I baked this Vegan Peach Crisp for my sister’s summer party last weekend. The peaches went juicy under the cinnamon crumble, and my dad loved it.
Delicious Vegan Peach Crisp Recipe
This recipe highlights fresh peaches baked until bubbly and topped with a crunchy oat and cinnamon crumble. It takes about 50 minutes from start to finish and serves 6 people, making it an ideal dessert for gatherings and celebrations.
Ingredients
- 6 ripe peaches, pitted and sliced
- 2 tablespoons maple syrup (adjust based on sweetness of peaches)
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup almond flour or all-purpose flour
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil or vegan butter
Instructions
- Prep the Peaches: Preheat your oven to 350°F (175°C). In a large bowl, combine sliced peaches, maple syrup, and lemon juice. Toss gently to coat and set aside.
- Make the Crumble: In another bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted coconut oil or vegan butter, and stir until everything is combined and crumbly.
- Assemble the Crisp: Spread the peach mixture evenly in a baking dish. Sprinkle the crumble topping generously over the peaches.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the peaches are bubbly and the topping is golden brown.
- Serve: Let the peach crisp cool slightly before serving. Enjoy it warm or at room temperature, optionally with dairy-free ice cream or coconut whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 28g
I keep the crisp covered at room temperature for up to two days, or in the fridge for up to four days. The stay juicy, and I let scoops come to room temperature before serving.
