Vegan Peach Crumble

By Ali Slagle

Vegan Peach Crumble
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1¼ hours
Rating
4(477)
Notes
Read community notes

This crumble lets peaches shine, with just a little lemon to brighten and brown sugar to help them caramelize as they soften in the oven. The crisp, toasty topping is full of texture from both nuts and oats, and is clumped in various sizes, so each bite is different from the next. Eat the crumble warm or at room temperature on its own, with a pour of nut milk or with a scoop of vegan ice cream or tart sorbet, like lemon or raspberry. Leftovers right from the fridge make a great breakfast with a spoonful of vegan yogurt.

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Ingredients

Yield:6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
477 user ratings
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Private Notes

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Cooking Notes

rachel

For those with nut allergies, swap the nuts with grape nuts cereal (which doesn’t actually contain nuts) and you keep the crunch

Natalia

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.

Rachael

Alice Medrich’s tip to bake crumble toppings separate from the fruit and then combine is a great tip!

Karen in Montreal

Olive oil also works very well, replacing the coconut oil or vegan butter. Many cooks are more likely to have this on hand.

Sissy Ashby

Just to gild the lily I added a little Amaretto and peach Schnapps. Delicious

Margaret

Use gluten free flour for a GF version, if you want/need to do so. I’ve made a GF peach and blueberry crumble much like this one, and look forward to trying this recipe. I’ll likely use less of the topping, because I love the caramelized fruit goo and don’t want the topping to lessen the caramelization or soak up all of the goo… Perhaps what I made was a fruit crisp rather than a fruit crumble? Regardless, fruit pies, crumbles, crisps are a foundational summer delight. Thanks for the recipe.

N.Cali

I made this today using peaches tumbling over my fence from a neighbor’s tree. Following some suggestions from other posters I used olive oil in the topping and no sugar. The crumble was outstanding! The consistency, and taste of the topping reminded me of pecan sandies, a cookie I haven’t had in 50 years but it was so reminiscent it took me right there. I used sliced almonds for the nut and they were perfect, adding a tender crunch to the topping without overwhelming the peach flavor. Yumzz

Barbara

This crumble is excellent and can be used with virtually any fruit- apple, berry, peaches. The coconut flavor is not noticeable and the dessert came together quickly. I did not add sugar to the cut fruit and used a tad less in the topping- it was great. A nice idea is to make the crumble topping ahead of time or keep some in the freezer or refrigerator for a quick dessert. This is a keeper.

Robbie

I use brown rice flour and gluten-free oats for a gf version (medically necessary for a family member), coconut sugar (and less of it), less flour, and more oats and almonds. I also made a version with plums from a friend's tree. All good.

kate

cow-given butter ;-)

lemon

Doubled the lemon juice and have no regrets !

Deborah

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.

Shaun

This was huge hit at a recent dinner party - rave reviews all around! I served it with Breyers vanilla bean ice cream

Anna

I really liked this crumble! I used a mix of nuts and added extra salt on top and used a bit less sugar, it was super crunchy, fresh and summery

AKG

Agree with some other comments that there is no need to buy speciality or highly processed vegan products, when you can just use olive oil. That is what I do for my niece who has a dairy allergy. Works great in most recipes that usually call for melted butter, and adds a lovely note to the oats and fruit.

Christa

I made this recipe unabashedly non-vegan with God-given butter, and it turned out just fine. Far easier to make than apple crumble because there is no need to peel peaches. Joshua McFadden in his book Grains for Every Season tosses the cornstarch with the fruit at the beginning rather than separately, so I inadvertently topped the peaches with the crumble before I saw the separate step to toss the peaches with the cornstarch before topping them with crumble, but the recipe turned out just fine.

kate

cow-given butter ;-)

Lulu

Pre-toasted the pecans and that added a lot to the flavor. I actually only made the topping which I put on a peach base that I pre-cooked (the recipe I used has you pre-cook the peaches etc... on the stove for a few minutes.) It was in an 11x7 pan so there was a lot of topping which made me happy!

Barbara

This crumble is excellent and can be used with virtually any fruit- apple, berry, peaches. The coconut flavor is not noticeable and the dessert came together quickly. I did not add sugar to the cut fruit and used a tad less in the topping- it was great. A nice idea is to make the crumble topping ahead of time or keep some in the freezer or refrigerator for a quick dessert. This is a keeper.

evie

Pretty good topping. I made the mistake of reducing the sugar without cutting the salt. Next time I’ll use given quantities.

Robbie

I use brown rice flour and gluten-free oats for a gf version (medically necessary for a family member), coconut sugar (and less of it), less flour, and more oats and almonds. I also made a version with plums from a friend's tree. All good.

Kathy Cville

Less lemon 6 cups peaches

Jaan

I understand that you should allow fruits mixed with tapioca starch to sit for 15-30 minutes before baking. Made this recipe with wild blackberries and it was yum.

N.Cali

I made this today using peaches tumbling over my fence from a neighbor’s tree. Following some suggestions from other posters I used olive oil in the topping and no sugar. The crumble was outstanding! The consistency, and taste of the topping reminded me of pecan sandies, a cookie I haven’t had in 50 years but it was so reminiscent it took me right there. I used sliced almonds for the nut and they were perfect, adding a tender crunch to the topping without overwhelming the peach flavor. Yumzz

Ann from Sonoma

Love this recipe ! I too wondered about why Ali omitted peeling the peaches, but skinned them easily and produced this easy dessert in record time. A real seasonal pleaser!

npk

Made this tonight and it was delicious. Per others suggestions, cut back on salt and sugar and also added some unsweetened coconut flakes to the crumble. Worked well. Made up some whipped aquafaba cream -perfect accompaniment!!!

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