Peach & Plum Crumble

Peach & Plum Crumble /

It sounds silly to say, but one thing I love most about traveling is coming home. Suddenly everything I used to take for granted day-to-day is pure luxury – sleeping on my own pillow in my own bed, getting into a shower I can actually fit into without bumping into the sides of the glass, and making breakfast in my own kitchen without having to search for utensils.

Peach & Plum Crumble /

We’ve been home for 2 days now, and since then we’ve done about 3 things: lay on the sofa, go out for tacos and stock up on all of my favorite foods. Peaches are still going strong so it seems like the perfect time to share one of my favorite easy summer desserts.

This is a version of my go-to oat crumble – this time it’s made with stone fruits and pecans. I usually make this with coconut oil, but you can use butter or vegan butter – I tend to grab whichever one I happen to have on hand. You really can’t mess this one up.

Peach & Plum Crumble /

I realize, you might not want to turn your oven on but the nice thing about peaches (vs. apples, pears, etc), is that they cook pretty fast. If you’re still not convinced – try this version with grilled peaches instead.

Either way, serve it piping hot with extra scoops of ice cream.

Peach & Plum Crumble /

5.0 from 9 reviews
Peach & Plum Crumble
Prep time
Cook time
Total time
Recipe type: dessert
Serves: serves 2-3
  • ⅓ cup whole rolled oats
  • ⅓ cup chopped pecans
  • ¼ cup flour (any kind): spelt, oat, whole wheat, all purpose, or a gf blend
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • pinch of salt
  • 3 tablespoons butter, vegan butter, or hardened coconut oil (plus more for the skillet)
  • 4 peaches, sliced
  • 4 plums, sliced
  1. Preheat the oven to 350°F and brush a medium cast iron skillet (or an 8"x8" baking dish), with a little coconut oil or butter.
  2. Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt together. Add the butter or coconut oil and give it a few short pulses until the the crumbly mixture clumps together. If it's too dry, add a little water, a teaspoon at a time. If it's too wet, add a little more flour.
  3. Place the sliced peaches and plums into the skillet, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 15-18 minutes.
  4. Let cool slightly & serve with ice cream.
Vegan: use coconut oil or vegan butter and serve with vegan ice cream.

Gluten free: use certified gluten free oats and oat flour, or a gluten free flour blend (I like Pamela's)

Note: if your coconut oil is in liquid form, pop it into the freezer for a little while and it'll harden.

Make ahead tip: make the crumble and store it in the fridge until ready to assemble.



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Rate this recipe (after making it):  

  1. This dessert looks divine. I can picture this on my dining table, with a generous dollop of cashew cream.

  2. LOVING the peach/plum combo in this crumble! What a perfect Sunday treat 🙂 and welcome home!!

  3. MyahsMom

    This sounds heavenly with the fresh fruit. I’m making this for dessert tonight. Thanks.

  4. Zuzia from

    Looks great !

  5. Welcome home, Jeanine! Oh yes, I also miss cooking in my own kitchen when we travel. And by the way, what a great way to welcome yourself back into cooking with this mouthwatering dessert recipe!

  6. Adina from

    Oh, I just love this. So simple and I can just imagine the taste…

  7. RO from

    Wow! I can’t believe how neatly organized, informational and fun your blog is, and the recipes are fantastic!

    I can see why you’re so popular, and will be sharing you with my Blog today.


  8. I love how simple and minimalist this is! Making the best of a beautiful, seasonal fruit. 🙂

  9. Farah


    Fabulous recipe! I noticed that a few of the ingredients have an empty box where the amount is supposed to be.

    Could you please clarify the amounts of oats, pecans, and brown sugar?


    • jeanine

      hmm, that’s so odd, I don’t see boxes on my screen, here it is though!:

      ⅓ cup whole rolled oats
      ⅓ cup chopped pecans
      ¼ cup flour (any kind): spelt, oat, whole wheat, all purpose, or a gf blend
      ⅓ cup brown sugar
      ½ teaspoon cinnamon
      pinch of salt
      3 tablespoons butter, vegan butter, or hardened coconut oil (plus more for the skillet)
      4 peaches, sliced
      4 plums, sliced

  10. Charlie from

    I feel the same way about returning home from vacation! Your home and regular life is kind of luxurious and purposeful after spending days either laying around on the beach or site seeing! My husband and I have been trying to figure out the perfect amount of vacation, two weeks is too long and 10 days is about a day too long – next time we’re trying 9 days with no more than two beach days 😉 This recipe looks divine, I can’t wait to try it, another excuse to familiarize myself with my cast iron skillets! – Charlie,

  11. Joanna from

    Home sweet home! Coming home to eat delicious crumble! Simple things are the best!

  12. I totally know that feeling of coming home. It always feels so amazing! I definitely feel like its good to get away to help rekindle our love for our home. And this crumble – I love how simple and delicious it is! Anything with crumble = winning.

  13. Hannah

    I don’t have a food processor. Can I mix the non-fruit crumble ingredients by hand?

    • jeanine

      yep… the pecans just need to be crushed up – you can chop them finely or put them in a baggie and crush them with a rolling pin before mixing the rest of the crumble together.

  14. I made something very similar this weekend except I used blueberries and peaches – no plums. Wish I’d thought of the coconut oil substitution instead of using 1/2 stick of butter. Thanks for the idea – will use it next time 🙂

  15. My Granny made something similar to this but it was more of a turnover type dessert with ice cream. I was in complete awe when she just started throwing it together with no recipe! I want that kind of cooking ability! Great post.

  16. Annette

    Just made this. Really delicious and easy. I used a pastry blender as didn’t feel like dragging out the processor. Turned out fine. Also subbed maple sugar for the brown sugar which also worked. Thanks for the great recipe.

  17. carmyn from

    just made this and it was fantastic! thanks so much! :))

  18. Maëva from

    Definitely something I’ll try.
    So easy and it looks delicious. Could make good impression for a brunch or something like that.

  19. Barbora from

    Perfect! simply perfect..thank you for this recipe

  20. Rachel Page from

    I’ve had many variations of peach cobbler. This one definitely tops them all.

    • jeanine

      thanks Rachel!

  21. linda

    Looking forward to trying this recipe but wondered what size cast iron you used? 8″ or 10″? I only have a 10″, but like the idea of cooking in the cast iron. Thanks!

    • jeanine

      Hi Linda, sorry for my slow reply! It’s an 8″ skillet… but you could do it in a 10″ – just add more fruit if you need to, you can increase the crumble amount if you want, but it’d probably be fine as-written too. This recipe is pretty forgiving…

  22. Rach's Recipes

    I can’t wait until summer arrives to try this recipe.

  23. Fiona Mackay

    Made this earlier in the week. Have never made crumble in a blender before, really easy to do. Found texture is slightly different to using fingers i.e. rubbing in method . My children weren’t sure but only because wasn’t what they are used to. We have crumble a lot with apples – a Devon thing. I loved the crunchy different textures of this crumble, with the combi taste of peaches and plums. This time I may even get your name right – Jeanine. A Love and Lemony Apology To You from us in Devon, UK!

    • Jeanine Donofrio

      Ha, thank you, I’m so glad you’ve been enjoying the recipes! 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.