This vegan peach crisp is the perfect summer dessert! Fresh peaches topped with a crispy topping made with brown sugar, oats, and a hint of cinnamon, then baked until golden brown and served with a scoop of vanilla ice cream.

A vegan peach crisp on a blue plate with a scoop of vanilla ice cream on top.

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Why make this recipe

If you have ever wondered what to make with fresh peaches when they are in season, this vegan peach crisp is it. Similar to a peach cobbler, yet less biscuit-like and with a sweet, crispy crust.

I also love that you can make this dessert with gluten-free flour without sacrificing taste or texture.

Ingredients and substitutions

  • Fresh Peaches – you will need about 5-6 fresh peaches. You can use frozen peaches if you need to, just be sure to drain off excess liquid after they thaw and before adding to the dish. You can also swap the peaches for nectarines.
  • Sugar – to sweeten the peach filling a little.  You can leave this out or use maple syrup instead.
  • Cinnamon – for flavor.
  • Cornstarch – to thicken the juices in the fruit layer.
  • Flour – To make the crumble topping. You can swap this 1:1 for any gluten-free flour mix that you want. I like to use my homemade gluten-free oat flour.
  • Oats – I like to use whole oats for the nice texture that they bring to the dish; however, you can use quick oats too.
  • Brown Sugar – to give the coating a rich flavor.  You can also use coconut sugar.
  • Vegan Butter – or refined coconut oil for the crispy topping.  This is a key ingredient to make the coating crispy, so I don’t recommend making this recipe oil-free.
  • Baking Soda – the secret ingredient for a little rise in the crumble topping, and that helps to make it crispier.

Helpful tools

  • A Baking Dish – that holds at least 10 cups.

How to make a vegan peach crisp

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Make the peach layer

Step 1 – Preheat the oven to 375° F. Spray a baking dish with oil.

Step 2 – Wash and slice 6 cups of peaches and place them in the bottom of a greased baking dish. If you don’t want the peach skin, see how to peel them below.

Step 3 – Sprinkle the sliced peaches with 2 tablespoons of sugar, 1 tablespoon of cornstarch, and 1 teaspoon of cinnamon.

Step 4 – Stir the peaches gently until they are evenly coated in the sugar mixture.

Sliced peaches in a baking dish.
Place the sliced peaches in a greased baking dish.
Sliced peaches sprinkled with corn starch and sugar in a baking dish.
Sprinkle with corn starch and sugar and mix gently.

Make the crumble topping

Step 5 – Place 1/3 cup vegan butter, 3/4 cups flour, 3/4 cups oats, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/8 tsp salt, and 1/8 tsp baking soda in a mixing bowl.

Flour, butter, brown sugar, and oats in a bowl to make a crumble topping.
Add the crumble toppings to a bowl.
A vegan crumble topping mixed in a bowl before putting over top of fruit.
Mix the ingredients together until you have a crumbly mixture.

Step 6 – Mix well until the butter is incorporated and you have a uniform crumbly mixture.  (I find it easiest to use my hands for this step, but you can use the back of a fork or a pastry cutter.

Step 7 – Sprinkle the crumble mixture evenly on top of the sliced peaches.

Crumble topping sprinkled over peaches before it has been baked.
Sprinkle the crumble mixture over the peaches.
A vegan peach crumble after it has baked.
Bake until the peach crisp is golden brown.

Step 8 – Bake at 375° F for 30 minutes or until the top is crispy and slightly darker.

Step 9 – Let it cool for about 15 minutes before serving to let it firm up a little.

How to peel peaches

If you don’t like the flavor or texture of the skin of peaches, you can easily peel them before baking. To do this, cut an X in the bottom of the peaches, blanch them in boiling water for about 30 seconds, and then immediately put them into ice water. The skin will peel off easily.

Pro Tips

A baking dish full of vegan peach crisp with a scoop taken out of it and a peach slice on a spoon.

Storage

Refrigerate: This vegan peach crisp will keep at room temperature for about 24 hours or in the fridge for 3 days in an airtight container.

Freeze: You can freeze leftover peach crisp in an airtight container for up to 3 months.

A vegan peach crisp on a blue plate with a scoop of ice cream and a sprinkle of cinnamon on top.

More vegan desserts

Vegan peach crisp recipe

A vegan peach crisp with a scoop of vanilla ice cream on top and a fork on the side.
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5 from 1 rating

Vegan Peach Crisp

Yield: 8
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Author: Monica Davis
An easy vegan peach crisp aka peach crumble recipe made with fresh peaches, oats, brown sugar, and cinnamon.
Print Leave a Review Pin Recipe

Ingredients

For the apple layer

  • 6 cups sliced peaches
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar, or maple syrup
  • 1 teaspoon cinnamon

For the crumble topping

  • 3/4 cup flour, (use GF if necessary)
  • 3/4 cup oats
  • 1/3 cup vegan butter, (use soy-free if needed)
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda

Instructions
 

Make the peach layer

  • Preheat the oven to 375° F. Spray a baking dish with oil.
  • Wash and slice 6 cups of peaches and place them in the bottom of a greased baking dish.
  • Sprinkle the sliced peaches with 2 tablespoons of sugar, 1 tablespoon of cornstarch, and 1 teaspoon of cinnamon.
  • Stir the peaches gently until they are evenly coated in the sugar mixture.

Make the crumble topping

  • Place 1/3 cup vegan butter, 3/4 cups flour, 3/4 cups oats, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/8 tsp salt, and 1/8 tsp baking soda in a mixing bowl.
  • Mix well until the butter is incorporated and you have a uniform crumbly mixture.  (I find it easiest to use my hands for this step, but you can use the back of a fork or a pastry cutter.
  • Sprinkle the crumble mixture evenly on top of the sliced peaches.
  • Bake at 375° F for 30 minutes or until the top is crispy and slightly darker.
  • Let it cool for about 15 minutes before serving to let it firm up a little.

Notes

Serving: 1cup, Calories: 242kcal, Carbohydrates: 39g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Sodium: 295mg, Potassium: 209mg, Fiber: 3g, Sugar: 20g, Vitamin A: 737IU, Vitamin C: 5mg, Calcium: 49mg, Iron: 2mg
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