Vegan Peach Crisp

A vegan peach crisp that will satisfy your sugar cravings first thing in the morning. It takes less than fifteen minutes of prep time and is just as delicious cool as it is warm.

There’s no summer without peaches, and if you’re looking for an easy bake that celebrates seasonal fruits but doesn’t take a whole afternoon to prepare, this just might be it.

What Is Peach Crisp?

A crisp is very similar to a crumble, as both are baked desserts made with fresh fruits and a crumbly topping. Originally, the difference between the two was that crisps featured a topping made from oats, whereas crumble toppings only contained flour. The oats in the topping would crisp while baking, hence the name. However, nowadays both terms are often used interchangeably, describing a baked dessert with a juicy, fruity filling and a crunchy topping.

Are All Crisps Vegan?

No. While the filling in most cases will be vegan, the topping usually contains butter. The topping in this recipe, however, calls for coconut oil. 

Ingredients You’ll Need to Make This Vegan Peach Crisp

Rolled oats – make sure to use old-fashioned oats, not quick oats, which don’t hold their form as well.

Almond flour – almond meal (ground whole almonds) will work as well, but the topping will be slightly darker in colour because of it.

Coconut sugar – can be replaced with brown sugar or even granulated sugar.

Cinnamon – optional, but it adds a nice aroma to the crisp. I use it in both the filling and the topping.

Coconut oil – use refined coconut oil for its neutral flavour. You can substitute it with a different neutral oil, such as avocado, grape seed or sunflower oil.

Peaches – use perfectly ripe fresh peaches, or frozen peaches. I don’t recommend using canned peaches (more on that below).

Cornstarch – helps to thicken the filling. 

How to Make Vegan Peach Crisp

There’s nothing easier than making a crisp. You start with two bowls, one for the filling and one for the crispy topping, then fill your baking dish (or in this case the ramekins) with the filling, and sprinkle with the topping. One, two, baking in the oven, all in under 15 minutes.

Extra Tips to Make Sure This Turns Out Well for You

Prepare the Topping First

Make sure to prepare the topping first and leave it in the fridge to chill while you’re dealing with the peaches. This assures the topping is nicely crisp when baked.

Peeling the Peaches

To make the filling creamy the peaches need to be peeled. The easiest way to get rid of the harsh peel is to place the peaches into a pot of boiling water for about 30 seconds (a bit longer if they’re not perfectly ripe), and then immediately transfer them to an ice water bath. Once you pick them out, the peel will practically fall off by itself.

Peach Crisp FAQs

How many servings does this make?

The recipe is written for 2 single-serving ramekins. You can easily double or triple the ingredients to make more.

How long will this recipe keep?

The crisp is best the first day, but you can keep it in the fridge for 3-5 days and even reheat it in the microwave if you want to enjoy it warm.

How do I pick the right peaches?

Go for peaches that are just ripened but still slightly firm. Overly ripe peaches will have a mushy texture and release too much juice during baking. Peaches that are not ripe enough won’t release enough moisture to create that jammy consistency of the filling.

Can I use frozen peaches?

Yes, you can use frozen peaches, as long as you thaw and drain them well before using.

Can I use canned peaches?

I don’t recommend using canned peaches because the texture will be way too soft after baking (similar to when using overly ripe peaches).

How can I serve this crisp?

You have to try this crisp warm with a scoop of vanilla ice cream on top!

If you want a little extra crunch, you can also mix a handful of finely chopped pecans, almonds, or coconut flakes into the topping,

Can I make a peach crisp ahead of time?

You can make the topping 2-3 days in advance and leave it in the fridge in an airtight container. However, it’s best to make the filling right before you’re going to bake it. This will prevent the peaches from browning or softening.

More Peach Recipes

• Easy Peach Cobbler
• Peach Pie with Canned Peaches
• Strawberry Banana Peach Smoothie