Easy Peach + Raspberry Crumble
Learn how to make the best summer dessert! Sweet peaches, tart raspberries, and a crispy crumble topping baked to perfection and topped with a scoop of ice cream. It's peach dessert Heaven!
Servings: 6 servings
Ingredients
Filling
- 4 cups frozen peaches
- 2 cups frozen raspberries
- 2 tbsp fresh lemon juice
- 3 tbsp coconut sugar or light brown sugar
- 2 tbsp corn starch
Crumble Topping
Dry Ingredients
- 1/2 cup flour
- 1/4 cup coconut sugar or light brown sugar
- 1/2 cup chopped walnuts
- 2/3 cups old fashioned oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp sea salt
Wet Ingredients
- 1/3 cup melted coconut oil refined not virgin
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
For serving
- vegan vanilla ice cream
Instructions
Prep
- Start by preheating your oven to 350 degrees.
- In a large mixing bowl, combine the peaches, raspberries, and lemon juice. Then add the coconut sugar and cornstarch and toss until well combined.
- Transfer the fruit to a lightly greased 9x13 in pan and spread into an even layer. Set aside.
Make the Crumb Topping
- Add the flour, oats, walnuts, coconut sugar, cinnamon, nutmeg, and salt in a large bowl and mix well.
- Then add the melted coconut oil, maple syrup, and vanilla extract. Mix again until a crumbly, sticky mixture forms. Tip: measure the coconut oil when it's melted, not solid for accurate measuring.
Assemble
- Next, loosely crumble the crumb topping over the peaches and raspberries, making sure to cover every bit of fruit.
Bake
- Bake for 40-45 minutes or until the top is beautifully golden brown and the fruit is bubbling around the edges of the pan.
Serve
- Remove the peach crumble from the oven, let it rest for about 5-10 minutes, and then serve with a big scoop of vegan vanilla ice cream or whipped cream on top :)