It’s still Tasty Tuesday and I have peaches and blueberries overflowing my kitchen (lucky me!) I couldn’t decide whether to make a tart or a crumble, so I made a tart crumble, like how I’m indecisive like that today?
Blueberry Peach Tart Crumble
1 C. Whole wheat pastry flour OR for gluten free option 1 C. certified gluten free rolled oats
1/3 C. Cashews
10 pitted dates
1 t. vanilla
1/3 C. raw sugar
1/4 C. earth balance or coconut oil
1 t. kosher salt
1 t. cinnamon
2 T. almond milk
7 small sliced peaches (skins on)
1 1/2 C. blueberries
1/2 C. dried shaved coconut
Method: Preheat oven to 350 degrees. Combine flour, cashews, dates, vanilla, raw sugar, earth balance, salt and cinnamon in a food processor. Process until fine and crumbly. Add almond milk, and pulse briefly until mixture resembles a crumble. Press 2/3 of mixture into the bottom of a 9 inch spring-form pan, mixture will be a bit dry, but the juices from the fruit will moisten it while baking. Top with sliced peaches as shown in above photos, reserving 1 for decoration of very top. Place blueberries over the peaches. Put remaining crumble over the fruit and sprinkle with shaved coconut. Arrange pieces of the remaining peach on top. Bake for 30-35 minutes until fragrant and crumble is golden. I served mine with a dollop of homemade soy yogurt (post to come) but if you are too excited to wait for that, check out this almond/cashew yogurt post here.