Cast Iron Skillet Vegan Peach Crumble
Prep Time
15 mins
Cook Time
55 mins
This intensely flavorful gluten-free, vegan peach crumble with masala chai-spiced coconut sorbet is the perfect summer baking project. Homemade coconut sorbet is an ideal counterpoint to chewy, molasses-infused seed and oat crumbles and bright peaches baked with a host of fragrant spices.
Recipe Type:
Dessert
Cuisine:
American
Keyword:
vegan peach crumble
Makes: 8 generous servings
Ingredients
Filling
- 3 pounds peaches (about 8 medium), pitted and cut into 1/2-inch slices
- 3/4 cup granulated sugar
- 1/8 teaspoon sea salt
- Zest of 1 lemon plus 2 tablespoons juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Crumble
- 1/4 cup raw, hulled sunflower seeds
- 2 tablespoons raw, hulled pumpkin seeds
- 1 1/2 cups gluten-free oats, divided
- 2 tablespoons shredded unsweetened coconut
- 2/3 cup granulated sugar* (see note on brown sugar above)
- 2 tablespoons blackstrap molasses
- 1/2 teaspoon sea salt
- 6 tablespoons coconut oil
Instructions
-
To prepare the filling, toss sliced peaches with sugar, sea salt, zest and juice, cornstarch, cinnamon, ginger, and cloves, and set aside.
-
To make the oat crumble, pulse to combine sunflower and pumpkin seeds until reduced. Add 1 cup oats and pulse 4 - 5 times, until mixture has a sandy texture. Add coconut, sugar, molasses (if using), and sea salt, and pulse. Add coconut oil; pulse several times to fully incorporate. Add remaining 1/2 cup oats and pulse 2 times.
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Using fingertips, roll most of oat mixture into 1-inch clumps and spread on a small plate or rimmed baking sheet and chill in freezer 20 minutes. Meanwhile, preheat oven to 350 degrees F.
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Spoon filling into a 10-inch cast iron skillet or other 12-cup baking dish. Scatter chilled crumble on top. Bake until crumble is golden and filling is bubbling vigorously, 45 - 55 minutes. For the best set, cool 2 hours before serving.
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Serve with a scoop (or two) of coconut sorbet.