Vegan Peach Crumble

The best vegan and gluten-free peach crumble! Made with fresh peaches and an oat flour topping, and tastes delicious with some vanilla ice cream.

Peach Crumble

I know peach season is technically over, but I couldn’t help but share just one last peach dessert! This recipe is somewhere between a cobbler and crumble, and tastes SO good with a scoop of vanilla ice cream.

The peaches are buttery soft, and the crumble topping just melts in your mouth. Seriously guys, it’s a must make!

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.

The peaches are tossed with a little maple syrup and tapioca flour, then topped with a simple topping made from oat flour, coconut sugar, vegan butter and a few other ingredients.

It’s the easiest gluten-free and vegan dessert to make!

The perfect peach crumble

The crumble topping comes together to form a perfectly sweet, cookie-like topping. It’s not your traditional crispy crumb topping, but more like a soft baked oat meal crumb that tastes so delicious.

PRO TIP: mix the crumb topping with your hands to really get that butter incorporated into the flour mixture. 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.

I prefer the peaches without their skin, so I boiled mine for 15 minutes before slicing them to help remove the skin. If you wanted to save some time, you can easily leave the skins on and skip the boiling step!

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

Gluten-free Peach Crumble Bars

Vegan Peach Crumble

5 from 1 vote

Course: Baked goods, Gluten-Free, Sweets, Vegan

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

NOTES: I boiled my peaches to help remove the skins, but that step is completely optional and the skins can be left on if you prefer.

Ingredients

• Base

• 5 yellow peaches

• 1/3 cup pure maple syrup

• 1 tbsp tapioca flour, or substitute cornstarch, arrowroot or all-purpose flour

• 1/4 tsp cinnamon

• Crumble

• 1 1/4 cup oat flour

• 1/3 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

• 1 tbsp turbinado sugar, to top

Directions

• Preheat the oven to 350 F
• Bring a large pot of water to a boil. Score the top of your peaches to form an X, and boil the peaches for 15 minutes. Remove them from pot and gently peel the skins off. Slice them in half, remove the pits and slice the peaches. **Boiling the peaches is optional, and can be skipped if you wanted to keep the skins on!
• Place the sliced peaches into a 9″ x 13″ or 10″ x 7″ pan. 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, then top with 1 tbsp of turbinado sugar and an extra sprinkle of cinnamon
• Bake for 30 minutes. Remove the dish from the oven cover it in foil, and bake for an additional 10 minutes.
• Serve warm with your favorite ice cream!
• Refrigerate leftovers for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!