Vegan Peach Crumble
The best vegan and gluten-free peach crumble, made with fresh peaches and an oat flour topping. This simple recipes is my ideal summer dessert served with vanilla bean ice cream.
It’s a delicious way to use up those sweet summer peaches, and a treat the whole family will enjoy.
A staple summer dessert
This recipe is a cross between a cobbler and crumble, and tastes SO good fresh from the oven, warmed with a scoop of vanilla ice cream. The peaches are buttery soft, and the crumble topping just melts in your mouth. Seriously a must make for any occasion.
The base of peaches is sweetened with maple syrup and cinnamon, then topped with a cookie like oat topping. It’s a dessert that never disappoints, and is always on my dinner party menu.
After dinner, we always want to snack on something sweet. This dessert is the perfect one to have around for that evening sweet tooth, or a delicious dish to make for a crowd.
Ingredients in peach crumble
- peaches– you can leave the skins on, or peel them off using a vegetable peeler
- oats + oat flour for the crumb topping
- maple syrup + coconut sugar to sweeten
- tapioca flour– to thicken the peach layer when baking
- cinnamon + vanilla extract for added flavor
- vegan (or dairy) butter for the crumble
- baking powder to add a crisp to the crumb topping
- Slice the peaches into wedges and toss with maple syrup, vanilla and tapioca flour. Place them into a 10″ pie dish
- Prepare the crumb topping by combining the oats, oat flour, cinnamon and baking powder together
- Cut the butter into small pieces and add it to the dry mix. Work it into the oats using your hands to create a crumble topping
- Top the peaches with the oat topping. Bake covered for 30 minutes, then uncovered for 15 minutes.
Mixing the crumb topping with your hands will get that butter incorporated into the flour mixture the best. It may feel dry at first, but the more you work it, the more the butter will combine with the dry ingredients to form the perfect topping.
Preparing ahead of time
This recipe is best when served warmed and baked the same day. If you wanted to assemble the dish ahead of serving, even 1-2 days prior, you can follow all of the prep instructions up until baking.
Set the unbaked crumble in the fridge, and bake it the day you plan to serve it. You can finish the last 15 minutes of uncovered bake time right before serving it so it’s warm.
This dessert is seriously so easy to prepare, and such a satisfying sweet fix. You guys are going to love it!
Other fruit desserts you’ll love:
Apple Crumb Cake
Blueberry Crumble Bars
Apple Cinnamon Muffins
Vegan Peach Crumble
Ingredients
Base
- 6-7 yellow peaches, sliced into wedges. You can leave the skin on or peel the peaches if preferred
- 3 tbsp pure maple syrup
- 1 tbsp tapioca flour, or substitute cornstarch, arrowroot or all-purpose flour
- 1/4 tsp cinnamon
Crumble
- 3/4 cups oat flour
- 1 cup rolled oats
- 1/4 cup light brown sugar or coconut sugar
- 1/2 cup cold vegan butter cut into cubes, or substitute coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon, plus more to top
Directions
- Preheat the oven to 350 F
- Place the sliced peaches into a 10 x 7" baking dish or pie dish. Toss them together with the tapioca flour, cinnamon and maple syrup then set aside.
- For the topping, combine all of the ingredients together in a bowl except for the butter and mix well.
- Add in the sliced butter cubes and start mashing the mixture with your hands, slowly breaking up the butter and creating a crumble topping. The mixture may feel dry for the first couple of minutes, but continue to work the mixture with your hands until the butter is evenly incorporated.
- Sprinkle the topping over the peaches evenly
- Cover the dish with foil and bake for 30 minutes covered, then another 10-15 minutes uncovered.
- Serve warm with your favorite ice cream or whipped cream.
- Refrigerate leftovers for up to 1 week.
Hi! Can/should peaches for this recipe be ripe?
Yes! Soft/ripe peaches would be great for this recipe
Thanks in advance.
Absolutely, I’ve frozen this before! You can freeze the rest of it as one, or divide into 3-4 smaller containers and freeze individually. I like to defrost overnight in the fridge and then heat in the oven to warm before serving.
hi! can i use almond flour for this? thanks!
Hi! I’m not sure if almond flour would work as well unfortunately.