Healthy Dessert Recipe: Raw Vegan Peach Blueberry Crumble

I don’t know about you, but I’m always searching for delicious healthy dessert recipes that can satisfy any sweet tooth without sacrificing one’s health. This peach blueberry crumble is one of my go-tos.

It’s not always easy to find a recipe for a vegan crumble, as many crumbles tend to use butter. Instead, this recipe relies on vegan butter or coconut oil to make the crumble stick.

If you’re gluten free, you’ll be happy to hear that this is a gluten free crumble that doesn’t require any wheat flour. You’ll use a mixture of almond flour and oat flour for the streusel.

What are you waiting for? Your family will love this delicious peach blueberry crumble.

Elements of a raw vegan recipe

As I’m sure you already know, being vegan means you don’t consume any animal meat or products. This includes eggs, butter, milk, cheese, honey, and other animal byproducts.

Not only does a raw vegan diet follow these exclusions; it also stipulates that food should not be heated, cooked, or processed. Basically, food should not be exposed to anything higher than 118°F.

For a recipe to be considered raw vegan, it must meet all of these requirements. This vegan crumble is completely raw vegan because it uses only unprocessed ingredients and does not involve baking. Rather, the crumble sets in the fridge.

What’s the difference between crumbles, crisps, and cobblers?

These three desserts are all closely related and have similar names, so they can be difficult to differentiate. All three of them typically involve a fruit or mixture of fruits.

A cobbler is a dessert made up of dollops of biscuit dough on a bed of fruit. This dough puffs up to look like cobblestone streets, which is where the name comes from. Cobblers tend to be denser than crumbles and crisps.

A crumble is a fresh fruit dessert with a streusel topping. It may or may not include nuts.

A crisp is very similar to a crumble, but the topping tends to be less dense. It often includes oats as well.

When it comes to choosing which kind of fruit to use in your cobbler, crumble, or crisp, there are tons of different options. You can go with a sweeter dessert by using strawberries and blueberries, choose a tart combination of rhubarb and mandarins, make something classic with apples, or experiment with whatever fruits you have on the counter or in the freezer.

Personally, I love the combination of blueberries and peaches because they complement each other so well. For a no-bake recipe, this is the perfect fruit combination because the texture is so appealing.

That being said, feel free to experiment with this vegan crumble recipe and let me know which fruits you’ve tried using! You might stumble upon a new favorite.

How to make a delicious raw vegan peach blueberry crumble

If you have a sweet tooth like I do, you probably can’t wait to try this recipe. Using whole and unprocessed ingredients, I present to you the best peach blueberry crumble I’ve had in my life. And did I mention how healthy it is?

As soon as you get the chance, whip this up for yourself, your friends, or your family. Trust me, you won’t be disappointed.

Raw Vegan Peach Blueberry Crumble

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• Author: Chef Serena Poon

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Description

(R, V, GF, RSF, O)

Prep time: 5 minutes; Cook time: 40 minutes; Cool time: 5 min; Total time: 50 minutes

Makes: 6-8 servings

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Ingredients

Ingredients for filling

1½ C Medjool dates, pitted

15oz frozen wild blueberries, thawed for blending

15oz  frozen wild blueberries, thawed for filling

3 fresh peaches, diced, pitted & skins removed

Ingredients for streusel topping

½ C almond flour, finely ground

¼ C oat flour, finely ground

¼ C raw almonds, soaked & skins removed

¾ C raw hazelnuts, soaked & skins removed

½ C vegan butter or coconut oil

½ C coconut sugar

3 T raw hemp seeds

1 T ground cinnamon

3 T mesquite powder

1 tsp lucuma powder

1 tsp vanilla bean powder

¼ t pink Himalayan salt

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Instructions

1. Using a food processor or blender, combine 15 ounces of the wild blueberries, peaches and dates and process until smooth.
2. Fold in the other 15 ounces of wild blueberries and stir to mix.
3. Pour the filling into a 9” pan or into small single-serving ramekins/dishes, leaving space before the brim for the crumble. Place in the refrigerator to set for 20 minutes.
4. Using a clean food processing bowl, combine all the ingredients for the streusel and pulse slowly until the nuts are finely chopped and the mixture is crumbly.
5. Remove the blueberry dishes from the refrigerator, generously top each with the crumble and return to the refrigerator to set for another 10-20 minutes before serving.
6. Freeze any extra remaining crumble for another use.

Notes

Serve with freshly whipped coconut cream and a dash of cinnamon.

Crumble can also be used as a crust for a pie or pudding (like Chocolate Avocado).

Don’t forget to let me know what you think of this vegan crumble! And make sure to follow me on Instagram so you can stay up-to-date with my latest recipes and health food tips.