay guys, now I am heading back to the kitchen baking and cooking for my second installment of my WIAW roundtrip through the recipes of some other bloggers’ archives. In case you missed #1 here so get to see my very yummy day provided by lovely Meg <3
Hope you all have a lovely weekend!