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Vegan Peach Crumble

Author: Juli


  • 4 medium peaches
  • 2 T maple syrup
  • 1 T Grand Marnier
  • 2 T water
  • 1 tsp vanilla
  • 1/2 cup almond butter
  • 7 dates
  • 1 T maple syrup
  • 1/2 cup gluten-free oats blend to flour
  • 1 tsp cinnamon


  • Wash and cut the peaches in the desired form - I diced them - and give it into a small ovenproof dish
  • In a small bowl combine the maple syrup, Grand Marnier, vanilla and water and pour it over the peaches
  • Bake the peach base at 180° C (350° F) for 15-20 min. Stir occasionally
  • In the meantime give the almond butter, dates and maple syrup in a food processor and blend until you get a smooth and sticky mass
  • Give the mass to a mixing bowl and add the cinnamon and oat flour and stir with a fork until crumbles form - the mass might be too sticky to form real crumbles, just add a little more oat flour
  • Now sprinkle the crumbles over the peach base and gently fold in about 1/3 of the crumble topping
  • Bake in the oven at 150° C (300° F) for ~ 15 min or until the crumbles are slightly brown and have firmed up
  • Serve warm!


Don't forget to stir the peaches from time to time whilst baking to make sure the marinade covers all parts of the peach base equally.
I always use ground vanilla, it's my favorite. I never used vanilla essence before (simply because it's not common in Germany), so I can't say anything about using it/ measurements. I'd recommend to just try it and trust your taste buds if you want to use vanilla essence.
I ate the half of my Crumble warm, directly after taking the pictures and the other half later when it was cold. It tasted really good when it had cooled but I would recommend to enjoy the Crumble when still warm.