Description
A simple and delicious vegan peach crisp, perfect for a sweet treat without any oils.
Ingredients
Scale
- 6 medium-size ripe peaches, cored and roughly chopped
- 2 tablespoons light brown sugar or coconut sugar to taste
- 2 tablespoons cornstarch/corn flour
- 1 tablespoon lemon juice (optional)
- 11/2 teaspoon vanilla extract (optional)
- 1 1/2 cups rolled oats
- 1/2 cup almond butter or nut/seed butter of choice
- 1/2 cup almond flour or blanched almond meal
- 1/4 cup maple syrup or any liquid sweetener to taste
- 1 tablespoon ground cinnamon
- Pinch of salt
Instructions
- Preheat Your Oven: Start by preheating your oven to 350 degrees F. You will want the heat to build up so your crisp bakes evenly. If you forget this step, the topping might not get that lovely golden color, and you could end up with a soggy peach bottom.
- Prepare the Peaches: Slice your ripe peaches into wedges and toss them in a bowl. As you do, they should smell sweet and fragrant. Juicy peaches are key for flavor, so if they are not ripe, they can come out too firm after baking.
- Mix the Topping: Combine your oats, almond butter, maple syrup, and a pinch of cinnamon in a separate bowl. You will want to mix it until it forms small clumps that feel a bit sticky. Skipping this step can result in a topping that does not crisp up nicely.
- Layer the Ingredients: Spread your sliced peaches evenly in a baking dish, then sprinkle the topping over them. You will want it to cover the peaches generously as that is where the magic happens. If it is too sparse, parts of your crisp might end up dry.
- Bake & Enjoy the Aroma: Pop the dish into your preheated oven and bake for about 20 minutes. You will know it is ready when the topping turns golden brown and you catch a whiff of sweet peachy goodness. Do not let it bake too long or the topping can burn.
- Cool Before Serving: Take the crisp out of the oven and let it cool for a few minutes. Cooling will help set everything together, making each scoop easier to serve. If you dig in right away, it might fall apart on your plate.
Notes
- Refrigerate in an airtight container at 40 degrees F or lower for up to 3 days.
- If ripe peaches are hard to find, slightly pre-cooking them on the stovetop can tenderize them before baking.
- When the topping turns out too dry, consider adding another tablespoon of almond butter or maple syrup to improve the texture.
- If the crisp topping is browning too quickly, cover it with foil for the first half of baking to help manage the color.
- For a touch of brightness, adding a splash of lemon juice can enhance the flavor of your peach filling significantly.
- If you have extra time, mixing the topping until it forms small chunks can provide a better texture once baked.
- Reheat in a preheated oven at 350 degrees F for about 10-15 minutes or until warmed through.
- Serve warm with vegan ice cream.
- Pair with dairy-free yogurt for added creaminess.
- Top with a sprinkle of nuts for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 8mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg