Every spring, I count down the days until summer the way a little kid eagerly eats chocolate out of an Advent calendar to cross off the nights until Christmas Eve. No, I’m not waiting to grill dinner on the 4th of July, and I’m not even drooling over chocolate desserts to celebrate my birthday. Instead, I turn giddy with excitement over…
Peach season.
As soon as grocery stores advertize peaches as $0.99 per pound, my mom and I stock up as if we’re preparing for a fruit Armageddon. She and I buy them 6 at a time, basically on a weekly basis. We rarely nibble on them fresh, practically swatting at my dad and guy if they reach for one as a snack, and always slice them up to bake my grandma’s peach pie.
Mom saved Grandma’s recipe, a family secret, on a large handwritten index card, yellowing and fading with age, in a manila folder in her kitchen cupboards. But she’s baked it so many times that she rarely pulls it down to consult the measurements anymore!
With the two of us working together, Mom on the no-roll shortbread crust and me on the juicy filling, we can assemble the pie and pop it in the oven in less than 20 minutes. Between the four of us—Mom, Dad, my brother, and me—we can easily polish off the entire dessert in a single night. No shame!
However, that rich buttery shortbread crust sometimes tastes a little too heavy, especially after grilling burgers for dinner! So this past week, I decided to skip the crust and created a crumble instead with a similar summery filling and sweet oat topping.
My resulting Clean Peach Crumble disappeared just as quickly as Grandma’s special pie! Just like in her dessert, I sprinkled a really thick layer of sweet crumbs—basically the best part!—on top of the soft fruit. But unlike Grandma’s pie, my crumble is clean-eating friendly, with gluten-free and vegan options too. It’s the sweetest way to eat your daily servings of fruit!
The filling consists of just 4 ingredients: peaches, cornstarch, cinnamon, and almond extract. The almond extract was one of Grandma’s secrets in her pie filling, and it lends a subtle sweetness to the peaches. I promise they don’t taste nutty at all!
With my peaches overly ripe, I decided against adding any extra sweetener to the filling. If yours aren’t quite as juicy, feel free to mix in a few teaspoons of agave or honey (or brown sugar, but then it wouldn’t be clean-eating anymore).
The crumble topping is unbelievably simple—even more so than the filling! Many crumb toppings call for cutting cold butter into the oats and flour, but I felt lazy and opted for melted butter instead. It’s so much easier to mix into the dry ingredients!
Because of the liquid agave, this crumb topping is initially much moister than your typical recipe, and it will probably stick to your fingers when you sprinkle it over the filling. But don’t worry—it still crisps up in the oven the same way your traditional brown and white sugar crumb toppings do. It’s the perfect textural contrast to the soft fruit beneath!
Naturally sweet and lightly spiced, my Healthy Peach Crumble tastes like the epitome of summer, reminiscent of sun-kissed skin, lazy backyard barbeques, and warm starry-skied nights. Topped with a little vanilla ice cream, it’s a positively irresistible sweet and luscious treat!
Trust me, I would know… I shamelessly savored 3 slices in a single day!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy peach crumble!
| Healthy Peach Crumble | | Print |
- 4 extra large (490g) peaches, diced (or 5-6 medium)
- 2 tbsp (16g) cornstarch
- 1 ½ tsp almond extract
- 1 tsp ground cinnamon, divided
- ¾ cup (75g) old-fashioned oats (gluten-free if necessary and measured like this)
- ¼ cup (30g) whole wheat flour or millet flour (measured like this)
- 2 tbsp (30mL) pure maple syrup
- 2 tbsp (28g) unsalted butter, melted
- Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.
- In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the maple syrup and butter, mixing until completely incorporated.
- Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for at least 2 hours after coming to room temperature before serving to allow the juices to thicken.
Instant oats (gluten-free if needed!) may be substituted for the old-fashioned oats.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Any gluten-free flour except coconut flour may be substituted for the millet flour.
Honey or agave may be substituted for the pure maple syrup.
VEGAN + DAIRY-FREE VERSION: Substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
If you prefer to enjoy your crumble warm, then reheat individual portions once it has rested for 2+ hours at room temperature.
{gluten-free, egg-free, dairy-free option, vegan option, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Apple Crumble
♡ Healthy Strawberry Rhubarb Crumble
♡ The Ultimate Healthy Blueberry Crumble
♡ Healthy Almond Berry Crumble
♡ Healthy Strawberry Poppy Seed Crumble
♡ Healthy Blueberry Mango Crumble
This looks uh-mazing! I want to make it for mothers day this weekend. Do you think almond or coconut flour would work in place of the wheat flour? Thanks in advance!!
Thanks Jennifer! Almond flour would definitely work, but I wouldn’t recommend coconut flour because it behaves differently that typical flours. I hope you enjoy the crumble and Mother’s Day with your loved ones!
oh, I bet the almond extract is SO good, I can almost taste the crumble now!!
It definitely is Heather — it’s actually my all-time favorite baking ingredient!
Do you think the filling could be prepared & frozen?
It looks wonderful & I’m looking forward to trying!!!
Thank you so much
I haven’t tried it myself Carol, but I think that could work. I hope you enjoy the crumble!
I made this a served it for breakfast with boiled eggs. There wasn’t any left. 🙂 When I make it again, I’ll up the sugar a bit, because it wasn’t quite sweet enough…but I bet that’s based on the peaches. I used frozen peaches from Aldi – a 1 pound bag – and it worked great!
I’m so glad that you and your loved ones enjoyed the crumble Stacy! That’s quite the compliment if there wasn’t any left — thank you for sharing that! 🙂 I bet you’re right about the frozen peaches, so hopefully the next one you bake tastes perfectly sweet!
Hi Amy! Would coconut oil work in place of the butter?
Yes! I can’t wait to hear what you think of the crumble Samantha! 🙂
I’ve got this in the oven now – can’t wait for dessert tonight. Great, healthy way to use up a bunch of peaches that were passing their prime on my counter. I also added a few tbsp of chia seeds and 1/4 cup of hemp hearts to the crumble mixture to convince myself this is actually full blown super food!
I love the sound of the chia seeds and hemp hearts Michelle — so fun! What did you think of the crumble?? 🙂
mine turned out really dry 🙁
Oh no! That’s not right at all Kaitlyn. Did you make any substitutions to the ingredients or instructions, and did you use fresh or canned peaches? I’d like to work together to figure out what happened so you don’t see the same issue again! 🙂
Amy, really love this recipe, smelled so good, and tasted even better! Thanks for this site and I look forward to getting your emailed recipes.
I’m so glad you enjoyed the crumble George! Thank you for signing up for the emails too. That means a lot to me! 🙂
Sorry if I missed this, but how big should the pan be?
The pan size is included in Step 1. 🙂 I can’t wait to hear what you think of the crumble Laurel!
I just finished baking this and even though the recipe says to cool completely, I just couldn’t help myself. Took a bite – delicious!! Bonus – my house smells awesome too!! 🙂
I’m so glad you enjoyed the crumble Ann! That’s one of my favorite bonuses about baking. 😉