Joy the Baker

Vegan Peach Berry Crumbles

by 128 Comments

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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.

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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.

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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.

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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.

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

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

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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.

Reader Interactions

Comments

  3. Rachel

    I’m vegan, but I needed to cook dinner for my boyfriend and very good friend of his who are not. My boyfriend is the son of two French bakers, so I usually shy away from making desserts for fear of comparison. The friend is an extreme foodie, an excellent cook, and also French. I made this crumble for dessert and served it with ice cream and fresh whipped cream for them, and plain for me. It was perfect. No measuring required. I used fresh berries and frozen (thawed and drained) peaches. They were so impressed! It ended up looking and tasting divine, but feeling effortless. I prepared the ramekins before the guest arrived, and put them in the oven after dinner. I had just enough time to serve coffee and clear the table before they were done and gorgeous!

    I would highly recommend this recipe for ease of completing and for flexibility: I think many combinations of fruit would work well, and approximating the measurements worked just fine. I will be making this again!

    Reply

  5. Ana

    This was very easy to put together and, although by itself I thought it lacked a little something, with ice cream and honey it was very nice, and I imagine it would also be so atop yogurt!

    Reply

  6. Susie

    I couldn’t find many comments from people who actually made the recipe, so I thought that I would post one. I made it and it was wonderful. This was a great dessert for my dad who isn’t vegan but has a lot of dietary restrictions. ALL of use equally enjoyed it. My fruit was in season and extremely sweet, so I think that i could have used less maple syrup in the fruit, which I may try next time. Came across this blog a couple of years ago and have never been disappointed with any of the recipes. Thank you!

    Reply

  8. t dang

    Joy! Thank you! This was the perfect dessert for my recent dinner party. We had three carnivores, one vegetarian and one vegan. Everyone loved the dish! There wasn’t one complaint!

    Reply

  10. doe mora

    i love this recipe- am about to make it again. i added ginger and cardamom and just used raspberries and blueberries. i also love that you name it as a crumble, then refer to it as a cobbler and i call it a crisp. we all call it YUMMY.
    have a great day!

    Reply

  11. Rebecca

    this is an old post, but you might see it….my friend ACTUALLY did have a pound of butter in her purse and forgot and put her phone in there…IN THE BUTTER. She was able to save the phone by putting it in a bag of rice and leaving on the top of the TV (for heat) after she of course cleaned it off as well as possible. Small world. She is also a personal chef/caterer…so apparently butter in the purse is common among you folk?

    Reply

  12. Sue

    Thanks for your tasty and creative vegan recipes… very much appreciated. I am vegan and eat very well, however totally understand the addiction to cheese, cream, eggs, sausage and such. However now I just can’t stomach knowing what happens to the animals and the earth related to the production of dairy and meat – that knowledge cured my cravings.

    Reply

  14. Kim

    I don’t have a blog but I love baking, and I love your blog. My brother and I have a long distance relationship through food. He’s a chef in Europe, and I live…well in the OPPOSITE of Europe :)
    Anyway, I made this with peach, blackberry and fig! YUM! I used a little fig preserve mixed with the maple syrup for sweetness. Speaking of sweetness I also used a little blackberry brandy to soak my blackberries in while they were thawing! DOUBLE YUM! Thanks for your great site and your great recipes!

    Reply

  15. Manly Vegan

    This looks amazing!

    I respect your honest thoughts about not being vegan. This looks tasty and I will be making it soon, thanks!

    ps – you should check out my site sometime

    Reply

  17. janet

    I made these and liked the raspberry, blueberry, peach and nutmeg combo. The topping reminded more of granola, but that made me feel less guilty about eating it for breakfast instead of dessert. :)

    Reply

  18. Marianne

    sometimes i carry around butter in my purse too. i once took butter to a funeral, just so it would get to room temperature and i could bake with it after.

    Reply

  19. Lori

    We’re not vegan either, but my DD is dairy free/gluten free so this worked for us. I should’ve stuck with your fruit mixture..mine did not get as bubbly/juicy. I used peaches and blackberries. Still came out yummy though. I also made it gluten free by changing the oats and using a GF flour mix. Thanks again for another great recipe. Heres another vegan recipe that is Awesome!!! And you don’t need to be vegan to enjoy… http://vegetarian.about.com/od/breakfastrecipe1/r/orangecranscone.htm (I do 1/2 whole wheat and half regular flour)

    Reply

  20. ann

    I’m not allowed to be vegan because I literally do go to bed with a brick of aged cheddar and a vegetable peeler.
    But I’d eat this.

