I know, I know. Looks like fricken tyrannosaurus rex regurgitated this mornings breakfast. BUT– before making any quick judgements….please try baking this first. It’s so incredibly tasty and so simple! I’ll make this intro short n’ sweet so you can get bakin’.

•vegan•low sugar•healthy•delish•

•as many peaches as you would like to fill the bottom of your casserole dish (I used probably 6-7)
•1 1/4 cup gluten free oats
•1/4 cup almond flour
•1/4 cup spelt flour (or whatever kind you have on hand. Tomatoo tamaaaaataaa)
•1/2 cup chopped nut of choice (I used peanuts)
•2 tbsp maple syrup + 2 tbsp for coating the peaches
•one ripe banana
•pinch of sea salt
•1 tsp of cinnamon
•3-4 tbsp coconut oil plus a little extra for greasing the dish


1.) preheat oven to 350 degrees
2.) grease casserole dish with some coconut oil
3.) cut up peaches to desired size and toss in a bowl with 2 tbsp of maple syrup
4.) place the peaches in the casserole dish evenly
5.) in a food processor, process the banana with the cinnamon until it becomes a runny, yummy lookin’ texture (you can also mash with a fork but the processor makes it extremely smooth and mixes well for the next step)
6.) in a mixing bowl, combine oats, almond flour, spelt flour, chopped nuts, the other 2 tbsp of maple syrup & sea salt.
7.) now massage the coconut oil and banana “cream” into the oat mixture with your clean hands
8.) place the crumble on top of the peaches and bake for 40-45 minutes

enjoy xx

fun fact : nectarines are just peaches without the fuzz


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