Vegan Peach Crumble Recipe (2024)

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!

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

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

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.

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

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.

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.

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.

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

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

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.

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.

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!

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.

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

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.

Less lemon6 cups peaches

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.

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

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!

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!!!