Single-Serve Peach Crumble

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When I see PEACHES at the farmer’s market, I know it’s summer (in case the heat, humidity, and gradual tans on my coworkers wasn’t enough of a hint). They’re just one of those fruits…hard to find out-of-season, the absolute perfect mess, and the ultimate mystery (seriously…why are they fuzzy?).Peach Crumble | C it Nutritionally

In the stone fruit family, peaches are a nutritional powerhouse! Your average sweet peach will only cost you 60 caloriesThat’s what I call a dessert win! Plus, no fat or cholesterol, over 2g fiber, and 1.5g protein (Yes, fruits and vegetables DO contribute some protein to your diet!!!). 

Your standard dishes get the ultimate makeover with the addition of this versatile fuzz

Peach Crumble | C it Nutritionally

    • Dice peaches for an excellent accompaniment to lean protein, fish, or even salsa.
    • Grill them for an unrivaled dessert.
    • Puree roasted peaches to add to a smoothie or salad dressing.
    • Chop ‘em up in any salad for some sweet Georgia peach lovin’.
    • Use them in a pie, tart, crisp, or crumble (see below!)Peach Crumble | C it Nutritionally

I indulge in something sweet every night of the week, whether it’s a bowl of cherries, some dark chocolate, or a slice of pie. But when there’s pie around I’ll just want to pick endlessly…c‘mon, that crumble topping?!?

{Fruit pies count as a serving of fruit, right?} 

Well, I wanted to make an individual, portion-friendly option that removes the free-range temptation of an entire pie, but delivers the utmost deliciousness.

Enter: My single-serve peach crumble! 

Peach Crumble | C it Nutritionally

Now does that look like a scrumptious AND healthy dessert or what?!

Or breakfast??? 

Snack time?? 

You can thank me later!

Peach Crumble | C it Nutritionally

I simply halved ripe (but not mushy) peaches, exaggerated the hole in the center, and stuffed with crumble goodness (that’s even vegan and can be made gluten-free!).

Peach Crumble | C it Nutritionally

I used a combination of oats, pepitas, brown sugar, and cinnamon as the base of my crumble, but you can get creative. Swap in thinly sliced almonds, wheat germ, or even dried coconut flakes…mmmm!

fiber and protein-packed crumble that tastes even better than it looks…what more could you ask for on this #MeatlessMonday? 

Peach Crumble | C it Nutritionally

Single-Serve Peach Crumble
Prep time
Cook time
Total time
Recipe type: Dessert, Snack, Breakfast
Cuisine: American
Serves: 8
  • 4 medium peaches
  • ⅓ cup rolled oats
  • ¼ cup whole wheat pastry flour (GF alternative: oat or coconut flour)
  • ⅛ cup brown sugar, packed
  • 1 tbsp (raw) pumpkin seeds (or sliced almonds)
  • ½ tsp cinnamon + extra for dusting
  • Small pinch of sea salt
  • ⅓ cup cold butter (I used Earth Balance vegan spread)
  1. Preheat oven to 375°F.
  2. Halve peaches and remove pit. Using a spoon or melon baller, carefully scoop a hole in the center. If it is difficult to remove the pit, you may need to cut it out carefully with a knife, then smooth the edges with a spoon. Place peach halves in individual ramekins or side by side in a pie dish or 8x8 glass pan. Dust peaches with cinnamon and set aside.
  3. In a small bowl combine oats, flour, sugar, pumpkin seeds, cinnamon and salt. Cut in cold butter, using a cold fork, until pea-sized pieces remain.
  4. Evenly divide the oat/crumble mixture among the 8 peach halves, stuffing the center of peaches. It may overflow on to the top of the peaches.
  5. Bake for 25 minutes, until peach softens, then broil for 2 minutes so crumble topping and peach edges brown.
  6. Serve warm.

Peach Crumble | C it Nutritionally

 I hope you have a peachy Meatless Monday ;)


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