Every summer celebration calls for Vegan Peach Crisp. It’s an easy and rustic dessert that features a juicy peach filling and brown sugar and oat streusel on top. Bake until bubbly and serve with scoops of vanilla ice cream!
Is there any other dessert that screams “summertime” quite like Vegan Peach Crisp? I doubt it!
Filled with juicy peaches and topped with a crispy, sweet oat streusel, this is a must for backyard parties, summer potlucks, and Fourth of July or Canada Day celebrations. It also just happens to be one of the easiest vegan desserts you’ll ever make.
The peach filling is brightened up with a little sugar, lemon juice, and vanilla. Sprinkle the cinnamon and brown sugar oat streusel on top, bake it in the oven, and it’s ready to be enjoyed with a few scoops of vegan vanilla ice cream or whipped cream.
You’re going to fall head over heels for this vegan peach crumble! It’s:
- A total breeze to make with fresh or frozen peaches.
- Easy to make gluten free.
- The most casual dessert. No need to fuss over its presentation!
- A perfect last-minute summer dessert.
Jump to:
Crisp/crumble vs. cobbler
Both of these rustic desserts are served warm and feature a juicy fruit filling that pairs best with scoops of vanilla ice cream and whipped cream in the heat of summer. They do, however, come with their differences:
- Crisp and crumble - These are the same but are called different names depending on what part of North America you’re in. Both are made with a baked fruit filling and a brown sugar streusel on top.
- Cobbler - Cobbler recipes are also made with baked fruit but are topped with biscuits or pie dough.
Ingredients and substitutions
Fruit crisp recipes are known for being casual, rustic, and easy. These simple ingredients are all you need:
- Peaches - Peaches are in season throughout summer here in North America. Try to use fresh, seasonal peaches that feel slightly firm when squeezed and not overly soft.
- Sugar - You need white sugar for the peach filling and brown sugar for the topping. If you want, reduce the amount of white sugar in the filling to highlight the peach's natural tart flavor.
- Flour - All purpose flour and gluten free flour work just fine.
- Lemon juice and vanilla - You need both to balance the fruity, tart flavors of the peaches.
- Oats - Old fashioned rolled oats are best.
- Cinnamon - Once cinnamon and brown sugar get together, you’re left with a beautifully warm and crisp streusel topping.
- Vegan butter - Or use a neutral flavored oil or melted coconut oil.
How to make vegan peach crisp
This casual dessert is almost too easy to make:
- Prep the filling: Toss the sliced peaches with the lemon juice and vanilla in a bowl. Sprinkle the flour, sugar, and salt over top and stir again. Transfer the peach filling to your prepared baking dish.
- Prep the streusel: Stir the oats, flour, sugar, cinnamon, salt, and lemon zest together in a bowl. Pour the melted butter over top and stir.
- Combine and bake: Sprinkle the oat topping in an even layer over the peaches. Bake the peach crisp until the peach juices are bubbling and the topping is golden brown.
- Serve: Let the crisp cool for a few minutes, then serve with scoops of vanilla ice cream or homemade vegan whipped cream. Enjoy! For full ingredients and instructions see printable recipe card below.
Variations
- Topping add-in ideas - Play with the flavors and mix in chopped pecans, walnuts, almonds, or a pinch of nutmeg.
- Baking pans - You can bake the crisp in a rectangular or square baking or casserole dish, two 8-inch cake pans, or a deep dish pie plate.
- Gluten free peach crisp - Make sure your rolled oats are certified gluten free and replace the all purpose flour with gluten free flour, oat flour, or almond flour.
- Instead of peaches - Crisp recipes can be made with almost any kind of fruit, not just peaches! You can swap them for par-cooked apples, berries, pears, plums, cherries, rhubarb, and more.
Frequently asked questions
It’s up to you. I prefer to peel mine for the crisp but it’s totally optional.
Yes, frozen peaches work very well. Just let them thaw before stirring them together with the rest of the filling ingredients.
Canned peaches packed in juice instead of syrup will work, but they tend to make the crisp slightly mushier and not as flavorful. Make sure to drain some of the juice first so the filling isn’t too liquidy.
Peach crisp is best served when it’s fresh out of the oven. If you do end up with leftovers, keep them in an airtight container in the fridge for 3 to 5 days.
I don’t recommend making peach crumble ahead of time because the peaches will seep their juices and the topping will lose its crispy crunch.
Looking for more vegan desserts for summer?
- Orange Creamsicles
- Vegan Lemon Tarts
- Vegan Chocolate Ice Cream
- Strawberry Upside Down Cake
- Vegan Strawberry Shortcake
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Peach Crisp
- Total Time: 50 minutes
- Yield: 6 Servings
- Diet: Vegan
Description
Every summer celebration calls for Vegan Peach Crisp. It’s an easy and rustic dessert that features a juicy peach filling and brown sugar and oat streusel on top. Bake until bubbly and serve with scoops of vanilla ice cream!
Ingredients
Filling:
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5 cups sliced peaches, peeled (or not), and pitted, about 6 to 7 peaches (medium ripe)
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1 tablespoon fresh lemon juice
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½ teaspoon vanilla extract
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3 tablespoons granulated sugar
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2 tablespoons all-purpose flour, loosely packed
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¼ teaspoon salt (a pinch)
Topping:
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1 cup old fashioned rolled oats
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¾ cup dark brown sugar, loosely packed
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½ cup all-purpose flour
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1 teaspoon cinnamon
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¼ teaspoon salt
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Zest of 1 lemon
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⅓ cup vegan butter, melted
Instructions
- Preheat the oven to 375° grease a 2 or 2.5 quart baking dish. Rectangle shape, square, oval or deep dish pie plate.
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Add the sliced peaches to a large bowl toss with the lemon juice and vanilla then stir in the flour, sugar and salt. Pour into the prepared dish. Set aside.
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In a medium bowl mix together the rolled oats, flour, sugar, cinnamon, salt and zest. Stir in the melted butter until combined. Sprinkle the topping evenly over the peaches.
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Bake for 35 to 40 minutes until the peach juices are bubbling around the edges and the top is lightly golden brown. Let cool for 10 to 15 minutes and serve with vegan vanilla ice cream or whipped cream. Enjoy!
Notes
- Topping add in ideas: could mix in ½ cup chopped pecans, walnuts or almonds to the topping and or add a pinch of nutmeg.
- Peaches: peaches should be medium firm not overly ripe. I prefer to peel mine for the crisp but that's totally optional. Can use frozen peaches just defrost first. Canned peaches will also work. Drain first, keeping a little juice for the pan. Purchase canned peaches in juice rather than syrup. Using fresh or frozen is my preference, canned tends to be on the mushy side still very flavorful though.
- Gluten free peach crisp: use gluten free flour and gluten free rolled oats.
- Baking dish: I usually use a rectangular 11 x 7 ceramic baking dish. A deep dish pie plate or square, oval dish will also work. They can be a little smaller or a little larger 🙂
- Store: Cover and keep leftovers in the fridge for 3-5 days.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Desserts
- Method: Oven baked
- Cuisine: American, Canadian
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