    Reply

  22. Kylie @ A Hungry Spoon

    I love this post, Joy! I actually laughed out loud in front of the computer as I read your reasons for not being a vegan. I think the reason I’d have to stick with you on is grating the cheese over the pillow before bed (as weird as it is)–it’s the gorgonzola and brie that keep me dairy-eating.

    Thanks for posting a vegan dessert though–love it!

    Reply

  28. pam

    looks glorious!!!

    and i’ve missed you! i lost my bookmarks when i got a new laptop a few months back and couldn’t remember where to find “that cute girl who makes all the delicious food”. anyway…i hunted and found and i’m not losing you again. yayness abounding!

    Reply

  29. Megan

    I love these mini desserts. I guess they wouldn’t be vegan anymore if I topped them with whipped cream or ice cream or both, now would they? :)

    Reply

  30. Sarah

    The opening was so funny! I tried vegan for a months as an experiment. I learned I didn’t miss meat, but I missed everything in the dairy family! This looks amazing. Farmer’s market peaches – look out!!

    Reply

  31. Sera

    HI!
    So, I’m coming out of lurker mode. I’ve been reading your blog for a little while. I hadn’t been by in a spell and I really like the new layout! The art up top is really great, as are the new side bars. It would be replete in awesomeness if the post navigator thingies (previous post/next post) were up top so you could browse titles, rather than down at the bottom past all the comments.
    I don’t know why I felt the need to put that out there, into the universe…erm…internet.
    PS. I like your blog, keep doing awesome things. And that butter has other uses, like if you were stuck somewhere…

    Reply

  34. Kitchen Corner

    I like crumble desserts! No matter with what kind of fruits. As long as crumble on the top serve with a dollop of ice cream, it’s nice to me! I always like the fruit juice oozing out from the ramekins, nice one!

    Reply

  36. Tammy

    I just had to laugh at your opening commentary. I’ve always said that I could be a vegitarian along as gravy (turkey, beef, chicken) was on the diet…gravy is my favorite beverage. :)

    Reply

  40. Janine

    I am vegan, and I will make this scrumptious looking cobbler with vegan Earth Balance Buttery Spread instead of canola oil. And I eat it still warm from the oven with a big scoop of Purely Decadent Vanilla Bean Coconut Milk ice cream! Can’t wait!!!!!!!

    Reply

  41. Sues

    I love that you carry a pound of butter around in your purse because I sometimes do that too… NO shame!! And no, I could never be vegan either. Not allowed. But I do have to say this crumble looks quite fabulous. I can have my butter for breakfast the next morning :)

    Reply

  42. la-la-lisa

    ps. I made the molasses chocochippies today. Had to leave the dough in the fridge while I ran around. Man oh man. The sea salt makes all the difference. I just snuck one. Hopefully my 5 yr old won’t notice that there are now 8 and not 9 cookies. The things one could do with the dough! Nuts would be good too. Yummy.

    Reply

  43. la-la-lisa

    Love it!!

    There’s a reason why some religions don’t allow bacon — it makes grown men (and women) fall to their knees and worship its crispy chewy salty fatty goodness. I read Janine Garafolo forsook (is that a word) vegetarianism ultimately for bacon. It’s seriously that good.

    That said, I love the occiasional vegan repast. We have a restaurant (2 actually) here in the DFW area that make me feel so virtuous after eating there. Mmmmmm….. It just seems like you’d need a minor in chemstry to get the vegan thing right. Did you read Natalie Portman’s bit on the HuffPo about why she’s vegan? It’s all be cause of Tobey Maguire’s chef. Sure, if I had a vegan chef it would be so easy. Duh! Why didn’t I think of that?

    Reply

  50. Van

    Hi Joy,

    My name is Van, I’m from Canadaland, and I just wanted to send a big THANK YOU your way for a couple of reasons. FIrstly, you love food – your passionate and that’s clearly evident in your oodles of blog posts PLUS it’s just so nice to see a baker that uses her heart and her mouth… equally. (That sounded bad…) Secondly, you’re smart about food and whitty too – it’s most enjoyable to read your blog.. honestly I’ve scoured the interwebs looking for good baking blogs and your’s is easily the best. I check your site at least twice a day, it’s just cause I can’t get enough Joy in my life…teehee.

