• Preheat the oven to 375°F (190°C). Slightly oil a 9-inch x 9-inch square pan or a 9-inch x 11-inch baking dish. Set aside.
• Wash, core, and cut the apples into cubes, keeping the skin on. Set aside in a large bowl.
• Peel, core peach and cut into slices, place in the previous bowl.
• Top up fruit with cornstarch, cinnamon, and sugar. Stir to coat the fruits and lay the fruits into the prepared baking dish.
• In another mixing bowl, mix rolled oats, flour, coconut or nuts, vanilla, brown sugar, and cinnamon.
• Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a crumb like texture. If too dry, add a bit more coconut oil.
• Evenly sprinkle the crumble over the apple and peaches.
• Bake for 25-35 minutes or until its bubbly on the side of the pan and the top is golden brown.
• Serve with a dollop of vanilla plant-based ice cream or whipped cream.

Storage

• Store leftovers for up to 4 days in the fridge in their own baking dish covered with a piece of foil.