I had a few peaches and a papaya that were both ready to be eaten, and they just happen to pair together perfectly. I added a bunch of spices to them before layering them over the crust, to enhance the flavors and give them a little aroma. Some other add-ins that would go well are shredded coconut or crushed pecans. You can top this with a glaze or serve it with ice cream or whipped cream if you would like.
YIELDS
9 squares
PREP TIME
COOK TIME
TOTAL TIME
- For the crust and crumble:
- 1 tbsp water
- 1/2 tbsp Bobs Red Mill egg replacer
- 1 1/2 cup all purpose flour
- 1/2 cup cane sugar
- 1/2 tsp baking powder
- 1/4 tsp pinch sea salt
- 1/2 cup vegan butter
- For the fruit filling:
- 1 1/4 cup papaya, peeled and cubed
- 1 1/4 cup peaches, peeled and cubed
- 1/4 cup cane sugar
- 1/2 tbsp corn starch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/2 tsp lemon juice
Directions
1. Preheat the oven to 350°F. Lightly grease an 8x8in pan. Set aside.
2. In a small bowl, whisk together the egg replacement and water. Set aside.
3. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
4. Add the sliced butter and cut it in using a pastry cutter or a fork. The end result should look like crumbly breadcrumbs.
5. Add the egg replacement to the bowl and mix until combined. The mix should form a ball if squeezed in your palm.
6. Add half of the mix to the pan and press down to create the bottom layer.
7. Add the peaches, papaya, sugar, cornstarch, lemon juice, and spices to a bowl and mix well.
8. Pour the fruit mixture over the bottom layer in the pan.
9. Use the leftover crumble to drop over the top of the fruit. This doesn’t have to be uniform and you don’t have to press it down.
10. Bake for 45 minutes to an hour, depending on how golden you want your crust.
Also by Lauren: Vegan Lilac Lemon Cake
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Photo: Lauren Sacerdote