    Keep on truckin’ errr um…bakin’!
    -Van

    Reply

  52. Georgia @ The Comfort of Cooking

    What a wonderful use of all the juicy summer fruit we have access to here in California… This looks like a great treat to ease from summer into fall… Beautiful photos, and thanks for sharing this recipe, Joy! I’ve tried many recipes of yours before and won’t hesitate to put this one into action!

    Reply

  53. Veronica

    These look amazing. As a vegan, a tip of the hat to you, Miss Joy! Way to spread the word that vegan desserts can rock, too. ‘Cause they totally can.

    Reply

  54. Julie

    I think you must’ve taken a sneak peak at my kitchen when deciding to post about peach berry crumble. Yesterday was spent picking obscene amounts of organic strawberries & blackberries at Swanton Berry Farm (near Santa Cruz), and I have a huge number of peaches just coming into ripeness sitting on my counter. And I’m going out of town next week. I need something to do with all this fruity goodness. (Baked a blackberry pie already last night). Soooo, this is PERFECT. Thanks Joy!!

    I’ve got this grand idea of putting the crumbles together and freezing them in the ramekins. Then taking them out to bake when I’m actually around. Do you think this will mess with the flavors/consistency at all?

    Reply

  55. Sushi Girl

    LOL!! You ROCK and yer funny too! Thanks for the tofu fried in bacon tip! I was looking for a tofu recipe that made the glutinous stuff palatable…
    *love*

    Reply

  59. Super Mommie

    I don’t carry butter in my purse but I have at least 3 types of butter and cheeses in my fridge at all times. If I find cheese scented air freshner, I’ll send you some.

    Reply

  61. Angharad

    This looks out of control. I KNOW I’m going to see ten tons of peaches at the farmers’ market tomorrow and now I know I’m going to have this on my mind when I do…we’ll see what happens but I’m pretty sure it’s guessable.
    I’m not allowed to be vegan either. But it’s more to do with the steak and bacon I carry in my purse.

    Reply

  62. Ethan

    That looks really good and I’m proud of you for going outside of your non-dairy comfort zone!
    I’m now wondering what type of cheese would go best with the pillow. I guess it would also depend on the color/design of the pillow cover:)

    Reply

  63. Linnea

    Joy.. you’re wonderful. I myself am not a vegan, and never will be one, for the same reasons that you aren’t. I just love dairy products way too much. I do have friends that are vegan, and these look.. amazing.

    Reply

  64. Snarky Sister

    I love this website! Grating cheese on your pillow before bed time actually made be laugh out loud! Please don’t be weirded out but I’m convinced we could be friends if we knew each other in real life! Also, the dessert looks amazing. Thanks for the laugh!

    Reply

  67. Betsy

    Looks like a crisp to me – not a cobbler. But maybe it’s only in the South, where I am, that we make such distinctions. In any case, it looks yummy!

    Reply

  68. amy

    Oh Joy, I want this for breakfast.. could you bring me one please..I will save my next cup of coffee for with it.. so you have time!

    Reply

  70. Katie@Cozydelicious

    Ooooh, yum! I have been going crazy for all thing peach/berry. I made a blueberry peach tart last week (super yum) and am totally going to have to make these cobblers this weekend. I love the individual cobblers – that way no figting over who gets more yummy crumbly topping!

    Reply

  71. Jill

    “I think heavy cream should be awarded its own national holiday.”
    I agree! And, how about a National Cheese Day.” You know, instead of hanging flags, you’d have to wear one of those Wisconsin cheese hats.

    Reply

  74. karen

    wow, you read my mind! i was wracking my brains trying to decide what to do with all these peaches that i’m swimming in. this looks delicious! i love vegan desserts — you can eat so much more and not feel guilty. thanks for the recipe!

    Reply

  75. Em

    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.)

    Reply

  77. Gen

    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!

    Reply

  78. newlywed

    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!

    Reply

  79. Lauren

    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!

    Reply

  80. Kim

    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…

    Reply

  84. Musketnuss

    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!

    Reply

  86. jess

    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!

    Reply

  87. Silvia

    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?

    Reply

    • Michelle

      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!

      Reply

Trackbacks

  10. […] that needed using up, pronto. Thanks to the brilliant suggestion of my friend Anna, I sought out a dairy-free berry crumble recipe and got down to baking. The results speak for […]

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