Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!
Most years I overlook peach season. I’m embarrassed to admit that some years I’ve gone all 365 without eating a single stone fruit.
But never again. Not as long as this Peaches and Cream Crisp exists.
Maybe peaches aren’t my summer favorite. But soft baked hunks of fruit immersed in a sweet juice-turned-jam sauce and plentifully covered with golden crispy topping bits? That I love A LOT. Heap it into a bowl to mingle with a very necessary scoop of melty vanilla ice cream? We’re talking could-rival-chocolate-cake levels of dessert yum.
If I never eat peaches in any other form ever again, it will have been a fulfilling fruit life.
This isn’t just a peach crisp though. This is a peaches AND CREAM crisp.
Because my peachy recipe brainstorming sesh was tied between peaches and cream or peach cobbler/crisp/crumble, and I don’t like decisions so I just did both. And that turned out to be a VERY good choice…indecision FTW!
I know I know, that sounds confusing and extra. But basically what’s happening is where a normal crisp would just be saucy fruit underneath the crisp topping this crisp has a creamy custard-like component too. Think fruit crisp meets baked vanilla pudding. But like a zillion times easier than that sounds.
First comes the fruit part.
Sliced (fresh or frozen and thawed) peaches Coconut sugar for sweetness. Vanilla for flavor. Lemon juice for contrast. And arrowroot starch so it isn’t peach soup.
Then the grain-free crumble topping made with a mix of shredded coconut, almonds, almond butter, maple syrup, and the all important salt. You can use another nut and nut butter, or even seeds/seed butter.
And if you want an oat topping instead, try THIS one instead.
Bake. And try to wait for it to cool (but end up sneaking a warm bite because it smells too good not to).
Don’t even tell me you don’t want to dig your spoon into a big bowl of this dessert mashup right about now…
Peaches and Cream Crisp
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!
Ingredients
- 6 cups (840g) sliced peaches (fresh or frozen/thawed)
- 1/4 cup (35g) coconut sugar
- 1/2 cup (60g) arrowroot starch*
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup (240g) full fat coconut milk**
Grain-Free Crumble
- 1 cup (70g) shredded coconut
- 1/2 cup (80g) nuts/seeds of choice
- 1/4 cup (60g) nut/seed butter of choice
- 2 tbsp (40g) maple syrup
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice. Mix to evenly coat.
- Stir in the coconut milk.
- Pour into a 9×9″ square baking dish.
- In a blender of food processor grind the coconut and nuts/seeds.
- Add the nut/seed butter, maple syrup, salt, and cinnamon. Process to form a sticky crumble.
- Crumble on top of the peaches covering completely.
- Bake for 40-50 minutes. Check and rotate halfway through if it is browning unevenly. It will be golden brown on top and the center no longer jiggly when done.
- Cool completely or even chill overnight before serving.
- Spoon into bowls and serve with vanilla ice cream. Enjoy!
Notes
*Can substitute with tapioca or corn starch.
**Optional. You can make this recipe without the cream element by omitting the coconut milk and reducing the arrowroot starch amount to 1/4 cup.
Nutrition
- Serving Size: 1 servings
- Calories: 304
- Sugar: 18g
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
Keywords: vegan, gluten-free, paleo, summer, dessert, easy
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Can’t wait to try the “cream” and that grain-free topping!
I had to make it a little different and special, the cream part pulled that off perfectly😋😋
Didn’t thicken up at all. Used Califia Farms coconut almond milk so this must have been what it was 🙁
Yup, that’s the issue. You need the higher fat content of full fat canned coconut milk. Sorry!
I’m absolutely loving the peaches and cream idea too instead of a traditional crisp with just juicy fruit underneath! The richer, creamier and more fat, the better! Like you had mentioned above and on IG, I’m not really a peach eater either and in fact, I have never been able to finish one, but perhaps that is because I’ve never eaten one with a delicious, thick and creamy filling engulfed around them, haha! I absolutely love crisps and apple crisp is my favorite and I enjoy a good crisp as much as chocolate, no lie and this just looks like it has so much heaven going on. Love how creamy and decadent it looks and if this doesn’t say “I’m the perfect summer dessert!” I don’t know what does! I think I could easily just eat at the crisp though before it even makes it in the oven, haha!
I just saw your no bake mint chip cookies come through on my email and I’m laughing because today I’m also posting a no bake mint chocolate chip dessert but it’s totally different, just funny that we both are posting no bake mint chocolate…we are so in sync sometimes with flavors some weeks! xx
I fully blame all the canned peaches of my childhood for my mild peach aversion now😆😆 But in crisp form we are finding a way to be MUCH better friends🍑🍑 Okay but seriously why have I been making crisps without a creamy pudding element all this time? It’s so so yummy and unique and the textures just work so well. Omg I just got YOUR email and was laughing at our synchronicity too😂 See you over there soon my mint chip twin!
