This Dairy-free Peach Crisp comes together quickly, no peeling required, just slice, toss, and top. A handful of ingredients and about 30 minutes of hands-on time gets you a warm, golden, juicy crisp, ready for your family and friends (or just you).
The ingredients
The Crumble Topping Part
- All-purpose flour: Gives the topping its structure, turning butter, oats, and sugar into golden, buttery bites as they bake.
- Old-fashioned or quick oats: Toasts up deep golden and crackly, giving the topping its crunch against the soft peaches underneath. Old-fashioned oats hold their shape and chew a little more than quick oats, so they give the most texture if you have a choice.
- Light brown sugar: Melts into little pockets of caramel as it bakes, so every bite of topping carries that rich, toffee-like sweetness. The molasses in brown sugar (which white sugar doesn’t have) is what gives it that deeper, more caramelized flavor.
- Vegan butter: Melted right into the dry ingredients, this is what makes the topping full of that buttery flavor you’d never guess is dairy-free. Using it melted, rather than cutting in cold butter, is what gives this topping its clumpy, streusel-like texture.
The Peach Part
- Peaches: Ripe and juicy, they turn silky and jammy in the oven.
- Cornstarch: Thickens all that peach juice into a glossy sauce that clings to every slice. It works by absorbing liquid and swelling as it heats.
- Vanilla or vanilla bean paste: Rounds out and deepens the peaches’ natural sweetness.
- Lemon juice: Bright, fresh flavor that makes the peaches taste even more like peaches. Its acidity balances the sweetness and sharpens the overall fruit flavor.
- Maple syrup: Adds a subtle touch that pairs naturally with peaches and cinnamon.
- All-purpose flour: Works alongside the cornstarch to thicken the peach juices into a luscious, jammy filling.
- Cinnamon: A classic partner for stone fruit like peaches, its woody spice bakes right into the filling for flavor in every bite.
- Nutmeg: Earthy and slightly peppery, it’s potent enough that a little goes a long way.
Subs and swaps
Dairy-free or no allergies: Make the recipe as written. You can use dairy butter if you don’t need or want dairy-free.
Vegan or egg-free: Make the recipe as written. It’s naturally vegan, too. Ensure you use organic or vegan-certified sugar depending on your vegan requirements.
Gluten-free: Sub King Arthur Measure for Measure Gluten-Free Flour for the all-purpose flour, and use certified gluten-free oats in place of regular oats. When baking, check for doneness 5 minutes sooner. The gluten-free flour topping may cook faster and dry out more quickly.
Frozen peaches: Use them straight from the freezer, no thawing needed. Add an extra 4 g (1/2 tbsp) cornstarch to the filling, since frozen peaches release more liquid as they bake.
Need a bigger batch to serve a crowd? Double the recipe and make one big crisp in a 13×9 inch baking pan.
How to serve this Dairy-Free Peach Crisp
Allow the peach crisp to cool for at least 10 minutes. Can’t wait? You do you! (I’ve been there.) It may just be a bit juicier than if it cooled longer.
When you’re ready to serve, use a large spoon to scoop the crisp from top to bottom. I recommend serving it in shallow bowls. Add a scoop of your favorite ice cream to really take it to the next level. In the photos here, it’s served with Oatly Salted Caramel ice cream.
If you have leftovers, store them in an airtight container on the counter for up to two days or in the fridge for up to a week. Enjoy some for breakfast the next morning…
Baking tools & equipment I use to make the Peach Crisp
- Kitchen scale: I bake everything by weight for accuracy and fewer dishes.
- 8×8 inch baking pan: I love this one because it comes with a lid.
- Pyrex glass mixing bowls: I use these for everything.
- Rubber spatula: For scraping the bowl clean and spreading the peaches evenly.
- Wire cooling rack: Allows air to circulate underneath the pan so the crisp cools evenly. This is the one I have, great for when you bake multiple things or have more than 1 pan to cool at the same time.
Want a quick resource with what vegan and gluten-free ingredients to use? I put together this free guide with all my favorites — the ones I use every day. Once you have the essentials, you can bake anything that you (or those around you) are craving.
Note: Some links in this post are affiliate links, meaning I may earn a small commission if you make a purchase, at no additional cost to you, and helps support my small business.
Let’s bake!
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Dairy-Free Peach Crisp | Vegan with Gluten-Free Option
Description
Juicy peaches bake up soft and jammy under a golden, buttery-crisp oat topping, no peeling required. This dairy-free peach crisp comes together with a handful of ingredients and about 30 minutes of hands-on time. Naturally vegan, with simple swaps for gluten-free.
Ingredients
The Crumble Topping Part
The Peach Part
Instructions
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In a small microwave-safe bowl, melt the 113 g (1/2 cup) vegan butter for 30-60 seconds in the microwave.
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In a large bowl, combine ingredients for The Crumble Topping Part: 120 g (1 cup) flour, 90 g (1 cup) oats, 198 g (1 cup) of brown sugar, and the melted butter. Mix together with a spatula until combined. Cover the bowl and put it in the fridge.
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Now, The Peach Part. Wash your peaches. Then slice them as thinly as you can (discard the pit). No need to peel them. Put the peaches in a bowl.
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In a small bowl, mix together the 16 g (2 tbsp) cornstarch, 5 g (1 tsp) vanilla, 30 g (2 tbsp) lemon juice, and 40 g (2 tbsp) maple syrup. Use a fork to mix them together to smooth out the cornstarch. You should have one fully combined liquid mixture. If it's too thick, add a bit of water.
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Pour that liquid mixture into the peaches and stir to combine.
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Sprinkle the 30 g (1/4 cup) flour, 3 g (1 tsp) cinnamon, and 1 g (1/2 tsp) nutmeg over the peaches. Mix again until fully combined.
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Preheat your oven to 350 degrees F.
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Spray a 8×8 inch baking pan with cooking spray. Add in the peach mixture and spread evenly. Then sprinkle the crumble mixture over the peaches.
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Place the baking dish on a foil-lined baking sheet. This will catch any drips in case the peach juices bubble out of the pan while the crisp bakes. That way, the drips don't get in your oven.
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Once the oven is preheated, place the crisp in to bake for 50-60 minutes, until the peaches are bubbly and the top edges begin to brown.
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Place the crisp on a hot pad or wire rack. Allow it to cool for at least 10 minutes. Then use a large spoon to serve. Top with your favorite non-dairy ice cream, and enjoy!
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To serve later, allow the crisp to cool completely. Then cover it and store in the fridge. It'll keep for about one week (but surely will not last that long..)
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Happy baking!
Note
- I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 198 grams per cup of sugar, rather than 1 cup of sugar). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also fine. Do whatever is most convenient for you.
- For plant butter, I use Earth Balance and Country Crock brands.
- For gluten-free, swap King Arthur Measure-for-Measure Gluten-Free flour, and use certified gluten-free oats, like as Bob's Red Mill.
