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Peach Crumble

Peach Crumble

Stone fruit season is well and truly here and we’re all about it! This Peach Crumble is so incredibly easy and tastes like a little bite of Summer. Made using our Banana Bread mix is is also gluten free, dairy free and refined sugar free - win, win, win!

Prep time: 25 minutes 

Makes: 6 large bars or 12 bars 

You will need:

Fruit filling:

  • 3 cups of ripe stone fruit (stone removed) approximately 500g
  • 2 tbsp maple syrup
Crumble
  • 1/2 cup of banana bread mix 
  • 1 tbsp maple syrup 
  • 2 tbsp melted coconut oil

Base 

  • The rest of the banana bread mix
  • 1 egg
  • 1/4 cup melted coconut oil
  • 1 tbsp maple

Method:

  • Slice stone fruit and place it in a sauce pan along with the maple syrup.
  • Cook on low heat for 8-10 minutes until there is a little bit of juice.
  • Allow it to cool.
  • Pre-heat oven to 180 degrees and line a large loaf tin with baking paper.
  • In a small bowl, measure out 1/2 cup of banana bread mix and combine with the maple and melted coconut oil. Set aside.
  • In the mixing bowl, whisk together the egg, melted coconut oil and maple syrup. Add in the rest of the banana bread mix.
  • Transfer into the prepared loaf tin and use a spoon to flatten out.
  • Bake for 15 minutes.
  • Leave the oven on, take the cooked base out and pour fruit over the cooked base and top with the crumble.
  • Bake for another 15-18 minutes until the crumble is golden.
  • Allow to cool completely before removing from tin. Store in the fridge. Serve on its own or with coconut yogurt.

Enjoy!

 

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Comments

Kirsten Middleton - May 27, 2021

The flavour this crumble had was incredible! Lots of spice!
Make sure you use the fresh stone fruit – not frozen ones like I did, still 100% delicious, but a bit runnier ;)

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