Cook the Pantry Review + Stove Top Peach Blueberry Crumble

Peach Blueberry Crumble from Cook the Pantry Photo by Annie Oliverio

When I transitioned from meat-eater to vegetarian back in 2005, one of the first books I purchased was Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook. It was a delicious way to eliminate meat while enjoying the flavors and bite of animal products. Then as Kel and I progressed to veganism, Robin came along with us by providing rock solid and time-tested recipes from her many classic cookbooks. Her recipes are in regular rotation in our house today for the same reason we loved them “back then”: they’re easy to prepare and the results never fail to please.

In a million years I never would have predicted that one day I’d work with Robin and take the photos for one of her books – but that’s exactly what happened. I’m so pleased to have been a part of the revamping of one of Robin’s most popular books, Cook the Pantry (a.k.a Vegan Unplugged, written with her husband, Jon). 

The idea behind Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) is to give the home chef comforting, homey, satisfying recipes that maximize ingredients right from your cupboard brightened with fresh whole foods to get lunch, dinner and dessert on the table in a hurry – like the cover recipe, paella, which comes together with minimum time and fuss, yet tastes as if it simmered on the stove for hours. I thoroughly enjoyed cooking, photographing, and eating my way through Robin’s book. 

I know you’ll enjoy it, too, and I encourage you to get yourself a copy. If you’re in the U.S., enter the giveaway below for a chance at a freebie! Thanks to Robin and Vegan Heritage Press for the opportunity to share Cook the Pantry with my readers.
Cook the Pantry by Robin Robertson

(Just a few of the) other books by Robin:

  • Vegan Planet
  • Quick-Fix Vegan
  • Fresh From the Vegan Slow Cooker
  • Vegan Without Borders
  • Hot Vegan

Connect with Robin:

  • Facebook
  • Twitter
  • Pinterest
  • Website

Annndddd – – speaking of vegan cookbooks, remember that Kathy Hester recently released an adorable 25-recipe Halloween e-book. Kathy takes Halloween very seriously, but this book is all fun. Besides yummy and easy plant-based eats, Kathy shares some tips on hosting Halloween parties and decorating for the season. Check out The Ghoulish Gourmet: A Bewitched Collection of Halloween Recipes!

Peach Blueberry Crumble from Cook the Pantry Photo by Annie Oliverio

Peach Blueberry Crumble from Cook the Pantry Photo by Annie Oliverio

Stovetop Peach-Blueberry Crumble
Serves 6
Similar to a fruit crisp, this dessert is made in a skillet on a stovetop instead of in the oven. The basis of the “crumble” topping is healthful, toothsome oatmeal. Yum! - Robin
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450 calories
71 g
41 g
18 g
6 g
10 g
248 g
107 g
48 g
1 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 450
Calories from Fat 154
% Daily Value *
Total Fat 18g
Saturated Fat 10g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg
Sodium 107mg
Total Carbohydrates 71g
Dietary Fiber 6g
Sugars 48g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 pounds firm, ripe peaches (5 to 6 peaches)
  2. 1 tablespoon lemon juice
  3. 1/2 cup granulated sugar
  4. 2 tablespoons cornstarch
  5. 1 cup fresh or frozen blueberries
  6. 1 cup old-fashioned or quick-cooking oats
  7. 1/2 cup light brown sugar
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 cup cold vegan butter (Earth Balance), diced
  1. Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries.
  2. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas.
  3. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.
  1. Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.
an unrefined vegan

BBQ Jack Sandwiches from Cook the Pantry Photo by Annie Oliverio


Lo Mein from Cook the Pantry Photo by Annie Oliverio

Spaghetti Lo Mein from Cook the Pantry Photo by Annie Oliverio


Corn Chowder from Cook the Pantry Photo by Annie Oliverio


Chana Masala from Cook the Pantry Photo by Annie Oliverio


Muffaletta Po Boys from Cook the Pantry Photo by Annie Oliverio


Spinach & White Bean Quesadillas from Cook the Pantry Photo by Annie Oliverio


Pumpkin Walnut Pasta from Cook the Pantry Photo by Annie Oliverio


Easy Chocolate Pie from Cook the Pantry Photo by Annie Oliverio


(giveaway open to those residing in the U.S.)

*correction: the cover design of Cook the Pantry is attributed to me. I took the photo, but did not design the cover. The credit should go to the person who actually created it.

22 thoughts on “Cook the Pantry Review + Stove Top Peach Blueberry Crumble

  1. Candy Hoffman

    My pantry is always full. Usually there is too much food! We always have whole wheat pasta, oatmeal, rice, raisins, almonds, tea, stevia, canned beans and other veggies, nori, peanut butter, applesauce, balsamic vinegar, dried herbs and spices, coffee, cocoa powder, etc.!!! I never feel deprived on a plant-based diet. The variety is endless, even with regular pantry items.

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  3. Strength and Sunshine

    That crumble looks amazing! (Haha, I just love anything in a cat iron!)
    Some of my staples are sooo many vinegars, oats, and beans!

  4. tearoomdelights

    I’ve never heard of crumble made in a skillet before but that recipe is amazingly quick. Peaches and blueberries together – yum. All of the food looks fantastic, but I especially like the look of that Lo Mein, Chana Masala, Quesadillas, chocolate pie….in fact, all of it. 🙂

  5. deb

    I always have sundried tomatoes, extra balsamic vinegar, olives, a ton of spices, red lentils, baby artichoke hearts, hearts of palm, and pine nuts–everything I need to make a Greek style dinner by just adding veggies!

  6. Melissa

    I have lots of staple pantry items. I always have a few cans of beans, plus tons of grains and dried legumes like lentils and split peas. I still frequently go to the grocery store for fresh produce, though 🙂

  7. Ann S

    I generally keep a pretty well-stocked pantry, but I seem to be a protein hoarder :). I’ve always got a dozen different kinds of dried beans/lentils/peas, and a half-dozen different kinds of nuts on the shelves, and my freezer usually produces tofu, soy curls, Beyond Meat, and/or Gardein in some form. Oh, and my spice racks are always fueled up and ready to go!

  8. Paula

    Sounds like another great book from Robin! My mainstay pantry items are dry pasta & rice, nut butters, and canned tomatoes & beans.

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