If you’re looking for the perfect summer dessert, this is it! The peaches are in season and pairing them with sweet and tart blueberries make a delicious bubbly filling and the crumble on top gets crisp and crunchy. It’s amazing! I’ve made variations of this with different fruit pairings but this is probably my favorite. I threw this together on Father’s Day and didn’t use a recipe (or a measuring cup) so I’ll try to replicate the recipe for you here. I warmed it back up before serving and topped with plant based vanilla ice cream. We love So Delicious. Let me know if you try it out!
Recipe – serves 5-6
5 ripe peaches, peeled and sliced
2 cups fresh blueberries
1 tbsp ap flour
1/2 tbsp cane sugar
Juice of 1/2 lemon
Stir in a bowl and add to a baking dish.
Add 1 1/2 c organic quick cook oats with 1/2 c ap flour
1/4 c brown sugar
Dash of cinnamon
1/4 c earth balance vegan butter melted
Mix topping and add to the top of the filling
Bake on 375* for 30-35 minutes until golden brown and blubs are bubbly.