Summer Peach Crumble (Vegan, Gluten-free)

純素夏季甜桃烤酥 Summer Peach Crumble (Vegan, Gluten-free)

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Crispy, yummy crumble toppings with soft, sweet baked peaches underneath, this Peach Crumble is a perfect snack/breakfast in summer. It’s made with only 8 simple ingredients and requires minimal effort!

純素夏季甜桃烤酥 Summer Peach Crumble (Vegan, Gluten-free)

It’s the season of peaches so let’s make something good out of them!1 The first thing that came to my mind is Peach Crumble, a very simple yet delicious dessert that can also be served as breakfast.

What’s special about this Peach Crumble

  • Very easy to put together, your active time will be less than 10 minutes!
  • Made with only 8 simple ingredients
  • Vegan, no dairy, no animal products
  • Super crumbly, with a beautiful contrast between crispy crumble topping and juicy soft peaches

Watch How to Make It

純素夏季甜桃烤酥 Summer Peach Crumble (Vegan, Gluten-free)

Ingredients You Need

  • Fresh peaches, like white/yellow-fleshed peaches or nectarines
  • Almond flour
  • Oat flour
  • Rolled oats
  • Coconut sugar
  • Extra-virgin coconut oil
  • Maple syrup
  • Desiccated coconut

One optional ingredient is salt, which is something I add if I remember.

How to Make Summer Peach Crumble

  1. Preheat the oven to 175°C/350°F.
  2. Deseeded the peaches and cut them into small chunks. Spread them out on the bottom of a small baking tray or a baking dish.
  3. In a small bowl, add the almond flour, oat flour, rolled oats, salt, and coconut sugar. Use a fork to mix them together.
  4. Add the melted coconut oil and maple syrup. Use the fork to mix all ingredients together evenly. It should be a bit wet.
  5. Then add the desiccated coconut to mix into the crumble mixture.
  6. Use your fingers to sprinkle the crumble mixture on top of the peaches.
  7. Bake it in the preheated oven on the lower 2/3 rack at 175°C/350°F for 35~40 minutes until the top is golden brown.
  8. Take it out from the oven. Let it sit for a few minutes before digging in. It can be served alone or with vegan yogurt/ice cream for more deliciousness. Enjoy!
純素夏季甜桃烤酥 Summer Peach Crumble (Vegan, Gluten-free)

How to Store Summer Peach Crumble

This peach crumb is best served on the day it’s been made. If you have any leftovers, cover them and store them in the fridge for 3-4 days. It can be served either cold or warm. For reheating, put it back in the oven to bake at 175 for 10 minutes.

純素夏季甜桃烤酥 Summer Peach Crumble (Vegan, Gluten-free)

Questions You Might Have

What kind of peach can I use?

In general, you can use any kind of peaches, like yellow/white fleshed peaches, nectarines, flat peaches (donut peaches), Belle of Georgia, etc. Here I’m using nectarines because I like the gently tangy note in them.

I don’t have coconut sugar, can I use another type of sugar?

Technically, yes, you can use castor sugar or granulated sugar as well. But for me, coconut sugar is the best in terms of overall flavour.

Are there other substitutions for coconut oil?

I’d say no because coconut oil is quite unique in its own way. But if you want it to have some buttery flavour, you can try to use vegan butter instead.

純素夏季甜桃烤酥 Summer Peach Crumble (Vegan, Gluten-free)

Final Words

This peach crumble is so simple yet so delicious that I’m really keen on making it over and over again in the foreseeable future. I hope you will love this crumble as much as I do. Let me know if you have further questions by commenting down below.

Also welcome to tag me on Instagram (@barrelleaf) if you make any of the recipes!

More Vegan Recipes:

Summer Peach Crumble (Vegan, Gluten-free)

Crispy, yummy crumble toppings with soft, sweet baked peaches underneath, this Peach Crumble is a perfect snack/breakfast in summer. It’s made with only 8 simple ingredients and requires minimal effort!
Author: Barrel Leaf
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: American, vegan
Keyword: dairy-free, gluten-free, peach, summer recipe, vegan
Servings: 2 people

Ingredients

  • 2~3 fresh peaches, like white peaches or nectarines
  • 25 g almond flour, 1/4 cup
  • 25 g oat flour, ~1/4 cup
  • 67 g rolled oats, 2/3 cup
  • 1/16 tsp salt, optional
  • 2 Tbsp coconut sugar
  • 2 Tbsp extra-virgin coconut oil, melted
  • 2 Tbsp maple syrup
  • 1 Tbsp desiccated coconut

Instructions

  • Preheat the oven to 175°C/350°F.
  • Deseeded the peaches and cut them into small chunks. Spread them out on the bottom of a small baking tray or a baking dish.
  • In a small bowl, add the almond flour, oat flour, rolled oats, salt, and coconut sugar. Use a fork to mix them together.
  • Add the melted coconut oil and maple syrup. Use the fork to mix all ingredients together evenly. It should be a bit wet.
  • Then add the desiccated coconut to mix into the crumble mixture.
  • Use your fingers to sprinkle the crumble mixture on top of the peaches.
  • Bake it in the preheated oven on the lower 2/3 rack at 175°C/350°F for 35~40 minutes until the top is golden brown.
  • Take it out from the oven. Let it sit for a few minutes before digging in. It can be served alone or with vegan yogurt/ice cream for more deliciousness. Enjoy!

Video


Notes

  • Storage: It’s best served on that day it’s been made. If you have leftovers, cover them and store them in the fridge for 3-4 days. It can be served either cold or warm.
  • For reheating, put it back in the oven to bake at 175 for 10 minutes.

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