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!
When you have a craving for pie, but don’t want to put in the work to make one, you opt for fruit crisp! They’re great all year round – Vegan Apple Crisp in the fall and this warm peach version in the summer!
This vegan peach crisp is quick and easy to prepare. After peeling the peaches, it’s basically just dump and bake. Most of the time it takes to make this recipe is hands off. The hardest part is waiting for it to cool before digging in!
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
For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.
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.
Cobblers have a thicker biscuit-dough topping while crisps have a crunchy oat streusel topping.
Yes, I recommend peeling the peaches for this vegan peach crisp. The skins of the peaches can be fibrous and will alter the texture of the filling.
Adding the cornstarch to this vegan peach crisp will help thicken the filling. Be sure to let it cool for at least 20 minutes after baking to allow the filling to properly thicken.
Yes, you can assemble this dish ahead of time and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, and bake as directed below.
More vegan peach recipes
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Vegan Peach Crisp
For the peach filling
- 6-7 ripe peaches peeled, pitted and sliced into about 10-12 slices each, about 4 cups
- ¼ cup organic cane sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- Preheat oven to 350°F.
- Combine sliced peaches, cane sugar, lemon juice and vanilla in large mixing bowl. Add the cornstarch and mix well until fully combined. Set aside.
- In a medium bowl, combine the oats, flour, coconut sugar and cinnamon. Add the melted butter and maple syrup and stir well until the mixture is well moistened and no visible white flour remains.
- Pour the peach filling into the bottom of an 8 x 8 baking dish. Using clean hands, crumble the topping over the peaches evenly.
- Bake 35 to 40 minutes until the peaches are tender, the filling is bubbly, and the crumble topping is crisp.
- Let the peach crisp cool for about 20 minutes to allow the filling to thicken and the topping to fully crisp up.
- Serve the peach crisp with a dollop of dairy-free vanilla ice cream or whipped topping.