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!
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!
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.