Ingredients

The following ingredients have 10 Servings
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic sugar
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup peeled, diced ripe peaches
  • 3/4 cup unbleached, all-purpose flour
  • 1/3 cup packed organic brown sugar
  • 1/3 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 4 tablespoons coconut oil (melted or solid—either will work)

Instruction

  • Preheat your oven to 350° F. Lightly oil an 8- or 9-inch square baking dish.
  • In a medium-sized mixing bowl, vigorously whisk together the apple cider vinegar and the almond milk until the mixture is frothy. Allow it to sit for a few moments. Mix in the sugar, coconut oil, and vanilla.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they're just combined, adding a little more almond milk if necessary. Fold in the diced peaches and pour the batter into the baking dish.
  • To make the crumble topping, place the flour, sugar, walnuts, cinnamon, ginger, and salt in a small mixing bowl. Work in the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form (you may only need 4 tablespoons of oil, but it's good to have 5 handy). If you like, you can also pulse the ingredients together in a food processor for this step.
  • Distribute the crumble topping over the coffee cake. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.