Vegan Peach Crisp Dessert Recipe

Peach Crisp: Divine Summer Dessert With Juicy, Ripe Peaches

Peach Crisp

Peach Crisp Recipe: Easy vegan summer dessert recipe, heavenly with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream or So Delicious sugar free Vanilla Bean coconut ice cream.

Peach crisp is the best way we know for eating fresh ripe juicy peaches, besides raw.

Gluten Free? Try our GF peach crisp - also divine!

Total Prep & Cook Time: 50 Min

Yield: 12 servings, one 9 X 12 crisp

Nutrition Data, 184g: 328 calories, 151 calories from fat, 43g carb, 28g sugars, 17g fat, 271mg sodium, 3g fiber, 3g protein, low Cholesterol, good source of Vit A, C, Manganese. Estimated glycemic load 26


  • 8 cups of peeled and sliced peaches (10 - 12 peaches)
  • 1/2 cup sugar
  • Crumble Topping:
  • 1 1/4 cup unbl. wh. flour (use 1/2 wh. wheat or spelt flour if you like)
  • 1 1/4 cup quick oats
  • 1 tsp cinnamon
  • 1 cup chilled Earth Balance or other veggie spread
  • 1/2 cup brown sugar
  • 1/2 tsp salt

Besides an oven, you'll need:

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  • 9 x 12 inch glass or ceramic cake pan
  • A large mixing bowl
  • A sharp knife
  • A large pot
  • A sturdy pastry blender with flat blades
  • Your hands
  • Ripe peaches! You're going to peel them, so you can cut off any bruises. Peaches in season are reasonably priced, and you can often find ripe peaches. If they're not quite ripe, put them in a paper bag for a day or two to ripen


  1. Preheat oven to 375 degrees
  2. Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches for 1 minute. Scoop them out with a slotted spoon and plunge into cold water to loosen the skins. Slip off the skins, using a paring knife
  3. Cut the peaches in half and remove the stones
  4. Slice peach halves evenly into 1/2 inch wedges
  5. Mix peaches and sugar together and spread evenly in cake pan
  7. Add the cold veggie spread to the flour
  8. Use a pastry blender to cut into small pieces blending with the flour
  9. Add the oats, brown sugar, salt and cinnamon
  10. Using your hands, rub all topping ingredients together until the mixture is crumbly
  11. Spread the topping evenly over the peaches. Don't pack it down, just let it be uneven. Gaps are okay
  12. Bake at 375 degrees for 30 minutes or until the topping is browned
  13. Cool on a rack for 1/2 hour before serving
  14. Serve peach crisp warm with non-dairy ice cream or Coconut Whipped Cream
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I made the Peach Crisp on Friday night and it turned out amazing! I said to my husband that it was better than a peach pie - like an orgasm in a bowl! I told a friend about it and she said that she wanted one in a bowl! My son is very picky and has a lot of food allergies, and he loves it too! Thank you! Lisa C.

I've made this recipe a handful of times now and it goes great if you use strawberries and rasberries with the peaches. Everyone loves it and it's so simple. Party favourite! - Isabelle MS

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