This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
Here’s a summer dessert that’s easy to whip up and full of flavor: my favorite peach crumble recipe! Every peach season I try to make a few desserts to celebrate this incredible fruit and this one has become a family favorite.
Here a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s the best treat.
5 Star Reader Review
“This recipe certainly deserves many stars! Easy to put together (I’ve already made three!), loved by everyone that has shared it. Especially loved by my husband. The last one I made I intended to share with my brother-in-law and his wife – hubby wanted it all to himself!” -Susie
Ingredients You’ll Need
Technically, a peach crisp has oats or nuts in the topping, whereas a peach crumble has a topping with just butter, flour and sugar. Of course, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. I already have this delicious Peach Crisp recipe, so I wanted to try out a true “peach crumble” here. Here’s what you’ll need:
Ripe peaches: This is the key to this recipe! Use beautifully ripe peaches (see below), but canned unsweetened peaches also work in the off season.
Granulated sugar and brown sugar: These add just the right sweetness.
Cornstarch: Adds a nice thickness and body to the fruit layer; substitute arrowroot starch if desired.
Vanilla extract: Peaches and vanilla go hand in hand.
Lemon juice: After lots of recipe testing, I’ve found that a bit of lemon intensifies the peach flavor.
Unsalted butter, all purpose flour, cinnamon, ground ginger, baking powder, and salt: These ingredients round out the crumble topping. Use vegan butter for plant-based. (I don’t recommend coconut oil because it doesn’t get as crisp.)
How To Ripen Peaches
It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:
Place the peaches in a paper bag.
Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Canned Peaches Also Work
I prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label.
If you use sweetened peaches, you’ll want to slightly decrease the sugar or this will come out much too sweet. You can also use frozen fresh peaches or frozen peaches here (you may want to add a bit more sugar for storebought frozen peaches).
Tip: How to Easily Peel Peaches
If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler!
Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!
Ways To Serve Peach Crumble
When it comes to peach desserts, most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is truly incredible. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:
This peach crumble recipe is vegetarian. For vegan, use vegan butter. (As noted above, I prefer this to coconut oil in a crumble because vegan butter makes a crispier crumble topping.)
Peel the peaches (or skip if desired): Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
Make the filling: Slice the peaches. In a medium bowl, mix them with ½ cup of the granulated sugar and the cornstarch, vanilla extract, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the remaining ½ cup sugar and the flour, cinnamon, ginger, baking powder and kosher salt with a fork. Pour in the melted butter while mixing with the fork until all the butter integrates and a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the peach filling.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day, with a loose cover of foil or a towel to allow for air flow. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
*This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added).
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This peanut butter oatmeal is a creamy, protein-packed healthy breakfast full of whole grains! The trick to when you add the peanut butter changes everything.
Let me introduce you to a daily breakfast staple around here: this delicious Peanut Butter Oatmeal! Here’s the thing: oatmeal can be gloppy, gooey, or under-seasoned. But cook up a pot the right way, and it tastes like a dream!
Here I’m sharing our favorite method for chewy toasted oats, and there’s a peanut butter banana variation if you prefer a little natural sweetness. Plus I’ve got the all important key: when to add the peanut butter. I make this every day (no joke) and it’s incredibly filling and satisfying.
5 Star Reader Review
“This is by far, the best oatmeal recipe I ever made. I always felt my oatmeal lacked flavor and like it was missing something. Here I found the key! Your recipe brings sooo much flavor to the meal. I have made it twice already. I made the PB&J version and OMG so delicious!” -Devi
One Secret to the Best Peanut Butter Oatmeal
At first, I thought the best way to make peanut butter oatmeal must be to stir a few spoonfuls of creamy peanut butter right into the pot while the oatmeal was cooking. Wrong! Here’s what happened, and how to avoid it:
Don’t put peanut butter into the pot while the oatmeal is cooking. When it’s done, you can barely taste the peanut butter and it adds an odd finish to the flavor. If you add a load of peanut butter, something about the flavor and texture is just not right. (Trust me.)
Instead, swirl it on top right before serving. So it’s really oatmeal topped with peanut butter, but this is the only way to get big peanut butter flavor! Top it right away and the warmth of the oats makes it heart-meltingly good.
