Simple Peach & Coconut Crumble (Vegan)
This peach, macadamia, and coconut crumble, is so easy to make and such a great recipe to keep on hand when you’re craving something sweet, have unexpected guests arriving, or are running late with dinner preparations.
It takes less than 30 minutes to prep, it’s gluten-free, and is sure to please everyone!
It’s slowly but surely starting to warm up here (Australia) and this recipe is something that I’ll be making over the summer months with the stone fruits. Nothing better than a dessert recipe that has very few ingredients and simple instructions. Right?!
The best thing about this recipe is that you can swap the peaches for any other fruit you may have at home – berries, apples, plums, pears to name a few.
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For the crumble, you can swap out the macadamias for any other type of nut. This combination I found works well together and is something that I tend to have on hand most of the time in summer.
You can also serve it with a dollop of coconut ice cream and let it melt a little. Best.Thing.Ever.
Coconut cream would also be nice to cut through the sweetness. Or if you want to go for breakfast vibes, you can use your favourite plain plant-based yoghurt.
A few tips for making this peach and coconut crumble
Even though this recipe is ridiculously simple to make, you may have some questions that would be worthwhile noting.
- Instead of individual ramekins, you can use a larger dish to make this crumble. A pie dish works great.
- If you don’t want to stew the fruit first, you can toss it with the maple syrup and vanilla and top it with the crumble and bake it in the oven for longer so the fruit breaks down a little. Bake it for around 30 minutes. The recipe below is just a quicker way to do it.
- You can swap the maple syrup and coconut sugar for any other sweeteners of choice in both the filling and topping.
- You can prepare this ahead of time up to step 5 and then bake it just before you’re ready to serve the crumble.
Other crumble recipes you’ll love:
- Vegan Apple Crumble (Gluten-Free)
- Easy Vegan Rhubarb Crisp (Crumble)
- Vegan Pear and Almond Crumble (Gluten-Free)
If you try this recipe, let me know! I’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
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Simple Peach & Coconut Crumble (Vegan)
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4
Description
This peach, macadamia, and coconut crumble is easy to make and a great recipe to keep on hand when you’re craving something sweet or have unexpected guests.
Ingredients
- 7–8 / around 700g / 1.54 pounds yellow flesh peaches, peeled and chopped
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond meal
- 1 cup macadamias
- 1 cup desiccated coconut (unsweetened)
- ¼ cup coconut sugar
- 3 tablespoons coconut oil, softened or melted
Instructions
- Preheat the oven on 180 degrees Celcius (350 degrees Fahrenheit).
- Place the peaches, maple syrup, and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. Make sure to stir occasionally.
- While it’s cooking, combine the almond meal, macadamias, desiccated coconut, sugar, and coconut oil in a food processor. Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. I like to keep some chunky bits in there to get the crunch of the macadamias.
- Place the stewed peaches in 4 separate ramekins and top with crumble mixture.
- Place in the oven and bake for 10-15 minutes or until the top of the crumble starts browning.
- Serve warm with some vegan vanilla ice cream or whipped coconut cream.
- Diet: Vegan
