• Vegan Blueberry Peach Prumble

    What's better than a pie? Better than a crumble? A prumble of course! 

    Over the long weekend, we had a few extra hours to bake and came up with this spectacular recipe. This recipe is perfect for anyone who loves the idea of pie (but isn't a huge fan of the crust), anyone who can't seem to make a pie crust no matter how many times they try, and anyone who just loves a good crumble. 

    VEGAN BLUEBERRY PEACH PRUMBLE

    Blueberry Peach Prumble

    Yield: Two 8-slice Pies | Prep Time: 15 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 15 Minutes

    Ingredients:

    For the Graham Cracker Crust

    • We cheated! There was no time to try and perfect a graham cracker crust, so we purchased some from the grocery store. Instead of using a traditional pie crust, we used Keebler Ready Crust Graham Cracker Pie Crust. If you only want to make one pie, cut the following filling recipe in half. 

    For the Pie Filling

    • 3 Cups of blueberries 
    • 3 Cups of peaches or about 5 peaches (cut into cubes) 
    • Juice of 1 lemon 
    • 3/4 Cup of sugar 
    • 1 Tsp cinnamon 
    • 1/3 Cup of flour

    For the Crumble Topping:

    • 1/2 Cup of flour 
    • 1 Cup of oats 
    • 1/2 Cup of brown or white sugar (either work)
    • 1.5 Tbps of cinnamon 
    • 1/2 Cup of margarine (use vegan margarine to make the whole recipe vegan)

    Directions (Super Easy)

    1. Preheat oven to 400 degrees Fahrenheit 
    2. Mix all the ingredients for the pie filling together. 
    3. Mix all the ingredients for the crumble together. 
    4. Fill the graham cracker crusts with pie filling. 
    5. Evenly spread the crumble over the pie. 
    6. Bake for 50 minutes to 1 hour. 
    7. Cool for at least 1 hour before serving (longer if you can). The longer you wait the more the filling will set in the pie. 
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