This vegan peach blackberry crumble (crisp) is the ultimate low effort summer dessert; it only takes a few minutes to put together and you can relax and enjoy a drink on the deck while it bakes. It’s low in added sugars, bursting with flavour and super satisfying…you might even want to eat the leftovers for breakfast!
Confession: I have never made an actual pie. I have way too little patience to make pie crusts! My grandma made wonderful pies but it was still her crumbles that were my favourite because if I have to choose between more fruit and more crust, I’m always going to choose fruit so I made this vegan peach blackberry crumble (crisp) with just the right ratio of satisfying whole grains and vibrantly juicy fruit flavours.
Once you know how to make the crumble topping, you can use it to top any seasonal fruit you wish as long as you keep the measurements the same. In fact, if you stick to the serving size, the crumble topping is low FODMAP, so you could actually make this a low FODMAP dessert by choosing a low FODMAP fruit combination like strawberry and rhubarb.
What is the difference between a crisp and a crumble?
I usually use the terms crisp and crumble interchangeably but in fact, there is a distinct difference between the two: a crisp uses oats in its topping while a crumble does not. So since this recipe uses oats, it should be a crisp but I probably call it a crumble nine times out of ten! This article is great if you want to get nerdy on all the different fruit desserts like buckles, bettys and crisps.
How to make a vegan crumble topping
Crumble toppings couldn’t be simpler, just mix the ingredients and sprinkle over the fruit! For this crumble, packed with omega 3 fats and a boost of plant-based protein you’ll need just 2 core ingredients plus a handful of pantry regulars:
- Rolled oats (gluten free if needed!)
- Hemp hearts
- Extra virgin olive, avocado or coconut oil
- Pure maple syrup
- Pure vanilla extract
This crumble (crisp!) takes like summer to me…it’s so delicious that I don’t think it needs ice cream, but I totally understand if you want to add a scoop! And in case you were wondering, I have absolutely eaten this for breakfast. On multiple occasions. 10/10, highly recommend.
All the reasons why this vegan peach blackberry crumble (crisp) is the ultimate healthyish dessert!
- Rolled oats are rich in soluble beta glucan fibres that help feed beneficial bacteria in the gut
- Hemp hearts contain a ton of anti-inflammatory omega 3 fatty acids, along with minerals like calming magnesium and plant-based protein
- It only contains one tablespoon of added sugars per serving
- Fruit-based desserts come loaded with anti-inflammatory phytochemicals. Whenever possible, I love for your plates (including your dessert plates!) to be half fruits and vegetables…this one fits!
Looking for more easy summer desserts?
Vegan Peach Blackberry Crumble (Crisp)
- 5 cups peaches and blackberries, fresh or slightly thawed I used 4 cups peaches + 1 cup blackberries
- 2 tablespoons cane sugar
- 1 tablespoon arrowroot powder
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon
Low FODMAP Crumble Topping
- 1 ¼ cup rolled oats gluten free if needed
- ½ cup hemp hearts I use Planet Hemp (not celiac friendly)
- ¼ cup chopped pecans or pecan pieces
- ¼ cup extra virgin olive oil or avocado oil or melted coconut oil
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Preheat oven to 350° Fahrenheit (175°C) and lightly grease a 9×9 baking dish with oil
- In a medium bowl, mix the fruit with sugar, arrowroot, lemon juice, ginger and cinnamon and pour into baking dish.
- Wipe out the bowl and then use it to mix the oats, hemp hearts, pecans, olive oil, maple syrup, vanilla, cinnamon and salt.
- Spread the crumble topping evenly over the fruit and then place the baking dish in the oven. Bake for 40-45 minutes or until crumble topping looks golden brown and fruit mixture is bubbly.
- Let cool for at least 10 minutes and then serve warm or at room temperature. Will keep on the counter, loosely covered for two days or in the fridge for 3-4 days.