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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 287kcal




  • 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)


  • 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


  • 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!


  • 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. 


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