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Cast Iron Skillet Vegan Peach Crumble
Prep Time
15 mins
Cook Time
55 mins
 

This intensely flavorful gluten-free, vegan peach crumble with masala chai-spiced coconut sorbet is the perfect summer baking project. Homemade coconut sorbet is an ideal counterpoint to chewy, molasses-infused seed and oat crumbles and bright peaches baked with a host of fragrant spices.

Recipe Type: Dessert
Cuisine: American
Keyword: vegan peach crumble
Makes: 8 generous servings
Author: Elizabeth Stark
Ingredients
Filling
  • 3 pounds peaches (about 8 medium), pitted and cut into 1/2-inch slices
  • 3/4 cup granulated sugar
  • 1/8 teaspoon sea salt
  • Zest of 1 lemon plus 2 tablespoons juice
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Crumble
  • 1/4 cup raw, hulled sunflower seeds
  • 2 tablespoons raw, hulled pumpkin seeds
  • 1 1/2 cups gluten-free oats, divided
  • 2 tablespoons shredded unsweetened coconut
  • 2/3 cup granulated sugar* (see note on brown sugar above)
  • 2 tablespoons blackstrap molasses
  • 1/2 teaspoon sea salt
  • 6 tablespoons coconut oil
Instructions
  1. To prepare the filling, toss sliced peaches with sugar, sea salt, zest and juice, cornstarch, cinnamon, ginger, and cloves, and set aside.
  2. To make the oat crumble, pulse to combine sunflower and pumpkin seeds until reduced. Add 1 cup oats and pulse 4 - 5 times, until mixture has a sandy texture. Add coconut, sugar, molasses (if using), and sea salt, and pulse. Add coconut oil; pulse several times to fully incorporate. Add remaining 1/2 cup oats and pulse 2 times.
  3. Using fingertips, roll most of oat mixture into 1-inch clumps and spread on a small plate or rimmed baking sheet and chill in freezer 20 minutes. Meanwhile, preheat oven to 350 degrees F.
  4. Spoon filling into a 10-inch cast iron skillet or other 12-cup baking dish. Scatter chilled crumble on top. Bake until crumble is golden and filling is bubbling vigorously, 45 - 55 minutes. For the best set, cool 2 hours before serving.
  5. Serve with a scoop (or two) of coconut sorbet.