Vegan Blueberry Peach Crumble - cooking recipe

Ingredients

For the filling
1/2 cup peach nectar
1 teaspoon arrowroot
1/4 teaspoon vanilla
5 cups peaches, peeled & sliced (about 5 peaches)
1 pint blueberries, sorted & washed
cinnamon, to taste
nutmeg, to taste
salt, to taste
For the topping
2 cups rolled oats
1 cup unbleached white flour
cinnamon, to taste
salt, to taste
1/4 cup corn oil
1/4 cup maple syrup

Preparation

Preheat the oven to 350\u00b0F.
Mix together cold peach nectar, arrowroot powder and vanilla.
Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.
Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit.
Place in the oven and bake for 45 minutes.
Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!