This peach and raspberry crumble is one of my favorite desserts. Flavor-wise, it is the perfect combination of the sweetness of the peaches with the fresh, sweet, and bright flavor of raspberries. I love everything about this vegan and healthy dessert.
About this vegan peach raspberry crumble
This vegan peach crisp is a healthy dessert that is so good and full of clean ingredients that you can even eat it for breakfast. It is super easy to prepare and is one of the recipes that you will soon learn by heart. I promise you.
This recipe for oatmeal crumble is the type of recipe that will never fail you. It comes out perfect every time and is 100% delicious. Some people call it a peach crumble pie, 😉.
Crispy topping. I used walnuts, but you can sub with pecans without a problem. Use whole oats; they are the best. Feel free to substitute oil with butter. Substitute maple syrup with coconut sugar, agave syrup, or cane sugar.
Peaches and raspberries. I like to add lemon juice and a tablespoon of flour to mix in with the fruit.
But what is a crumble?
A crumble is when you bake a fruit or vegetable with a crispy crust. This is a dish that can be made sweet or savory. The most common way to prepare it is the sweet one. There are a lot of crumble recipes with different fruits and different ingredient combinations toppings.
Some examples are apple, plum, strawberry, and other berry vegan crumble. Like this peach and raspberry combo, I love the combination of a berry and a stonefruit.
What’s the right time to eat it?
- For dessert, this peach and raspberry crumble is perfect. You can top it off with vanilla ice cream, vegan whipped cream, or homemade cashew cream sweetened with maple syrup.
- For breakfast. Serve it with your favorite dairy-free yogurt or as is. The crumble is perfect for serving for breakfast if you have overnight guests; in the end, it is an oat crumble.😉
✎TIP Prepare this vegan crumble today, eat it tomorrow. When I bake this crumble I usually double the recipe up. I serve it as dessert the first day and as a breakfast the rest of the week. This vegan crumble is also perfect as an afterschool snack or afternoon pick me up. The cripsy top has walnuts and oats: the perfect combo for an energy boost.
PEACH AND RASPBERRY CRUMBLE
Equipment
- 8×8 Baking dish
Ingredients
- 3 cups peach diced or sliced
- 1 cup of raspberries
- 1 tablespoon of lemon juice
- 1 tablespoon of flour tapioca starch, or any gluten-free flour
CRUNCHY CRUST
- 1 cup walnuts
- 1 cup oatmeal
- 4 tablespoons of maple syrup
- 2 tablespoons of coconut or olive oil
- 1 tablespoon cinnamon * optional
Instructions
- Preheat oven to 350ºF. Dice the peach, put it in a bowl, and mix it with the raspberries. Add the tablespoon of lemon juice and the tablespoon of flour.Set it aside.
- In a food processor, add the oatmeal and walnuts, and pulse 3 to 4 times to coarsely grind the ingredients. The mixture should have a thick, sand-like consistency, rather than being completely smooth. Next, add the maple syrup and oil until a sticky mixture forms.
- Put the fruit in the baking dish, oil with butter or coconut oil if needed.
- Bake it for about 20-25 min. It is ready when the top is golden and the fruit smooth.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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