Serve this warm with a few scoops of ice cream!
note: Serves 6 persons
For the Crumble Topping:
Ingredients
- 6 tbsp (90g) vegan butter or spread (at room temperature)
- 1/3 cup (85g) packed light brown sugar
- 1 cup (125g) plain flour
- 1/4 cup (30-35g) shelled pistachios, finely chopped
Instructions
In a mixing bowl, combine the vegan butter, brown sugar, flour, and chopped pistachios. Using a pastry cutter, wooden spoon, or even your fingers, mix everything together until the butter is well incorporated and the mixture resembles slightly damp clumps of sand. Set aside while you prepare the peaches.
For the Caramel Peaches:
Ingredients
- 400g jar of Nature’s Charm Coconut Caramel Sauce
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1-2 tbsp corn flour + equal amount of cold water
- 8 medium ripe peaches, sliced or chopped
- 1 tsp lemon juice
Instructions
Preheat the oven to 190 C/170 C fan/375 F/gas 5.
In a small saucepan, heat the caramel sauce on medium-low until it starts to gently bubble, then whisk in the brown sugar and vanilla. Mix the cornstarch slurry and whisk into the caramel as well, then continue stirring over the heat for 2-3 minutes. Transfer the caramel into a heat-proof bowl or jug to cool slightly while preparing the peaches.
Slice or chop the peaches. Feel free to peel them first if you like. Arrange them in a 9x9in (23x23cm) baking dish and toss the peaches in the lemon juice. Stir together well. Next, pour the caramel sauce over the peaches and gently stir to coat the peaches in the sauce.
Sprinkle the crumble topping evenly over the peaches and bake for 40-45 minutes until the caramel sauce is bubbling and the crumble topping is nicely golden and set. If the crumble starts browning too much during the baking, cover with foil to keep it from burning.
Once cooked, remove from the oven and allow to cool for 15-20 minutes before serving. Enjoy on its own or serve with vegan vanilla ice cream or custard.
Tags:
dessert