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    Home » Crisps, Crumbles and Cobblers

    Vegan Peach Crisp

    Published: Nov 20, 2022 · Updated: Feb 4, 2023 · As an Amazon Associate we earn from qualifying purchases.

    Jump to Recipe Save Saved!
    55 minutes minutes

    Hey dessert fans! You'll love this easy vegan peach crisp recipe! It's got a wonderful buttery and nutty crisp topping and an irresistible filling of juicy peaches. You need just 15 minutes of prep time and only 9 ingredients.

    A peach crisp in a square dish, next to a portion in a bowl.
    Jump to:
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • More ideas
    • Recipe

    This is such a brilliant dessert. It's the best peach crisp I've ever tried and it's really simple to make!

    We adapted the recipe from our popular Vegan Gluten-Free Apple Crisp and I daresay this crisp is even better with its sticky and sweet peach filling. We hope you enjoy it as much as we do!

    This easy peach crisp is:

    • Vegan and dairy-free
    • Easily made gluten-free
    • Summery
    • Crunchy & nutty
    • Simple to prepare
    • And oh so delicious!

    Ingredient tips


    All you need is 9 simple ingredients to make this yummy peach crisp:

    Ingredients for vegan peach crisp arranged on a white surface.

    All purpose flour or oat flour - This is the base of the delicious streusel topping. We often make it gluten-free by using oat flour. If necessary, use certified gluten-free flour.

    Vegan butter - For optimal results, use a stick or block of butter with an 80% fat content. Flora Plant Butter is a favorite of ours.

    Light brown sugar - We favor brown sugar for the crumble topping which gives it a darker, more caramelly flavor. Not all US sugar is vegan, choose organic or vegan-certified to be sure.

    Oats - We use rolled or old-fashioned oats. If necessary, ensure that yours are GF certified. Steel-cut oats are not suitable, but quick cook oats can be used.

    Pecans - These give texture and a rich taste. We love pecans because they naturally go so well with peaches, but you can use other nuts, for example almonds, walnuts, or pistachios.

    Cinnamon - Just a dash of cinnamon adds warmth. We prefer to add cinnamon to the topping, and not to the peaches, so that their fresh flavor comes through.

    Peaches - You can use any type of peaches (or nectarines) in this recipe.

    In the summer it's perfect for ripe and fresh peaches. Canned or frozen peaches can also be used to enjoy this crisp at any time of year!

    Canned peaches should be drained and frozen peaches thawed.

    Granulated sugar - sweetens the filling. Again use an organic or vegan brand if you are in the US.

    TOP TIP: Because peaches can vary so much in sweetness, we recommend tasting them and adjusting the sugar in the filling to taste and your sweetness preference. Peaches that have been canned in syrup will be sweeter and need less sugar, whereas underripe peaches or store-bought frozen peach slices often require more sugar.

    Cornstarch helps to thicken the peach juices into a delicious syrup.

    Peeling peaches
    We personally don't peel peaches as we like the convenience, extra fiber, and color you get from leaving the skin on.

    However, you can peel them if you prefer! Boil the peaches in water for around 30 seconds. Remove them using a slotted spoon and plunge them into an ice bath. When cool, you can easily slide the peach skin off.

    Step by step pictures

    Here's how to make this amazing vegan peach crisp. Full detailed recipe and quantities are in the recipe card at the end of the post.

    Vegan butter, oats, oat flour, brown sugar and cinnamon in a mixing bowl.

    Step 1 - Combine flour, brown sugar, vegan butter, oats, and cinnamon. Use your hands or a pastry cutter to mix until you have a rough mixture with no loose flour.

    Adding chopped pecans to crisp topping.

    Step 2 - Chop the pecans and stir them into the crumble topping.

    Peach slices with sugar and cornstarch in a square baking dish.

    Step 3 - Slice peaches and combine with granulated sugar and cornstarch.

    Vegan crumble topping on top of peach filling in a dish.

    Step 4 - Cover the peaches with the oaty crisp topping.

    A peach crisp in a square dish next to peaches, a yellow napkin and a spoon.

    Step 5 - Bake at 350℉ / 180℃ for 40 minutes until the topping is golden brown and the filling is bubbling.

    Substitutions and variations

    Here's some fun ways you can vary the flavor of this fruit crisp:

    • Add the zest of half an orange or a lemon to the peaches for a citrusy twist.
    • Add ¼ teaspoon nutmeg to the crumbly topping.
    • Swap out some of the peaches for an equal amount plums, apples or mango.
    • Add 1 teaspoon vanilla extract to the filling for more flavor.
    • Add 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger for some fieriness.
    • Add 1 cup of berries, such as blueberries or raspberries, and add an additional tablespoon of cornstarch to help bind the extra juice.

    Refined sugar-free: Replace the light brown sugar in the topping with coconut sugar. Leave out the added sugar in the filling, or use maple syrup.

    Gluten-free: For a vegan gluten-free peach crisp make sure to use GF-certified oat flour and gluten-free oats. You can make oat flour from oats by processing them in a blender or food processor until you have a fine and powdery texture. Sift with a strainer to remove any unblended bits.

    Nut-free: The pecans can be left out or replaced with more oats, coconut flakes, pepitas, or sunflower seeds.

    Serving

    This fruit crisp is fabulous served warm with a scoop of vegan vanilla ice cream.

