FILLING
Ingredients:
4 sweet peaches, sliced
2 ripe bananas, mashed
5 Medjool dates, pitted and finely chopped or blended into paste
1 cup rolled oats
1/2 cup almonds, chopped
1/2 cup soy milk
1 tsp cinnamon (or more to taste)
pinch of salt, vanilla extract
Instructions:
* Preheat oven to 350°F (175°C).
* Prepare fruit base:
* Mix sliced peaches and mashed bananas in a bowl.
* Add half the chopped dates or date paste and a sprinkle of cinnamon.
* Spread this mix in a small baking dish.
CRUMBLE TOPPING
(Vegan, No Oil or Refined Sugar)
Ingredients:
1 cup rolled oats
1/2 cup almonds (or almond meal)
4 Medjool dates, pitted
1 tbsp tapioca flour (helps bind and crisp the topping)
1 tsp cinnamon
1–2 tsp lemon (optional, for brightness)
2–4 tbsp soy milk, just enough to make it stick together slightly
Instructions (using high-speed blender):
* Make the crumble base:
* In the blender, pulse the almonds and oats until coarsely ground — not flour, more like a rough meal with texture.
* Add dates & dry ingredients:
* Add the pitted dates, tapioca flour, cinnamon, and lemon zest.
* Pulse again until the dates are well dispersed and the mixture starts to clump slightly.
Moisten slightly via:
* Add 1 tbsp almond milk at a time and pulse. Stop when the mixture holds together a bit when pinched, like a damp crumble — not wet or doughy.
* Sprinkle the crumble topping over your peach filling evenly. It doesn’t have to cover everything completely.
Bake:
Bake at 350°F (175°C) for 30–40 minutes, or until the top is golden brown and the filling is bubbling.
Let cool for 10–15 minutes before serving — this helps the tapioca in the filling fully set.