If you’re a fan of sweet, juicy peaches paired with a crunchy, buttery crumble topping, then this mouthwatering dessert is going to blow your taste buds away. Indulge in the ultimate Summer treat with our homemade peach crumble recipe. And not only does it taste great, it’s gluten free, dairy free and vegan as well! Let’s bake.
Why I Made This
Living in a province that has an abundance of fresh fruit during the Summer months, our family has always wanted to visit a peach orchard. Luckily we didn’t have to travel too far and spent a wonderful few hours at Parkway Orchards in Niagara on the Lake, Ontario. This dessert really showcases the peaches with some added spice to elevate the flavours and I love that our kids were so eager to help make it, after picking the peaches themselves.
Why You Need to Make This
Peaches are the epitome of Summer fruit and this dessert is sure to become a family favourite. Quick and easy to make and using basic pantry ingredients and minimal dishes (yay for not creating a huge washing-up pile!). The hardest part of this recipe will be deciding what to serve it with (my favourite is vanilla custard).
Ingredients and Substitutions
This is a gluten free, dairy free and eggless recipe. While I always create recipes by weight, I have also included US cup measurements for those who prefer to use this method to measure ingredients. Check out the FAQ for more recipe tips and suggestions.
For the Crumble Topping
Flour: I am using a 1-to-1 Gluten Free Baking Blend. If you are not gluten free, sub with all purpose (plain) flour.
Butter: to add butteriness to the crumble, I am using unsalted plant based butter. Sub with dairy butter if you are not dairy free or vegan.
Sugar: for depth of flavour and extra sweetness, I am using brown sugar. Sub with golden or white sugar if that is all you have on hand. Brown sugar adds more of a caramel flavour which I highly recommend.
Salt: this helps to balance the flavours. Omit if you are using salted butter.
For the Pie Filling
Peaches: ensure that the peaches are ripe. This recipe uses 4 large peaches which are approximately 800 grams.
Cornstarch: this acts as a thickening agent for the pie filling.
Sugar: ok, so I am obsessed with brown sugar and really feel that this helps elevate the moorishness of this dessert. Sub with white sugar if preferred.
Flavouring: the combination of cinnamon and vanilla bean paste help to elevate the pie to the next level. Omit the cinnamon if required and sub the vanilla bean paste with vanilla extract.
Salt: to balance the flavours.
How to Make Peach Crumble
This recipe comes together very quickly so I recommend preheating your oven while gathering all of the ingredients. Allow the butter to soften slightly. If you’re in a pinch, heat the butter gently in the microwave at 5 second intervals to speed up the wait time.
In a mixing bowl, rub together the crumble topping ingredients until they form a fine crumbly mixture.
Cut each peach in half, remove the stone then slice into thin slices.
In a mixing bowl, add the sliced peaches, cornstarch, brown sugar, cinnamon, vanilla bean paste and salt. Combine together until the peaches are fully coated.
Spread the peaches evenly in the pie dish then add the crumble topping.
Bake the pie for approximately 45 minutes until the top is lightly golden.
Allow to cool slightly before serving. Or not! This crumble tastes so good right from the oven but bear in mind that it will be easier to slice the crumble if you let it cool a bit first.
Look how great this gluten free vegan peach crumble looks.
I used an 9 inch pie dish for this recipe. You can also use an 8 inch dish if you prefer.
Allow the crumble to cool completely then cover loosely with foil. Store in the fridge for up to 7 days. Slice and reheat in the microwave as required.
This recipe is packed with flavour and you can simply omit the cinnamon if you don’t want to include it. We added it to spice it up slightly but it’s not a deal breaker.
I recommend serving with peach crumble with vanilla ice cream, whipped cream, or hot vanilla custard (my favourite!).
More Fruity Recipes
If you love baking with fresh fruit as much as we do, check out some of these fruity favourites. We hope you enjoy them:
- A true family favourite with my lemon meringue pie recipe (dairy free)
- If you love blueberries, you’ll adore my rustic almond blueberry cake ( vegan)
- Wow your guests with a classic pineapple upside down cake (dairy free)
- And if you love zesty treats, check out my lemon drizzle muffins (vegan)
Happy baking and don’t forget to let me know what you think of this gluten free vegan peach crumble. I always love hearing your feedback. Enjoy!
Gluten Free Vegan Peach Crumble
- 9 inch Pie Dish
- Wooden Spoon
For the Crumble Topping
- 225 grams Gluten Free 1-to1 Flour (1.5 US Cups)
- 170 grams Plant Based Butter (unsalted) (3/4 US Cup)
- 105 grams Brown Sugar (1/2 US Cup)
- 1/2 tsp Salt
For the Pie Filling
- 4 Peaches (approx 800 grams)
- 30 grams Cornstarch (1/4 US Cup)
- 53 grams Brown Sugar (1/4 US Cup)
- 1 tsp Cinnamon
- 2 tsp Vanilla Bean Paste
- 1/2 tsp Salt
- Preheat your oven to 340 ℉ / 170 ℃. Gather all of the ingredients and allow the butter to soften slightly. Top tip – heat the butter gently in the microwave at 5 second intervals to speed up the wait time.
- In a mixing bowl, rub together the crumble topping ingredients until they form a fine crumbly mixture.225 grams Gluten Free 1-to1 Flour, 170 grams Plant Based Butter (unsalted), 105 grams Brown Sugar, 1/2 tsp Salt
- Cut each peach in half, remove the stone then slice into thin slices.4 Peaches
- In a mixing bowl, add the sliced peaches, cornstarch, brown sugar, cinnamon, vanilla bean paste and salt. Combine together until the peaches are fully coated.30 grams Cornstarch, 53 grams Brown Sugar, 1 tsp Cinnamon, 2 tsp Vanilla Bean Paste, 1/2 tsp Salt
- Spread the peaches evenly in the pie dish then add the crumble topping.
- Bake the pie for approximately 45 minutes until the top is lightly golden.
- Allow to cool slightly before serving.
- This is a gluten free, dairy free and egg free recipe. Check out the recipe post for ingredient substitutions.
- This recipe makes a 9 inch crumble pie. You can also use an 8 inch dish if you prefer.
- For storage, allow the crumble to cool completely then cover loosely with foil. Store in the fridge for up to 7 days. Slice and reheat in the microwave as required.
- Serving suggestions: I recommend serving with peach crumble warm with vanilla ice cream, whipped cream, or hot vanilla custard (my favourite).