• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Cooking Style » Baked Desserts

    Published: Mar 28, 2021 · Modified: Jan 6, 2022 by Anthea

    Easy Vegan Peach Crisp (oil-free)

    Pin
    Share
    Tweet
    2K Shares
    JUMP TO RECIPE
    4.75 from 4 votes

    The easiest vegan peach crisp using ripe peaches and common pantry staples. Gluten free, oil free, dairy free and the perfect healthy comfort food!

    Vegan peach crisp in baking tray with wooden spoon coming out.

    This is an easy peach dessert perfect for Summer or the beginning of Autumn when you want to use up your leftover ripe peaches. It only takes 10 minutes to prepare and up to 20 minutes to bake.

    This recipe is more healthy than most crisp or crumble recipes because it has no oil or butter and is low sugar. That means we can eat more of it, right?!

    However, if you really prefer a classic buttery apple crumble recipe, see my vegan apple crumble pie.

    Ingredients you'll need

    All the ingredients are gluten free and dairy free but are found in major supermarkets including:

    • Ripe fresh peaches (yellow or white peaches or a mixture). I've also used frozen and canned peaches which work well too!
    • Gluten free rolled oats
    • Corn flour/starch
    • Brown/coconut sugar and maple syrup to make this a low sugar peach crisp
    • Smooth almond butter as our oil/butter substitute
    • Almond meal/flour (to make this recipe gluten free) or flour of choice

    And basic pantry ingredients including cinnamon, lemon juice (optional), vanilla extract (optional) and salt of course!

    For the crisp topping, instead of using coconut oil or vegan butter we're using smooth almond butter. This helps the ingredients stick together without needing butter!

    Flatlay of dairy free and gluten free ingredients for peach crumble

    My fresh peaches were soo juicy and were from the imperfect pick range from my local Harris Farm Markets in Sydney (not sponsored)! Who can say no to minimising food waste when you have a delicious and healthy recipe ;).

    Flatlay of medium size peaches in casserole dish.

    How to prepare this easy peach crisp

    Super simple! Add the chopped peaches to a casserole dish or cast iron skillet and toss until combined.

    Mix the topping ingredients in a bowl and sprinkle it on top of the peaches. Then BAKE! It really couldn't be easier to make this comforting but healthy vegan dessert.

    Customising the recipe

    Feel free to add or use other fruits instead of the peach to make this crumble! If it's Summer, you can make a delightful vegan strawberry rhubarb crumble or blueberry crumble.

    Or if it's Autumn/Fall, you can't go wrong with a vegan apple crumble! Apples are more firm so you may need to par-cook them on the stovetop beforehand.

    Close up of individual serving of peach crumble topped with dairy free ice cream.

    See my other easy vegan peach and nectarine recipes

    • Mango Peach Pies
    • Nectarine Tart
    Print Recipe
    4.75 from 4 votes

    Easy Vegan Peach Crisp (oil-free)

    The easiest vegan peach crisp using ripe peaches and pantry staples. Gluten free, dairy free, no oil but the perfect comfort food!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Cuisine: American, Vegan
    Servings: 8 serves
    Author: Anthea

    Ingredients

    Peach filling

    • 6 x medium-size ripe peaches, cored and roughly chopped
    • 2 tablespoons (~20g) packed light brown sugar, or coconut sugar to taste
    • 2 tablespoons (14g) corn starch / corn flour
    • 1 tablespoon lemon juice, optional
    • 1 teaspoon vanilla extract, optional

    Topping

    • 1 ½ cup (180g) rolled oats
    • ½ cup (125g) almond butter, or nut/seed butter of choice
    • ½ cup (50g) almond flour / blanched almond meal, or flour of choice (except coconut flour)
    • ¼ cup (80g) maple syrup, or any liquid sweetener to taste
    • 1 tablespoon ground cinnamon
    • Pinch of any good quality salt

    Instructions

    • Preheat oven to 170°C (340°F). Grease your casserole tray or pie dish if needed (I used a rectangular casserole dish about 28x15 cm or 11x6 inches).

    Filling:

    • Add all the ingredients directly to your casserole tray. Toss until combined and set aside.

    Topping:

    • Add all the ingredients to a medium-size bowl. Use your hands or a spoon to mix until well combined. The mixture should have small chunks but break apart when crumbled.
    • Evenly sprinkle the topping on your peaches.
    • Bake the crisp/crumble in the oven for 15-20 minutes or until the topping is golden brown and the peaches in the middle of the tray are tender.
    • Serve hot or warm with vegan ice cream, dairy free yoghurt or event coconut whipped cream! Leftovers will keep in the fridge for up to 3 days. Enjoy!

    Nutrition

    Serving: 1 serve | Calories: 300kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Sodium: 8mg | Potassium: 442mg | Fiber: 7g | Sugar: 18g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Easy Vegan Peach Crisp (oil-free)
    Pin
    Share
    Tweet
    2K Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. patricia says

      July 25, 2022 at 6:38 am

      Delicious! Made this with date syrup and coconut sugar to lower the glycemic levels. Came out great. Thanks for the great recipe. Peaches are in season right now so my peaches were extra sugary!

      Reply
    2. Sue says

      August 18, 2021 at 7:22 am

      5 stars
      Super easy and soooo good!

      Reply
      • Anthea says

        August 18, 2021 at 4:38 pm

        So happy to hear that! Thanks Sue 🙂

        Reply
    3. Anthea says

      July 04, 2021 at 9:57 am

      Hey, yes it's meant to be 250g per peach! How did you go with your crisp?

      Reply
    4. Kristi says

      May 29, 2021 at 1:08 am

      This is soooo delicious! I made a double batch in a 13” x 9” pan, and I added fresh blackberries to the peaches. It tastes great on its own. I don’t feel like I need ice cream like I do with apple crisp.

      Reply
      • Anthea says

        June 06, 2021 at 10:15 am

        I'm sooo happy that you enjoyed this Kristi! Thanks for your feedback x

        Reply

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY