Peach Crisp – A Family Tradition
Peach Crisp has always been a staple summer dessert in my family. My mom’s family were peach farmers and every year we had crates full of juicy, ripe peaches sitting on our kitchen counter, ready to be preserved, baked, frozen, and of course, eaten fresh!
I have such clear memories of eating a giant, juicy peach over the kitchen sink, with those sweet juices running down my face and all over my hands. So delicious!
The perfect dessert for any time of year!
Vegan Peach Crisp is a great recipe for summer because that’s when the peaches are at their peak of ripeness! The Farmer’s Market has whole booths devoted to peaches, and they are abundant at roadside stands and in the grocery stores as well.
But if you are craving some Peach Crisp in the dead of winter – never fear! It is just as delicious when made with frozen or canned peaches. Frozen fruits are actually frozen at the peak of ripeness, so it’s the next best choice to fresh peaches!
Peach crisp makes a great dessert for picnics or family gatherings because you’ll be hard-pressed to find someone who doesn’t love it!
Peach Crisp is very easy to make!
The hardest part is peeling and slicing the peaches, but if you use frozen peaches, or leave the skins on, it will save a lot of time!
OR, if you have kids or other family members nearby, you can recruit them to help you! My mom helped me peel the peaches in this video that shows you exactly how to make Vegan Peach Crisp. Give it a watch!
Peach Crisp FAQ’s
Can Peach Crisp be made gluten-free?
Absolutely! You can use any kind of flour you want in the streusel topping. I use whole wheat flour because I am not gluten-intolerant, but you can also use oat, buckwheat, almond, coconut, or an all-purpose gluten-free flour. If you are truly gluten-intolerant I suggest making sure you get some gluten-free oats as well.
How do I store leftover Peach Crisp?
If you think you will finish it up by the next day, you can cover it with a lid, plastic wrap, or foil and leave it on the counter. Refrigerate it if you plan to eat it within 2-3 days. You can also freeze it for later in an airtight freezer bag or container.
How do I reheat Peach Crisp?
The best way to reheat it is to place it in an oven-safe dish and bake for about 20 minutes at 350 F. But you can also just reheat it in the microwave for about 2 minutes.
If you try this recipe, let me know how it went in the comments below. I would love to hear from you!
YOU MAY ALSO LIKE:
- 3-4 cups sliced peaches (about 6 fresh peaches or use frozen)
- 1/2 cup sugar (I like to use coconut sugar)
- 1 Tbsp. Corn starch
- 1 cup water
- For the topping:
- 1/2 cup flour (any type you like including gluten-free)
- 1/2 cup rolled oats
- 2/3 - 1 cup sugar (I like to use coconut sugar)
- 1 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1/3 cup vegan butter or coconut oil
- 1/2 cup chopped pecans or walnuts (optional)
- Optional sides:
- Vegan ice cream, coconut whipped topping, or vegan vanilla yogurt
For the peach filling:
- If you are working with fresh peaches, you will need to peel and slice them. The peeling is actually optional depending on your own preference. Slice into about 1/2" thick slices. If you are using frozen peaches, you will need to thaw them before using.
- Preheat your oven to 375 F. Lightly grease an 8x8 baking dish with a dab of vegan butter or coconut oil.
- There are two ways you can prepare your peach filling. The first is by putting your sliced peaches straight into the baking dish. The other way is a little more decadent and is better for peaches that aren't as ripe or as sweet as you would like. I think it is delightful either way. To do the second method follow the next step.
- Place your sliced peaches in a large saucepan on medium-low heat. Add the cornstarch, water, and sugar and simmer for about 5-10 minutes or until the mixture starts to gel.
- Add the peach mixture to your baking dish and add the streusel topping.
For the streusel topping:
- In a small mixing bowl combine the flour, rolled oats, sugar, cinnamon, and nutmeg. Mix well.
- Add your vegan butter or coconut oil to the mixture and cut in with a fork or pastry cutter until it is a crumbly texture.
- Spread the mixture over the peaches and bake for 30-35 minutes.