Peach Crisp (Vegan & Gluten-Free)
This peach crisp is simple, cozy, and made for a blog-style bake that feels homemade without being too heavy. It uses plant-based ingredients, lighter swaps, and balanced sweetness and seasoning so the final dish feels satisfying but not overwhelming.
The texture is comforting and practical: soft where it should be tender, lightly crisp where it should be golden, and easy to serve for a weekend baking plan or a prepared-ahead meal.
Peach Crisp
⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 25–40 minutes
Cooling time: 10 minutes
Total time: 50–65 minutes
Yield: 8 servings
Ingredients
- 3 cups sliced peaches
- 1½ cups rolled oats or gluten-free flour blend
- ½ cup erythritol
- 1 tbsp ground flaxseed + 3 tbsp water
- ½ cup unsweetened plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
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Preheat the oven to 180°C (350°F) and line or lightly prepare your baking dish.
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Mix the flaxseed and water in a small bowl. Let it sit for 5 minutes to thicken.
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Combine the dry ingredients in a large bowl.
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Add the fruit or main sweet ingredient, plant milk, vanilla, and flax egg. Stir until combined.
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Adjust the texture if needed: add a splash of plant milk if too dry, or a spoon of oats if too wet.
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Transfer to the baking dish and smooth the top.
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Bake for 25–35 minutes, until set and lightly golden.
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Let it cool for 10 minutes before slicing or serving.
Notes & Variations
- Use erythritol instead of sugar to keep the recipe lighter.
- Add cinnamon, vanilla, lemon zest, or cocoa depending on the flavor.
- For a softer texture, add 2 tbsp unsweetened applesauce.
- For a crispier top, bake a few minutes longer. You can also add some nuts to the topping; it will also add some extra protein and healthy fats.
- Store leftovers in the fridge for up to 3 days.
Nutrition (per serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 110 kcal |
| Protein | 3 g |
| Carbs | 15 g |
| Fiber | 3 g |
| Fat | 2 g |
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