Peachy Crumble

So I know I’ve mentioned how Texas peaches are in season recently. Back at the farmer’s market yesterday, I had to buy another bucket of them. This is what happened…

Peachy Crumble

 {Yield: 4}
2 cups fresh peaches, pitted and cut into small wedges
1/4 cup spelt flour* (or flour of choice)
1/4 cup coconut palm sugar* (or brown sugar)
1 cup rolled oats

pinch cinnamon
2-4 Tbsp agave nectar, or pure maple syrup
coconut or canola oil, for greasing
non-dairy vanilla ice cream or coconut sorbet


Preheat oven to 350 degrees.

Toss the peaches in a large bowl with 1 Tbsp flour and 1 Tbsp sugar. Set Aside.

In a small bowl, combine the oats, chia seeds, agave, and remaining flour and sugar, using fingertips to bring together and form small crumbles. Add more agave, if necessary.

Lightly grease a pie pan with oil. Spread peaches evenly into pan. Top with the oat mixture. Bake for about 45 minutes until the peaches are slightly bubbling and the top is lightly browned.

Serve warm with sorbet or ice cream.

*Spelt flour: made from a type of wheat that is easiest to digest by the body. Most people with a gluten intolerance can digest spelt. Purchase HERE.
*Coconut palm sugar: the lowest on the glycemic index and high in nutrients. Purchase HERE.
*Chia seeds: high in omega 3’s and fiber. Purchase HERE.

2 thoughts on “Peachy Crumble

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