Skillet Peach Pie Crumble {Vegan}

Confession: I may have something of a mild obsession with fruit crumbles. They're incredibly easy to make and - hello?! - they're 50% nutty, sweet, crunchy, crumble topping. It's like eating a coffee cake with a mile-high crumble topping, but replacing the cake part with a juicy layer of cooked fruit. Heaven? Yesssirrreee.

this recipe

This, in fact, is a crumble to rival all crumbles, because it incorporates a ton of my favorite things into one dish. Besides that gorgeous crumble topping, there's fresh yellow peaches, rich brown sugar, and nutty pecans. And as a bonus, it just so happens to be vegan friendly, thanks to the use of coconut oil in the crumb topping. (It's the same trick I use for my plumogranite apricot crumble!) Last but not least, it's all baked in a cast iron skillet, which I especially love because it's my brand-new-first-ever cast iron skillet. I've wanted one for ages (and ages and ages). And now I have one I can use to bake crumbles!

Fact: There is definitely something special about baking a dish in a cast iron skillet. At the very least, it inspires mid-baking instagram photos of all the yummy things to come, but really, it just calls to me to grab a spoon and dig in. I love that

I have a natural inclination to veer towards rich, warm, and nutty flavors when I bake with peaches, and the only explanation I have for that is that I must have some sort of constant, repressed desire for peach pie. This crumble brings all those flavors to life, and the smell of sweet cinnamon wafting from the oven as it bakes it totally out of this world. I know it's summer, and believe me, it's like 100º around here, but I 'm willing to put up with a hot house any day for a good fruit crumble. There's something about pulling  one out of the oven, all golden-brown and bubbling, and scooping into it while it's warm and crunchy and juicy, that makes things feel homey, comfortable, and - just - right. You know? If you don't, you need to make yourself a crumble ASAP so you get it. ;)

P.S. If by any chance you don't have a cast iron skillet but really, really, really want one, I highly recommend this little combo dutch oven/skillet made by Lodge. It's the one I bought and I'm smitten.

Skillet Peach Pie Crumble

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Fresh yellow peaches, cinnamon, and brown sugar bring all the flavors of a summery peach pie to this easy, baked-in-a-skillet Peach Crumble.

• Yield: one 10" crumble 1x

Ingredients

Scale 1x2x3x

Peach Filling

• 2 lbs 1 ounce (6 cups) peeled and chopped yellow peaches
• 3 ½ ounces (½ cup, packed) brown sugar
• 1 ½ ounces (½ cup) old-fashioned oats
• 1 ⅝ ounces (¼ cup + 2 tablespoons, spoon and level) whole wheat pastry flour
• ½ teaspoon cinnamon

Crumble Topping

• 5 ½ ounces (2 cups) old-fashioned oats
• 4 ounces (1 cup) pecans, chopped
• 3 ⅛ ounces (¾ cup) whole wheat pastry flour
• 5 ounces (⅔ cup, packed) brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 4 ounces (½ cup) coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350ºF.

Peach Filling

1. Combine all filling ingredients in a (approx.) 10" cast iron skillet* and toss together until well-mixed. Set aside.

Crumble Topping

1. In a bowl, whisk together the oats, pecans, pastry flour, brown sugar, cinnamon, and salt for the crumble topping. Add the coconut oil and vanilla and mix in until all the dry ingredients are evenly moistened and the mixture is crumbly.
2. Sprinkle the crumble mixture evenly over the fruit filling in the pan. Bake in preheated oven for 30-35 minutes, until the top is golden and the filling is bubbling up around the edges of the pan.
3. Cool briefly and serve warm, with ice cream or whipped cream if desired. Leftovers can be kept covered in the refrigerator and reheated in the microwave as desired.

Notes

*A 9" skillet would likely also work for this recipe, as should a slightly larger skillet than the one specified. If you don't have a cast iron skillet, I'd recommend baking this in a similarly sized pie pan or a 9" square baking pan. However, baking time may vary depending on type of dish used.

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