I purchased some coconut oil ages ago and never know what to do with it! I was going to use my usual unsalted butter for this crumble but then thought I’d try the bottle of coconut oil sitting gloomily at the back of my fridge instead. Despite the fact that I’m not particularly paranoid about natural saturated fats, I’m not entirely convinced about the health benefits of coconut oil, what with all the diet related jibba jabba around the internet these days.
It does make a beautiful crumble though, smells really nice and is a good substitute for butter in a kindly, animal friendly way and I respect that. I couldn’t resist adding some fresh figs to this lovely crumble (I love crumbles! They’re low maintenance to put together yet so delicious and I’ve really been loving the peaches this season).
Recipe for blackberry peach crumble:
4 medium to large ripe peaches, sliced into wedges
200g blackberries
1 x 15ml tblspn lemon juice
1 vanilla bean, beans scraped out OR 1 tspn vanilla bean paste
3 x 20ml tblspns raw sugar (or vegan sugar substitute)
3 x 20ml tblspns arrowroot or cornflour
Crumble:
3/4 cup natural oats
2 x 20ml tblspns wholemeal flour
2 x 20ml tblspn dried coconut flakes
2 x 15ml tblspns brown sugar (or vegan sugar substitute)
50g macadamia nuts, coarsely chopped
1/2 tspn mixed spice
2 x 15ml tblspns pure maple syrup
1 tspn vanilla concentrated extract (or 2 tspns vanilla extract)
3 x 20ml tblspns coconut oil, at liquid temperature
Fresh fruit, to decorate
Preheat oven to 180C. Grease a 20cm baking dish (I used an enamel pie tin). Place onto a large, flat baking pan.
Place fruit into a large bowl; add lemon juice and vanilla bean paste and toss gently to combine; add the remainder of the ingredients then fold through until combined. Spoon into prepared baking dish and spread out evenly.
Add the first 6 crumble ingredients to another large bowl and stir until combined. Whisk maple syrup, vanilla and coconut oil until combined then add to oat mixture and stir through until everything is coated well. Scatter topping evenly over the fruit.
Bake for 35-40 minutes, or until the crumble is golden brown and the filling is bubbling hot.
Sit for 10 minutes then serve with ice cream, cream or custard.
Serves: 4
I agree with you about using oils/fats – everything in moderation I think, although sometimes I know I use more than I should. Have been interested in using coconut oil too. Now I know what to do make with it. It sounds like a wonderful and versatile ingredient to have around. This crumble looks marvelous! Love the addition of the berries, peaches and figs. Gorgeous photos Emma!
Thanks muchly 🙂 coconut oil is pretty nice to cook with actually (I’m thinking toasted muesli maybe down the track).
Emma this crumble is delightful! I haven’t used coconut oil in cooking yet, but I am curious to give it a try 🙂
I think this is a simply gorgeous ode to the end of summer and the beautiful bounty of fruit we are still being treated to!
Yes to the fruit! So good this year.
I can practically feel the hot summer sun on my face just looking at these photos. I’m also skeptical about the benefits of coconut oil, but it sounds like an excellent substitute when cooking for vegan friends!
It’s a great sub :), I just need to keep using it instead of shoving it up the back of the fridge!
Oh that looks good Emma. I’m in!
Thanks Jacqueline, any time 🙂
Your crumble looks divine! I’m kind of with you re: the health benefits of coconut oil (it wasn’t so long ago that everyone raved about soy milk and now everyone seems to have replaced it with almond milk) but I can imagine that it would give an extra delicious smell to desserts. I’ve also used coconut oil for homemade face scrubs and in my bath in the past and I was amazed at how soft it made my skin. Could be a good way to use up the rest of your coconut oil? 🙂
Thanks Pearl 🙂
And so true about the soy! Those are awesome tips too, I almost never think to use coconut oil on anything but foodie stuff. I’m definitely going to try it as a skin supplement, especially with our winter coming up.