Simple Peach Crumble (Gluten Free, Dairy Free & Vegan)
This simple peach crumble is packed with juicy, ripe peaches and topped with a golden, buttery crumble. Made gluten-free, dairy-free and vegan, it’s an easy, allergy-friendly dessert that’s perfect for Summer baking. Serve warm with custard, cream or ice cream for the ultimate comforting treat.
Equipment
- Knife
- 9 inch Pie Dish
- Wooden Spoon
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
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)
- ½ 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
- ½ tsp Salt
Instructions
- Preheat your oven to 340F / 170C. Gather all of the ingredients and allow the butter to soften slightly. Top tip - heat the butter gently in the microwave at 10-second intervals to speed up the wait time. It should be soft, not melted.
- In a mixing bowl, rub together the crumble topping ingredients, 225 grams Gluten Free 1-to1 Flour, 170 grams Plant Based Butter (unsalted), 105 grams Brown Sugar and 1/2 tsp Salt, until you have a fine, crumbly texture.
- Cut 4 Peaches in half, remove the stones, then slice them into thin, even wedges.
- In a mixing bowl, combine the sliced peaches with 30 grams Cornstarch, 53 grams Brown Sugar, 1 tsp Cinnamon, 2 tsp Vanilla Bean Paste and 1/2 tsp Salt, until evenly coated.
- Spread the peaches evenly in the pie dish then add the crumble topping.
- Bake for 40-45 minutes until the topping is golden and the filling is bubbling.
- Allow to cool slightly before serving.
Video
Notes
Yield: Makes one 9-inch crumble (approximately 8 servings). An 8-inch dish will also work.
Storage: Allow the crumble to cool completely, then cover and store in the fridge for up to 4–5 days. Reheat individual portions in the microwave before serving.
Freezing: You can freeze baked crumble for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Peach Options: Fresh peaches work best, but you can also use canned (well drained) or frozen (thawed and drained) peaches.
Serving Suggestions: Serve warm with dairy-free or regular vanilla ice cream, whipped cream, or hot custard.
Top Tip: If your peaches are very juicy, add an extra teaspoon of cornstarch to help thicken the filling.
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