Vegan Blueberry Peach Crumble

Ingredients

For the filling

• 1/2 cup peach nectar
• 1 teaspoon arrowroot
• 1/4 teaspoon vanilla
• 5 cups peaches, peeled & sliced (about 5 peaches)
• 1 pint blueberries, sorted & washed
• cinnamon, to taste
• nutmeg, to taste
• salt, to taste

For the topping

• 2 cups rolled oats
• 1 cup unbleached white flour
• cinnamon, to taste
• salt, to taste
• 1/4 cup corn oil
• 1/4 cup maple syrup

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   Mix together cold peach nectar, arrowroot powder and vanilla.

3. 3

   Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.

4. 4

   Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.

5. 5

   Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit.

6. 6

   Place in the oven and bake for 45 minutes.

7. 7

   Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!