A vegan and gluten free easy, soul-warming dessert. Gingery cookie over-top succulent, sweet baked peaches.
**DISCLAIMER** I was neither contacted nor compensated by Wild Friends to make this recipe post. I created this out of my own, genuine love for their product and all opinions are my own.
Confession: I am completely and utterly indecisive when it comes to my food. As of right now, I’m eating my oatmeal with a mix of four (yes four) nut butters.
But, let’s be real, choosing is for squares, so I’ve combined two of the best desserts, cookies and crumbles, into one magnificent gluten-free and vegan treat.
I freaking LOVE cookies. But for whatever reason, I never find them a satisfying enough treat on their own. I mean unless you eat like 10, but I don’t know if that’s such a good idea 😉 . So, I get my cookie fix by topping all my desserts (especially ice cream!) with a crumbled up cookie.
One night, it struck me: I love crumbling cookies on everything, so why not put them as the topping of a fruit crumble? I could just imagine the buttery, crispy, mouthwatering goodness perfectly complementing the fruits’ fresh, juicy sweetness. This got the gears of my foodie brain turning as I imagined the sophisticated, soul-warming flavors of a gingery spiced cookie atop luscious, succulent baked peach slices.
So, I turned to my friends (get it Wild Friends 😉 ) for some help. Anyone else remember those super simple, but delicious peanut butter cookies that basically only required peanut butter, an egg or two, and sugar? Yeah, well that’s where the idea for using Wild Friends’ Gingerbread Peanut Butter to make the topping came from. Although I adapted that basic peanut butter cookie recipe so it would be better suited as a crumble topping, it still maintains the same easy-to-make nature.
But, since I used the Gingerbread Peanut Butter, the flavor is taken up to the NEXT LEVEL! It seriously tastes like you’re face diving into a jar of cookie butter guys. And who doesn’t want to do that?
Cookie Butter Peach CrumblePrint Recipe
- 5 peaches (rinsed and dried)
- Cookie Butter Crumble Topping:
- 1/4 cup Wild Friends' Gingerbread Peanut Butter** (see notes for substitution)
- 1/4 cup coconut sugar
- 1/2 tsp vanilla bean powder -OR- vanilla extract
- 3 TBSP oat flour (make this by placing ~1/4 cup or rolled oats in a blender and processing until fine)
- 1/2 TBSP coconut oil, melted
First, preheat the oven to 350 degrees Fahrenheit. Next, in a small bowl, stir together the dry cookie butter crumble topping ingredients. Then, mix in the wet ingredients until a dough forms (it will be a little on the drier side).
Slice the peaches into ~1/4" thin pieces. In a 9" round baking dish* (see notes for size adjustment), layer the peaches in a circular motion. After this, take the crumble dough and arrange it over-top the peaches, making sure to evenly divide it across the dish. Don't worry about rolling the dough into balls, just break it into bits. These pieces of the dough can also vary in size, however I suggest they range from the size of a dime to a quarter for best results.
Once the dish is prepared, place it in the oven for 35-50 minutes. To test for doneness, stick a fork in the crumble; the peaches should be soft. Additionally, the crumble topping should be a golden brown color and no longer appear doughy.
Once baked, remove the crumble from the oven and allow dish to sit for 5-10 minutes before digging in. I highly recommend you serve it with a good 'ole scoop (or two) of ice cream.
*Dish size can be adjusted, just take this into account and watch baking time. **If you don't have this, regular creamy peanut butter can be substituted, although you may have to add 1-2 TBSP more coconut sugar. You'll lose some of the cookie butter flavor, but you can never go wrong with peanut butter! I have not tried using any other nut butter, but if you do experiment, please feel free to let me know how it goes.
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Enjoy the moment,
xoxo Meah <3