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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!

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. Not a peach fan? You can make my vegan blueberry crisp instead.

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

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 make my day!

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