- Yield: 6 to 8 servings
- 8 Firm but ripe peaches
- 2 to 3tablespoons apple juice concentrate
- 1tablespoon unbleached plain/all-purpose flour
- 1pinch salt
- For the Crumble
- 1/2cup hazelnuts or other nuts
- 1/2 cup unbleached plain/all-purpose flour
- 1/2cup rolled oats
- grated zest of 1 orange or lemon
- 1/4teaspoon ground cinnamon
- 1/8teaspoon bourbon vanilla powder
- 1pinch salt
- 1/3cup brown rice or agave syrup
- 1/3 cup non-hydrogenated margarine, at room temperature
- ovenproof dish, 8-cup capacity
- Preheat the oven to 300°F.
- For the crumble, put the nuts in a baking pan and roast them in the preheated oven for 8 10 minutes. Rub off any skins that have loosened from the nuts, then roughly chop the nuts by hand or in a food processor. Big pieces will burn while the crumble is baking, so make them quite small.
- Put the flour, oats, zest, cinnamon, vanilla powder and salt in a bowl and stir. Add the syrup and mix well, then work the margarine in with your hands, rubbing it quickly between your fingers. When the mixture looks crumbly, add the chopped nuts.
- Preheat the oven to 350°F.
- Blanch the peaches in a saucepan of boiling water for 1–2 minutes – just long enough to be able to peel the skin off easily. Transfer them to a bowl of cold water so you don’t burn your fingers, then peel off the skin. Halve and pit the peaches and cut them into wedges. Toss them with the apple juice concentrate, flour and salt. Spread them in the ovenproof dish and cover them evenly with the crumble.
- Bake in the preheated oven for about 35 minutes or until the crumble topping is golden brown and the juice is bubbling up around the edges.
The Vegan Baker by Dunja Gulin (Ryland Peters and Small )