Vegan buckwheat crumble with peach

Vegan buckwheat crumble with peach: a fruity oven dessert with buckwheat flour, almonds, vegan butter and maple syrup – crunchy, straightforward and summery.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 490 kcal per serving
• Protein: 9 g
• Fat: 28 g
• Carbs: 48 g

Ingredients

• 80g buckwheat flour
• 40g almonds
• 40g vegan butter (without seed oils, e.g. coconut-based)
• 300g peaches
• 2 tbsp maple syrup

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan) and, if needed, lightly grease a small ovenproof dish with vegan butter.
2. Stone the peaches, cut them into wedges and spread them evenly in the dish.
3. Roughly chop the almonds and rub them together with the buckwheat flour, vegan butter and maple syrup into loose crumbs.
4. Scatter the crumble over the peaches so the fruit is well covered.
5. Bake the crumble at 180 °C for 20–25 min, until the top is golden brown and the peaches are visibly juicy.
6. Serve the crumble warm, on its own or with a dollop of unsweetened plant-based yoghurt.

Good to know

When peaches turn soft and juicy in the oven, you don't need much more. This crumble is simple, warm and just right for days when you want an effortless dessert.

Swaps

Peaches → apricots (similarly fruity, often a little more fibre per serving). Almonds → walnuts (more omega-3 fatty acids). Vegan butter → coconut oil (simple ingredient list, stable at high heat). Maple syrup → date paste (also provides fibre).

Allergens

Contains tree nuts (almonds); if you eat strictly gluten-free, use certified gluten-free buckwheat flour. Generally fine for children and during pregnancy, as long as all the ingredients agree with you.

Dairy-free recipes