Recently I can’t stop thinking abour bulgarian peaches. I remember my yearly overeating with them which usually takes up the whole july until i’m fed up with peach and suddenly my watermelon obsession starts.

These crumbles are a genious summer alternative of the heavy and dairy ones. Moreover, they are ready in no time yet they look lovely enough in their cute porcelain forms. They also imply a lot of improvising depending on the season and personal preferances. In hot days whip cream can be subbed with ice-cream, also a lovely combo.

Unlike regular crumbles with flour and lots of butter, this healthy makeover allows for same pleasure without the hard-to-digest dairy protein and fats. Almond flour is buttery enough to form a crispy crust on top, same goes for coconut chips.

Eventually these end up fresh, light and summery desserts where coconut cream balances the fruit sourness perfectly.

Vegan peach crumbles with coconut whip cream

Ingredients:
for 2 

3 peaches
1 tbsp honey
1 tsp vanilla extract

25 gr (1/2 cup) almond flour of ground almonds
3 tbsp brown sugar
3 tbsp coconut chips and flakes

50 ml coconut cream (or refridgerated overnight coconut milk can)

Cube the peaches small ad stir them with honey and vanilla. Fill in the souffle forms.
Mix coconut and almonds together and spread the topping onto the fruit. Make sure you make a think nut layer.
Bake for around 10 minutes in a preheated oven or until beauiful golden color.
Serve with a generous scoop of coconut cream.