• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Sandwiches & Wraps
    • Salads
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Gift Guides
  • Contact Me
You are here: Home / Sweets & Treats / Easy Vegan Peach Pecan Crisp

Easy Vegan Peach Pecan Crisp

By Flora & Vino 2 Comments

Jump to Recipe·Print Recipe

Vegan peach crisp with a wholesome gluten-free crumble that’s oil-free and naturally sweetened with maple syrup. Perfect for summer breakfast or dessert.

Easy Vegan Peach Pecan Crisp by Flora & Vino

When brainstorming for this recipe, I honestly couldn’t decide between a crumble and a bar.

I think the crumble vote won on Instagram, but you know sometimes I like to go rogue.

A bar takes more structure, and I’m feeling a little haphazard and carefree in the kitchen lately.

We’re still in the process of showing our home, so I’m cutting corners (but not deliciousness) on my recipes where possible to create more flow in my day.

And what’s better than an Easy Vegan Peach Pecan Crisp ready in under an hour and made with just 7 real food ingredients?

You know the drill– in additional to being vegan it’s also oil-free, gluten-free, and refined sugar free.

Now be a peach and grab some pecan butter and let’s do this.

Easy Vegan Peach Pecan Crisp ingredients

The peach filling is so simple you could dream it up in your sleep.

You need:

  • peaches
  • lemon juice
  • maple syrup (optional)

Fresh peaches are preferred, here, skins on or off!

I’ve also made the recipe with frozen peaches.

If using frozen peaches, I recommend allowing them thaw completely before incorporating into the recipe to ensure your bake time is consistent.

A squeeze of lemon adds brightness and ensures the fruit doesn’t brown.

Add optional maple syrup here if you prefer a sweeter filling or if your peaches are a little lackluster.

Purely Pecans Nut Butter

OK, moving onto the crumble.

To make things super simple, we use the same bowl we mixed up the peaches in.

You need:

  • gluten-free old-fashioned rolled oats
  • almond meal
  • chopped pecans
  • pure maple syrup
  • pecan butter

A hearty mix old-fashioned rolled oats and almond meal keeps the crumble base gluten-free and packed with protein and fiber.

Chopped pecans add nuttiness, texture, and crunch and maple syrup naturally sweetens things up and adds stick-to!

Mix everything in a big bowl and sprinkle on with your hands.

Easy Vegan Peach Pecan Crisp filling

This crumble is made delicious and oil-free with Purely Pecans Sea Salt Y’all Pecan Butter!

If you’ve never tried pecan butter before, you’re in for a treat.

Guys, pecans are no longer just for pie.

These all-natural, clean pecan butters are packed with antioxidants, healthy fats and nutrients.

Purely Pecans sources their pecans directly from local growers to bring you the freshest, most delicious line of nut butters.

And they’re now available at Whole Foods Market!

Easy Vegan Peach Pecan Crisp crumble

If you’ve never worked with pecan butter before, it’s rich, creamy, and packed with healthy fats and naturally occurring oils.

A spoonful of this stuff feels like dessert, so using it IN dessert enhances that whole scenario x100.

I love using pecan butter in this recipe to double up on pecan flavor.

But more than that, it adds tons of moisture and whole foods fats to the recipe, eliminating the need for any oil!

The Sea Salt Y’all Pecan Butter is perfect in this recipe to compliment the sweetness of the peaches and eliminates the need to add any additional sea salt!

Easy Vegan Peach Pecan Crisp in baking dish

The baking time will depend on what size baking dish you use, so watch carefully after the 30 minute mark.

The crisp is done when the peach filling is bubbling and the crumble topping is lightly browned.

Don’t serve it right away!

You want to allow the crumble to cool for at least 10-15 minutes to allow the mixture to thicken up a bit.

I know it’s hard, but this will ensure you don’t have a plate of soupy peach crisp on your hands.

(Although this wouldn’t stop me from taking a spoon and slurping…)

Easy Vegan Peach Pecan Crisp by Flora & Vino

This Easy Vegan Peach Pecan Crisp is perfect to make for an easy sweet summer treat.

Enjoy it with a scoop of dairy-free ice cream or coconut whipped cream for a wholesome dessert.

