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vegan peach crisp on a plate with a scoop of vanilla ice cream

Vegan Peach Crisp


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  • Author: Verna
  • 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:

  • 5 cups sliced peaches, peeled (or not), and pitted, about 6 to 7 peaches (medium ripe)

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon vanilla extract

  • 3 tablespoons granulated sugar

  • 2 tablespoons all-purpose flour, loosely packed

  • 1/4 teaspoon salt (a pinch)

Topping:

  • 1 cup old fashioned rolled oats

  • 3/4 cup dark brown sugar, loosely packed

  • 1/2 cup all-purpose flour

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • Zest of 1 lemon 

  • 1/3 cup vegan butter, melted


Instructions

  1. Preheat the oven to 375° grease a 2 or 2.5 quart baking dish. Rectangle shape, square, oval or deep dish pie plate.
  2. 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.

  3. 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.

  4. 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 1/2 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