Vegan Peach Crisp

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This decadent dessert features juicy ripe peaches topped with a buttery, maple oat crumble. Top this Vegan Peach Crisp with a scoop of dairy-free vanilla ice cream for summer comfort food at its best!

Ingredients you need

For peach filling

Peaches ~ Fresh, ripe summer peaches make the best peach crisp! Peel them, remove the pits, and slice them.

Don’t have ripe peaches? Frozen peaches can be used in a pinch. No need to thaw, just throw them in frozen.

Sweetener ~ I opted for cane sugar, but pure maple syrup can be used to sweeten the peaches, as well. Or you can choose to forgo the sugar in the filling altogether as ripe peaches are deliciously sweet on their own.

Note: Although all sugar is plant-based, meaning it doesn’t contain any animal products, not all sugar is vegan. Some brands use bone char in the refining process. Choose organic or unrefined sugar to ensure it is vegan if this is important to you.

Cornstarch ~ As the peaches bake, they will release their natural juices and the filling will become saucy. A few tablespoons of cornstarch will help to thicken the mixture so it’s not too loose.

Extras ~ Want more? Try swapping out some of the peaches for blueberries, halved strawberries, or blackberries.

For crumble topping

Oats ~ Old fashioned rolled oats work best in this peach crisp recipe. Quick oats can be used instead, but won’t provide as much texture. Do not use steel cut oats!

Be sure to look for certified gluten-free oats if you need this recipe to be gluten-free.

Flour ~ All-purpose flour works great. You could also use white whole wheat flour.

Need a gluten-free option? Use a gluten-free baking blend meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten Free 1:1 Baking Flour. Or try almond flour instead.

Sweetener ~ Coconut sugar, similar in flavor to brown sugar, complements the oats and spices perfectly. If you prefer, you can use light brown sugar instead.

I also like to use some pure maple syrup as well for the tasty maple flavor. You can leave this out if you wish.

Spices ~ Personally, I think a good fruit crisp must have cinnamon and this vegan peach crisp is no exception. A pinch of salt makes all the other flavors shine.

If you like nutmeg, you can add ¼ teaspoon.

Butter ~ Butter is going to provide the moisture needed to achieve the crisp, golden crumble topping. I use a vegan butter, obviously, typically Earth Balance. Use your favorite vegan butter. Or try coconut oil as an alternative.

Extras ~ Every once in awhile I’ll add some sliced or chopped nuts to the topping. Almonds or pecans both work well, about ½ cup.

How to make the recipe

Make the filling: Add the sliced peaches, lemon juice, vanilla, and sugar to a bowl (1) and mix well (2). Sprinkle the cornstarch over the peaches (3) and mix thoroughly (4).

Make the topping: Add the dry ingredients to a bowl (5) and mix well (6). Pour in the melted butter and maple syrup (7). Stir well until the mixture is fully moistened and no visible white flour remains (8).

Assemble: Pour the peach filling into the bottom of an 8 x 8 baking dish (9). Crumble the oat topping evenly over the peaches (10). Baked until the filling is bubbly and the topping is golden brown (11).

Storage and freezing

Fridge: Cover with foil or transfer to an air-tight container and store in the fridge for up to 3 days.

Freezer: You can also freeze this vegan peach crisp. Let it cool completely before covering tightly and transferring to the freezer. It will keep for up to 3 months.

Reheat: While you can microwave individual portions, the topping won’t be as crisp. Ideally, reheat leftovers in a 350°F oven for about 15 to 20 minutes.

Make ahead: You prep this dish ahead of time and freeze for up to 3 months before baking. When ready to bake, thaw in the fridge overnight, and bake as directed per the recipe instructions.

Pro tips and tricks

~ Choose fresh, ripe peaches for best flavor.

~ Peel the peaches! The skins can be fibrous and will alter the texture of the filling. I don’t worry too much about peeling them perfectly. I simply use a sharp paring knife. If you want to get fancy and peel them the “right” way, try this method.

~ To make this recipe gluten-free, use a gluten-free flour blend or almond flour and be sure to use certified gluten-free oats.

FAQs

More vegan peach recipes

• Fresh Peach Salsa
• Peach Farro Salad
• Peaches and Cream Pancakes
• Vegan Peach Scones
• Peach Smoothie

I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!