Easy Peach Crumble Recipe

Peach Crumble is the epitome of comfort food desserts. It is pure bliss to eat a bowl of warm peach crumble with a dollop of vanilla ice cream on top. This tried and tasted Peach Crumble / Crisp recipe is made from scratch with all clean healthy ingredients.

This Gluten-free Peach Crumble Recipe is super easy to make. I am including Oven and Instant Pot Instructions to make this classic Summer Fruit Dessert.

All you need is 8 simple ingredients to make this comforting Vegan Peach Crumble. As always, you can adjust the ingredients per your dietary preferences.

Easy peach crumble made in oven as well as in Instant Pot served in black dessert plate with ice cream.

FRUIT DESSERT EASY ENOUGH FOR EVERYDAY TREAT

This recipe is super easy to make. Let us call it gourmet food made simple.

Cooking fresh peaches is always so rewarding – they taste at their best especially during late summer. Juicy, ripe, sweet, and tender. We add some nice warm spices and almond-oats GRANOLA like topping to make this a delectable dessert.

This is our family favorite Instant Pot Peach Crisp . Even though, I am calling it healthy dessert, I often see my kids devouring it for breakfast especially when school starts. Isn’t it nice way to start off your day with warm bowl of dessert? I say YES.

WHY YOU WILL LOVE THIS FRESH PEACH DESSERT RECIPE

  • Gluten, dairy, soy free recipe so the suitable dessert for those with food allergies and intolerances.
  • Perfect for breakfast, brunch, mid-day snack or dessert.
  • Easy to make
  • Best comfort food

Close up image of fork holding cooked peach and granola.

INGREDIENTS TO MAKE BEST PEACH CRUMBLE

PEACHES: Select juicy, ripe peaches. This recipe can be also used with other fruits like berries, apples and rhubarb.
TOPPING : Coconut oil. ( or butter ) Old fashioned Oats and Almond flour
SPICES : Ground Cinnamon , nutmeg, vanilla extract
OTHER : A pinch of salt and 1 tablespoon lemon juice to bring all of it together.

Ingredients used to make vegan and gluten free peach crumble.

HOW TO MAKE VEGAN & GLUTEN-FREE PEACH CRUMBLE IN OVEN

Wash and dry peaches. Remove the pit. Cut them into chunky pieces about 1” in size. Sprinkle lemon juice over them. Arrange them in oven safe casserole dish in single layer.

Melt the coconut oil or butter. Mix all the other topping ingredients together. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut peaches. Cover the entire surface. Bake in preheated oven at 325 F for 30-40 minutes. The fruit should be bubbly, and topping should be golden brown. Serve warm with dollop of vanilla ice cream! Enjoy!!

Process step collage showing how to make vegan peach crumble.

HOW TO MAKE VEGAN & GLUTEN-FREE PEACH CRUMBLE IN INSTANT POT

Wash and dry peaches. Remove the pit. Cut them into chunky pieces about 1” in size. Sprinkle lemon juice over them. Arrange them in stackable container that can fit Instant Pot.

Melt the coconut oil or butter. Mix all the other topping ingredients together. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut peaches. Cover the entire surface. Put a paper towel over the container and cover it with aluminum foil. (This prevents extra moisture sipping in)

Put 1 cup of water in main insert. Put the peach crumble container on the rack and lower it in the main insert. Close the lid and cook on high pressure for 20 minutes. After it is cooked. Let the pressure release naturally.

Open the lid. Carefully remove the container holding the rack handle. Remove the foil and paper towel. Serve warm with dollop of vanilla ice cream! Enjoy!!

If using Crisplid , use it at 400 for few minutes. Watch it carefully and remove promptly when the topping starts to brown.

Process step collage showing how to make peach crisp in Instant Pot.

HOW TO MAKE INSTANT POT PEACH CRISP CRISPY?

Instant Pot Peach Crisp is moist and soft. If you want it to be dry crumbly crisp top, here are two ways to do that.

Broil your Instant Pot Peach Crisp for a few minutes right in the same dish after it is done cooking. If you have a Mealthy CrispLid, you can use that to crisp up your topping without turning on your oven! (My favorite method)

USING POT IN POT METHOD INSTEAD OF DIRECTLY COOKING IN INSTANT POT

I prefer to use Pot-in-Pot method of Instant Pot cooking. I make it in my stackable stainless-steel container or Corning Ware 1.6 liter dish which perfectly fits inside my 6 Qt. Duo. I also use the rack / trivet to put in instant pot.

