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Cooking Time



For the Peach Crisp:

  • 8 medium peaches, peeled and sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose white or whole wheat flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon, ground
  • Pinch of salt

For the Crisp:

  • 1 cup all-purpose white or whole wheat flour, spoon and leveled
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup vegan butter


  1. Preheat the oven to 375°F. Lightly grease a 12" cast-iron skillet with vegan butter.
  2. Start by making the crisp: In a medium bowl, combine the flour, oats, brown sugar, baking powder, cinnamon and salt. Add the vegan butter and combine with the dry ingredients using your fingers or a fork until everything is moist and clumps together.
  3. Set it aside in the fridge while you prepare the rest of the recipe.
  4. In a medium-large bowl, whisk together the lemon juice, brown sugar, 2 tablespoons of flour, vanilla, cinnamon, salt and water.
  5. Peel and slice the peaches and transfer them to the same bowl. Stir it all together.
  6. Spread the peaches in the prepared cast-iron skillet. Top with the crisp topping.
  7. Bake for 35-40 minutes at 375°F. Remove from the oven and let it cool slightly. Serve with your favorite ice cream.


  • This crisp recipe is best served warm with ice cream. You can also eat it cold if preferred.
  • You can use regular peaches for this, as well.
  • For a gluten-free option, try swapping the all-purpose flour with a 1:1 gluten-free flour mix and use certified gluten-free oats.


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