Vegan Peach Crumble
Updated July 28, 2022
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds ripe peaches (about 6 to 9), pitted and cut into ⅓-inch-thick slices
- ⅔cup/142 grams packed light brown sugar
- 1tablespoon lemon juice
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1¼cups/150 grams all-purpose flour
- 2tablespoons granulated sugar
- 1teaspoon lemon zest
- ½cup/43 grams sliced raw almonds or coarsely chopped pistachios, walnuts or pecans
- ⅓cup/30 grams old-fashioned oats
- ½cup refined coconut oil or vegan butter, melted and cooled slightly
- 2teaspoons cornstarch or tapioca starch
Nutritional analysis per serving (6 servings)
496 calories; 23 grams fat; 15 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 44 grams sugars; 7 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. In a 2- to 3-quart dish (such as a 10-inch skillet or a 9-by-13-inch dish), toss the peaches with ⅓ cup brown sugar, the lemon juice and ½ teaspoon salt.
- Step 2
In a medium bowl, use your hands to stir together the remaining ⅓ cup brown sugar and ½ teaspoon salt with the flour, granulated sugar and lemon zest. Add the almonds and oats, and stir to combine. Add the coconut oil and stir until the mixture holds together when squeezed in your hand.
- Step 3
Stir the cornstarch into the peaches, then spread into an even layer. Clump some topping in your palm, then break off pieces ranging in size from a walnut to a hazelnut and scatter lightly on top of the peaches. Repeat with the remaining topping. Bake until the crumble is golden brown and the fruit is bubbling in the center, 40 to 45 minutes. If the crumble is browned before the fruit is bubbling, cover with foil. Let sit at least 15 minutes before serving.
Private Notes
Comments
For those with nut allergies, swap the nuts with grape nuts cereal (which doesn’t actually contain nuts) and you keep the crunch
I cut sugar a bit (I usually do this; I think many recipes call for too much sugar), but still, it was way too sweet for me. So next time, I won't add sugar to the peaches; just add some to the topping.
Alice Medrich’s tip to bake crumble toppings separate from the fruit and then combine is a great tip!
Great recipe, can adapt with any fruit. Subbed maple syrup and honey for the sugar. I have made this about 10 times.
Doubled the lemon juice and have no regrets !
This made a delicious dessert of our own yard-grown Red Haven peaches. I used olive oil instead of vegan butter, and added some wheat bran and used toasted, crushed pecan pieces from Trader Joe's for texture and richness. I did not add sugar to the peaches, only cornstarch. The results were mildly tart and sweet and buttery good without butter. I'm the non-vegan who enjoyed this as much as my vegan spouse.
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