This peach crumble recipe is a vegan, sugar-free, and a no-bake version of a traditional late summer dessert. It's not completely unbaked, as the pecan-oat crumble is toasted in the oven prior to assembly, but the pie as a whole just requires 2 hours of chilling in the refrigerator before reaching peach crumble perfection. The result is a refreshing, figure and animal-friendly dessert you can even have for breakfast or as a snack. Enjoy!
No-Bake Peach Crumble Recipe
For the crust:
- 1 ¼ cups rolled oats
- 2 tablespoons coconut oil, melted
- ¼ cup maple coconut palm sugar
- 1 tablespoon raw pecans, chopped
- ¼ teaspoon cinnamon
For the cream filling:
- 1 can (12 ounces) BPA-free coconut milk, chilled
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup raw pecans
- 3 tablespoons lemon juice
- Dash of sea salt
From the Organic Authority Files
- 2 large rip peaches
- 1 tablespoon lemon juice
Preheat the oven to 400 degrees Fahrenheit. Add the oats, half the coconut oil, coconut palm sugar, pecans, and cinnamon into a medium bowl. Toss until well combined. Spread the mixture out on a baking sheet and bake for 10-15 minutes. Toss every few minutes to ensure an even roast. Remove from the oven and transfer the mixture to a 9-inch pie dish. Spread evenly along the bottom of the pan, reserving 1-2 tablespoons for later.
In a food processor or blender, blend together the coconut milk, maple syrup, pecans, lemon juice and salt. Blend until evenly combined. Pour the coconut milk mixture over the oat crumble. Place in the fridge to chill for 1 hour.
Remove from the refrigerator. Slice the peaches and toss with 1 tablespoon lemon juice. Place the peach slices across the top of the cream filling and sprinkle the reserved oat crumble mixture evenly atop the peach slices. Chill for another hour.
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Fresh Peaches image from Shutterstock