This turned out amazing!! I used hazelnuts and cashew butter in the crumb. So yummy!!
As a pregnant and breastfeeding mama with little growing people to feed, I really appreciate your whole food plant based recipes with lots of good healthy fats. Thanks so much for all of your hard work and time. 🙂
★★★★★
I am so happy you liked it, and those hazelnut + cashew butter swaps sound DELISH😋😋 And thank you so so much for the kind words, it means a lot to know that the recipes are a yummy and helpful part of you and your family’s life❤️
I deffinetly want to make this recipe. I wonder what type of food processor are you using and is it a good one?
I have a Cuisniart food processor (link is in the recipe instructions), and I love it! This is the 8 cup one, but any of their models would be good 🙂
Great , thank you)))
Omg! i tried this recipe and I absolutely love it! I have to be honest though…it looked sooo good that I just couldn’t wait for it to cool down😂 But still tasted amazing though. The only problem is that the cruble got brown very quickly (in 15min) so at the end I had to turn the oven off so that the cumble wouldn’t burn… i hope the peaches are well cooked😬
Anyways, congratulations because the recipe is very original and with a lot of flavour!
★★★★★
I am so so happy you liked it Laura!! Hmm so maybe try moving your oven rack down a bit so it’s not so close to the heat on top. Or trying lowering the temp a bit, ovens can vary quite a bit on actual temperature. You can also always put a piece of foil on top to slow down the browning process. Hope that helps for next time, and that this batch still tastes delish even if a little extra toasty😊
What nut and nut butter would you suggest?
I used almond butter and almonds. But cashew butter or sunbutter would be awesome too for the nut butter, honestly anything but peanut butter in my opinion. And for the nuts, walnuts or pecans would be yummy as well😋
I’ve made this recipe many times and it always comes out great!! Was wondering if it might be possible to swap the peaches out for apples to make an apple crisp? Maybe I’ll do some experimenting!
★★★★★
I am so happy you like this one! And yes I definitely think apples would work too, delish idea🍎🍏
Is it possible to replace the vanilla? (I’m allergic, so I have to skip that part)
You can just leave it out, or sub in almond extract if you want 🙂
Natalie, you are the Queen of Desserts. I love making your recipes because they’re so simple and at the same time I know they’ll be crazy delicious. I just made this peaches and cream crisp and loved it! Thank you for your dessert genius!
YAY!! I am so happy you loved this one, I have been eyeing it lately too and need to make a batch soon🍑🍑 It’s so perfect for summer, with or without ice cream on top😋 Thank you for the kind words, and happy weekend!
So so but SO good! Thank you, Natalie, I never go wrong with your recipes!
Made this today as my afternoon dessert, it was difficult to wait until it cooled down haha (though, it was still warm when I started eating it) and maaaan… i could barely stop. I ate almost half of dish. Should I mention that now I feel like my tummy is gonna explode and i am actually planning to do a yoga class now targeting digestion? :)))
But no regrets. I had to indulge. Everything all together was such a good combination. And the peaches were so moist/soft/as a syrup-like. And on the top layer I used hazelnuts and sunflower seed butter. I was a bit nervous that perhaps this seed butter would alter the overall taste, but it didn’t, not at all. Great combo.
I’m wondering if there would be a way to make this either single-serve or two-serve if single-serve wouldn’t work. I’d love to remake it, but in a smaller size since I’d be the only one in the house eating it. Splitting the recipe in 4 or 6, i am pretty sure it wouldn’t work. Do you think there could be a solution?
★★★★★
I am SO happy you loved it Ioana!! I actually love the sound of your topping, I will have to try that combo next time😋🤗 And I hope the yoga class wasn’t tooooo uncomfy😆 Appreciate your feedback!
To make a smaller batch I’d try halving it, baking in individual ramekins, you’ll probably get 4ish. Then just cover the extras with saran wrap and refrigerate and heat them up when you want to eat. They can easily last 4-5 days covered in the fridge. You could try 1/4ing the recipe but the amounts would get weird. Either way make sure you reduce the bake time by 10 minutes or so too!
Okay, this sounds feasible, splitting it into ramekins. And it will help to have it in individual servings indeed. Good to know this can last 4-5 days in the fridge because I was already ‘terrified’ that i need to eat the other half of the dish tomorrow and I really want a break now :)) well, my tummy wants anyway. Now I know i can split the other half in 2 days,LOL.
Thank you, Natalie! Really appreciate the feedback. And the yoga class was smooth, the right amount of “not doing much” haha.