Peach Crumble Recipe
This buttery, brown sugar–topped peach crumble is warm, gooey, and insanely good—especially with a scoop of vanilla ice cream. It’s dairy-free, easy to make, and perfect for any season (not just summer!).
Servings: 4
Ingredients
Peach Filling
- 2 c peaches
- 2 tbsp earth balance butter melted
- 1/3 c raw sugar
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 1/4 tsp cinnamon
- 1 c water
Crumble Topping
- 1 c flour
- 5 tbsp earth balance butter melted
- 1/2 c raw sugar
Instructions
- Mix the filling base: In a bowl, whisk together melted butter, brown sugar, cornstarch, lemon juice, and cinnamon until smooth.
- Add peaches + water: Stir in the peaches and water until everything is well combined.
- Cook the filling: Pour the mixture into a heavy-bottom pan and heat over medium for about 5 minutes, or until the peaches have softened and the mixture has thickened.
- Make the crumble topping: In a separate bowl, mix flour and brown sugar. Slowly add in melted butter, stirring until large crumbs form.
- Assemble the crumble: Grease a glass baking dish with a little butter (optional), then pour in your peach filling. Evenly sprinkle the crumble topping over the top.
- Bake: Bake at 350°F for about 30-40 minutes, or until the top is golden brown and the filling is bubbling.
- Serve: Best served warm with a scoop of vanilla ice cream or dairy-free whipped cream!
Notes
Peaches: Fresh, frozen (thawed), or canned (drained) all work here! If using fresh, no need to peel unless you prefer it.
Melted butter: I use melted butter for the crumble because it’s faster and easier to mix. It’s not traditional, but it makes forming big golden crumbs a breeze.
Make ahead: You can prep the filling and crumble separately and refrigerate until ready to bake. Or bake the whole thing and reheat before serving!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Gluten-free option: Use a 1:1 gluten-free flour blend to make it fully gluten-free.
Nutrition
Calories: 504kcal | Carbohydrates: 77g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 175mg | Potassium: 147mg | Fiber: 2g | Sugar: 48g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg
