• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Dessert

    Vegan Peach Crisp

    August 17, 2021 By Melissa Huggins / 4 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    Don't let peach season pass you by without trying this Vegan Peach Crisp! It's loaded with fresh-baked peaches surrounded by a sweet jammy filling and topped with a crispy, buttery crumble. It's simply irresistible!

    Overhead view of peach crisp and ice cream on a plate. Casserole dish on the side.

    You just can't beat the taste of fruit that's in season — it's flavorful, sweet, and juicy! It's delicious all on its own, but it's also perfect to use for desserts, salads, beverages, and more.

    I love using seasonal fruit for recipes like this Watermelon Margarita, my Lemon Blueberry Muffins, and this Vegan Strawberry Ice Cream. It just takes the flavors to the next level!

    So, If you have some fresh peaches on your counter, this is the perfect time to make a Vegan Peach Crisp. You won't believe how easy it is to make and your house will smell heavenly, too!

    If you can't get your hands on fresh peaches, don't worry, this will work with frozen peaches, too.

    Table of Contents

    • Ingredients, Notes, and Substitutions
    • How to make a Vegan Peach Crisp
    • The Best Peaches To Use
    • Additional Topping Ideas
    • Storing
    • Can I make a peach crisp ahead of time?
    • Serving Suggestions
    • More vegan dessert recipes to try
    • Vegan Peach Crisp

    Ingredients, Notes, and Substitutions

    🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    All ingredients to make the crisp on a stone table top.
    The vegan butter is missing from this photo, but it is shown below in the process photos.
    • Peaches - fresh is best, but feel free to use frozen peaches.
    • All-Purpose Flour - a gluten-free 1.1 would work well too.
    • Cornstarch - This helps thicken the juices of the peaches. Arrowroot or all-purpose flour will work to thicken too.
    • Vegan Butter - I've only tried this with firm stick butter. Keep it in the fridge until ready to use. It needs to be cold!
    • Vanilla Extract - this is optional, you can omit it or replace it with ½ teaspoon of almond extract.
    • Cinnamon - this is also optional, you can omit it or replace with ½ teaspoon of ground ginger or a pinch of nutmeg or cardamom.
    • Baking Powder - It helps to slightly puff up the crumble, but you can omit it if you don't have it.
    • Sugar - I used organic cane sugar, but you can use brown sugar or coconut sugar. I feel like the filling is less 'jammy' with these though.
    • Brown Sugar - light or dark will work or feel free to use coconut sugar or cane sugar.
    • Lemon - it enhances the flavor of the peaches and adds a little zest. You can omit it though or add 1-3 teaspoons of fresh minced ginger.
    • Rolled Oats - you can use regular or gluten-free. I don't recommend quick oats because they won't yield the same texture as the rolled.

    How to make a Vegan Peach Crisp

    Two process photos o mixing the peaches with sugar and placing them in a baking dish.
    Three process photos of making the crumbles and placing them on the peaches.

    This is just too easy! Toss the peaches with sugar, cornstarch, lemon juice, and vanilla then place in your casserole dish.

    Now make the crumble by cutting the cold butter into the topping ingredients. Place on top of the peaches and bake until the filling is bubbly and the topping is golden.

    Overhead view of fully baked vegan peach crisp in a white casserole dish.

    The Best Peaches To Use

    • It's best to use fresh peaches that are just ripened but still slightly firm. If you use overly ripened peaches, they may have a mushier texture after baking and release a lot of juice. If they aren't ripe enough, they may not be sweet enough or create a jammy consistency that we are going for. You can learn more here on the best way to pick a perfect peach.
    • You can use frozen peaches, just make sure to thaw and drain them well before using.
    • I don't recommend using canned peaches because the texture will be way too soft after baking and lack that fresh flavor.

    Additional Topping Ideas

    Want a little extra crunch? Feel free to add a ¼ cup of finely chopped pecans, almonds, or coconut flakes. Mix into the crumble topping after it's combined, but make sure it's sticking.

    Storing

    This vegan peach crisp is best when it's freshly baked, but you can keep leftovers covered in the fridge for 3-5 days. Reheat in the oven at 350 °F until warmed throughout.

    Can I make a peach crisp ahead of time?

    It's best to make the filling right before you're going to make the peach crisp. This will prevent the peaches from browning or softening. However, you can make the crumble topping 2-3 days in advance and leave it in the fridge in an airtight container.

    Serving Suggestions

    No rules here! You can serve this vegan peach crisp for breakfast, brunch, or dessert. It's a great choice if you have house guests, too. It's a real crowd pleaser and it'll be so easy on you!.

    It goes well with a scoop of vegan vanilla ice cream (or vegan chocolate ice cream if you're daring). It also pairs nicely with a cold glass of cashew milk or oat milk.

