Consisting of a simple fruit filling and a free-form topping, crumbles are perfect for non-bakers because they look and taste like a pie, but can be thrown together in a pinch and rely less on baking chemistry and more on balancing flavors. This version was made with peaches and raspberries, but works great with any combination of stone fruits and berries.

Easy Weeknight Rustic Peach Berry Crumble [Vegan]

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  • 3 large peaches, sliced (or a similar quantity of virtually any semi-firm fruit)
  • 1 6-ounce container of berries
  • 2 tablespoons sugar (use more or less depending on your preference and the sweetness of the fruit you are using)
  • 2 tablespoons flour
  • small pinch salt
  • 1/4 teaspoon lemon juice or other acid (e.g. balsamic vinegar works great, too, especially if you are using strawberries)
  • 3 tablespoons cold vegan butter
  • 2 tablespoons brown sugar
  • 2 tablespoons flour
  • 1/4 cup almonds
  • 1/4 cup oats


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine filling ingredients in a bowl and stir until well combined. Sample a small bite of fruit and add additional sugar if too bland or tart. Pour mixture into a small, greased baking dish.
  3. Combine crust ingredients in a small bowl. You can probably do this successfully with a wooden spoon, but I have had the best luck smooshing it all together with my hands. It’s fine to leave some large clumps of butter. Smooth the crust mixture over the fruit in a thick layer.
  4. Bake uncovered for 30 minutes, and then open oven to check for doneness. If the nuts and oats do not yet appear toasted, cook under the broiler (watching closely to prevent burning) for about 2 minutes, until lightly browned.
  5. The crumble is ready when the filling is bubbling and gooey and the crust is slightly crisp. Serve warm in a bowl, preferably topped with a scoop of vanilla cashew or coconut ice cream

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  • Oats
  • Peach


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