vegan peach crumble

Warm, Summer Peach Crumble with Coconut Yoghurt

The Balanced Kitchen
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American, English
Servings 2


  • 5 flat bottomed peaches r use regular if not available, rinshed, stones removed and halved
  • 1 tbsp coconut oil
  • 2/3 cup oats
  • 5 tbsp wholemeal flour or use gluten free if required
  • 3 tbsp coconut sugar or use soft brown sugar if not available
  • 1 tsp ground cinnamon
  • 4 tbsp coconut yoghurt or any plantbased yoghurt


  • Preheat the oven to 180 degrees C.
  • Arrange the peach halves on the bottom of a baking dish big enough for the peaches to be placed on a single layer (roughly 25cmx20cm).
  • Place the flour into a bowl, rub the coconut oil into the flour using your clean hands. Do not incorporate the coconut oil too much, it's ok to have a few larger clumps within the mix as the oil will melt during baking.
  • Add the oats, cinnamon and sugar to the mix, stir then scatter the mixture over the top of the peaches.
  • Cover the dish with foil and bake for 20 mins at 180 degrees C, then remove the foil and bake for a further 10 minutes.
  • Serve immediately with lots of creamy coconut yoghurt.
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