Peach Crisp is a simple dessert that is naturally vegan and gluten-free. Perfect for making if you picked too many peaches at the local orchard.
Peaches are one of my favorite fruits, especially when they are tree-ripened. I have been enjoying my fair share of fresh peaches from the local farmers market over the past month. They are just too good! Last weekend, we went to the orchard to pick the peaches right off the trees. If you have been following me for awhile, you might have noticed that I have this thing for u-pick farms. From apples to strawberries, I love picking any fruit that I can. We had a great time Crane's Orchard last weekend picking peaches and can't wait to go back next month to pick apples.
Crisps have become my go-to summer dessert. They are easy to make and highlight fruit that is picked at its freshest. This Vegan Peach Crisp couldn't be easier to make. The peaches get tossed with a little lemon juice, cornstarch, vanilla and maple syrup for sweetness. The topping is naturally gluten-free and uses a mix of rolled oats, almond meal, brown sugar and chopped pecans. I don't bother to peel the peaches; I like having the texture of the peel in the crisp. Plus, it is one less step to do.
This Peach Crisp is the perfect summer dessert. I'm enjoy all things peach before fall is finally here and it's all about apples and pumpkin.
I highly recommend serving the Peach Crisp with ice cream. There is just something about the combination of the warm crisp and cold ice cream. I actually didn't have any vanilla ice cream when I made the crisp, but I just had tested out a hibiscus sorbet recipe and figured that peach and hibiscus would pair nicely together. I'm finally finishing up testing and writing the recipes for my Mexican Vegan Ebook. It will be out sometime in September! It has taking me a little longer than I wanted it to, but I hope that you will love it! Be sure to follow and like us on Facebook for more information on the release date!
Vegan Peach Crisp plus Peach Picking
An easy summer dessert featuring juicy ripe peaches. Naturally vegan and gluten-free. Serve warm with your favorite ice cream!
Ingredients
- 7-8 Ripe Peaches, pitted and diced {about 4 ½ cups diced}
- ¼ Cup Pure Maple Syrup
- 1 Tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 1 Small Lemon Juiced, about 1 Tablespoon
For the topping:
- 1 Cup GF Rolled Oats
- ½ Cup Almond Meal
- ¼ Cup Light Brown Sugar
- ½ teaspoon Cinnamon
- ½ Cup Pecans, roughly chopped
- Pinch Sea Salt
- ¼ Cup Refined Coconut Oil, melted and cooled
Instructions
- Preheat the oven to 350 degree F.
- In a mixing bowl, add the diced peaches, maple syrup, cornstarch, vanilla, and lemon juice. Mix and pour into an 8 by 8 casserole dish.
- In another mixing bowl, combine the oats, almond meal, brown sugar, cinnamon, pecans, salt and coconut oil. Mix until throughly combined. Pour the mixture in an even layer on top of the peaches.
- Bake for 40-45 minutes. Let cool about 10 minutes before serving.
- Serve warm with your favorite ice cream.
Xo Jeni
[…] and squash; however, I will miss all that gorgeous Summer produce like peaches. I mentioned last week that I picked way too many peaches at the orchard. I have been looking for fun ways to use up all […]