Vegan Peach Crumble

Updated: July 28, 2022

Total Time: 1¼ hours (preparation + baking)

Introduction

A vibrant, comforting vegan dessert perfect for summer gatherings, this peach crumble balances tart-sweet fruit with a crunchy, golden oat-and-nut topping. Naturally sweetened and adaptable to dietary preferences, it’s ideal for sharing or as a standalone treat.

Ingredients

Fruit Filling

• 2½ pounds (6–9 medium) ripe peaches, pitted and cut into ⅓-inch-thick slices (peeled or unpeeled, optional)

• ⅔ cup (142g) packed light brown sugar

• 1 tablespoon fresh lemon juice

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

Dry Topping Mix

• 1¼ cups (150g) all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon lemon zest (from 1 lemon)

• ½ cup (43g) sliced raw almonds, chopped pistachios, walnuts, or pecans (or nut-free substitute)

• ⅓ cup (30g) old-fashioned oats

Fat & Thickener

• ½ cup (43g) refined coconut oil or vegan butter, melted and cooled slightly

• 2 teaspoons cornstarch or tapioca starch

Preparation

Step 1: Preheat Oven & Prep Fruit Filling

• Preheat oven to 375°F (190°C). Grease a 2–3 quart baking dish (e.g., 10-inch skillet or 9×13-inch pan) if needed.

• In the baking dish, toss peach slices with ⅓ cup brown sugar, lemon juice, and ½ teaspoon salt. Let sit 5 minutes to release juices (this thickens the filling naturally).

Step 2: Mix the Topping

• In a medium bowl, combine remaining ⅓ cup brown sugar, ½ teaspoon salt, flour, granulated sugar, and lemon zest. Whisk until evenly blended.

• Add nuts (or nut-free substitute) and oats. Stir gently to distribute.

• Pour in melted coconut oil. Use clean hands or a fork to mix until the topping forms clumps that hold together when squeezed (but don’t overwork—some texture is intentional).

Step 3: Assemble & Bake

• Sprinkle cornstarch/tapioca starch over the peaches and stir lightly to thicken.

• Break the topping into walnut-sized chunks and scatter loosely over the fruit, leaving small gaps for air circulation.

• Bake 40–45 minutes until topping is golden and fruit bubbles vigorously. If topping browns too fast, cover with foil.

• Rest 15 minutes before serving to allow filling to thicken.

Tips & User Feedback

Allergies & Substitutions

• Nut allergies: Replace nuts with grape nuts cereal (nut-free, preserves crunch).

• Oil swap: Olive oil works as a substitute for coconut oil/vegan butter (common in pantries).

Sweetness Adjustments

• Reduce sugar by omitting it from the fruit filling (some users found it too sweet). Add extra sugar to the topping instead.

Prep Notes

• Peel or not? Peaches can stay unpeeled for texture/fiber, but ensure thorough washing.

• Rest time: 15 minutes is critical for thickening—skip it for a runny filling!

Serving Ideas

• Pair with vegan ice cream, coconut yogurt, or a drizzle of maple syrup.

Testimonial: “Made for a vegan BBQ—everyone loved it! Used mixed nuts and coconut oil; texture was crispy yet tender. Will make again!”

This recipe is forgiving and adaptable—adjust sugar, nuts, or oil to taste!