Mini Peach Crumbles (Vegan, Picnic-Perfect)
Peach season isn’t over yet, and these mini peach crumbles were the sweetest addition to our recent ‘Sconset picnic. Served in individual ramekins, they’re easy to pack, cozy to serve outdoors, and just the right size to enjoy while watching the waves roll in. Juicy peaches bubble under a golden oat crumble — it’s late-summer perfection in every spoonful.
🍑 Ingredients
For the filling:
6 ripe peaches, sliced (about 5–6 cups)
2 tbsp maple syrup
1 tbsp cornstarch (or arrowroot)
1 tsp vanilla extract
½ tsp cinnamon
For the crumble topping:
1 cup rolled oats
½ cup almond flour (or all-purpose)
¼ cup chopped pecans or walnuts (optional)
⅓ cup coconut sugar (or brown sugar)
¼ cup melted coconut oil (or vegan butter)
Pinch of salt
🥄 Instructions
Preheat oven to 350°F (175°C). Lightly grease 6 ramekins.
Toss peaches with maple syrup, cornstarch, vanilla, and cinnamon. Divide into ramekins.
Mix oats, almond flour, nuts (if using), sugar, and salt. Stir in melted coconut oil until crumbly.
Sprinkle topping evenly over peaches.
Bake for 25–30 minutes, until golden and bubbling.
Serve warm — or cool completely and pack for a picnic.
✨ Notes
To make them picnic-friendly: bake in small mason jars or ramekins with lids.
Add coconut whip or vegan vanilla ice cream just before serving.
Leftovers keep up to 4 days in the fridge.
These mini crumbles were such a hit at our ‘Sconset picnic — and I’ll be making them on repeat until peach season truly fades away 🍑✨
