Super Simple Vegan Peach, Macadamia and Coconut Crumble

Super Simple Vegan Peach, Macadamia and Coconut Crumble

This peach, macadamia and coconut crumble, is so easy to make and such a great recipe to keep on hand when you’re craving something sweet, have unexpected guests arriving or are running late with dinner preparations. It takes no more than 30 minutes to make and is sure to please everyone!

I originally created this recipe for Food Matters at the end of last year but wanted to share it with you guys as well! It’s slowly but surely starting to warm up here (Australia) and this recipe is something that I’ll be making over the summer months with the stone fruits. Nothing better than a dessert recipe that has very few ingredients and simple instructions.

The best thing about this recipe is that you can swap the peaches for any other fruit you may have at home – berries, apples, plums, pears to name a few. For the crumble, you can swap out the macadamias for any other type of nut. This combination I found works well together and is something that I tend to have on hand most of the time in Summer.

You can also serve it with a dollop of coconut ice cream on top and let it melt a little. Best.Thing.Ever. Coconut cream would also be nice to cut through the sweetness but more suitable to be put on the side rather than on the top of the crumble.

Hope you enjoy it and remember to pull it out when you’re desperate for a little sweet treat 🙂

Super Simple Vegan Peach, Macadamia and Coconut Crumble
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Serving Size: 4

Super Simple Vegan Peach, Macadamia and Coconut Crumble


  • 7-8 peaches, peeled and chopped
  • 1.5 tbs any kind of sweetener, I used coconut sugar but xylitol, rice malt syrup or maple syrup will also work.
  • A few drops of vanilla extract (optional)
  • 1 cup almond meal
  • 1 cup macadamias
  • 2 medjool dates, pitted
  • 1 cup shredded or desiccated coconut


  1. Preheat the oven on 180C (350F).
  2. Place the peaches, sweetener of choice and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. Make sure to stir occasionally.
  3. While it’s cooking, combine the almond meal, macadamias, dates and coconut in a food processor. Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. I like to keep some chunky bits in there to get the crunch of the macadamias.
  4. Place the stewed peaches in 4 seperate ramekins and top with crumble mixture.
  5. Place in the oven and bake for 10 minutes or until the top of the crumble starts browning.
  6. Serve warm.
Super Simple Vegan Peach, Macadamia and Coconut Crumble

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