    Close up view of peaches and ice cream on a white plate.

    More vegan dessert recipes to try

    • Vegan Apple Crisp
    • Vegan Coconut Cake
    • Vegan Chocolate Ice Cream

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 votes

    Vegan Peach Crisp

    Don't let peach season pass you by without trying this Vegan Peach Crisp! It's loaded with fresh-baked peaches surrounded by a sweet jammy filling and topped with a crispy, buttery crumble. It's simply irresistible!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 people
    Calories: 287kcal
    Author: Melissa Huggins

    Ingredients

    Filling

    • 2.5 lbs peaches , slightly ripened, pitted and sliced into ½" wedges
    • ¼ cup cane sugar
    • 2 tablespoons cornstarch
    • 1 tablespoon lemon juice , fresh squeezed
    • ¾ teaspoon vanilla extract (optional)

    Topping

    • ¾ cup all-purpose flour
    • ½ cup brown sugar , light or dark
    • ½ cup rolled oats
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup vegan stick butter , COLD and cut into ½-inch cubes

    Recommended Equipment

    • 2.5 Quart Casserole Dish
    • Large Mixing Bowl
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350 °F (177 °C).
    • In a large mixing bowl, add the peaches, cane sugar, lemon juice, corn starch, and vanilla. Toss gently to combine well. Pour into your casserole dish and set aside.
    • Rinse and dry your mixing bowl, then add the flour, brown sugar, oats, cinnamon, baking powder, and salt. Stir /whisk to combine well.
    • Add the cold butter cubes and toss them with the flour mixture. Now cut the butter into the mixture using a pastry cutter or a fork. Continue until the mixture is fully hydrated and it clumps together into large crumbs.
    • Sprinkle the topping onto the peaches and place in the oven. Bake for 30-45 minutes or until you see a jam-like consistency start to bubble and the top is golden. The time also depends on how soft you like the peaches and how jammy you like them.
    • Remove from oven and let it rest for 10-15 minutes before serving. Serve with vanilla ice cream or whipped cream if preferred. Enjoy!

    Notes

    • Peaches 
    • I used 5 large peaches which is roughly 2.5 pounds.
    • I left the skins on the peaches but you can peel them if preferred.
    • It's best to use fresh peaches that are just ripened but still slightly firm. If you use overly ripened peaches, they may have a mushier texture after baking.
    • You can use frozen peaches, just make sure to thaw and drain them well before using.
    • I don't recommend using canned peaches because the texture will be way too soft after baking.
    1. Baking Dish Options - I used a 2.5-quart ceramic casserole dish (10.5 x 7.5"). You can also use a 9-10-inch round pie pan or square baking dish. A deep dish is recommended to avoid the filling spilling over. If the casserole dish is too large/long, the topping won't cover the filling completely. Baking time may vary depending on the baking dish you choose. 
    2. Measuring Flour - For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
    3. Flavor Variations for Filling - Instead of vanilla extract, use ½ teaspoon of almond extract. Or use a blend of both (½ teaspoon each). Instead of lemon juice, you can add 1-3 teaspoons of fresh minced ginger. Want more zest? Add ½-1 teaspoon of fresh lemon zest to the filling.
    4. Topping Ideas - finely chopped almonds, pecans, or coconut flakes. Mix into the crumble topping after it's combined. Make sure it's sticking though. I would only use about ¼ cup so the topping doesn't get too dry. 
    5. Flavor Variations for Topping - Instead of cinnamon, you can use ½ teaspoon of ground ginger or a blend of both. A pinch of nutmeg is nice too.
    6. Storing Leftovers - keep covered in the fridge for 3-5 days. Reheat in the oven at 350 °F until warmed throughout. 
     

    Nutrition

    Calories: 287kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 164mg | Potassium: 350mg | Fiber: 3g | Sugar: 29g | Vitamin A: 463IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Dessert Recipes

    • Lemon Blueberry Bread
    • vegan chocolate cake on a white plate with a fork on the side.
      Vegan Chocolate Cake
    • Vegan Crepes
    • Sliced pumpkin bread on a cooling rack.
      Vegan Pumpkin Bread
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. shellie hartman

      November 29, 2021 at 12:25 pm

      5 stars
      The most perfect crisp recipe I've ever found! I used gluten-free flour and didn't have enough peaches so used half apples. It was wonderful! Thank you!

      Reply
      • Melissa Huggins

        December 01, 2021 at 11:28 pm

        Hi Shellie, that indeed sounds wonderful. Apples and peaches in one dessert is a great idea. 🙂

        Reply
    2. Daisy

      November 10, 2021 at 7:29 am

      5 stars
      Absolutely delicious, love this recipe.

      Reply
      • Melissa Huggins

        November 13, 2021 at 6:59 am

        Thank you. 🙂

        Reply

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com