Peach Crumble Recipe

This peach crumble makes a delicious dessert and is even healthy enough to serve for breakfast! Made with fresh peaches and topped with oats, this is one tasty sweet treat! A vegan option full of healthy fats and fibre, but low in sugar! 

Peaches are one of my favourite summer fruits, and this delicious and healthy fruit crumble is such a perfect way to make the most of them!

This peach crumble recipe isn’t your average dessert. There’s minimal added sugar since the peaches naturally sweeten every bite, and the oat and almond crisp topping provide an amazing crunch, almost like a granola!

Be sure to try my Strawberry Rhubarb Crumble for an equally delicious and healthy dessert!

Why Make this Recipe

• Nutritious: Packed with fibre, heart healthy fats, vitamins A and C, this crumble not only serves as a healthy dessert, it’s also nutritious enough to eat for breakfast! 
• Quick and easy: It only takes about 10 minutes to make this dessert before it gets baked to perfection in the oven.
• Make ahead: This is a great make ahead summer dessert. It can easily be enjoyed throughout the week and is freezer-friendly too.

Ingredient Notes

• Peaches: Fresh ripe peaches definitely work best in this dessert, but you can use thawed frozen peaches or drained canned peaches if in a pinch.
• Cornstarch: To thicken the peach filling. You can also sub in arrowroot or tapioca starch.
• Oats: Old fashioned oats, or rolled oats, are best to use for the crumble topping. Use gluten-free certified if you have a gluten intolerance.
• Oat flour: I use oat flour to keep this dessert rich in fibre, but other flours like almond or all purpose will also work.
• Sliced almonds: These add a great crunchy texture to the topping. You can also sub other nuts such as chopped pecans or walnuts.
• Sweetener: We only need a little bit of sweetener for this peach crisp to enhance the natural sweetness of the peaches. Honey or maple syrup both work great.
• Coconut oil:  Used as a replacement for butter to help give the crumble topping a crunchy texture.

Step by Step Instructions

• Preheat the oven to 350°F, and lightly coat an 8×8 inch square baking pan with non-stick cooking spray.
• In a medium bowl, mix together the diced peaches, cornstarch, vanilla extract, and ¼ teaspoon of cinnamon until thoroughly combined.

• In a separate bowl, mix together the oats, oat flour, almonds and remaining cinnamon. Add in the honey and coconut oil, mixing until completely incorporated.

• Spread the peach mixture into the prepared pan.

• Evenly sprinkle the oat mixture on top so that the entire surface is covered.

• Bake for 35-45 minutes, or until the peach juice is bubbling and the oat mixture is lightly golden and crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours at room temperature before serving to allow juices to thicken.

Serve alone or with your favourite topping!

Recipe Tips

• Use ripe peaches for best results. If the peaches are too firm, they won’t be as juicy and sweet.
• You can peel the peaches if you wish, but it’s not necessary. Once the crumble is baked, the skins become tender and you can hardly taste them.
• Oat flour can be store-bought or made by blending whole oats in a blender until a flour-like consistency is achieved.
• For best results, let the crumble rest for at least 2 hours at room temperature before serving to allow juices to thicken.

Recipe FAQs

How to store

The peach crumble can be stored covered tightly in the fridge for up to four days. Let the crumble cool completely before storing.

The dessert can be enjoyed cold or reheated in the oven at 350F.

Can I freeze this crumble?

Yes, you can definitely freeze this crumble!

To freeze: Follow recipe instructions and bake the peach crumble. Cool and cover tightly before freezing for up to 3 months. Thaw the dessert overnight in the fridge and warm for about 20 minutes at 350F or until heated through.

Can I use frozen peaches instead of fresh?

Yes, if fresh peaches aren’t in season or you don’t have any on hand, you can use frozen peaches. Select frozen peaches that are picked at their peak ripeness, peeled and sliced.

Defrost them before use and drain most of the juices before mixing with the rest of the ingredients.

Can I sub in another fruit instead of peaches?

Definitely! You can also try this recipe with fruit such as berries, apples, or strawberry and rhubarb.

Serving Suggestions

You can serve it by itself, with whipped cream, ice cream, or a dollop of plain or vanilla yogurt.

Recipe variations

• Nuts: Try pecans or walnuts instead of almonds
• Fruit: Try nectarines, berries, apples, strawberries or rhubarb
• Spices: Add more cinnamon or try using a dash of nutmeg or other desired spices
• To make vegan: Use maple syrup as the sweetener

More similar recipes

• Healthy Apple Crumble {No-Bake}
• Peach Pie Overnight Oats
• Gluten-free Peach Vanilla Muffins
• Healthy Oatmeal Muffins {4 Different Ways}

Did you make this recipe? Scroll down to leave a rating and review!

Peach Crumble

This peach crumble makes a delicious dessert and is even healthy enough to serve for breakfast! A vegan option full of healthy fats and fibre, but low in sugar! 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 9 servings

Calories: 138kcal

Author: Elysia

Ingredients

• ▢ 5-6 fresh medium ripe peaches diced
• ▢ 2 tbsp cornstarch
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp ground cinnamon divided
• ▢ ¾ cup old-fashioned oats gluten-free if necessary
• ▢ ¼ cup oat flour*
• ▢ ¼ cup sliced almonds
• ▢ 2 tbsp honey or maple syrup
• ▢ 2 tbsp coconut oil melted

Instructions

• Preheat the oven to 350°F, and lightly coat an 8x8 inch square baking pan with non-stick cooking spray.
• In a medium bowl, mix together the diced peaches, cornstarch, vanilla extract, and ¼ teaspoon of cinnamon until thoroughly combined.
• In a separate bowl, mix together the oats, oat flour, almonds and remaining cinnamon. Add in the honey and coconut oil, mixing until completely incorporated.
• Spread the peach mixture into the prepared pan. Evenly sprinkle the oat mixture on top so that the entire surface is covered.
• Bake for 35-45 minutes, or until the peach juice is bubbling and the oat mixture is lightly golden and crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours at room temperature before serving to allow juices to thicken.

Notes

• Use ripe peaches for best results. If the peaches are too firm, they won't be as juicy and sweet.
• You can peel the peaches if you wish, but it's not necessary. Once the crumble is baked, the skins become tender and you can hardly taste them.
• Oat flour can be store-bought or made by blending whole oats in a blender until a flour-like consistency is achieved.

Nutrition

Calories: 138kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 216mg | Fiber: 3g | Sugar: 11g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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This recipe was originally published February 2015 and was updated in July 2021 to include more helpful tips and photos.