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
- 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
- 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.