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.

Pumpkin Bread with Oatmeal Crumble Topping

Tis the season for all things pumpkin flavored! This recipe started off as a pumpkin bran muffin recipe from Isa Chandra Moskowitz’s book Vegan Brunch.  I modified it to use oatmeal instead of bran, changed the spices a little bit, turned it into a bread instead of muffins, and added a crispy and tasty oatmeal topping. I have to make this one again before fall is over!


1 cup canned pumpkin (not pie filling)
1/2 cup soy milk
1 tsp apple cider vinegar
1/2 cup canola oil
2 Tbsp molasses
2 tsps vanilla
3/4 cup old fashioned oats
1 1/2 cup all purpose flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp pumpkin pie spice

Oatmeal Topping
1/2 – 3/4 cup old fashioned oats
1/4 cup brown sugar
1 Tbsp Earth Balance vegan butter

  • Preheat your oven to 400°. Grease a loaf pan with vegetable shortening.
  • In a mixing bowl combine pumpkin, soy milk, apple cider vinegar, canola oil, molasses, and vanilla. Stir until all ingredients are mixed.
  • In another larger mixing bowl, combine all purpose flour, old fashioned oats, sugar, baking powder, salt, cinnamon, ginger, and pumpkin pie spice. Stir until all ingredients are mixed.
  • In the dry ingredients create a well in the center and pour in the wet ingredients. Mix them until combined, but don’t over mix.
  • Pour the batter into the greased loaf pan.
  • Melt 1 tbsp of vegan butter. Combine the butter, brown sugar, and oatmeal until it creates a crumbly topping.
  • Sprinkle the topping evenly over the batter and press it gently into the batter so it sticks to the top rather than crumbling off later.
  • Bake the loaf for 35-40 minutes. You can test it by sticking a skewer in the center and when it comes out mostly clean or with sticky crumbs rather than gooey batter, it’s done.