Vegan Peach Crisp

Do you have some ripe peaches lying around? Well, this is THE recipe for you! 

It’s so simple to make with just a few ingredients. All you do is combine the filling ingredients, add an irresistible topping, and bake!

Fresh peaches are a perfect complement to the deep rustic flavors in this recipe. And the soft filling is a lovely match to the flavorful streusel that tops it. 

I consider it a guilt-free indulgence because of the healthy flax seeds, oats, pecans, and peaches in the list of ingredients! 🙂

This baked peach crisp is perfect for your next get-together, spring/summer celebration, or anytime you want something sweet!

Make this dairy-free dessert even more heavenly with a scoop or two of vegan ice cream!

If you love easy fruit-filled sweets, be sure to check out my Blueberry Cobbler, Pear Crumble, and Strawberry Cobbler.

Reasons To Love This Recipe

• Quick & easy
• No dairy or eggs
• Pecan lovers rejoice!
• Use up your fresh peaches
• Just a few simple ingredients
• Juicy filling and crisp topping in every bite

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Ingredients and Substitutions

Peach Filling

• Peaches – Any ripe peach variety works! If using frozen peaches, run them under water for a minute or two to help them defrost, and then pat them dry. I prefer not to peel the peaches for the added texture, color, and nutrients, but you can if you want to.
• Maple Syrup – This natural sweetener adds a lovely rustic element to the dessert. Agave nectar or any other sugar would work as well.
• Cornstarch – Thickens the peach filling so it isn’t too runny. Arrowroot powder, tapioca starch, or even flour can be used if needed.
• Lemon Juice – A squeeze of lemon adds a hint of tanginess and balance of flavor to the fruit. 
• Vanilla – A splash of pure vanilla extract adds a delicious warm flavor.

Crisp topping

• Flour – I like to use whole wheat flour here, but you can use all-purpose or a 1-to-1 gluten-free replacement if you prefer.
• Brown Sugar – Just like the maple syrup, I love the deep, sweet flavor this gives. Another sugar of your choice such as turbinado or cane can be used instead. 
• Flaxseed – Ground flaxseeds increase the crunch factor in the crisp as well as add extra fiber and omega-3 fatty acids. This can be left out if you don’t have any on hand.
• Spices – Ground cinnamon and ground ginger add a hint of warmth to the flavor. A pinch of nutmeg or allspice would be great replacements.
• Vegan Butter – Use your favorite plant-based butter. If yours isn’t salted, add ¼ teaspoon of salt to the topping mixture. We also want to keep it cold so that it forms airy pockets while baking.
• Oats – Rolled or old-fashioned oats take this dessert from a crumble to an amazing crisp! 
• Pecans – If you are a pecan fan, I am begging you to add them to this dessert. The flavor and crunch they add when toasted along with the oats and peaches is out-of-this-world! Of course, any other type of chopped nut can be used. 

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven to 350°F and grease an 8×8 or similar sized, oven-safe dish. 

Slice the peaches into ½-inch wedges. I like to keep the skins on the peaches for their nutritional value, but you can peel them if you’d like. 

Combine the filling ingredients including the peach slices in a large mixing bowl. Gently stir to fully coat the slices. Place the peach filling in an even layer in the dish.

Make the topping by mixing the flour, brown sugar, flaxseed meal, cinnamon, and ginger in a bowl. Then, cut the cold butter into these dry ingredients until it forms a crumbly texture. Next, stir in the oats and pecans.

Sprinkle this streusel topping onto the peaches in an even layer.

Bake the peach crisp for about 30 minutes. Remove it from the oven when it’s golden brown and bubbly. Let it cool for 10 minutes and enjoy it warm with an optional scoop of vegan vanilla ice cream!

Recipe Variation Ideas

• Toss in some blueberries or halved strawberries.
• Drizzle Vegan Butterscotch on it to make it a gourmet dessert.

No-Waste Ideas

• Use leftover flaxseed meal in these Squash Rounds.
• Make Protein Waffles or Raspberry Muffins with remaining whole wheat flour.

Make Ahead

Make this vegan peach crisp ahead of time and store it covered in the refrigerator for 2 days. Reheat it, uncovered, in the oven at 350°F for 20-30 minutes when ready to enjoy it.

Storage And Reheat

Store leftovers in the refrigerator for 4 days in a covered dish. To freeze it, let it cool completely in the refrigerator. Then, apply 2 layers of covering and freeze the crisp for up to 3 months. When ready, thaw it overnight in the fridge and reheat it in the microwave or oven. 

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.