How to Make Peanut Butter Oatmeal
The other part to this peanut butter oatmeal? You’ve got to make the best pot of oatmeal imaginable! Over here, I’m anti creamy, gloppy oats with no texture. My best oatmeal recipe is lightly chewy and toasted before you add the liquid. Here are the keys to toasted peanut butter oatmeal:
Toast the oats in butter or coconut oil until fragrant. It takes just a minute or two, but it makes a big difference.
Add liquid and cook on low without stirring. This easy method makes the oats chewy with separate grains, instead of a gloppy mess.
If you like it creamier, add milk at the end. Add as much milk as you like to get to a creamier texture to these oats. Then top with the peanut butter before serving.
Tip: Use Old Fashioned Oats
A quick note: reach for old-fashioned rolled oats, not instant or steel-cut. Instant oats turn to mush and skip the toasting payoff, while steel-cut oats need a longer cook and a different liquid ratio ([steel-cut vs. rolled oats (#)] breaks down the difference).
Sweet Variation: Peanut Butter Banana Oatmeal
Like your oatmeal sweet? No problem! Adding mashed bananas during the cooking time makes a beautifully creamy body to the oatmeal and a lightly sweet flavor.
This is one of my favorite variations, and a quicker way to get the flavor of our banana baked oatmeal. Try this variation when you have a few ripe bananas on hand!
The Best Toppings for Peanut Butter Oatmeal
How do you like to top your oatmeal? This peanut butter oatmeal is absolutely perfect with just a swirl of nut butter on top. I’ll admit: my daily oatmeal (and I do eat this every day) is simply oats, peanut butter, and salt. I like it on the savory side! But want to jazz it up a bit? Here are some ideas:
Honey or maple syrup: a small drizzle is all you need!
Jam or jelly: PB&J oatmeal is where it’s at! Try our homemade strawberry jam
Berries: Blueberries, blackberries, and strawberries pair well
Banana slices: Especially if you do the peanut butter banana variation
Bee pollen: The confetti in the photos is bee pollen, and it adds a nice crunch
Change Up the Nut Butter
It goes without saying, but peanut butter oatmeal can morph into all sorts of other types of oatmeal just by changing the nut butter. We love making lots of different nut butters at home, but these days you can easily find them at your grocery. Here are a few fun variations:
Almond butter: top it with homemade almond butter (the vanilla bean or chai variations would be killer)
Pecan butter: we especially like this homemade pecan butter on oats
Cashew butter: another great option! cashew butter has beautifully sweet flavor
Walnut butter: this cinnamon-scented walnut Butter is particularly tasty
How to Store and Reheat
This peanut butter oatmeal is great for meal prep. Cool the cooked oats completely, then refrigerate in an airtight container for up to 1 week.
The oats thicken as they chill, so reheat gently on the stove or microwave; stir in a bit of milk if it needs a creamier texture. Add the peanut butter right before serving.
Dietary Notes
This peanut butter oatmeal recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
This peanut butter oatmeal is a creamy, protein-packed healthy breakfast full of whole grains! The trick to when you add the peanut butter changes everything.
Other toppings as desired: small drizzle honey or maple syrup, berry jam, fruit, etc.
Instructions
Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
Add the salt and cinnamon. Turn the heat to low and carefully pour in the water and milk, stirring. Add the mashed banana, if using. Cover and cook for 5 minutes until tender, then remove from the heat. Serve immediately for a chunky texture, or stir in an additional ½ cup milk for a creamier body. The texture is intentionally chewy (not gloppy or soggy!). Top with the peanut butter and any other toppings as desired.
This easy refried bean dip is made with creamy refried beans, warm spices, and a fresh salsa topping: it’s an easy party appetizer made in minutes!
My friends love bringing over this legendary refried bean and queso dip from a local Mexican restaurant. It’s so, so good: but they asked us: could you make it without the cheese as a healthy spin?
Enter this refried bean dip. It’s seriously delicious but has no cheese. (How?!) It’s just as satisfying as a cheesy Mexican dip, without the extra calories. You can make either Instant Pot refried beans or easy stovetop refried beans, or start with canned refried beans as well. It’s a healthy appetizer I can’t get enough of!
5 Star Reader Review
“Made this on the fly with Siete refried beans – so tasty – and added my homemade salsa fresca for a side for enchiladas verdes! Omg! Love the warmed beans with your spice and herb combo!” -Nicholas
Refried beans: For the very best flavor, I’d recommend making your own refried beans using this Instant Pot refried beans or homemade stovetop refried beans method: both come out miles better than anything from a can. Short on time? Canned refried beans work in a pinch (more on that below).