    Vegan whipped cream or vegan yogurt is also a nice summery addition.

    We also enjoy leftover peach crisp cold for breakfast!

    A serving of peach crisp with melting vegan vanilla ice cream next to a yellow napkin.

    Storage

    Store leftovers in the fridge for 2-3 days.

    Reheating: Enjoy leftovers cold, or reheat individual portions in the microwave until heated through. To reheat a larger portion, place in the oven at 350°F / 180°C until heated through and cover if the top is becoming too dark.

    Crisp can be frozen before or after baking.

    Freeze before baking: Assemble as usual in a freezer-friendly dish, and then cover with a lid or wrap in plastic wrap and foil. Freeze for up to 3 months.

    Thaw it in the fridge overnight, then proceed with baking as in the recipe.

    Freeze after baking: Allow the cooked crisp to cool to room temperature, before wrapping it tightly in plastic wrap and foil and freezing it for up to 3 months.

    Thaw in the fridge before baking at 350°F / 180°C until heated through (around 20 minutes).

    It's also really convenient to make a big batch of the topping and store it in an airtight container in the freezer. 

    A spoon digs into the juicy filling of a peach crisp.

    More ideas

    This delicious dessert is featured in 33 Vegan Fruit Desserts (Delicious Recipes You'll LOVE!)

    For more peachy recipes, try our:

    Vegan Peach Cobbler with an easy vegan cobbler topping

    Vegan Peach Crumble with a tangy, lemony and spiced filling

    Recipe

    A peach crisp in a square dish next to peaches, a yellow napkin and a spoon.

    Vegan Peach Crisp

    Vegan Dessert Ideas
    You'll love this easy vegan peach crisp recipe! It's got a wonderful buttery and nutty crisp topping and an irresistible filling of juicy peaches. You need just 15 minutes of prep time and only 9 ingredients.
    Print Pin Save Saved!
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Servings 6
    Category Crisps, Crumbles and Cobblers
    Cuisine American

    Equipment

    • 8 x 8 inch Baking Dish
    • Pastry Cutter

    Ingredients 

    Crisp topping

    • ¾ cup (95 g) all purpose flour or certified gluten-free oat flour ¾ cup (72g)
    • ¾ cup (60 g) oats rolled or old-fashioned, certified gluten-free if necessary
    • ½ cup (110 g) vegan butter diced
    • ½ cup (100 g) light brown sugar
    • ½ cup (60 g) pecans
    • ½ teaspoon ground cinnamon

    Peach filling

    • 4-5 large peaches 4 cups or 580g
    • 1-4 tablespoons granulated sugar adjust to sweetness of peaches
    • 1 tablespoon cornstarch

    Instructions

    • Make crisp topping in a large mixing bowl. Add the flour, oats, diced vegan butter, light brown sugar and cinnamon. Using a pastry cutter, a fork, or your hands, combine until you have a rough mixture with no loose flour. It's ok to have some small chunks of butter in the crisp mixture.
      ¾ cup (95 g) all purpose flour, ¾ cup (60 g) oats, ½ cup (110 g) vegan butter, ½ cup (100 g) light brown sugar, ½ teaspoon ground cinnamon
    • Roughly chop pecans and stir into crisp topping.
      ½ cup (60 g) pecans
    • Prepare peaches. Peel if desired, then slice in half, remove pit and cut into slices.
      4-5 large peaches
    • Make peach filling directly in a 8 x 8 inch (20cm) baking dish, by stirring together sliced peaches, granulated sugar (to taste) and cornstarch.
      1-4 tablespoons granulated sugar, 1 tablespoon cornstarch
    • Spread crisp mixture evenly on top of the peaches.
    • Bake at 350℉ / 180℃ for 40 minutes, until the top is golden brown and the peach mixture is bubbling and looks thickened.
    • Serve warm and enjoy, with a scoop of vegan vanilla ice cream!

    Notes

    Peaches

    You can use any type of peaches or nectarines in this recipe. In the summer it's perfect for ripe and fresh peaches. Canned peaches should be drained and frozen peaches thawed.
    Because peaches can vary so much in sweetness, we recommend tasting them and adjusting the sugar in the filling to taste and your sweetness preference. Peaches that have been canned in syrup will be sweeter and need less sugar, whereas underripe peaches or storebought frozen peach slices often require more sugar.

    Dish size

    We use a deep 8 x 8 inch 2 quart or 2L baking dish for this recipe. A 7 x 11 inch dish will also work. You can also double the recipe (use the adjustable buttons in the recipe card to easily scale the ingredients) and bake it in a 9 x 13 inch casserole dish.

    Gluten-free

    For a vegan gluten-free peach crisp make sure to use GF certified oat flour and gluten-free oats. You can make oat flour from oats by processing them in a blender or food processor until you have a fine and powdery texture. Sift with a strainer to remove any unblended bits.

    Nutritional Estimate Per Serving

    Serving 1serving | Calories 419kcal | Carbohydrates 55g | Protein 5g | Fat 22g | Saturated Fat 3g | Polyunsaturated Fat 7g | Monounsaturated Fat 11g | Trans Fat 3g | Sodium 137mg | Potassium 244mg | Fiber 4g | Sugar 31g | Vitamin A 345IU | Vitamin C 4mg | Calcium 35mg | Iron 2mg
    Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x

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