Looking for a simple and delicious peach recipe? This yummy vegan peach crumble has just 9 ingredients and is quick to prepare. It's cozy, tangy, sweet and crisp.
When it's peach season, we love to stock up on peaches from the farmers' market and transform them into delicious vegan desserts!
This crumble is quite different in flavor from our vegan peach cobbler or vegan peach crisp recipe but it's just as easy to make!
What we love most about it is how the tangy and spiced filling contrasts with the sweet and crunchy crumble topping.
This easy peach crumble is:
- Vegan and dairy-free
- Nut-free (depending on the vegan butter)
- Crispy and buttery
- Tangy and zesty
- And so cozy!
All you need is 9 simple ingredients to make delicious peach crumble.
All purpose flour
Vegan butter - For the best crumble topping, we recommend a stick or block type of vegan butter with a low moisture content and around 80% fat.
Light brown sugar - We love to use this type of sugar for the extra flavor it brings. Not all sugar in the US is vegan, so look for organic or vegan-certified to be sure.
Peaches or nectarines - Ideally use ripe fruit for this recipe, as it's naturally sweet. (If your fruit isn't ripe, then we recommend adding sugar to it)
We used fresh nectarines for the crumble pictured, which give a more red color to the filling and have a softer skin compared to fresh peaches. You could also use canned peaches which have been drained, or frozen peaches that are thawed.
Cornstarch (aka cornflour UK) - This helps to thicken liquid from the juicy peaches.
Lemon - Both the juice and the zest are used in the filling to bring a tangy and vibrant twist.
Spices - We use a mix of cinnamon, ginger, and nutmeg for warmth and aroma.
Step by step pictures
Here's how to make this yummy crumble. The full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Combine flour, brown sugar, and vegan butter. Use your hands or a pastry cutter to mix until you have a rough and crumbly mixture.
Step 2 - Slice peaches and combine with cornstarch, lemon juice, lemon zest, and spices in a baking dish.
Step 3 - Cover the sliced peaches with the crumbly topping.
Step 4 - Bake at 350℉ / 180℃ for 40 minutes until the topping is golden brown and the filling is bubbling.
Vicky's top tip!
I usually skip peeling peaches, but you can peel them if you prefer! Boil the peaches in water for around 30 seconds. Remove them using a slotted spoon and then plunge them into an ice bath. When cool, you can easily slide the peach skin off.
Substitutions and variations
Gluten-free: We haven't yet tested a gluten-free version of this recipe. If you want to try it, replace the all-purpose flour with an equal amount of gluten-free flour blend such as Bob's Red Mill 1 to 1 Baking Flour.
Refined sugar-free: Replace the light brown sugar in the topping with coconut sugar.
Cornstarch: Can be substituted with an equal amount of arrowroot powder.
Use a combination of fruits such as peaches, plums, and apricots. Taste the fruit and sweeten the filling with 1 - 4 tablespoons of vegan sugar if the fruit is not as sweet or ripe.
If you prefer a topping with more texture, then you can use the nutty crisp topping from this recipe, with the spiced peach filling from this crumble.
Serve warm with a scoop of vegan vanilla ice cream or a dollop of whipped vegan cream.
Leftovers are delicious cold or reheated.
You can reheat individual portions in the microwave until heated through. To reheat a larger portion, place in the oven at 350°F / 180°C until heated through and cover if the top is becoming too dark.
Store leftovers in the fridge for 2-3 days.
Crumble can be frozen for up to 3 months, either baked or unbaked in a freezer-friendly dish covered with a lid or tightly wrapped in plastic wrap and foil.
Thaw overnight in the fridge. For an unbaked crumble, follow the instructions in the recipe for baking. And for an already baked crumble, bake at 350°F / 180°C until heated through (around 20 minutes), covering the topping if necessary.
Vegan Peach Crumble
- 4-5 large peaches or nectarines ripe, 4 cups or 580g
- 1 lemon zest and juice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- Make crumble topping in a large mixing bowl. Combine the flour, light brown sugar and add the diced vegan butter. Using a pastry cutter, a fork, or your hands, combine until you have a crumbly mixture.1 cup (125 g) all purpose flour, ⅔ cup (135 g) light brown sugar, ½ cup (110 g) vegan butter
- Prepare peaches or nectarines. Peel if desired, then slice in half, remove pit and cut into slices.4-5 large peaches or nectarines
- Make peach filling directly in a 8 x 8 inch (20cm) baking dish, by stirring together sliced peaches, lemon juice, zest, spices and cornstarch.1 lemon, 1 teaspoon cinnamon, ½ teaspoon ground ginger, 1 tablespoon cornstarch, ¼ teaspoon nutmeg
- Scatter the crumble mixture evenly over the top of the peaches. No need to press the topping down.
- Bake at 350℉ / 180℃ for around 40 minutes, until the top is golden brown and the peach mixture is bubbling.
- Serve warm and enjoy, with a scoop of vegan vanilla ice cream!