I also think it’s a fantastic option for breakfast served solo or with a side of coconut yogurt or fresh fruit!

The crisp is definitely best enjoyed fresh out of the oven as the crumble topping will soften and absorb moisture over time.

However, leftovers will keep in the fridge for several days, and you can easily reheat it with a little time in the microwave or oven.

I love to bake a pan, enjoy the first taste warm and gooey, then repurpose leftovers in sweet breakfast bowls for the following days.

You’re going to love it!

Easy Vegan Peach Pecan Crisp by Flora & Vino

If you make this Easy Vegan Peach Pecan Crisp, let me know!

Be sure to leave a comment and rating below so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your crumbles!

For more easy fruit crisps, check out my Baked Breakfast Apple Crisp (Gluten-Free!).

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Easy Vegan Peach Pecan Crisp by Flora & Vino

Print

Easy Vegan Peach Pecan Crisp


★★★★★

5 from 1 reviews

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings
Print Recipe
Pin Recipe

Description

Vegan peach crisp with a wholesome gluten-free crumble that’s oil-free and naturally sweetened with maple syrup. Perfect for summer breakfast or dessert.


Ingredients

FILLING

  • 7–8 ripe peaches (halved, pits removed and chopped)
  • 1 TBSP lemon juice
  • 1 TBSP maple syrup (optional)

CRUMBLE

  • 1 cup gluten-free old-fashioned rolled oats
  • 1/2 cup almond meal
  • 1/2 cup roughly chopped pecans
  • 1/3 cup pure maple syrup
  • 1/4 cup Purely Pecans Sea Salt Y’all Pecan Butter (use “vino20” for 20% off your Purely Pecans order!)

Instructions

  1. Preheat oven to 350°F and lightly coat an 8×8 (or similar size) baking dish with non-stick oil.
  2. Add sliced peaches directly to the dish and flatten to form an even layer.
  3. Add all crumble ingredients to a large mixing bowl and  using your hands or a wooden spoon, mix until all everything is evenly distributed.
  4. Add the crumble to the top of the fruit in an even layer.
  5. Bake for 35-45 minutes, or until the crumb topping is crisp and slightly browned.
  6. Allow the crisp to cool for 10-15 to firm up, then serve warm as is or with your favorite dairy-free ice cream.
  7. Store leftovers in the fridge for 3-5 days and reheat before serving, though best when fresh.

  • Category: Breakfast, Dessert
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Purely Pecans, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: Breakfast, Gluten-Free, Oil-Free, Refined Sugar-Free, Sweets & Treats

You may also like:

White Bean Blondies
Chocolate SunButter Rice Crispy Treats (Nut-Free)
1-Bowl Matcha Muffins with Raspberries

like, follow, share

« previous post Piña Colada Peanut Butter
next post » Corn, Tomato, & Avocado Salad with Zoodles (Oil-Free)
Previous Post: « Piña Colada Peanut Butter
Next Post: Corn, Tomato, & Avocado Salad with Zoodles (Oil-Free) »

Reader Interactions

Comments

  1. Jackiinny

    August 7, 2019 at 7:02 pm

    I just made this with a bunch of peaches I got at the farmers market that finally ripened. WOW! Super easy and delicious!

    ★★★★★

    Reply
    • Flora & Vino

      August 9, 2019 at 10:31 pm

      Hi Jackie!

      Thank you so much for your comment!!! This with ripe peaches sounds AMAZING!!!

      XOXO Lauren

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

Categories

  • Appetizers
  • Breakfast
  • Dressings, Dips & Spreads
  • Gluten-Free
  • Healthy Snacking
  • Meal Prep
  • Oil-Free
  • One Pan Meals
  • Plants & Wine Pairing
  • Power Bowls
  • Sandwiches & Wraps
  • Shakes
  • Sides
  • Soup
  • Sweets & Treats
  • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

