Vegan Peach Crisp
Juicy summer peaches bubbling under a golden, crumbly topping — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling gets tossed with maple syrup, vanilla, and cinnamon before the cornstarch works its magic, thickening those peachy juices into something almost jammy as it bakes. The crisp topping comes together with rolled oats, almond flour, brown sugar, and cold vegan butter, which you work in by hand until you get those satisfying clumpy crumbs that toast up beautifully at 350°F. No eggs, no dairy, no compromises — just a genuinely craveable dessert that happens to be completely plant-based. Optional sliced almonds on top add a little extra crunch if you want to lean into the nutty notes from the almond flour. It serves six, so it's perfect for a dinner party or a weekend treat you can revisit a couple of times. Let it rest for ten minutes after it comes out of the oven and the bubbling juices will settle into the most luscious, scoopable filling.
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Learn more →Ingredients
6 servings
For the filling
- 2 ½ lb fresh peaches (about 6 medium), pitted and sliced ½-inch thick
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ⅓ cup packed light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup vegan butter, cold and cut into small pieces
- ¼ cup sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- 2
In a large mixing bowl, toss the sliced peaches with the maple syrup, cornstarch, vanilla extract, and 1/2 tsp cinnamon until the peaches are evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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