During this time of year (August), Boulder gets delivery of delicious local Palisade, Colorado, peaches. And, this Easy Peach Crisp with Oats is a great way to use them. Peaches don't last long, especially if they're ripe.
Of course, peaches are wonderful by themselves and I really enjoy them for dessert or sliced on my oatmeal or in a smoothie. You could peel and slice and freeze them, as well, to have your very own supply all year long.
Be sure to lay them out separately on a baking sheet so they don't stick together. Then gather them up once they're frozen and put them into a container.
This easy peach crisp with oats is a good choice for company, as well. You could serve it with vanilla vegan ice cream or a dollop of cashew cream. I recently tried a cashew ice cream and it was very delicious!
Peeling the peaches is probably the hardest part of this recipe. A fast way to do that is to immerse them in boiling water for 30-60 seconds, From there, the skins should easily slip off. See the quick "how to" video below.
Most toppings for crisps use butter and the substitution of almond butter is a much better choice. If you want less fat, try this vegan peach crisp recipe with a little more applesauce for moisture. Also, for a gluten-free version, choose gluten-free oats. I make my granola with applesauce (no fat) and it turns out great.
Don't forget you could even eat this vegan peach cobbler with oats for breakfast.
Plant-based desserts are not only delicious, but satisfy your sweet-tooth:
- Baked Apples with Cashew Cream
- Vegan Cherry Chocolate Ice Cream
- Blueberry Lemon Coconut Bars
- Chai Spice Apple Muffins
- Carrot Chocolate Chip Cookies
I want to acknowledge Donna Manquen who helped develop this plant based peach crisp recipe. She teaches a plant-based nutrition program, including recipes and cooking instruction, in Buffalo.
I'd love to hear your feedback in the comments below for this Easy Peach Crisp with Oats! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
Servings
Serving Size |
cups
1 Cup |
- 5-6 large peaches (or 10-12 cups frozen) peeled and sliced
- 2-3 Tbl chia seeds or cornstarch or tapioca starch
- 1/8 cup date sugar (optional)
- 1 Tbl fresh lemon juice
- 2 tsp ground cinnamon
- 1 cup old fashioned oats (use gluten-free oats if needed)
- 1/4 cup oat flour (make your own by grinding in the blender)
- 1 Tbl maple syrup
- 1/2 cup date sugar
- 3 heaping Tbl almond butter smooth or crunchy
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg optional
Ingredients
Topping
|
- Heat oven to 350° and put the sliced peaches in a large bowl and sprinkle with chia seeds (or cornstarch or tapioca starch), lemon and cinnamon. Add date sugar if your peaches don't seem sweet enough. Depending on how much juice your peaches are giving off, you might need to add a little more or less chia seed.
- Let the peaches stand for about 15 minutes to thicken up and pull some of the juices from the peaches.
- Put into an 8.5x11" baking dish. If your dish is not non-stick, you can spray with a little oil.
- In the same bowl, add the oats, oat flour, maple syrup, date sugar, almond butter, cinnamon, and nutmeg. Mix until it's a crumbly texture. It should not be too wet or too dry.
- Evenly sprinkle the topping over the peaches.
- Bake for 30 minutes or until the topping is starting to brown. If it doesn't seem to be browning, turn on the broiler for a few minutes. Be sure to watch it carefully because it will start to brown quickly.
Serving Size: 1 cup
This looks so delicious! I will definitely be making this sometimes this week! Especially with the fall weather coming, it’s nice to have a warm breakfast and this seems like a healthy substitution for a warm peach cobbler. Thank you for sharing!
Hi, Christina and thanks for your comment. I think you will enjoy this and the nice thing is that you can substitute other fruit in place of peaches, as well. I’m thinking apples would be good this time of year, too. I love the idea of having it for breakfast, too.
hi, just so you know, oats aren’t traditionally gluten-free. they are only gluten-free for people who are only intolerant not coeliacs. thank you.
Thanks for the reminder, Madeline. It shouldn’t have been under “gluten-free” without a note. I knew this but forgot when I posted to mention it. I updated the recipe.
Will tinned peaches work as well? If so, how many?
Hi Tia, I have never made this dish with canned peaches, but it might work. You wouldn’t have to bake them as long since they’re usually somewhat soft to start with. Let me know if you try it how it goes.
Has anyone made this and frozen it for later use? Thinking of making it in advance for Thanksgiving.
Hey Jeanine, I haven’t tried freezing it nor heard from anyone that has. I did find this though so it sounds like it’ll work… “Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through.”
I love this recipe & have made it several times, even with other fruits. To make it even healthier, I substitute the sugar & maple syrup in the crisp for blended dates & bananas. This acts as a sweetener & it tastes great! 🙂
Hey Suzanna, thanks for the feedback! So glad you’re enjoying the recipe and I love your substitutions. I’m going to try this next time I make it.