Let me start with a confession: I only learned what “peach crisp” was from American food blogs, but back in Devon, we call it a crumble and it tastes like late summer holidays and muddy knees. This recipe is my ode to those wild peaches I first tasted—so ripe you needed a napkin, so sweet my hands were sticky all afternoon. The whole thing is plant-based, my small rebellion against the idea you need butter or eggs to capture the taste of sunshine in a pan.
Actually, this crumble is my go-to whenever my fruit bowl threatens to tip over. I’m not fussy about rules, but cornstarch is non-negotiable unless you want peach soup (trust me on that). The topping is a kind of “symphony in jars”—whole oats, a snowfall of almond flour, brown sugar, walnuts if you have them (or seeds if you don’t), a hint of cinnamon, all danced together with a good chunk of firm coconut oil. What comes out is equal parts cozy and glorious. I make this for book club, neighbors, or just me and Olive, my kale-thieving cat. And honestly? You’re likely to eat more than one serving, especially when it’s warm from the oven and your kitchen smells like beeswax and sun-drenched fruit.
I’ve spent years rescuing odd fruit from the bottom of my garden box and turning them into something no one expects to taste vegan. This one’s comfort food with backbone—and a reminder from my grandma: “Don’t waste good things, love—the earth worked for them too.”
To make the Peach Crisp, you will need the following ingredients:
Preheat your oven to 400 °F. Grease a 10-inch cast-iron skillet. Set aside.
In a large bowl, combine the sliced peaches with 1 tablespoon cornstarch, 1 tablespoon cane sugar, 1 teaspoon fresh lemon juice, and 1 teaspoon vanilla extract. Toss to coat.
Pour the peach filling into the prepared skillet.
In a medium bowl, add ½ cup whole rolled oats, ½ cup almond flour, ⅓ cup brown sugar, ¼ cup crushed walnuts, ½ teaspoon cinnamon, and ¼ teaspoon sea salt and mix to combine.
Use your hands to work in ¼ cup firm coconut oil until the mixture is crumbly.
Sprinkle the topping evenly over the peach filling.
Bake for 20 to 30 minutes or until the fruit is soft and the topping is golden brown.
Remove from the oven and let stand for 5 minutes.
Serve warm with a scoop of vanilla ice cream.
First things first: you’ll want a cast-iron skillet, around 10 inches across (mine was a thrift shop find and is so heavy I nearly dropped it the first time). If you don’t have one, any baking dish of similar size that’s safe for the oven will work nicely. You need a large bowl for your peaches and a medium one for the topping—the more space to mix, the better. Sharpen your knife! There’s nothing more tragic than squishing fruit because your blade is dull. A spatula for generous scooping, and, if you’re feeling extra, a big spoon for sampling straight from the pan.
Oh, and don’t forget the oven: get it nice and hot at 400 degrees (I whisper a quick apology to the planet every time mine is on that high, but summer fruit deserves it). For serving: vanilla ice cream is classic, or keep it very Nina with a swirl of coconut cream and a pinch of cinnamon on top.
For a Crumble Without Nuts: Swap out the walnuts for sunflower or pumpkin seeds. Or get playful with some shredded coconut and a handful more oats for that extra bite.
A Tumble of Berries: Feeling whimsical? Add raspberries, blueberries, or whatever you rescued from the fridge into your peach mixture. The color is a riot and the flavor jolt feels like stealing summer back from September.
I serve this warm with a huge spoonful of simple vanilla ice cream—let it melt and spill over everything, or, if you share my coconut obsession, use whipped coconut cream spiked with cinnamon. Once, I made it for brunch and paired it with a tangy green salad, which sounds odd but actually worked wonders against the sweetness—try it if you doubt me. On special occasions, a cold glass of dessert wine keeps things festive. (Nothing wrong with a mug of tea and a drizzle of oat milk, either.)
What if I can’t get fresh peaches?
Don’t panic! Frozen peach slices, thawed and drained, do the trick—I actually keep a stash in the freezer for emergencies. Tinned peaches will work if you’re in a bind, but try to find the ones with no added syrup and drop the sugar a touch.
Can I make this crumble without any gluten?
Absolutely. Just swap out the almond flour for whichever gluten-free blend you fancy, and double check your oats to be sure they’re certified. Works a treat, and no one ever notices the difference.
How do I make it less sweet?
I love playing with sweetness. Swap cane sugar for coconut sugar, or even maple if you love that woodsy note. You can nudge quantity down a bit in the topping—especially if your fruit is already fuss-free and sweet.
Help—what do I do with leftovers?
Leftovers are rare with this one, honestly, but if any remain, store in a container that seals well in the fridge. To warm it up again, the oven is best. It brings back the crunch beautifully. I’m not one for microwaves, actually, as they tend to make things a bit sad and soggy.
Can I prep in advance?
Absolutely—sometimes I chop the peaches and mix the topping a day before, store both in the fridge, and assemble just before baking. Handy for big gatherings or when you want to pretend you’re a kitchen fairy with everything ready ahead.
Experience the warmth of summer with this Peach Crisp, a comforting dish that showcases the essence of ripe, juicy peaches. Topped with a satisfying crunch that complements the sweet, gooey filling, this plant-based dessert pays homage to the late summer days we all hold dear. Whether you’re enjoying it at a gathering or having a quiet evening, it evokes the comfort of home in each bite.
Easy to make summertime dessert!
