This vegan peach crumble has become my go-to for those evenings when I want something sweet without the fuss of a full tray. It uses a single ripe peach and a handful of pantry bits to make a bubbling, caramelized ramekin of comfort that somehow tastes like summer in a spoon.
I first worked this out in a tiny Brighton flat when a nectarine was seconds from surrender and I could not bear waste. Since then, it has been my little ritual, the sort of dessert I make when I am hungry for something honest and small. The topping browns quickly, the cinnamon sings low and warm, and Olive the cat sits by the window plotting to steal a slice of peach if I turn my back.
It is quick too. If you are in a rush, use the microwave and have a steaming treat on the table in under twenty minutes. If you have a pocket of patience, the oven gives the topping a little more time to caramelize and the fruit to turn silkier. Either way, it is comforting, low waste, and very kind to the planet and to your time.
To make the Individual Peach Crumble, you will need the following ingredients:
Cut the peach in half and remove the stone, then cut into thin slices. Keep the skin on for flavor and color.
Arrange the peach slices on the bottom of a mug, ramekin, or another individual-sized dish that has a volume of at least 10 oz (300 ml) or 1 ⅓ cups. Choose the one that is suitable for your preferred cooking method: it should be oven-safe if you plan to bake in the oven, or microwave-safe if you plan to use the microwave.
In a small bowl, add 3 tablespoons all-purpose flour, 3 tablespoons white or cane sugar, ⅛ teaspoon baking powder, a pinch of fine sea salt, and a big pinch of cinnamon.
Use your fingertips to combine and rub 1 tablespoon vegan butter into the flour mixture until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
Bake in the preheated oven at 400 °F for 15 minutes or microwave for 1 minute and 40 seconds. If you are using frozen peaches, increase the oven time by 3 minutes or add an extra 10 seconds in the microwave.
Serve warm with a scoop of ice cream if desired.
One individual-sized dish, such as a ramekin or a mug that holds at least ten ounces. Make sure it is safe for the oven if you plan to bake, or safe for the microwave if you will zap it for speed. A small bowl for the topping, a sharp paring knife for slicing the peach, and a cutting board to protect your counters. A spoon or fork helps arrange the slices, and your fingertips are perfect for rubbing the vegan butter into the dry mix. Oven mitts are sensible to have nearby. If you use frozen peaches, a timer will help you nudge the cooking time up slightly.
Pick a peach that yields a little to pressure, like the ones Mr Tilley taught me to feel for in the school vegetable patch. A ripe fruit gives you juice that bubbles and thickens in the dish, soaking the topping just so. Keep the skin on for color and a little tartness, unless you are fussy about texture.
Use your fingertips to rub the vegan butter into the flour and sugar until it looks like coarse sand. Stop when clumps form. If you overwork it, you get something more like dough, and you lose that crisp crackle on top. A big pinch of cinnamon rounds the fruit without taking over; it is a quiet conductor for the sweetness.
For speed, the microwave works perfectly. Cover loosely with a paper towel to trap a bit of steam so the fruit stays juicy. If baking in the oven, put the dish on the middle rack and watch for gentle bubbling at the edges as your cue to take it out. Let it rest a minute before you dig in so the juices settle.
This peach crumble for one scales neatly if you want more portions. Multiply quantities and use a larger dish, but give the fruit a little more room so it can caramelize rather than steam.
Nutty Crunch Delight
Stir three tablespoons of chopped almonds into the topping before you rub in the butter. The nuts toast as the crumble bakes and add a satisfying snap and a bit of protein.
Berry Burst Adventure
Scatter a quarter cup of raspberries or blueberries under the topping with your peach slices for a jewel-toned sauce that brightens each spoonful. Keep the amount modest so the base does not become watery.
Spice Symphony Surprise
Grate in about a teaspoon of fresh ginger to lift the cinnamon. It gives the dessert a lively, warming edge that is especially welcome on cooler evenings. Be cautious with quantity so the ginger does not overpower the peach.
Serve warm. I like it with a scoop of vegan vanilla ice cream or a spoonful of chilled coconut yogurt, so the hot fruit meets cold cream and everything softens into something very good. A pot of chamomile or mint tea is a gentle match for the cinnamon notes. For brunch, a dollop of whipped aquafaba or extra fresh berries makes it feel celebratory.
Can I make this without vegan butter?
Yes. Solid coconut oil works well if you do not have vegan butter. Rub it into the dry mix the same way. If the mix seems too dry, add a splash of plant milk to bring it together.
How do I adapt this to serve more people?
Multiply the ingredient amounts and use a larger dish, such as a pie plate. Bake a little longer until the topping is golden and the filling bubbles at the edges.
What if my peaches are not ripe enough?
Slice them, toss with an extra tablespoon of sugar and let them sit for ten minutes to draw out juice. That maceration softens the fruit before it even hits heat, helping you avoid a too firm result.
Is there a way to make this crumble without gluten?
Yes. Swap in an equal quantity of a gluten-free flour blend and proceed as usual. You may want a pinch more baking powder if the topping seems dense.
Craving something sweet? Treat yourself to a peach crumble. Nostalgic and comforting, it makes use of a few simple (and vegan-friendly!) ingredients to great effect: Juicy, soft peaches topped with a sweet and crunchy crumble. Enjoy it warm with a scoop of vanilla ice cream for a delightful experience that feels like home.
Delicious crumble! And all for me alone!
