Easy Vegan Peach Crisp (oil-free)
The easiest vegan peach crisp using ripe peaches and common pantry staples. Gluten free, oil free, dairy free and the perfect healthy comfort food!
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
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
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!
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.
More Summery vegan desserts
Easy Vegan Peach Crisp (oil-free)
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) cornstarch / 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 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 28×15 cm or 11×6 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!
Video
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Just going to make this for the third time. Delicious. Thank you!
Oh that’s amazing, I love that you’ve made it a few times! Thanks so much for letting me know 🙂
I am giving this 5 stars because the concept is perfect. I had to pinch hit and supplement my fresh peaches with canned and use peanut butter as the almond butter was MIA. It still hit the spot for a summer dessert on a week night, so if made as written, I am sure it will be great.
Hi Angela, it’s great that you were able to make this with the ingredients that you had, especially the canned peaches! Thanks so much for the feedback 🙂
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!
Super easy and soooo good!
So happy to hear that! Thanks Sue 🙂
Hey, yes it’s meant to be 250g per peach! How did you go with your crisp?
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.
I’m sooo happy that you enjoyed this Kristi! Thanks for your feedback x