Peaches and cream is one of summer's simplest pleasures. Here the cream is whipped coconut cream, and a buttery cornflake crumble adds crunch and a toasty, caramel flavor.
One thing to check: many breakfast cereals, including some cornflakes, are fortified with vitamin D3, which is usually made from lanolin, the grease from sheep's wool. Choose an unfortified or organic brand. Our vegan cereal list explains more.
The original Princess Tofu blog published a peaches and cream with cornflake crumbles recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Peaches: nectarines, apricots or plums.
- Cream: shop-bought vegan whipping cream or thick coconut yogurt.
Tips for success
- Chill the coconut milk overnight so the cream separates.
- Make the crumble ahead and keep it in a jar.
Variations
- Grilled peaches: grill halves on a hot pan or barbecue.
- Berries: strawberries and cream in summer.
Recipe
Peaches and Cream with Cornflake Crumble
Prep15 min
Cook15 min
Total30 min
MakesServes 4
Ingredients
Cornflake crumble
- 60 g (2 cups) unfortified cornflakes
- 30 g (2 tbsp) vegan butter, melted
- 2 tbsp brown sugar
- ¼ tsp ground cinnamon
- Pinch of salt
Peaches and cream
- 4 ripe peaches or nectarines
- 1 tbsp maple syrup (if roasting)
- 1 tin (400 ml) full-fat coconut milk or coconut cream, chilled overnight
- 1 tbsp icing sugar
- ½ tsp vanilla extract
Method
- Heat the oven to 170°C (340°F). Lightly crush the cornflakes and mix with the melted butter, sugar, cinnamon and salt.
- Spread on a lined tray and bake for 8 to 10 minutes until golden. Cool; it crisps as it cools.
- Slice the peaches. If they're not very ripe, halve them, drizzle with maple syrup and roast at 200°C (400°F) for 15 minutes.
- Scoop the thick cream from the top of the chilled tin and whisk with the icing sugar and vanilla until fluffy.
- Layer the peaches and cream in bowls or glasses and scatter with the cornflake crumble.
Notes
Storage: the crumble keeps a week in an airtight jar.
Shortcut: use a vegan squirty or whipping cream.
FAQ
Why won't my coconut cream whip?
It needs to be very cold, and some brands contain too little fat. Use full-fat coconut milk or coconut cream.
Can I use granola instead of cornflakes?
Yes. Use a honey-free granola.
Are cornflakes vegan?
Plain corn and sugar flakes usually are, but many are fortified with vitamin D3, which is usually made from sheep's wool. Choose unfortified or organic flakes. See our vegan cereal list.
How do you whip coconut cream?
Chill a tin of full-fat coconut milk or coconut cream overnight, scoop off the thick top layer and whisk it with a little icing sugar.