Instagram post 17860325119620266 On Sundays we breakfast all day. 🍳 Dipping my favorite @hilaryseatwell spicy veggie sausage patties in mustard in front of my mini Christmas tree and wouldn’t have it any other way. 🌲If you’ve never tried these vegan, gluten-free, and allergen-free plant-based sausages you need to put them on your Christmas list for Santa ASAP. 🎅 What’s your favorite @hilaryseatwell dip? 😏 Sometimes I do guac or hummus or ketchup but mustard is my TOP. -
Fueling after a morning hike with the pup and a working day here at F&V...hope you’re having a relaxing Sunday! 😘
.
.
.
#floraandvino #hilaryseatwellpartner #hilaryseatwell
Instagram post 17842500349878252 I made cauliflower rice bowls for dinner this week that reminded me of this LENTIL WINTER SQUASH CAULIFLOWER RICE POWER BOWL. 🍲 It just hit me that I haven’t had red kuri squash yet this season and that needs to change! Like now! If you’ve never tried red kuri I highly recommend it— it’s another squash with super soft skin that easy to work with and even easier to devour. 🤤 if you don’t have red kuri you can still make it with your favorite winter squash like butternut or acorn squash instead! Grab the recipe on Flora & Vino— link is in my profile!
-
About to dawn my dress and surrender my hair and makeup to my gal pal for a Christmas party this evening— excited to get festive! PS I went with the red shoes (for those that watched my stories and had strong shoe opinions) 😘😘😘. 👠
.
.
.
https://www.floraandvino.com/lentil-winter-squash-cauliflower-rice-power-bowl/
.
.
.
#floraandvino #powerbowl #cauliflowerrice
Instagram post 18107441725077368 Hey smoothie bowls can be red and green, too! 🎄Like this EVERGREEN SMOOTHIE BOWL that’s banana-free and packed with berries, nut butter, and tons of frozen leafy greens to get that vibrant mossy color! 🍨 I love mine filled with pomegranate arils, coconut, and granola. You can also use fresh greens in this recipe but frozen is best for the thickest smoothie bowl texture. Grab the recipe link in my profile and stock up on ingredients this weekend! -
Up bright and early today for a day filled with pampering. ☀️ My friend so kindly asked me to her office Christmas party so I’m excited to get dolled up and go out in a 👗 and 👠! Hope you have a great weekend! .
.
.
https://www.floraandvino.com/evergreen-smoothie-bowl-banana-free/
.
.
.
#floraandvino #greensmoothiebowl #bananafree #lowsugarsmoothiebowl
Instagram post 17869586221527783 Heading to book club tonight and I’m bringing the DIP. 😎 If I was really on my game I would have whipped up this CREAMY CAULIFLOWER DIP that’s paleo, vegan, and oil-free! It also just happens to be a pretty red and green spread if you pair it with beet chips and fresh parsley like I like. 😚 Serve it warm or chilled— I like mine straight out of the blender with a little warmth from the blades. 👌🏻
-
I feel bringing this might offset the fact that I didn’t read EITHER of our books this month 😂😂😂.
-
HAPPY FRIDAY!!!
.
.
.
https://www.floraandvino.com/creamy-cauliflower-dip/
.
.
.
#floraandvino #cauliflowerdip
Instagram post 17921465539359806 🎄GIVEAWAY🎄+ “FIGGY” PUDDING! 🎅 When I was little I used to blast “We Wish You a Merry Christmas” in July and even then I remember wondering what the heck “figgy pudding” was. Turns out it’s not really pudding at all but an old English steamed cake recipe! 🍰 WHO KNEW. But guys, I really wanted pudding, so I made this FIG SWEETENED pudding with @fruit_bliss figs to curb my cravings. //#sponsored 😃
-
To really wish you a merry Christmas I teamed up with @fruit_bliss to give TWO of you the chance to try their full line of “dried” fruit! 👏 I love their products that are packed with water for the juiciest fruit around. 👌🏻 Grab the recipe for this creamy pudding and enter to win product below! 🎅
.
.
.
“FIGGY” PUDDING: 
INGREDIENTS:
✔️ 1 can full-fat coconut milk
✔️4 TBSP cornstarch
✔️1 bag @fruit_bliss dried figs
✔️1 cup creamy peanut or almond butter
✔️1/4 cup raw cacao powder (optional)
-
METHOD:
