Fourth of July Rhubarb Peach Crumble

Happy Fourth of July! It kind of snuck up on us this year. Since it’s been raining nearly every day for the last month it doesn’t feel like summer yet. It’s been hot, but it feels like an extended rainy spring. I can’t believe it’s July already!

Rhubarb Peach Crumble

We made a rhubarb and peach crumble to celebrate the holiday. If you’re looking for a last minute dessert recipe, this one is really yummy and pretty simple to make. The peaches and rhubarb provide a sweet and tart combo (like strawberries and rhubarb) that compliments the sweet crumble topping.

Rhubarb Peach Crumble

If you’re looking for something more patriotically colored (and chocolatey) try my Chocolate Peanut Butter Pie with Fresh Berries. Add a little vegan whipped cream or vanilla ice cream and you’ll have red, white and blue!

Filling Ingredients:

3 fresh ripe peaches (about 2 1/2 – 3 cups)
3-4 stalks of rhubarb (about 3 cups)
1 lemon (juice and zest)
3/4 – 1 cup of sugar
1/4 cup flour

Crumble Topping Ingredients:

1 cup flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 – 3/4 cup vegan butter


  • Preheat the oven to 350°. Lightly butter the bottom and sides of an 8 inch baking pan.
  • Peel and chop the peaches into about 1 inch pieces. Chop the rhubarb into small pieces. Zest and juice your lemon.
  • Place the fruit, lemon juice, and lemon zest in a mixing bowl. Add the sugar and flour and mix until the fruit is evenly coated. I started with 3/4 cup of sugar and then tasted the mixture. It seemed pretty tart so I added a little more. Adjust the sugar to your own tastes. The sugar and flour will started to mix with the juices from the fruits.
  • In a separate mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the vegan butter in small chunks. Use a pastry blender or fork to cut the butter in. (Sometimes your hands work well too!) The topping should come together in a crumbly consistency, but not as a big ball of dough.
  • Place the fruit mixture in the baking dish. Sprinkle the crumble topping evenly over the fruit.
  • Bake the crumble for 40-45 minutes until the fruit filling is bubbly and the crumble topping is golden brown.

14 thoughts on “Fourth of July Rhubarb Peach Crumble

  1. Oh yum!
    I can’t believe it is July either. We have been having a lot of rain too- but that is entirely unavoidable and appropriate because it is winter after all 🙂 I will save peach and rhubarb crumble until summer.
    Happy 4th of July!

    • It’s funny how the seasons are flip flopped on opposites sides of the world 🙂 We’re having a nice sunny summery day for a change! I don’t mind the rain, but it’s been monsoon-like here!

  2. Mmmm, I’m lovin’ all these peach dishes you’re making 🙂 Fruit cobblers are great because they can be customized to whatever fruit is in season and is a great summer or winter dessert.

    • Gotta love peaches when they’re in season 🙂 That’s true, cobblers and crisps are definitely a good choice all year round and they’re easy to make with frozen fruit as well!

    • Haha that’s funny 🙂 I actually spent time looking up all the terminology before I made my crisp to see the crisp, crumble, cobbler differences. We found lots of other variations too like in your article…pandowdy, buckle, brown betty, grunts, etc. I haven’t heard of or tried some of those. Guess I’ll have to work my way through the list! The plum crisp sounds good. I haven’t tried using plums before, but I’ve seen ones that look good in the store. Maybe that’ll be next!

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