Step 1

Preheat the oven on 180 degrees Celcius (350 degrees Fahrenheit).

Step 2

Place the peaches, maple syrup, and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. Make sure to stir occasionally.

Step 3

While it’s cooking, combine the almond meal, macadamias, desiccated coconut, sugar, and coconut oil in a food processor. Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. I like to keep some chunky bits in there to get the crunch of the macadamias.

Step 4

Place the stewed peaches in 4 separate ramekins and top with crumble mixture.

Step 5

Place in the oven and bake for 10-15 minutes or until the top of the crumble starts browning.

Step 6

Serve warm with some vegan vanilla ice cream or whipped coconut cream.