Peach season is fleeting – make the most of it by indulging in this easy vegan peach crisp. A simple summer dessert made from fresh sliced peaches and topped with a crunchy oat crumble. We can’t get enough!
Post originally published August 2017; updated April 2024.
If you are looking for an easy summer dessert recipe, it doesn’t get more classic than this easy vegan peach crisp recipe! Until the last of the peaches sell out at the farmer’s market – I’ll be eating this healthy peach crisp on repeat. Unlike other peach crisp recipes, this one is lower in added sugar and adds some zing with chopped crystalized ginger.
I got the idea to add crystallized ginger to a crisp from this recipe on Epicurious and now I’m obsessed. I love all things ginger and usually add it into my smoothies, but was excited to try it out in a classic dessert like this. It adds more flavor than powdered ginger and balances out the sweetness from the peaches well. You’re going to love this vegan peach recipe!
Speaking of easy desserts with fruit, you also love my blueberry peach crisp and this recipe for vegan apple crisp.
Ingredients for Vegan Peach Crisp
- Fresh Peaches: fresh peaches have better flavor and texture for crisp so use those if you can. If you don’t have fresh peaches, substitute with frozen sliced peaches.
- Pure Maple Syrup: adds a bit more sweetness to the finished fresh peach crisp recipe and helps form a jammy peach filling when it marries with the juice from the peaches. If you don’t have maple syrup, you can use 1/4 cup granulated sugar instead. But I love the flavor of maple in crisp fillings; I used it in my apple crisp recipe too!
- Crystalized Ginger: most recipes call for powdered ginger, but using crystallized ginger will give you so much more flavor! However, you can omit if you prefer or substitute with 1 teaspoon powdered ginger.
- Cornstarch: helps thicken the peach filling while it bakes.
- Vanilla: adds a lovely flavor to this healthy peach crisp.
- All Purpose Flour: helps the oat topping crisp and brown in the oven.
- Rolled Oats: we like the texture of old fashioned rolled oats for the crisp topping but you can substitute with quick oats.
- Almonds: to add a bit of extra crunch to the topping, we like to add some chopped almonds as well. You can skip these or use another chopped nut like walnuts or pecans.
- Coconut Oil OR Vegan Butter: adds moisture and structure to the crisp topping. I’ve used both coconut oil and vegan butter interchangeably in this recipe with good results. This is my favorite vegan butter.
Customize this Recipe
Make it Gluten Free: to make a gluten-free peach peach crisp, use gluten free certified oats and a 1:1 gluten free flour in place of the all purpose flour.
Add More Fruit: you can always add a handful of fresh blueberries or raspberries for a peach berry crisp variation.
Make it Nut Free: skip the almonds in the crisp topping to make this easy peach crisp without nuts.
How to Make a Peach Crisp
- Make the Oat Topping: In a large mixing bowl, add all of the peach oatmeal crisp toppings and stir with a wooden spoon until it clumps together in large pea sized pieces.
- Prepare the Peaches: Slice peaches add them to a large mixing bowl with the ginger, cornstarch, maple syrup, vanilla, and salt. Toss with a wooden spoon to coat.
- Assemble and Bake: Add peaches to an 8″x8″ glass baking dish. Sprinkle crumb topping over top of the peaches in an even layer. Bake for 25-30 minutes or until crumb topping is lightly browned and peach filling is bubbling. Transfer to wire rack to cool for 30 minutes before serving.
Storage
How long does peach crisp last? Leftover crisp can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Can you freeze peach crisp? Yes! This fresh peach crisp freezes well. Allow to cool after baking before wrapping tightly or transferring portions to airtight containers. Store in the freezer for up to 3 months. Reheat individual portions the microwave. To reheat a whole frozen peach crisp, allow to thaw overnight in the fridge and then bake at 350 for 15-20 minutes or until warmed through.
Recipe FAQs
Yes, but be aware that the peaches became mushy when baked into a crisp. If you don’t mind the softer texture, you can used canned peaches. However, we prefer fresh peaches for the best flavor and texture.
Both desserts feature a jammy peach filling. however, peach crisp has a buttery oat-crumble topping while cobbler has a thicker, more substantial biscuity topping.
It just depends on the recipe, but you don’t have to peel the peaches! Some people may not like the texture of they skin in their finished crisp, so they prefer to peel them. However, I actually skip the peeling step – which makes it much easier to put this peach crisp together.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Easy Peach Crisp
Ingredients
For the Crumb Topping
- 1/2 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 1/3 cup chopped almonds
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Dash of salt
For the Peach Filling
- 2 lbs fresh peaches (~6 peaches) sliced
- 1/4 cup pure maple syrup
- 1/4 cup chopped crystallized ginger (optional)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, add all of the crisp toppings and stir with a wooden spoon until it clumps together in large pea sized pieces.
- Slice peaches into 3/4" wedges and add to a large mixing bowl and toss with the ginger, cornstarch, maple syrup, vanilla, and salt.
- Transfer to an 8"x8" baking dish and sprinkle crumb topping evenly over top of the peaches.
- Bake for 25-30 minutes or until crumb topping is lightly browned and peach filling is bubbling. Transfer to wire rack to cool for 30 minutes before serving.
Notes
Nutrition
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