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Vegan Peach and Berry Crumble

Vegan Berry and Peach Crumble

This vegan berry and peach crumble will be your go-to summer dessert recipe. Here we use peaches, blackberries and raspberries as they happen to be in abundance. It's super simple and easy to make.


  • 500g fresh peaches sliced
  • 2 x 170g blackberries rinsed
  • 2 x 170g raspberries rinsed
  • 1/3 cup (175g) white granulated sugar + 1 tbsp
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons tapioca starch
  • 1 cup (150g) all purpose flour
  • 1 cup (93g) coconut flakes
  • 8 tablespoons plant-based butter cold


  • Preheat oven to 190C/375F.
  • Place the fruit, one tablespoon sugar, lemon juice and zest, and tapioca starch into a medium-sized bowl. Stir well and set aside. 
  • Add flour, coconut flakes, the remaining sugar, and cold butter to a food processor. Blend until the topping comes together.
  • Place the fruit in an oven-safe baking dish and scatter the topping over the top. Place in the fridge for a few minutes to firm up. 
  • Bake the crumble for about 40 to 45 minutes or until the topping is golden and the filling is bubbling.
  • Serve warm as is or with ice cream.


When making this vegan crumble for the first time, ease into the recipe using plant-based butter. After, you might choose to experiment with chilled coconut oil. If using chilled coconut oil, keep the topping in the fridge after pulsing in the food processor. Once ready to place the topping over the fruit, remove it from the refrigerator. Coconut behaves differently than butter, and it takes a little bit of extra care. The result, though, is just as delicious. Also, this recipe will work with tapioca or cornstarch.