Mild green chiles: This adds a mellow heat and a roasted flavor.
Lime juice: Use fresh-squeezed lime juice to brighten the flavors.
Ground cumin and smoked paprika: My secret savory spices.
Hot sauce: Just a bit adds more tangy notes and a hint of heat.
Salsa fresca topping: Diced tomato, red onion, cilantro, and lime, makes a quick pico de gallo.
Pro Tip For Canned Beans
However! For a quick and simple refried bean dip: use canned refried beans instead. You may need to thin out the consistency using a little broth or water, and you may need to add a bit more seasoning than the recipe calls for. But it will still taste great!
If you can, use the best quality refried beans you can find. (You may need to experiment with brands from the grocery: which gives you a reason to make it often!)
How To Make Refried Bean Dip
This recipe was born out of a challenge to create a delicious Mexican-style dip: without the cheese. It’s a healthy spin on this skillet Mexican cheese dip which I love topping with the pico de gallo topping that adds a tangy freshness of the dip that’s incredibly delicious. Of course, you could add cheese if you like.
Stir in the green chilis, lime juice, cumin, smoked paprika, and hot sauce.
Pour into a shallow serving dish and top with salsa fresca topping. Serve with tortilla chips.
Ways to Serve It
Naturally, you can serve this refried bean dip with your favorite tortilla chips. If you have time, we have a Homemade Tortilla Chips recipe that’s a fun DIY. They’re baked and come out perfectly crispy and salty. It’s also great as a side to go with tacos.
We first served this dip as part of a fun dinner party menu on the patio. It had the perfect vibe for dinner al fresco. So many people love fall, but for me: eating a dinner like this one on our patio in the summer is pretty darn perfect. Here was our menu:
Store the bean base and the salsa fresca separately in airtight containers in the refrigerator for up to 4 to 5 days. Reheat the beans gently on the stovetop add the fresh topping just before serving.
Dietary Notes
This refried bean dip recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free. (For vegan, use the olive oil option for the refried beans.)
Make the Instant Pot refried beans or Homemade Refried Beans, making sure they are warm before serving. If using canned beans, warm them on the stovetop in a saucepan and stir until creamy, adding a little water or broth if they are too thick. (If you make the refried beans in advance, reheat them on the stovetop.)
Stir in the green chilis, lime juice, ground cumin, smoked paprika, and hot sauce. Taste and add additional kosher salt if necessary. (If you’re using canned refried beans, you may want to add additional cumin or lime
For the salsa fresca topping, dice the tomato. Finely chop the red onion. Chop the cilantro. In a small bowl, mix the tomato, red onion and cilantro with the lime juice, cumin, and kosher salt. If using, thinly slice the jalapeno pepper into rounds.
To serve, place the dip into a shallow dish. Top with the salsa topping and thinly sliced jalapeno pepper. Serve with tortilla chips.
Notes
Note: Prep time includes only the prep time for the refried bean dip, not the Instant Pot refried beans.
This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.
Here’s a recipe that’s guaranteed to get ooo’s and ahh’s whenever you serve it: this classic vegetarian paella! Paella is a traditional Spanish dish that has loads of variations. Often it’s made with seafood, but I’ve tasted many delicious vegetable-based versions while traveling in Spain!
As someone who lived a few months in Spain, I am particular about my paella. And this saffron-scented rice is loaded with a colorful assortment of vegetables, and it’s a true delight. I love serving it for dinner guests, but if you’re organized this one is easy enough to work for a weeknight, too. (It’s a vegan paella, too!)
5 Star Reader Review
“It was so delicious. It was easy to make although it does require frequent turning of the pan. I will definitely make it again.” -Evelyn
Ingredients In This Vegetarian Paella
Vegetarian paella is also called paella de verduras: a rice dish cooked in a shallow pan and loaded with vegetables. This recipe is based on loads of research from our recent trip to Spain. Alex and I wanted this recipe to reflect vegetables you might see in a Spanish paella, not just any old veggies! Here’s what you’ll need for an epic vegetarian paella:
Traditional paella pan: You can also use a large skillet (see below)
Bomba rice: you can also use Arborio rice.
Tomato, onion and garlic: These aromatic vegetables make a quick “sofrito.”
