Vegan Peaches and Coconut Cream with a Macadamia Nut Crumble is sweetened with coconut sugar and topped with plenty of cinnamon to make an easy and swoon-worthy summer dessert!
Summer desserts need not be fussy and complicated because who wants to stand over a hot stove all night when it’s 90 degrees out? As a southern gal, I love a good fruit crumble just as much as Kim Kardashian loves a good selfie, but I wanted a dessert that required even less time in the oven. Nothing tastes like summer more than juicy ripe peaches, and since they are about gone, I just had to create a dish that wasn’t too sweet and enhanced the natural perfection of in-season stone fruit.
The macadamia nut crumble is laced with coconut oil instead of butter, and coconut sugar instead of regular sugar, which results in something that is a cross between an earthy, soft crumble and a sweet granola. When you are baking with coconut oil, it tends to make your baked goods a bit crispier on the edges, hence the granola-like texture.
If you’ve never tried whipped coconut cream in replacement of regular whipped cream, you are in for a treat! It sacrifices nothing for me in terms of richness and flavor. Actually it lends a tropical vibe to this dessert, which is such a nice addition. You literally scoop the cream of the top of a can of pure coconut milk, and leave the liquid at the bottom. Pop it in the freezer for a few minutes to help separate the liquid. Many stores are now carrying just pure coconut cream, which makes it even easier. I mean, it couldn’t be easier. Just whip it for a couple of minutes tops to lighten it up and you are good-to-go!
To make this dessert more balanced, I didn’t add any sweetener to the whipped coconut cream, as the crumble and the extra coconut sugar I added to the peaches made it sweet enough for me. If you desire a sweeter dessert, just drizzle a little maple syrup or honey (for a non-vegan option) over the whipped coconut cream at the end.
Make this dessert to squeeze every ounce of summer goodness before it gets cold and dreary out!
Bon Appetit Ya’ll,
VEGAN PEACHES AND COCONUT CREAM | MACADAMIA NUT CRUMBLE
For the Peaches
- 4 ripe peaches you can use frozen sliced peaches as well
- 3 Tbsp . coconut sugar
For the crumble
- 1/2 cup chopped macadamia nuts
- 1/2 cup oats
- 1/4 cup all purpose flour or all purpose gluten free flour blend
- 1/2 cup coconut sugar
- 1/3 cup room temperature coconut oil
- 1 tsp . cinnamon
- pinch of salt
For the whipped coconut cream
- 1 cup coconut cream 1 can of coconut milk has about 1 cup worth of cream
- 1/2 tsp . vanilla extract
- Preheat oven to 350 degrees.
- Place the can of coconut milk in the freezer for 10 minutes to help separate the liquid from the cream. Or, use a can of pure coconut cream if your store has it available.
For the Crumble
- Mix all the ingredients together in a bowl for the crumble. You can use coconut oil that is soft, yet solid and incorporate it into the mixture with your fingers.
- Place in a small sheet pan or baking pan and bake for 10-12 minutes. If you want a crispier texture, bake for up to 14 minutes.
For the Peaches
- Slice the peaches in half and place in a skillet. Sprinkle evenly with coconut sugar.
- Remove the crumble from the oven when it's fully baked.
- Turn the broiler on and place the oven rack at the second highest position from the top.
- Broil the peaches for about 10 minutes, or until nice and caramelized.
For the whipped Coconut Cream
- Whip the coconut cream with vanilla extract with electric hand beaters or a stand mixer for about two minutes, until nice and fluffy. This can be made up to fours in advance and kept in the fridge.
- Serve the peaches with crumble and top with the coconut cream. Sprinkle with a pinch of cinnamon.