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!
Servings: 8 serves
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 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
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