Peach Raspberry Crumble (gluten free, dairy free, egg free, soy free, vegan)
Prep time
Cook time
Total time
An easy warm crumble with a combination of peaches and raspberries made in individual serving sizes or family-size in a casserole dish that is bursting with fruit flavor topped with a crumble that is crisp yet buttery with a hint of cinnamon. A wonderful allergen-free and vegan dessert as a go-to when entertaining a crowd!
Recipe type: Dessert
Serves: 10 servings
  • For the fruit:
  • 6 ripe peaches or 2 pounds of frozen peach slices, thawed
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons evaporated cane sugar
  • ⅓ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 1 cup fresh or frozen raspberries
  • For the crumble:
  • 1¼ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • ⅓ cup evaporated cane sugar
  • ¼ cup light brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 3 ounces (about 5 tablespoons) Earth Balance Soy Free Spread
  1. Preheat the oven temperature to 350 degrees F
  2. For the filling:
  3. Slice fresh peaches into thick slices, place them into a large bowl. Add lemon zest, lemon juice, sugar, and flour. Toss and combine well. Gently mix in the raspberries. Let the mixture sit for 10 minutes.
  4. Note: I find it unnecessary to immerse fresh peaches into boiling water to make them soft and peel, as some cookbooks may suggest. I did this once following a chef’s advice, then tried it without peeling the peaches, the crumble came out just as soft with the skin on.
  5. Spoon the mixture into the ramekins or small baking cups.
  6. In a medium sized bowl combine all the ingredients and work the margarine with a pastry cutter or with your hands, until it has broken down to the size of peas. It’s okay if there are some larger pieces, it will not affect the baking.
  7. Spoon about 2 heaping tablespoons, more or less, into each ramekin. The crumble should cover the fruit.
  8. Place the ramekins on a baking sheet (to prevent any spill over in your oven).
  9. Bake for 40-45 minutes, until golden brown, and the juices are bubbling. Serve warm or at room temperature. To freeze: cool ramekins completely (at least 2 hours) then triple-ply each ramekin with plastic wrap and store in a freezer-safe ziploc bag. Be sure to label and date it. Can stay frozen for up to 2 months and refrigerated for up to 5 days.
Recipe by From Jessica's Kitchen at