A fruit crisp like this vegan rhubarb crisp, with a gooey filling and a crispy topping, is ultra-delicious for breakfast. And with gorgeous, colorful stone fruit flooding the markets right now, here’s another crisp recipe to fall in love with: an easy vegan fruit crisp made with peaches and plums. I make this gluten-free crisp several times during summer, when stone fruit like peaches and plums are at their peak. But you can make it any time, really, with any fruit. Berries would be great in here, as would apples. And putting it together requires no more than 15 minutes: the time you’d need to cut the fruit and make the easy oat topping. With all that delicious fresh fruit and the crunchy, sweet topping it goes without saying that this is an everyone-friendly dish. But it’s also gluten-free (you can make it with wheat flour if you wish), and it’s nut-free and soy-free.
Why you’ll love this vegan peach and plum crisp
Seasonal. This fruit crisp harnesses the freshness and sweetness of summer fruit that’s at its peak. So easy to make. The awesome thing about making a crisp like this one is that you do not need any particular skills. You don’t need to make a biscuit topping, as you would for a cobbler, nor do you even need to make a dough, as you would for a pie or pandowdy. Instead all you need to do is mix in a bowl an oat-flour-sugar topping that’s just scattered over the fruit–with delicious results. Everyone friendly. It’s gluten-free, nut-free and soy-free, and it’s so delicious that everyone, children to adults, will love it. Eat it for breakfast or dessert. All that fruit makes this a great dish for breakfast. But if you want to serve it for dessert, it’s sweet enough and special enough to be a good fit. Top with some vegan vanilla ice cream and everyone will be in love. Tweakable. You can make this crisp with any stone fruit, including pitted cherries, but you can also make it with apples or berries or a mix of it all. And although it works great with summer fruit, you can make it any time of the year.
How to make the vegan peach and plum crisp
Make ahead and storage instructions
Make-ahead: You can definitely assemble this peach and plum fruit crisp beforehand and put it in the oven at least an hour, and preferably two hours, before you plan to serve it. Make the fruit filling and topping a day or two before and refrigerate them separately. Assemble before you bake, for best results. Check to get new recipe updates by email.
Storing and refrigerating leftover crisp: 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.
More delicious vegan fruit recipes
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