1. Add figs to the blender and blend with nut butter, coconut milk, starch, and optional cacao powder until creamy. 
2. Thicken over medium heat in a large saucepan, then transfer to a bowl and set in the refrigerator to chill completely and thicken.
3. Serve with more dried figs and chocolate chips!
-
🎄GIVEAWAY🎄: TWO winners will receive a @fruit_bliss sample pack!
-
To enter:
1. Follow @flora_and_vino and @fruit_bliss 
2. Tag 2-3 figgin’ amazing friends
3. Comment your favorite Christmas food! 🤪🤪🤪.
-
GIVEAWAY OPEN THROUGH SUNDAY, US ONLY. GOOD LUCK!
.
.
.
#floraandvino #figgypudding #veganpudding
Instagram post 17895557314425922 Anyone have any holiday parties this weekend? 🎅 These RASPBERRY-BEET ALMOND FLOUR THUMBPRINT COOKIES are the perfect holiday cookie! 🍪 If you’re not feeling brave enough to add beet you can still add make the red filling with just raspberries! Grab the vegan, gluten-free, oil-free, and refined sugar-free recipe on the blog! 👇🏻
-
I’m excited to go with my friend to her office party this weekend— it’s been a second since I got all dolled up and dawned a dress! 💃 .
.
.
https://www.floraandvino.com/raspberry-beet-almond-flour-thumbprint-cookies/
.
.
.
#floraandvino #vegancookies #glutenfreecookies #almondflourcookies #eeeeeats #droolclub #weekendbaking
Instagram post 17842943656863729 If you’re looking for a deliciously festive tofu recipe this ROSEMARY BALSAMIC GLAZED TOFU is perfect for the season! 🎄I love mine served with quinoa and asparagus but any grain and veggies combination works! You can let the tofu absorb the flavors overnight or do a quick marinade just before dinner. Grab the recipe link in my profile. 🥘
-
Just hung out with my nieces and nephews and one of my nieces is asking for an American girl doll for Christmas. I was beyond excited to hear this because American girl dolls were always on my Christmas list growing up! I think I had the entire collection at once point...but my first doll was Felicity. 👧 Anyone else an American Girl Doll OG?
.
.
.
https://www.floraandvino.com/rosemary-balsamic-glazed-tofu-with-asparagus/
.
.
.
#floraandvino #tofumarinade
Instagram post 17907738394386782 It’s #NATIONALHAVEABAGELDAY 😂😂😂. Feeling good today because I got up for an energizing FUZE YOGA class this morning followed by a big breakfast. 🧘‍♀️ I KNOW I always feel better when my days start with movement but that hasn’t been happening a whole lot here lately 🤷‍♀️. Anyway, I’m honestly kind of regretting not putting these COCONUT CREAM CHEESE BAGELS SANDWICHES 🥯 on the blog so I’m re-sharing the recipe below so you don’t forget about them...should I post to the blog so they live forever??? Let me know in the comments. Happy Wednesday, everyone!
-
INGREDIENTS:
✖️3 5.4 oz. can coconut cream
✖️Himalayan sea salt, to taste
✖️1 TBSP lemon, squeezed
✖️1 tsp maple syrup
✖️2-4 tsp nutritional yeast
✖️1 batch of Flora & Vino “Everything” Bagels
✖️Toppings: sliced heirloom tomato, cucumber, sprouts, red onion, and black pepper
-
METHOD:
1. Chill canned coconut milk overnight. The next day, scrape out the solid part ONLY and place in the cheesecloth or nut milk bag. 
2. Squeeze and strain out any excess liquid, then place coconut cream in a bowl with lemon, Himalayan sea salt, nutritional yeast, and maple syrup. Beat with a whisker together until smooth, then place back in the fridge for 1-2 hours to firm up again. 
3. To make bagels sandwiches, spread a thick layer of coconut cream cheese on one bagel halve and top with heirloom tomato, cucumber, red onion, sprouts, and black pepper. Top with the second bagel halve. Serve immediately!
.
.
.
https://www.floraandvino.com/vegan-gluten-free-bagels/
.
.
.
#floraandvino #edwardandsons #dairyfreecreamcheese #bagelsandwich #vegancreamcheese #coconutcreamcheese #grainfreebagels #glutenfreebagels #feedfeed #feedfeedvegan #dairyfreecreamcheese #veganbagels #nutfreecheese
  • Facebook
  • Instagram
  • Pinterest
  • About
  • Food
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2019 · Floraandvino.com ·