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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!
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.
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.
- 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
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.
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.
More vegan dessert recipes to try
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Vegan Peach Crisp
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
- Large Mixing Bowl
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Storing Leftovers - keep covered in the fridge for 3-5 days. Reheat in the oven at 350 °F until warmed throughout.
shellie hartman
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!
Melissa Huggins
Hi Shellie, that indeed sounds wonderful. Apples and peaches in one dessert is a great idea. 🙂
Daisy
Absolutely delicious, love this recipe.
Melissa Huggins
Thank you. 🙂