Vegan Peach Crisp
This incredible Vegan Peach Crisp is so easy to make with just a few simple ingredients. Fresh peaches are baked under an oat and pecan topping for all to love!
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Bonnie - Serene Trail
Servings: 8
Calories: 369kcal
Ingredients
Peach Filling
- 6 ripe peaches
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Crisp Topping
- 1/2 cup whole wheat flour, or all-purpose, gluten-free, etc., (60g)
- 1/2 cup brown sugar, (100g)
- 2 tbsp flaxseed meal
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup vegan butter, sliced, cold, (113g)
- 3/4 cup rolled oats, (65g)
- 1/2 cup pecans, chopped, (65g)
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x8 or similar sized, oven-safe dish. Slice the peaches into ½-inch wedges.
- 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. Cut the cold butter into these dry ingredients until it forms a crumbly texture.
- Stir in the oats and pecans. Sprinkle this topping onto the peaches in an even layer.
- Bake the peach crisp on the middle rack 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.
Video
Notes
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 & 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.Nutrition
Calories: 369kcal | Carbohydrates: 39.9g | Protein: 5.1g | Fat: 19.2g | Saturated Fat: 3.1g | Sodium: 95mg | Potassium: 370mg | Fiber: 5.2g | Sugar: 21.6g | Calcium: 34mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.