Joy Bauer Weight Loss

RecipeVegan Peach Crumble

Nutrition Facts
Amount per Serving
  • Calories: 220
  • Protein: 5 g
  • Total Fat:12 g
    • Unsaturated Fat: 9 g
    • Saturated Fat: 3 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 4 g
  • Total Sugar:17 g
    • Natural Sugar: 11 g
    • Added Sugar: 6 g
  • Sodium: 55 mg

Sweet peaches topped with a warm, crumbly topping—soooo good. This version calls for way less sugar than a traditional crumble or cobbler recipe, but you won’t miss the sweet stuff, instead, the natural flavor of peaches shines through. During the summer months, take advantage of ripe and juicy seasonal fruit (see trick below for easy peeling), but you can also easily make this treat in the fall and winter using frozen peaches. Doing so actually allows you to skip the step of peeling and slicing. Save time…and enjoy a summer treat in the drab, cool winter months? Yes, please!

Pro tip: To make peeling easier, submerge fresh peaches in boiling water for 30 to 60 seconds, and then quickly shock them in an ice bath to stop the cooking process. This will loosen the skin from the flesh. To peel, simply pull back the fuzzy skin with your fingers or a butter knife. If it’s not peeling easily, submerge again in the boiling water for a few more seconds, and then shock again. Then cut into 1/2-inch-thick pieces.

  • Prep time
  • Total Time
This recipe makes 8 to 10 servings

For the peaches:

  • 3 pounds sliced peaches, fresh or frozen
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons arrowroot flour (or cornstarch)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1½ teaspoons ground cinnamon

For the crumble

  • 1 tablespoon golden flaxseed meal (ground flaxseeds)
  • 1½ cups blanched almond flour
  • ½ cup rolled oats
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons maple syrup (or honey for non-vegan option)
  • 2 tablespoons melted coconut oil (or melted butter for non-vegan option)



Preheat the oven to 350˚ and mist a 9 x 13 inch (3-quart) baking dish with nonstick oil spray. Set aside

In a large bowl, mix all the “peaches” ingredients together until well combined. Pour the peach mixture into the prepared baking dish. Set aside.

Prepare the crumble: Mix all the ingredients together in a medium bowl, and stir to combine. The mixture should be the texture of wet sand–it’s crumbly but holds together when you squeeze it in your hands. Sprinkle the crumble mixture on top of the peaches, occasionally squeezing some of the mixture together as you sprinkle to make larger crumble pieces. Place in the oven for 1 hour to 1 hour, 15 minutes. The peaches should be bubbly and the crumble should become golden brown in spots.

Remove from the oven and allow the crumble to cool for about 10 to 15 minutes, so the juices set. Serve warm with optional ice cream, whipped topping, or yogurt.