Nothing says SUMMER like this Easy Peach + Raspberry Crumble 🍑
As the warm peaches and juicy berries bake beneath a crispy, golden crust, the warm yellow, orange, and red colors swirl together making this dessert look like a pretty summer sunset. It’s nice to look at and even nicer to eat!
Serve it warm with a scoop of vegan vanilla ice cream on top and enjoy the sweet taste of Summer!
I love making peach recipes this time of year. From peach pie to peach cobbler, there are so many ways to use one of Summer’s most delicious fruits.
Ingredients for Peach Crumble:
- Peaches – I use frozen to keep cost down and prep-work to a minimum, but fresh work well too!
- Raspberries – tart and juicy raspberries brighten the flavor and add a pretty pop of color
- Coconut Sugar – this dessert is naturally sweetened with a touch of coconut sugar and a dash of maple syrup. Brown sugar or cane sugar would work well too! Use what you have on hand 😊
- Lemon Juice + Cornstarch help bring the filling together and thickens the peach juices as the crumble bakes.
- Old Fashioned Oats – the crispy crumble topping is made with old fashioned oats, flour and walnuts and it turns a beautiful golden brown color in the oven!
- Cinnamon and nutmeg – a sprinkle of warming cinnamon and nutmeg adds a touch of cozy warmth while still allowing the flavor of the peaches and berries to shine.
How to Make Crumble Topping
Crumble topping is very easy to make. It’s one of those delightfully old fashioned recipes where just a few staple pantry ingredients transform into the most delicious dessert!
It starts by combining the dry ingredients in a big bowl. I use oats, flour and coconut sugar. Then I mix in some crunchy walnuts and a sprinkle of cinnamon, nutmeg and salt.
Next I add melted coconut oil, a dash of vanilla and a spoonful of maple syrup to the same bowl and mix it altogether until a crumbly dough is formed.
When the crumble bakes, the oats and walnuts become nicely toasted and flavorful and the cinnamon, vanilla and nutmeg mingle with the summer fruits. The result is a crumble topping that tastes rich and buttery even though it’s completely dairy-free.
You can use this crumble topping for any fruit dessert so it’s a good one to bookmark and come back to whenever you have apples, berries or stone fruits that you want to transform into a cozy dessert.
How to Make Peach Crumble Budget-Friendly
Fresh peaches and berries are a delicious combo but I actually like to use frozen fruit for this dessert for three reasons.
- Frozen peaches are a great time saver because they’re pre-pitted, peeled and sliced meaning all you have to do is open the bag and pour them into the mixing bowl. No prep work required!
- Frozen fruit is often more budget-friendly than fresh.
- Stocking up on frozen peaches and raspberries means that I can make this crumble whenever I want with just a few staple pantry ingredients.
Of course you can use fresh fruit too! I do it both ways depending on what I have on hand. If you’re using fresh make sure to score, blanch and peel the peaches to remove the skin before baking.
Hope you love this Peach + Raspberry Crumble. It’s honestly one of my favorite desserts and I’m so excited for you to try it!
Easy Peach + Raspberry Crumble
Ingredients
Filling
- 3 cups frozen peaches
- 2 cups frozen raspberries
- 2 tbsp fresh lemon juice
- 2 tbsp coconut sugar
- 2 tbsp corn starch
Crumble Topping
Dry Ingredients
- 1/2 cup flour
- 1/4 cup coconut sugar
- 1/2 cup chopped walnuts
- 2/3 cups old fashioned oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 pinches sea salt
Wet Ingredients
- 1/3 cup melted coconut oil refined
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- Start by preheating your oven to 350 degrees.
- In a large mixing bowl, combine peaches and raspberries with the juice from half of a lemon. Add the coconut sugar and cornstarch and toss until well combined. Set aside.
- Add the flour, oats, walnuts, coconut sugar, cinnamon, nut meg and salt in a large mixing bowl. Mix well to combine then add in the wet ingredients and mix well until a crumbly, sticky mixture forms.
- Transfer the filling to a baking dish and loosely crumble half of the crumb topping on top. Freeze the other half to use for another day if desired.
- Bake for 45 minutes or until the top is beautifully golden brown and the fruit is bubbling around the edges of the pan.
- At this point you can remove it from the oven, let it rest for about 5-10 minutes, and then serve.
- I recommend serving this warm with a big scoop of vegan vanilla ice cream or whipped cream on top 🙂 Enjoy!
Watch the step-by-step recipe below!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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