Juicy peaches get tossed with maple syrup, warm cinnamon, and a hint of ginger, then thickened just enough with arrowroot to bubble up into a syrupy, spoonable filling. The topping is where this crisp really shines: rolled oats, chopped walnuts, and almond flour come together with melted coconut oil and vanilla into a clumpy, buttery-tasting streusel that bakes into a deep golden crust. Every component here is plant-based by nature, so there's nothing to second-guess when you're scooping it into the baking dish. Bake it until the edges bubble and the top turns crisp and toasty, then let it rest so the filling sets up into that perfect jammy texture. It's an easy, crowd-pleasing dessert that fits beautifully into a vegan kitchen, especially served warm with a scoop of your favorite non-dairy ice cream.
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the sliced peaches, 2 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ground ginger, and lemon juice. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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