NEW Honey Alternative Cashewmilk Yogurt

The peach in this crumble can easily be swapped for whatever fruit is in season, making this recipe perfect for any time of year! Healthy and delicious, this recipe doesn’t call for much sugar and instead allows the fruit to be the main source of sweetness, but it is definitely highlighted when paired with Forager Project Vanilla Bean Ice Cream!



  • 8 large peaches
  • Zest of 1 orange
  • 1 tablespoon fresh orange juice
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh ginger, grated
  • 1 teaspoon cinnamon
  • 1 tablespoon almond flour


  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup almond flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 4 tablespoons vegan butter


Preheat oven to 350 degrees F.

Cut peaches in half, peel off the skin and cut into 2-inch pieces. Place all the cut peaches into a large bowl, zest the orange and lemon, add the fresh orange and lemon juice, grated fresh ginger, cinnamon and almond flour. Mix well and pour into a pie dish.

In a separate bowl, place rolled oats, flour, almond flour, baking powder and cinnamon together. Mix well so everything is combined. Pour the dry mixture over the top of the peach mixture. Distribute the vegan butter all over the top (this is what will make the top golden brown and crispy)!

Once the oven is heated, place the crumble into the oven and cook for 40 minutes. After 30 minutes, check the crumble and if any part of the top is not browning, add a bit more vegan butter to that area.

Take out of the oven after 40 minutes when peaches are bubbling and the top is golden brown. 7. Allow to cool for 10 minutes before serving.

When ready to serve, spoon portions onto serving dishes and top with Forager Project Vanilla Bean Ice Cream. Enjoy!

A Spoonful of Peach Crumble


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