Enjoy a delicious Vegan & Gluten-Free Slow Cooker Nectarine Crumble. An easy, healthy dessert that’s perfect for any occasion!
Deliciously Wholesome and Effortlessly Prepared for Guilt-Free Indulgence!
This Vegan & Gluten-Free Slow Cooker Nectarine Crumble is a delightful dessert that highlights the natural sweetness of nectarines combined with warm, spiced flavors. The recipe features monkfruit sweetener and a hint of cardamom, creating a unique twist on a classic crumble. The crumbly oat topping is not only indulgent but also guilt-free, making it a perfect treat for those who are health-conscious. The slow cooker method allows for easy preparation, making it a hassle-free option that can be enjoyed by the whole family.
The filling consists of ripe nectarines, monkfruit sweetener, ground cardamom, a pinch of ginger, cornstarch, and lemon juice, which work together to create a flavorful base. The crumble topping includes old-fashioned oats, gluten-free or whole wheat flour, cashew butter (with the option to substitute coconut manna for a crispier texture), date sugar, olive oil, maple syrup, vanilla extract, and a pinch of kosher salt. This combination not only offers a satisfying crunch but also complements the soft fruit filling beautifully.
For an extra touch, consider serving the crumble with a scoop of your favorite vegan ice cream or a dollop of coconut whipped cream to enhance the texture and flavor. This recipe is an excellent way to enjoy a delicious dessert that is both vegan and gluten-free, making it a versatile choice for various dietary preferences.
Indulge in Guilt-Free Bliss: A Delightfully Sweet Twist on a Classic Dessert!
Hello everybody it’s been summertime and the stone fruit season has been super intense I overbought lots of nectarines and I decided to make this beautiful and delicious nectarine crumble you can use any stone fruit cherries and peaches but also work beautifully and if you really don’t have those fruits you can do this with blueberries so let me show you this.
Fantastic recipe done completely in the slow cooker la a.
oh n.
now for the crumble section of this recipe it’s actually very modifiable according to your preferences I choose to use a little bit less oil than usual.
In the crumble and I substitute with cashew butter to make this really beautiful and crispy I recommend using coconut Mana or basically coconut puree instead of cashew butter you can also use coconut oil but coconut Mana has more nutrients in it because it contains the actual coconut and not just the coconut fat so I will leave all of these.
Modifications in the description for you in addition to my favorite products so you can purchase the ones that I love and adore myself and by using the coconut Mana the crumble will be crispier than what appears if you follow this recipe as is I try to use less saturated fat in my cooking so I typically like to substitute the oils.
For cashew butter any kind of nut butter or olive oil or avocado oil using more avocado oil or olive oil will also help it crisp but coconut Mana works the best or coconut oil so I just wanted to include that here I am using date Sugar and other natural sweeteners in order to make this recipe very nice and sweet you can definitely use regular plain old.
Sugar if that’s what you have on hand and prefer anyway so let’s get back to the rest of the recipe oh okay now all we’re going to do is cook on high for 2 hours you don’t need to mix it you just let it do its thing.
Hey everyone thank you for watching this week I hope you really enjoyed this recipe of course this recipe is now coming out at the end of Summer at the beginning of fall so if you have any leftover stone fruit be sure to use it up using this recipe let me know in the comments below what you think about this recipe especially if you tried it let me.
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The journey thanks again and I hope you have a wonderful day
