This post is sponsored by One Degree Organics.

Peaches are quintessentially Summer to me. Straight out of the box at the farmers market they smell like flowers and hay and the hard work of orchard life. I love the way water clings to the surface after a quick rinse, the dewy, darkening skin like the sky on July evenings — ruby red, dusty orange. The first bite of a ripe, local peach in Summer sings a Southern love song of sweetness, tenderness, grace. A sunny sensuality that turns any moment into a slow-mo reverie, a memory caught in the deep recesses of your mind, an instance to be remembered when times get tough: at least peaches exist. A sign that perhaps this universe is ultimately kind, after all. 

Some of my best Summer memories revolve around peaches. Eaten fresh from a road side stand in Pungo while gazing out over vast fields of sunflowers. Carrying big boxes of peaches home from a Nelson County orchard, fruit still warm from the sun, a feeling of gratitude for existence washing over me. Eating sandwiches and cold peaches on the beach in July while watching sandpipers skitter back and forth along the waters edge.

In honor of my favorite summer stone fruit, I’ve got a crumble recipe for you all today just in time for Independence Day. It’s simple, high impact and wonderfully lazy — with a Southern twist thanks to maple, bourbon, almond extract and walnuts. I'm a Virginia gal after all, and a little bourbon (or “flavoring” as we call it here in the South) makes everything better. I made sure to make this crumble not overly sweet — it pairs really well with vanilla ice cream. 

You only need one bowl for this recipe. The peach mixture you can stir up right in your baking dish. The crumble topping is sprouted spelt flour, sprouted rolled oats, coconut sugar, coconut oil and chopped walnuts. I added some hemp hearts as well (because why not?) but they’re completely optional. I love using sprouted grains whenever I can; sprouting grains maximizes digestibility and allows us to absorb the micro-nutrients that are locked up inside of dormant seeds. If you're gluten free, sub out spelt flour for sprouted brown rice flour, chickpea flour or cassava flour. 

This dessert is made for evenings sitting out on the front porch, sipping mint juleps with friends while someone plucks away on a banjo. Laid back. No sweat. Enjoying the balmy heat with the help of a breezy treat.

Hope you guys enjoy this recipe! I'm planning on making this again and again all Summer long with the bushels of fruit I pick out of my garden and off of the farmers market stands. Cherries, nectarines, plums... oh yeah, baby! If you make it (or any version of it, I know y'all are creative!) tag me @willfrolicforfood #willfrolicforfood on instagram so I can see! 

Vegan Peach Crumble, Southern Style

Author: Renee Byrd | Will Frolic for Food · Active prep time: 5 mins · Inactive prep time: 0 mins · Cook time: 30 mins · Makes 6-8 Servings · PRINT THIS RECIPE

Notes: This crumble can be made with any Summer stone fruit: apricots, plums, cherries, nectarines, etc. 

Ingredients:

• 1 cup sprouted spelt flour
• 3/4 cup coconut sugar / brown sugar
• 1/3 cup sprouted rolled oats
• Optional: 2 tbsp hemp hearts
• 1 teaspoon ground cinnamon
• 1/3 cup chopped walnuts
• Pinch salt
• 8 tbsp coconut oil, room temp
• 6 to 8 sliced ripe peaches
• 1/2 teaspoon almond extract
• 1 tablespoon bourbon whiskey
• 1 lemon, juiced
• 3 tablespoon maple syrup
• Optional: 1 quart vanilla ice cream 

Method:

1. Preheat your oven to 350° F.
2. In a large mixing bowl, combine the spelt flour, coconut sugar, rolled oats, hemp hearts, cinnamon, chopped walnuts and pinch salt. Using your hands, mix in the coconut oil until the mixture is evenly sandy.
3. In a large baking dish, stir together the sliced peaches with almond extract, bourbon, lemon juice and maple syrup. Get everything evenly coated.
4. Top the peach mixture with the crumble topping evenly.
5. Bake the crumble for 25 to 30 minutes. The topping will be a deep golden brown and the peaches will be tender and bubbling. Serve warm topped with vanilla ice cream.

This post is sponsored by One Degree Organics. One Degree is a family company based in Canada committed to sustainable farming practices and clean, trustworthy, Organic ingredients. As always, all opinions and writing is my own. Thank you for supporting the brands that support this site.