Vegan Peach Berry Crumbles



I’m not allowed to be vegan because:

I sometimes carry a pound of butter around in my purse.

I stir fry my tofu in bacon fat.

I seriously consider grating cheese on my pillow before I go to bed at night.

(ok… not really.  that’s just weird.)

I think heavy cream should be awarded its own national holiday.  I’d like that day off work too… sweet, thanks.

If a stranger handed me an egg.  I’d eat it.  I would.



Just because I’m not allowed to be vegan doesn’t mean that I can’t make a stellar vegan dessert from time to time.


This cobbler is such a delight… I’ll tell you what!

I made the whole recipe without measuring a thing.  Not one thing!  I looked at the recipe, read it through, then estimated the amounts.  A little of this.  A little of that… and BINGO!  Success!

I encourage you to do the same thing.  This recipe is loose enough for such brazen actions.


This vegan cobbler is simple and delicious.

Seasonal peaches and berries are baked with a bit of spice and loads of oat and maple topping.

Feel free to use any combination of summer fruit that excites you.


I made six mini cobblers, but you might want to bake up a9-inch square pan.  Don’t be shy.


Beautiful and simple summer food.  With cinnamon.  Do this.


And the bubbled over berry goodness?  Be still my heart.

Vegan Peach Berry Crumbles

inspired by my friends on Twitter and Post Punk Kitchen

makes 6 1/2-cup size ramekin cobblers

Print this Recipe!

For the fruit:

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

2 medium sized  ripe peaches sliced into 1-inch chunks

(if you’d like to use frozen fruit, just defrost and drain the juice.)

2 Tablespoons all-purpose flour

1/2 teaspoon cinnamon

a big pinch of freshly grated nutmeg

(pinch of ground ginger and ground cloves are also encouraged, but not entirely necessary)

1/4 cup pure maple syrup

For the topping:

1 1/2 cup old fashioned oats (i used quick cooking steel cut oats… mostly because i just bought the wrong kind… it worked out yummy!)

1/3 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon salt

2 Tablespoons canola oil

2 Tablespoons maple syrup

1 teaspoon vanilla

1 Tablespoon water

Preheat oven to 350 degrees F.

In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup.  Set aside while you assemble the topping.

In a separate medium sized bowl, combine the oats, flour, salt and spices.  In a small bowl whisk together the oil, maple syrup, vanilla extract and water.  Add the wet ingredients to the dry ingredients and blend with a fork.  Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.

Add half a cup of the topping mixture to the fruit mixture and toss together.  Scoop fruit into ramekins, being sure to fill each cup to the top.  Spoon and pat topping onto each cup.  Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven.  Bake for 35 minutes, or until bubbly and delicious.

Serve with vanilla ice cream topped with honey if you’re not vegan after all.

119 thoughts on “Vegan Peach Berry Crumbles

  1. This looks awesome. I bet your vegan friends love you, Joy. (If you don’t have any vegan friends, I’ll gladly volunteer to eat your vegan desserts.)

  2. Looks perfect! I like to cook without measuring too: let’s put a little of this and that and see what comes out! Generally, it’s always good!

  3. I’m not vegan, but I love that this is just a little lower in fat than your average cobbler. What a fun recipe to play with! I am totally all ready for apples even though it’s a little early for them!

  4. Lovely summertime dessert! I like that you used maple syrup instead of refined sugar, and only a modest amount of oil in the topping: these are the changes I typically make to recipes, but there’s nothing I would change in yours. I love crisps/crumbles/cobblers for exactly the reasons you mention… you can swap in seasonal fruits to enjoy this dessert year-round (I’m bookmarking it for apple season!) and measurements are not all that important.

    I also dabble with vegan recipes – in fact, I posted a recipe for vegan carrot cake ice cream a little while ago and will be posting a recipe for vegan blueberry cinnamon rolls tomorrow. A vegan diet is not in my future, but why not make a vegan dish every now and then?!

    Have a great weekend, Joy!

  5. I have to tell you: I love your blog so much, I’m always laughing when I read your posts! I’m so like you about the vegan thing, I just can’t! Butter, cream, meat, CHEESE are so natural for me… Anyway, Iove this recipe, but with a scoop of vanilla ice cream… no no, I can’t go furter…

  6. Oh, awesome! Finally a recipe I don’t need to measure ingredients because I still lack cups for cup measures. And it looks great – like a perfect summer dessert! Yummy. But, I don’t really know if I can get maple syrup here – Can I switch that with honey, what do you think? Thanks!

  7. I am not vegan, but I can’t have the dairy products, so I am always on the lookout for delicious dairy-free desserts.
    All the vegan cobblers that I have eaten have been dry as plain toast, but this recipe looks very moist and delicious. I think a trip to the grocery store is in order for me.
    Thanks for the recipe!

  8. Lovely, but I agree with Allie, butter woud be great! May I ask a question (I’m kind of ignorant here) so a cobbler is a crumble? and one could use ground almonds instead of oats, and other type of fruits?

      1. Maybe it is because I grew up on blackberry cobbler in the south, but there is certainly a difference between a cobbler and a crumble. This is a crumble. Cobblers have a dense, cake-like consistency.

    1. Oh but I’m vegan, with some vegan butter you,re right! Sounds amazing! I just made it and currently eating as I type and it would be lovely with butter!

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