The reason I favor this method over directly cooking is the dreaded BURN message. Unless you have nonstick liner, may dessert recipes get burn message and it is not ideal situation. Cooking pot in pot works like charm.

I love making this recipe using fresh peaches. You can make this with frozen peaches, too. If you want to use canned peaches, please remove the extra juice that comes in the can. You can also make this recipe using other fruits like apples, berries, and pears.

Oven baked peach crisp recipe.

HOW TO STORE AND REHEAT PEACH CRUMBLE:

Peach crumble is best enjoyed warm, right after it is made. Store leftovers covered, in the fridge for 4-5 days. To reheat, use the microwave or oven. Microwave it in 30 second interval for couple times. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through.

PRO TIPS

  • Get your peaches ahead of time. I often find that peaches are often too hard or too mushy. To get the perfectly ripened peaches, buy your fruit a few days in advance and let it ripen on your counter. When the peaches are soft, get cooking! (After they ripen, you can also store them in the fridge for few days.)
  • You can save and freeze season’s best peaches to use and make this recipe throughout the year especially winter months. Wash and dry peaches and cut them into bite size pieces. Arrange them in single layer on parchment paper lined baking sheet and freeze them overnight. Remove them from baking sheet and put it in Freezer Zip-lock Bags and store in the fridge.
  • To cut peaches easily, cut them widthwise instead of lengthwise. The pit just comes off easily and helps make even sized pieces.

Delicious peach and granola dessert served in a black dessert plate with dessert fork with dollap of vanilla ice cream.

HERE ARE SOME OF OUR FAVORITE INSTANT POT AND OVEN DESSERT RECIPES. DO TRY THEM ALL!

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If you make this VEGAN & GLUTEN FREE PEACH CRUMBLE RECIPE do let us know how you like it by star rating it and leaving a comment below.

Delicious peach and granola dessert served in a black dessert plate with dessert fork with dollap of vanilla ice cream.

Easy Vegan Peach Crumble Recipe

Yield: 6 CUPS
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

The BEST Peach Crumble! You will love this gluten free and vegan peach dessert recipe with oven and instant pot instructions.

Ingredients

  • 6 juicy ripe peaches
  • 1 cup old fashioned oats - I used certified gluten free
  • 1/2 cup Almond flour
  • 1/2 cup brown sugar - or sweetner of your choice
  • 1 teaspoon vanilla extract
  • 1  teaspoon cinnamon powder
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • pinch of salt
  • 1/2 cup coconut oil or butter

Instructions

OVEN INSTRUCTIONS :

Wash and dry peaches. Remove the pit. Cut them into chunky pieces about 1” in size. Sprinkle lemon juice over them.  Arrange them in oven safe casserole dish in a single layer.

Melt the coconut oil or butter. Mix all the other topping ingredients
together. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut peaches. Cover the entire surface. Bake in preheated oven at 325 F for 30-40 minutes. The fruit should be bubbly, and topping should be golden brown.

Serve warm with dollop of vanilla ice cream! Enjoy!!

INSTANT POT INSTRUCTIONS :

Wash and dry peaches. Remove the pit. Cut them into chunky pieces about 1” in size. Sprinkle lemon juice over them.  Arrange them in stackable container that can fit in the Instant Pot.

Melt the coconut oil or butter. Mix all the other topping ingredients. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut peaches. Cover the entire surface. Put a paper towel over the container and cover it with aluminum foil. (This prevents extra moisture sipping in)

Put 1 cup of water in main insert. Put the peach crumble container
on the rack and lower it in the main insert. Close the lid and cook on high pressure for 20 minutes. After it is cooked. Let the pressure release naturally.

Open the lid. Carefully remove the container holding the rack handle. Remove the foil and paper towel. If using Crisplid , use it at 400 F for few minutes. Watch it carefully and remove promptly when the topping starts to brown.

Serve warm with dollop of vanilla ice cream! Enjoy!!



Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 311Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 32mgCarbohydrates: 33gFiber: 4gSugar: 23gProtein: 4g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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