Saffron and pimentón: These are the two magic spices that bring the Spanish flavor (see below).
Artichokes, peas, and chickpeas: These vegetables add flavor, texture, and staying power.
Roasted red peppers: I like using these for garnish.
Lemon wedges: Garnishing with lemon is the perfect bright finish.
The Best Rice For Paella: Bomba Or Arborio
The best rice for this vegetarian and vegan paella recipe? Bomba rice! Bomba rice is a white short grain rice that’s used for making paella. It can be hard to find at some grocery stores, but it’s easy to order it online:Bomba rice.
Another option is Arborio rice! This is the type of short grain rice that’s used for risotto. Arborio rice can result in a gummier texture than bomba, but it still works. Bomba is most consistent, if you can find it!
Key Paella Spices: Saffron And Smoked Paprika
There are two classic spices in a Spanish paella that bring in the authentic flavor. You may have heard of saffron, but it’s the combination with smoked paprika that makes the best hearty flavor in this vegetarian paella. (Bonus: I use it in lots of vegan recipes to bring in a meaty flavor.)
Saffron brings an earthy flavor and a beautiful color to the dish. It’s expensive but worth the splurge. If you can’t find it or don’t want to splurge, a good substitute is ½ teaspoon turmeric.
Smoked paprika (aka pimentón): This bright red spice gives the dish more color and a smoky undertone. Use leftovers for more of our top smoked paprika recipes.
Do You Need A Paella Pan?
There are some people who say it’s not paella if it’s not made in a paella pan! (Purists.) But not everyone has access to this special type of pan, or wants to store it. I highly recommend one if you plan to make paella regularly. Here’s what to know about finding one:
A paella pan is a large round, shallow pan with handles used for cooking paella. The shallow shape lets rice cook consistently. This recipe is for a 15-inch paella pan that serves 4 people. If you’re looking for one, here’s a link to purchase a 4-person paella pan.
Don’t have one? Use your largest skillet. The larger the better! You may need to adjust the cook time slightly if you are using a skillet. Keep an eye on it!
Note that paella pans are made of carbon steel and can rust. If you buy one, make sure to dry the pan completely after cleaning it. Rub it with a bit of vegetable oil to prevent rusting.
How To Make Vegetarian Paella (And Get The Socarrat)
Once you’re ready to cook this vegetarian paella, it’s mostly set it and forget it. Mostly! Here are a few tips for the cooking process:
Don’t stir it! That’s right: no stirring allowed! The broth and spices boil through the rice, leaving everything perfectly cooked. Traditional paella gets a nice brown crust on the bottom of the rice. The Spanish call this socarrat. (Note that it’s a little harder to get it if you’re using a skillet.)
Keep an eye on it. You’ll want to make sure the heat isn’t so hot that the broth cooks too fast or it will burn on the bottom and the rice will be uncooked! Slow and steady. See the recipe below for more tips!
If you’re using a paella pan, rotate the pan over the burners. My paella pan can fit over multiple burners, so I rotate it during cooking so it stays even.
Common Paella Mistakes To Avoid
Stirring the rice. Resist the urge to stir! Stirring is what keeps you from getting a crust.
Using too high of heat. I’ve done this before: you get a black bottom and crunchy grains of rice. Go for slow and steady.
Buying the wrong rice. You just cannot use long-grain or instant rice here.
Using the wrong pan size. It’s best to have a paella pan, but a very large skillet works. Just avoid small deep pans, which steam the rice instead of cooking it in a thin layer.
What To Serve Alongside
Once you’re done cooking, bring it to the table and spritz with lemon wedges. Unveil your brilliantly vegetable-filled vegan paella and everyone will ooo and ahh (I promise!). It’s great for entertaining, but I sometimes make them for weeknights too. What to serve with it to make it a meal? Here are a few ideas:
12 ounces artichoke hearts, quartered (marinated if desired)
1 to 2 jarred roasted red peppers, sliced into strips
Lemon wedges from ½ lemon
Chopped parsley, for garnish
Instructions
Prep the vegetables:Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
Measure out the ingredients: Measure out all the remaining ingredients before you start. The cooking process goes fast!
Cook the paella: In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and ¼ teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 ½ teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
Add the artichokes and peas (10 minutes into cook time): When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
Assess whether the paella is done: In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
Serve: When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.
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