Juicy peach slices get tossed with bright orange zest, fresh juice, cinnamon, and ginger, then thickened with a touch of arrowroot so the filling bakes up glossy and jammy. The topping is where this crisp really shines: rolled oats, chopped pistachios, and almond flour come together into a crumbly, nubby layer that turns deep golden and toasty in the oven. Melted coconut oil binds everything into clusters that crisp up beautifully around the edges of the dish, giving every scoop that perfect contrast of soft fruit and crunchy topping. A final rest after baking lets the peach filling settle into a thick, spoonable texture instead of a runny one. This one is a genuinely solid pick for a plant-based dessert spread, especially served warm with something cold spooned over the top. It's the kind of crisp that disappears fast at a table full of mixed eaters, vegan or not.
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Learn more →6 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the sliced peaches, 2 tbsp honey, 1 tsp orange zest, orange juice, 1/2 tsp cinnamon, ground ginger, and arrowroot starch. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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