Healthy Baked Goods · Sweets · vegan

Peach-Raspberry Crumble for Two

Peach Crumble2

Some of you may remember me writing about the “Pie of the Month Club” we have at our house.  In recognition of Dhiren’s insatiable love of pie, I promised to bake him one new pie each month as a Christmas gift during our first holiday together, and 6 years later he has had a steady renewal to that subscription and the pies are still making monthly appearances. You know what they say about the way to a man’s heart…

This month I went with something seasonal, and whipped up a peach crumble perfect for two.  I would have made a full sized version, but it is just too darn hot to run the oven that long!  No worries, this cute little crumble really did the trick, and was so simple and quick to make I can certainly do it again before the end of August.  Two pies in one month!? What!?

This is a super low-maintenance recipe, and can be adapted to use any fruit you like.  With the summer heat it can be hard to eat fruits fast enough before they spoil, so if you have any in need of rescuing, this is a great way to use up berries, plums, apricots, and any other fruits that may have seen better days.  I don’t even bother to peel the peaches in this dish, as it is time consuming and unnecessary. Just cut them up, toss them with some sugar and flour, and top with a simple crumble.  Could it get any easier or more delicious? Hmmmm. Nope, I don’t think so! 😉

Peach Crumble1


For the crumble:

  • 1/3 cup oats
  • 1/3 cup flour
  • 1 1/2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp coconut oil

For the filling:

  • 2 peaches, cut into small 1-inch chunks
  • 1/2 pint raspberries
  • 1/2 tsp cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp flour


  1. Preheat the oven to 425. In a small bowl, mix together the crumble ingredients.  Use your fingers or a fork to mash the coconut oil intod the dry ingredients until the mixture resembles course meal.  Set aside.
  2. In a medium bowl, toss together the filling ingredients.
  3. Lightly grease a small making dish.  I used a 6-inch cast iron skillet, but two ramekins or a small glass baking dish will work equally well.
  4. Pour the filling into the prepared baking dish.  Top with the crumble mixture. Cover loosely with foil and bake for 20-30 minutes until bubbly and golden brown.  I did not need to remove the foil and bake it any longer to brown the topping, but if you find it is not browned or crispy enough, then bake without the foil for a few extra minutes.
  5. Let cool slightly for 10-15 minutes and enjoy! It’s great with some vanilla ice cream!

Peach Crumble3




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