Peach and Plum Crumble

I have some family and friends coming to dinner tonight. a few are gluten-free and a few are vegan, most eat anything :). I have the main meal sorted out. We are having a taco bar featuring  grilled vegetables and fish and fresh salsas. For dessert I made a crumble.

I wasn’t going to do a blog on the crumble, it seemed too pedestrian to bother. But then I thought it might be a nice idea to share. I love any dish that is more than a sum of its parts. Like aioli (egg, oil, acid, garlic) or bread (flour, water, salt). A crumble falls into that category for me, roasted fruit and a crunchy topping. Very simple, but luxurious when done right. The fruit has to be perfect to start with then,  cooked to perfection. An under-cooked crumble is a sad thing, to me at least. I want the fruit to release its natural juices. Under-cooked fruit is neither fresh, or luscious, just a waste IMO.

This is a really forgiving ‘recipe’. You can change it for your dietary needs and personal taste. I made mine vegan and GF.

Peach and Plum Crumble

Preheat oven to 350F

Start with 4 perfectly ripe peaches and plums cut up into bite size pieces. Put fruit in a skillet or cake pan.


Next, use a food processor to pulse the rest of the ingredients

  • ⅓ cup whole rolled oats
  • ⅓ cup toasted chopped nuts, any kind
  • ¼ cup flour (any kind):  oat, whole wheat, all purpose, or a gf blend
  • ⅓ cup any kind of sugar. I used brown
  • ½ teaspoon cinnamon or spice you like. I used allspice.
  • 3 tablespoons butter, vegan butter, or hardened coconut oil


Sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 40-45 minutes.


Crumbles and pies take a bit longer to cook at our higher altitude. Lots of recipes will give much shorter cooking time. Be patient and make sure the fruit has released it juices.
That’s done!
Have a great week CSA’ers! See you at Pick-up!


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