Vegan Peach and Plum Crisp

Vegan peach plum crisp in a white bowl with spoon

5 from 2 votes

Vegan Peach and Plum Crisp

A super simple and easy vegan fruit crisp with the vibrant flavors of peaches and plums at their juciest peak. It makes a great breakfast, but doubles up nicely for dessert. It's also gluten-free, nut-free and soy-free!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast/Brunch/Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 200kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
Two-quart baking dish

Ingredients

For the fruit filling

3 pounds peaches and plums (you can also use one or the other or any of the other fruit listed above in the FAQs. Remove the stone and cut each fruit into eight pieces. If using smaller sized fruit cut into halves. You can leave small berries whole.)
½ cup sugar (use ⅓ cup if fruit is tart, or more)
⅓ cup gluten-free all purpose flour (can use regular all purpose wheat flour if not gluten-free)
1 teaspoon cinnamon
½ teaspoon nutmeg (you can use either cinnamon or nutmeg only. In that case use more)
1 tablespoon lemon juice

For the crisp topping

¾ cup gluten-free all purpose flour (can use regular all purpose flour)
¾ cup rolled oats
½ cup sugar (Use more sugar if the fruit is tart, up to ¾ cup)
½ teaspoon cinnamon
¼ teaspoon nutmeg
5 tablespoon vegan butter (cold, cut into small cubes)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Make the fruit filling

Mix all the ingredients in a bowl. Place the filling in a two-quart baking dish in an even layer. Set aside while you make the crisp topping.

Make the crisp topping

Mix all the ingredients for the crisp in a bowl and cut the butter in using a fork or a pastry cutter until everything is crumbly and well mixed.

Assemble the fruit crisp

Scatter the crisp over the fruit filling in an even layer. This recipe makes a good amount of crisp topping but you will need it. Just heap it on.

Bake

Place the baking dish on a baking sheet to catch any juices that might overflow, then place in the preheated oven. Bake 45 minutes or until the crisp is turning golden and crunchy.
Let the crisp stand at room temperature on a rack in a cool spot for at least 15-20 minutes, or longer if possible to let the juices thicken. Serve.

Notes

Rinse and dry the bowl used to make the fruit filling and use it to mix the crisp topping, to reduce cleanup.

You can sub the sugar with another sweetener like stevia. In that case cut down a bit on the flour you would mix with the fruit--make it 3 tablespoon instead of ⅓rd of a cup.

You can leave the crisp out at room temperature for a day or two at most, but refrigerate it after that, where it should be fine for five days. For longer-term storage freeze the crisp. Thaw and reheat in a 375 degree oven for 10-15 minutes or until heated through.

Nutrition