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Home » Easy Peach Crisp with Oats

Easy Peach Crisp with Oats

August 12, 2017 By Diane Smith 12 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Peach-Crisp

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.

Peach-Crisp

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!

Peach-Crisp

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 in your caption, and I won’t miss it!

 

Peach-Crisp
Print Recipe
4.11 from 29 votes

Peach Crisp

Beautiful, delicious peaches made into a healthier version of peach crisp, substituted with almond butter and date sugar.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 cups

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • Ceramic Bakeware

Ingredients

  • 5-6 large peaches (or 10-12 cups frozen) peeled and sliced
  • 3 tablespoons chia seeds or cornstarch or tapioca starch
  • 1/8 cup date sugar (optional if peaches aren't sweet enough)
  • 1 tablespoon fresh lemon juice
  • 2 tsp Ceylon cinnamon*

Topping

  • 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 tablespoon maple syrup
  • 1/2 cup date sugar
  • 1/4 cup almond butter smooth or crunchy
  • 1 teaspoon Ceylon cinnamon*
  • 1/8 teaspoon ground nutmeg optional
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Instructions

  • 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.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
Serving Size: 1 cup

Nutrition

Nutrition Facts
Peach Crisp
Amount per Serving
Calories
207
% Daily Value*
Fat
 
7.5
g
12
%
Saturated Fat
 
0.8
g
5
%
Sodium
 
4.2
mg
0
%
Carbohydrates
 
32
g
11
%
Fiber
 
6.1
g
25
%
Sugar
 
15.2
g
17
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Cristina Ortega

    October 16, 2017 at 4:09 pm

    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!

    Reply
    • Diane Smith

      October 16, 2017 at 4:25 pm

      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.

      Reply
  2. Madeline Buckley

    November 2, 2018 at 1:05 am

    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.

    Reply
    • Diane Smith

      November 2, 2018 at 9:29 am

      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.

      Reply
  3. Tia

    May 5, 2019 at 9:01 am

    Will tinned peaches work as well? If so, how many?

    Reply
    • Diane Smith

      May 8, 2019 at 12:59 pm

      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.

      Reply
  4. Jeanine

    November 16, 2019 at 2:25 pm

    Has anyone made this and frozen it for later use? Thinking of making it in advance for Thanksgiving.

    Reply
    • Diane Smith

      November 16, 2019 at 4:05 pm

      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.”

      Reply
  5. Suzanna

    July 14, 2020 at 2:45 pm

    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! 🙂

    Reply
    • Diane Smith

      July 15, 2020 at 10:22 am

      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.

      Reply
  6. Jason P

    January 18, 2021 at 2:02 am

    Yum! Does it matter if the peaches are hard or just about rotten?

    Reply
    • Diane Smith

      January 18, 2021 at 10:11 am

      It shouldn’t matter except the hard peaches may take a little more time in the oven to soften.

      Reply

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