Not Your Average Peach Crisp [Vegan]

Peach crisp in a skillet with serving spoons, a scoop of ice cream, and peaches.

No ratings yet

Not Your Average Peach Crisp [Vegan]

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.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Keyword: baked, crisp, dairy-free, dessert, easy, family-friendly, kid-friendly, one pot, peach, peach crisp, skillet, summer, sweet, vegan

Servings: servings

Calories: 469kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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