Healthy breakfast peach crumble is made with fresh juicy peaches, crispy oats and warm spices. Enjoy this peach breakfast crisp as a morning treat or serve with a dollop of dairy free ice cream for dessert.
These breakfast peach crisp is perfect sliced right out of the oven or enjoy it as a make ahead plant based breakfast! This vegan breakfast dish looks impressive and is brimming with the best of summer fresh fruit.
I love fresh peaches in the summer! They are sweet and juicy and brimming with fresh taste. I actually have a bit of a fruit love affair. My mom always had fresh seasonal fruit around our house. Apples in the fall (perfect for apple oat sun butter slices), melons and berries in the summer.
Living in the midwest we had to resort to canned or frozen in the winter, but nonetheless, growing up fruit was something our family did not skimp on at mealtime! To this day, I serve my kids fruit at meals because my mom did that. Interesting how food traditions can get passed down like that!
According to scientific studies, fruit has huge positive health benefits as well! So the next time you are tempted to reach for a sugary treat, try a piece of a fresh fruit brimming with natural sugars that are good for you!
This healthy peach crumble is gluten-free, dairy-free and low sugar. It uses date paste and applesauce as a natural sweetener. The dates in this recipe give this peach oatmeal crumble a sweet caramelized taste.
Ingredients in Breakfast Peach Crisp
While the ingredient looks long, the taste of this fresh peach breakfast is well worth it! Here are the ingredients you need for healthy peach breakfast crumble:
- Fresh peaches: 2-3 medium sized peaches. I like them peeled for texture reasons.
- Date Paste: In my grocer I find this in the international section. You can also make homemade date paste.
- Gluten Free Oats: Old fashioned rolled oats will work best.
- Cashews: Unsalted cashews for crunch in the oat topping.
- Cashew Butter: I chose cashew butter as it compliments the cashew, but any nut butter works.
- Warm spices: Cinnamon and nutmeg.
- Unsweetened Applesauce: Sweetened applesauce will add to much sweet taste to the already sweet peaches.
- Maple Syrup: Agave syrup could also be used.
How to Make Healthy Breakfast Peach Crumble
This vegan peach oat breakfast treat is made in three steps.
First you will need to make your bottom ‘crust’ layer. Combine your oats and spices then mix in your wet ingredients. Wet ingredients include a splash of plant based milk, unsweetened applesauce and date paste. To make your date paste easier to work with, warm it up for a few seconds in the microwave.
Next make your peach ‘syrup’. Peaches are naturally sweet and when you add a small amount of real maple syrup they turn into a delicious all natural syrup mix! We used just a teaspoon of syrup and let the peaches do their natural job of releasing their juices to turn this into a delicious mix!
Last make your crumble topping. This crumble topping is protein packed though which makes this dish great for a plant based breakfast. You will need a food processor to make this crumble topping. Combine your oats, cashews and nut butter in the food processor and pulse lightly.
This peach crumble smells so good when it bakes in the oven! It is a delicious and healthy way to enjoy your fresh peaches this summer.
How to Serve This Peach Breakfast
I made this for my husband and he took it to work all week to enjoy with dairy free vanilla yogurt. I don’t mean to brag, but he may have mentioned that his coworkers were envious about how great it smelled compared to their microwave oatmeal!
This would also make a great healthy dessert. We have made this and enjoyed it with a scoop of dairy free frozen yogurt.
This is such a perfect gluten free dairy free peach breakfast oat treat that is secretly healthy and good for you! Make ahead or enjoy right out of the oven. It’s delicious both ways!
Yes! I would thaw and drain your peaches first but that is a great way to make this year round.
Sure! Just because this is a healthy peach crumble, doesn’t mean you couldn’t use nectarines, plums or any berry of choice.
Yes, I feel that you really do! Peach skins do not add a pleasant texture in my opinion!
You can store this at room temperature for a few days, but then store covered in the refrigerator for up to 5 days. It can also be frozen up to 3 months.
More Vegan Recipes
- Vegan Banana Zucchini Muffins with Blueberries
- Best Vegan Cookie Bars
- Easy Vegan Vanilla Overnight Oats
- Strawberry Ice Cream Sandwiches
Breakfast Peach Crumble
Bottom “Crust” Layer
- 2 cups old fashioned rolled oats , gluten free if needed
- 1/2 cup unsweetened applesauce
- 2 Tablespoons baking date paste
- 3 Tablespoons almond milk , I used unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Peach ‘Syrup’ Mixture
- 2-3 medium sized peaches , peeled and sliced
- 1 teaspoon pure maple syrup
- 1/8 teaspoon nutmeg
- 1/2 cup old fashioned rolled oats
- 2 Tablespoon cashew butter , or nut butter of choice
- 2 Tablespoons unsalted cashews
- 1/4 teaspoon ground cinnamon
- pinch of salt
- Preheat oven to 350 degrees. Prepare a 9 inch pan – either a square or pie pan works.
Bottom ‘Crust” Layer
- In a large mixing bowl, mix together oats, applesauce, baking dates, plant based milk, vanilla, cinnamon and salt. Stir really well to mix in your baking date paste. If needed, warm up your date paste in the microwave for a few minutes to soften the paste.
- Let rest in bowl for 10 minutes. Pour into prepared pan and bake at 350 degrees for 20 minutes.
Peach ‘Syrup’ Layer
- While the bottom layer is baking prepare peaches. Peel and slice your peaches and put in small bowl. Add cinnamon and nutmeg. Add maple syrup. Stir gently to combine.
- Combine oats, cashew butter, cashews and salt in food processor. Pulse a few times to combine and get ‘crumbly’. You want it to be to a be crumble and not flour consistency – so only pulse a few times!
Put It All Together!
- Remove your bottom layer from oven. Arrange peach slices on top. Top with crumble topping. Drizzle the juice leftover in your peach bowl on top of it all. Bake at 350 degrees for an additional 20 minutes.
- Serve warm as is or store in the refrigerator and reheat! I love to eat this with dairy free yogurt. This would also be great as a healthy dessert with a scoop of dairy free ice cream.