Not Your Average Peach Crisp
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Not Your Average Peach Crisp
This is Not Your Average Peach Crisp! Packed with juicy, ripe peaches and topped with a cinnamon buttery shortbread cookie crust, it's a vegan twist on the classic dessert. Perfect for any occasion, this sweet treat will satisfy your cravings while keeping things plant-based. Enjoy every warm, comforting bite! Completely Vegan + Gluten-free Option.
As a huge peach fan, I’m always excited to find new ways to use this juicy fruit. This Not Your Average Peach Crisp recipe is a perfect example of how versatile peaches can be. Whether you’re using fresh peaches when they’re in season or canned ones to enjoy year-round. Since I love making everything from cobblers and crumbles to galettes and even mocktails with peaches, this crisp fits right into my peach-loving recipe lineup!
It's got a mountain of jammy peaches topped with a sweet and buttery crumble that’s completely plant-based. The flavor is out of this world, and trust me, it takes a lot of willpower not to devour the entire pan! It’s the ultimate summer dessert, that works for all eaters being totally vegan, plus it's even got a gluten-free option!
Jump to:
- What Is A Peach Crisp?
- What’s the Difference Between Peach Crisp and Peach Cobbler?
- Vegan Peach Crisp Ingredients
- This Vegan Peach Crisp Will Blow Your Mind! It's:
- How To Serve Peach Crisp
- How to Fix The Topping
- Are Canned Or Fresh Peaches Better?
- How to Easily Peel Fresh Peaches
- Not Your Average Peach Crisp Q + A's
- More Plant-Based Dessert Recipes to Try Next!
- MADE OUR RECIPE(S)?
- Not Your Average Peach Crisp [Vegan]
What Is A Peach Crisp?
A peach crisp is one of those classic desserts that's always a hit. It’s made with juicy peaches and topped with a sweet, crumbly mix. For this version, I've used vegan butter to keep it plant-based. You can use either canned or fresh peaches, depending on what you have on hand. The peaches become tender and delicious, while the topping turns golden and crispy. It’s like a warm hug for your taste buds, especially when those peaches are at their peak!
What’s the Difference Between Peach Crisp and Peach Cobbler?
Peach crisp has a crunchy, crumbly topping made with oats, flour, and butter, giving it a nice crispy bite. Peach cobbler, on the other hand, has a soft, biscuit-like or cake-like topping that’s more tender. So, if you’re into a crunchy, nutty topping, go for the crisp. If you’re in the mood for something soft and comforting, the cobbler is your jam!
Vegan Peach Crisp Ingredients
The ingredients are pretty similar to a classic peach crisp, but I swapped in vegan, dairy-free butter to keep it plant-based. Honestly, it tastes so amazing that I doubt anyone will even notice the difference!
FILLING:
- Canned organic peach slices. You'll need to drain them thoroughly and pat dry to remove all excess moisture + juices. You can also use fresh peaches if they are available!
- Full-fat coconut milk/cream. This adds a rich creaminess to the base. I love the one from Thai Kitchen.
- Brown sugar. You can use either light or dark. You can substitute with brown coconut sugar for a healthier option!
- Maple syrup. I always use pure maple syrup as a great sweetener option.
- Orange. Freshly-squeezed! This adds a nice subtle zestiness.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Spices. Ground cinnamon, nutmeg, allspice + ginger.
TOPPING:
- Brown sugar. Adds a rich, caramel-like sweetness to the topping.
- Rolled oats. Provides a hearty, chewy texture and helps bind the topping. I love the ones from Bob's Red Mill and they are certified GF.
- All-purpose flour. If you want to make this recipe gluten-free just sub for your fave GF flour.
- Organic shortbread cookies. Crushed. Be sure to make sure they are vegan if you want this recipe to be 100% plant-based.
- Vegan butter. Partially melted. The butter binds the topping ingredients together and gives it a rich, buttery flavor! I like using Earth Balance's vegan buttery sticks
- Ground cinnamon + nutmeg. For an extra hint of warming flavor.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES FOR THIS DESSERT!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Not Your Average Peach Crisp recipe. Everything from my fave ice cream spoon, knifes, bowls, and more. SEE THEM HERE!
This Vegan Peach Crisp Will Blow Your Mind! It's:
- Incredibly easy - A simple recipe that’s a breeze to whip up.
- Irresistibly sweet - Bursting with juicy peach flavor.
- Perfectly crispy - Topping that’s golden + crunchy.
- Deliciously comforting - A warm, cozy treat.
- Oh-so-satisfying - The combination of flavors and textures is spot on.
- Family-approved - A dessert everyone will love, vegan or not!
How To Serve Peach Crisp
I love serving this vegan peach crisp warm right out of the oven with a scoop (or two) of vanilla ice cream, but feel free to use your fave ice cream! It also pairs so well with a chilled glass of cashew milk or oat milk.
