Peach Crumble

Peach Crumble

Aug 25 2020


1 hour

Makes 1 crumble

I love crumbles... I love that hey are so versatile and you can use any fruit, fresh or frozen to make this! Summer is all about peaches fro me so this is what I ma making today.... I have enjoyed it with ice cream, whipped cream, on its own and with greek yogurt.... So many possibilities that are all equally delicious!


  • 4-6 medium peaches
  • 1 1/2 cup of almond flour
  • 3/4 cup of oats
  • 2 tsp of cinnamon
  • 3/4 cup of mixed nuts (I used pecans but have done it with a mix in the past)
  • 1 orange, juiced and zested
  • 1 tsp of arrowroot powder (or cornstarch)
  • 6 tbsp of maple syrup ( or sugar)
  • 1 stick of butter ( at room temperature)
  • 2 tbsp of vanilla extract
  • 1 pinch of salt


Chop the peaches and toss together with 1 tsp of cinnamon, the orange zest and juice mixed in with the arrowroot. The best way to do so is the wish the arrowroot powder with the juice before tossing gin with the peaches so there a red lumps.

Transfer to a greased case iron (or oven dish).

In a large bowl combine the flour, oats, nuts, remaining cinnamon, vanilla, maple syrup and pinch of salt. Do this either with 2 forks or your hands until it makes kind of a thick paste. Crumble this on top of the fruits and try to evenly cover as much as possible.

Bake at 350F for 40-50 minutes. If you see that it starts burning, just cover with foil. You want the crumble to be crispy and bubbly!

When cooked take it out and leave it cool a bit... and enjoy with a large scoop of vanilla ice cream!

Latest comments

  • Manuela / Sep 14 2020

    Can you use coconut oil instead? Is so how much?

    • Virginie Degryse / Sep 14 2020

      I have never done it with coconut oil but I have read that you can do it. Try with 1/2 cup at room temperature. Let me know how it turns out

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