Save time by making this quick and easy Vegan Peach Crisp with frozen peaches. It's bursting with bright and delicious flavors but made without any butter or oil. Top with vegan ice cream or banana nice cream for a dessert you can enjoy year round!
Love Peach Desserts, but think you can only enjoy them when peaches are in season? Think again! This healthy Peach Crisp can be made any time of year because it uses frozen peaches!
I absolutely love how quick this recipe is. Just add your frozen peaches directly to the baking dish and you've already saved a ton of prep time!
Not only is this dessert delicious, but it's also healthy because it's made without butter and low sugar. By using maple syrup instead of regular processed sugar you not only get more flavor, but you don't need as much.
Serve with a scoop of vegan vanilla ice cream or banana nice cream, and you have a dessert the whole family will love!
You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Low Sugar
- Made without Butter
- WFPB & Oil-Free
- Perfect to serve any time of year!
Can I use fresh peaches?
Sure! I recommend peeling the peaches before slicing them. This will result in a better texture. Be sure to choose peaches that are ripe for maximum flavor!
Can this be gluten-free?
To make this gluten-free you would just need to substitute the whole wheat flour with a gluten-free flour (like oat flour). Pure cornstarch should already be gluten-free, but check the packaging just in case.
- frozen peaches: I like to save time by using frozen fruit when I can. You can definitely use fresh peaches, it just takes a little longer.
- cornstarch or arrowroot powder: This will help make a light sauce for the fruit.
- maple syrup: This adds a little extra sweetness to the fruit mixture.
- lemon juice or water: This will add a touch of liquid to the sauce.
Oat Crumble Topping
- rolled oats: This will help add texture to your crumble topping.
- white whole wheat flour: You could also use regular flour or whole wheat flour. To make it gluten-free, try oat flour.
- sea salt: Adding a small amount of salt to sweet foods helps to enhance the flavor.
- cinnamon: Just for a little extra flavor.
- maple syrup: This will be the glue holding your topping together, so don't skimp!
See recipe card for quantities.
Preheat the oven to 350F or 175C.
Add the frozen peaches, cornstarch, 2 tablespoons maple syrup, and lemon juice directly to the baking dish. Mix to combine. Set aside.
In a different mixing bowl, add the oats, flour, salt, and cinnamon. Mix to combine.
Add the maple syrup to the oat/flour mixture and stir to combine, making sure to scrape all of the dry flour from the bottom of the bowl. Once combined, use a spoon or your hands to break the mixture into small clumps.
Pour the oat crumble topping over the peach mixture in the baking dish.
Spread the oat crumble evenly over the top of the peaches.
Place the crumble in the oven and bake for about 35 minutes, or until the topping is crisp and lightly browned.
Let cool for 5 to 10 minutes. Serve with a scoop of vegan ice cream or banana nice cream. Or let cool completely and store for later.
Hint: Don't be afraid to use your hands! Because this recipe doesn't have any butter, you'll have a much easier time getting the right texture and getting good coverage if you use your hands.
If you prefer, you can make this recipe with fresh peaches. However, you will need to core and slice the peaches first. I also recommend peeling the peaches. While this step isn't absolutely necessary, I have made this recipe with the peels on, and my experience was that the peels separated from the peaches and created a weird texture.
This is a really versatile recipe. You could easily make an apricot, plum, or pluot crisp following these same instructions. Other variations include my:
Another fun way to switch this recipe up: Serve it for breakfast with vegan yogurt instead of ice cream. You're welcome!
For this recipe, you'll just need a mixing bowl and a baking dish! I recommend a medium-sized, rectangular dish (roughly 11 x 7 inches or 28 x 18cm). However, a square 8 x 8-inch baking dish (20 x 20cm) would also work.
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How to Serve
Serve this delicious & healthy Peach Crisp as a dessert or snack. Top with vegan vanilla ice cream or banana nice cream. You could even have it for breakfast with a dollop of vegan yogurt.
This dessert is perfect for bringing to a potluck or picnic. And because it's so quick to make, it's a great candidate for a dinner party or cookout.
Store leftovers in the refrigerator for up to one week.
Don't be afraid to use your hands to mix up the crumble topping. This will really improve the texture and help make it easier to spread over the top of the peaches.
More Vegan Desserts
Vegan Peach Crisp (Without Butter)
- 5 cups frozen peaches
- 2 tablespoons plus 1 teaspoon cornstarch or arrowroot powder
- 2 tablespoons maple syrup
- 1 tablespoon water or lemon juice
- Preheat the oven to 350F or 175C.
- Add the frozen peaches, cornstarch, 2 tablespoons maple syrup, and lemon juice directly to the baking dish. Mix to combine. Set aside.
- In a different bowl, add the oat, flour, salt, and cinnamon. Mix to combine.
- Add the maple syrup to the oat/flour mixture and stir to combine, making sure to scrape all of the flour from the bottom of the bowl. Once combined, use a spoon or your hands to break the mixture into small clumps.
- Pour the oat crumble topping onto the peach mixture and spread it evenly over the peaches.
- Place the crumble in the oven and bake for about 35 minutes, or until the topping is crisp and lightly browned.
- Let cool for 5 to 10 minutes. Serve with a scoop of vegan ice cream or banana nice cream. Or let cool completely and store for later.
- I used a medium-sized, rectangular dish (roughly 11 x 7 inches or 28 x 18cm), however, a square 8 x 8-inch dish (20 x 20cm) would also work.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!