PEACH AND BLUEBERRY CRUMBLES
The gluten-free crumble is mainly a blend of brown and white sugar, Earth Balance's Vegan Buttery Sticks, and Bob's Red Mill GF All Purpose Flour (all staples in my pantry/fridge). You can make this for your gluten-eating friends and they won't be able to tell that it's vegan and gluten-free. Also, this recipe can easily be multiplied for a crowd. It's both a satisfying way to end a meal and say goodbye to summer as we head into fall.
- 1 lb peaches (about 3 or 4)
- 1 tsp grated lemon zest (preferably pesticide free)
- 1 Tbsp fresh lemon juice
- 1/4 cup sugar
- 2 Tbsp Bob's Red Mill Gluten Free All Purpose Flour
- 2/3 cup blueberries (I used wild blueberries frozen)
- 1/2 cup Bob's Red Mill Gluten Free All Purpose Flour
- 2 Tbsp sugar
- 2 Tbsp brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 4 Tbsp Earth Balance Vegan Buttery Sticks (diced into cubes)
Preheat oven to 350 degrees. In a medium pot of boiling water, dunk the peaches in for about 30 seconds. Remove and immediately dunk in a bowl of cold water and remove after 30 seconds. Peel the skin off (it should slide off in large pieces very easily). Cut into 1" wedges.
In a mixing bowl, combine the lemon zest, lemon juice, sugar, and flour. Add the peaches to the mixture and stir to combine. Add the blueberries and let rest for 5 minutes.
Meanwhile, in a mixing bowl for a stand mixer, combine the ingredients for the topping and using the paddle attachment, blend on low speed until mixture resembles small peas. Using a fork, break up any large pieces. If you don't have a stand mixer, you can use a pastry cutter instead.
Place the ramekins on a parchment paper lined baking sheet. Spoon the fruit mixture into the ramekins in an even layer. Spoon the crumble mixture on top of the fruit, one table at a time, until the fruit is evenly covered. Bake for 40 to 45 minutes until the topping is golden brown and the fruit is bubbly. Serve warm or at room temperature, scoop of vanilla ice cream is optional.