Peach Crumble with Vanilla Cashew Buttercream Recipe

Ingredients

Serves 8-10

Filling
7 cups peaches, sliced
1/4 cup lemon juice (sub with balsamic vinegar to make our Balsamic Peach Crumble)
2 tbsp maple syrup
2 tbsp arrowroot flour (or cornstarch)
1/2 tsp cinnamon

Topping
1/2 cup coconut oil, melted (plus more to grease baking dish)
1 cup sliced almonds
1 cup + 1 tbsp almond meal
1/2 cup oat flour
1/4 cup maple syrup
1/2 cup rolled oats
1/4 tsp pink Himalayan salt

Cashew Buttercream
1-2 tbsp hemp milk (or cashew milk)
1/4 cup cashew butter
2 tbsp lemon juice
1/2 tsp vanilla extract
1.5 tbsp maple syrup

Equipment List

Spatula or large spoon
Cutting board
Knife to cut peaches
Large mixing bowl
Medium mixing bowl
Large baking dish
Small whisk

Instructions

1. Preheat oven to 375F.
2. Prepare the peaches by washing them, peeling them if not using organic fruit, and cutting them in slices.
3. In a large bowl, mix the peach slices with the filling ingredients. Transfer filling to your greased baking dish.
4. In a medium bowl, mix the topping ingredients (starting with the dry ingredients first before adding the coconut oil and maple syrup).
5. Using your clean hands, distribute the topping mixture on top of the peach filling.
6. Bake until the top is golden brown and the filing is bubbling and has thickened (about 20-25 mins).
7. Make your cashew buttercream by whisking together the ingredients and refrigerate until ready to use.
8. Store any leftovers in an air-tight container in your refrigerator. Enjoy!

‍