How to Fix The Topping
If for any reason you feel like your peach crisp is a bit too dry or crumbly, just add additional melted butter (about 1 tablespoon at a time) until moist. If it's too wet by any chance, just add additional flour (about 1 tablespoon at a time).
Are Canned Or Fresh Peaches Better?
Canned peaches work perfectly for peach crisp—just grab organic ones and remember to drain and pat them dry for the best taste. But if it’s peach season and you can get your hands on fresh ones, they’ll add an amazing burst of flavor and texture. So, whether you go with canned or fresh, you’re set for a delicious treat!
How to Easily Peel Fresh Peaches
If you decide while making this peach crisp that you'd prefer to peel the skins off your peaches----no worries! A great hack to do so is to gently lower a few peaches at a time (best to use a skimmer) into a pot of boiling water and leave them in fro 20-30 seconds before removing them and into an ice bath to stop the "cooking process". Then you should be able to peel them with no problem without the need for a knife or any tool.
Not Your Average Peach Crisp Q + A's
Best if served on the same day of making crisp. If made ahead of time (a few hours before serving), simply re-warm in the oven at 375 degrees Fahrenheit. Keep leftovers in an airtight container and refrigerated for 3-4 days.
To make this crisp GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. shortbread cookies, etc.). Also, ensure that the rolled oats and coconut milk/cream are certified GF.
Yes, if you eat dairy, you can absolutely use regular butter in this recipe.
For an extra crispy topping, make sure to crumble the topping mixture evenly over the peaches. You can also broil the crisp for a couple of minutes at the end of baking for added crunch. Just keep a close eye to avoid burning!
The crisp is done when the topping is golden brown and the peach filling is bubbling around the edges. You can also insert a knife into the filling to check if the peaches are tender.
To thicken the filling, you can mix in a bit of cornstarch or arrowroot powder with the peaches before baking.
More Plant-Based Dessert Recipes to Try Next!
Now that you're on a baking kick with this peach crisp recipe, give these recipes that your entire family will love a try next:
- Vegan Chai Latte Cinnamon Rolls
- Crunchy Vegan Banana Bread
- Vegan Apple Cinnamon Bread
- My Fave Childhood Banana Split
- Homemade Blueberry Vegan Pop Tarts
- Vegan Fudge Zucchini Brownies
- Vegan Berry Galette
MADE OUR RECIPE(S)?
If you tried this recipe for Not Your Average Peach Crisp or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Not Your Average Peach Crisp [Vegan]
Ingredients
FILLING:
- 4 (15 oz.) cans organic peach slices, patted dry (That's about 7-8 medium peaches)
- ⅓ cup full-fat coconut milk/cream
- ⅓ cup organic brown sugar
- 2 Tbsps pure maple syrup
- ½ orange, freshly-squeezed
- 1 teaspoon vanilla extract
- 1-2 Tbsps organic all-purpose flour (You can sub with cornstarch or arrowroot)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
TOPPING:
- ¾ cup organic brown sugar
- ⅓ cup organic rolled oats
- ⅓ cup organic all-purpose flour
- ¼ cup organic shortbread cookies, crushed (You can substitute with your fave chopped nuts like pecans, walnuts, etc. as well)
- 4 Tbsps vegan butter, partially melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
TO MAKE THE FILLING:
- In a large bowl, add the sliced peaches, coconut milk/cream, maple syrup, orange juice, brown sugar, flour, cinnamon, nutmeg, allspice, ginger, and vanilla, stirring everything together until combined and the peaches are completely coated.
TO MAKE THE TOPPING:
- In a bowl, add the flour, oats, crushed cookies or chopped nuts (if using), brown sugar, nutmeg, and cinnamon, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'.
ASSEMBLE + BAKE:
- Preheat your oven to 375 degrees Fahrenheit and lightly grease the bottom of a round baking dish or pie dish.
- Spoon the coated peaches into the bottom of your baking dish or pie dish and top with topping mixture. Bake for about 35-40 minutes or until peaches filling becomes bubbly and topping is golden brown.
- Once fully baked, remove from oven and let it cool for 5 minutes or so. Serve warm and enjoy with a scoop of your favorite dairy-free ice cream or coconut whipped cream!
- Bon Appetit!
Tips & Tricks
- STORAGE: Best if served on the same day of making crisp. If made ahead of time (a few hours before serving), simply re-warm in the oven at 375 degrees Fahrenheit. Keep leftovers in an airtight container and refrigerated for 3-4 days.
- COCONUT CREAM: I love using canned coconut cream from Thai Kitchen or Edwards & Sons, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
- GLUTEN-FREE OPTION: To make this crisp GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.). Also, ensure that the rolled oats and coconut milk/cream are certified-GF.
Nutrition
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