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Peach crumble on two white plates with one being eaten with a fork.
Course Dessert

Peach Crumble

By: Elysia
Servings 9 servings
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! 
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 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


  • 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.



  • 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.


Calories: 138kcalCarbohydrates: 21gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 1mgPotassium: 216mgFiber: 3gSugar: 11gVitamin A: 272IUVitamin C: 6mgCalcium: 20mgIron: 1mg
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