When you want a lovely and easy summer fruit dessert that’s ready in no time, this vegan unbaked peach crumble with lush berries will do the trick. I particularly like this with raspberries, but blueberries work just fine, too.
Though I call this a peach crumble for brevity, nectarines work just as well. This dessert is a nice gluten-free option. Use certified GF oats to be sure! And I highly recommend serving this with a dollop of nondairy ice cream. It’s great with basic vanilla. Butter pecan, mango, or one of the coconut-based varieties are nice, too, if you want to go a step up in flavor.
I highly recommend using organic peaches or nectarines! Why? Because both fruits appeared on the Environmental Working group’s 2019 Dirty Dozen™ list of produce that’s grown with the most pesticide. Both blueberries and raspberries aren’t in the Dirty Dozen, lost the spots they held in 2018’s Clean Fifteen™ list. See the complete 2019 listings following the recipe.
Recipe adapted from Vegan Holiday Kitchen by Nava Atlas.
- 2/3 cup quick-cooking oats
- 1/3 cup finely chopped walnuts or pecans
- 2 tablespoons natural granulated sugar
- Pinch of cinnamon
- 2 tablespoon vegan butter, divided
- 6 to 8 medium ripe, juicy peaches or nectarines
- 2 tablespoons maple syrup
- 1 cup raspberries or blueberries, or half of each
- Nondairy ice cream for topping, optional
- Combine the ingredients for the crumble topping in a small bowl.
- Heat the vegan butter in a medium skillet. Add the crumble topping. Stir quickly to coat with the vegan butter and toast the mixture over medium heat for 3 to 3 minutes. Transfer back to the bowl and set aside.
- Cut each peach in half lengthwise. Twist gently to separate the halves, then remove the pit. Cut into thin slices.
- Heat the remaining vegan butter in the same skillet. Add the peaches and syrup. Sauté, stirring frequently, until they’ve softened but still hold their shape, about 5 to 7 minutes.
- Transfer the peaches to a shallow serving container and scatter the berries over them, followed by the crumble topping.
- Cover and refrigerate until needed or serve at once —it’s good served warm, room temperature, or chilled. Top each serving with a scoop of ice cream, if you’d like.
Amount Per Serving:Calories: 218 Total Fat: 9g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 30mg Carbohydrates: 35g Fiber: 5g Sugar: 26g Protein: 4g
Photos: Susan Voisin, FatFreeVegan.com
Learn more about EWG’s Dirty Dozen™
To learn more about what produce is on each year’s lists of Dirty Dozen™ and Clean Fifteen™, go to EWG’s Shopper’s Guide to Pesticides in Produce and read the full report and get the full list to see what produce follows closely after #12. Please note that both lists change each year.
2019’s Dirty Dozen™
2018’s Clean Fifteen™
Following this top 12 dishonorable list are other types of produce, in the following order. Use caution when buying these in non-organic form; wash well, and still, buy organic when you can.
- Sweet peas (frozen)
- Honeydew Melon