This vegan and gluten-free peach crisp is wholesome enough for breakfast plates but still feels like a treat when topped with a scoop of vanilla ice cream. Tahini and cardamom add a unique flavor twist to the classic!
The peaches HAVE ARRIVED folks! I don’t think there could be a more perfect piece of produce in the history of the world. Colorado peaches are the absolute best. They need no frills or fancy recipes and in fact, I think I prefer eating them straight up, unadulterated, more than any dish that incorporates them.
The one exception I make is fruit crisp, one of the treats that look so forward to in the summer and fall months. This will make your house smell insane (perfect for when you have company). Better than the aroma is the experience of diving in with a spoon and relishing every bite.
- peaches. this recipe calls for large peaches, so if yours are on the smaller side you may want to add one or two more.
- brown sugar for that deep, molasses flavor (which pairs well with the spices)
- cornstarch to thicken up the peach juices aka prevent a “runny” peach crisp
- oats for that crumbly and crunchy topping
- almond flour. originally this recipe called for whole wheat flour, but I knew almond would work well with the other flavors and textures (bonus: it’s also gluten-free for anyone who requires it!)
- cinnamon, cardamom & ginger. triple threat spice combo am I right?
- tahini (!!) tahini acts as a vegan substitute for butter here, but also adds a wonderful nutty flavor that I love.
Why Fruit Crisp is the Best
If you haven’t dabbled in making a crisp yet, it’s uniquely awesome for a variety of reasons and incredibly easy to make. Here’s why I love making them so much:
- You don’t need a recipe and there’s really no way to “mess it up”. Use more or less peaches, use more or less topping. It will still taste great!
- The ingredients are all kitchen staples: rolled oats, flour, spices and your fruit of choice. That’s really it.
- It works as a dessert, snack or breakfast. Some crisp recipes are more indulgent than others but I like to go heavy on fruit and lower on sugar. There’s a moderate amount of sweetness in this one, but it’s definitely on the more wholesome side. Pair it with plain greek yogurt for a snack, or ice cream for dessert.
- It’s customizable. Try berries, cherries, or apples (my other favorite). Most fruits will work, just avoid the high-water fruits like melon.
This recipe puts a unique twist on the classic peach crisp with tahini and cardamom – two of my favorite ingredients that work really well with the sweet and juicy peaches.
How to Make a Fruit Crisp
There’s two main steps in prepping a crisp:
- Mix the fruit with sugar and cornstarch.
- Mix dry ingredients and sprinkle over the top before baking.
First, slice the peaches.
No need to remove the skin. After tossing with brown sugar and corn starch they get all glossy and bright. This means you’re on the right track.
Combine the dry ingredients and add in the tahini, mixing until it’s a course and crumbly mixture.
The tahini replaces butter from traditional recipes (yes, this crisp is completely vegan). I definitely use my fair share of butter in the kitchen, but this is a great way to add flavor and incorporate some more heart-healthy fats. It’s a favorite staple of mine as evidenced by my collection of recipes that call for tahini.
Almond flour replaces wheat so this is a gluten-free peach crisp too. If you would rather use wheat flour, it definitely works!
Scatter the peaches in your (greased) baking vessel.
A cast iron skillet works great and is a fun presentation, but your favorite medium-size casserole dish is a good option too.
It bakes for just 30 minutes, then you’re left with this beauty. The peaches are warm and juicy; the oat topping is slightly crunchy and adds just the right amount of cardamom for a warm and cozy feeling. Let it rest for a bit before digging in so the juices really have a chance to firm up.
How much do you want to dive into this right now? I have a feeling this might be a new favorite fall baking recipe but don’t just take my word for it. Try it yourself!
You might also like:
- Breakfast-Worthy Apple Crisp
- Peach, Corn & Hatch Green Chile Salsa
- Prosciutto Wrapped Peaches with Basil and Bleu Cheese
Tahini Cardamom Peach Crisp
This peach crisp is vegan, gluten-free and wholesome enough for breakfast! Tahini and cardamom add a unique flavor twist to the classic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Sweet
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 4 large peaches, pitted and sliced
- 1/4 cup + 2 Tbsp dark brown sugar (divided)
- 2 tsp cornstarch
- 1 cup old-fashioned rolled oats
- 1/4 cup almond flour
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/3 cup tahini
- Preheat oven to 350° F.
- Brush a 10″ cast iron skillet (or 9×7 baking dish) with oil and set aside.
- In a large bowl, toss peaches with 1/4 cup of the brown sugar and the cornstarch.
- In a separate bowl mix oats, almond flour, salt, spices and remaining two tablespoons of brown sugar. Stir. Add tahini, then use a fork (or your hands!) to work it into the dry mixture until moist and crumbly.
- Transfer peaches to the skillet or baking dish and top with the crumbly oat mixture.
- Bake 30 minutes or until topping is browned and peaches are bubbling and tender.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- I recommend enjoying this peach crisp within 1-2 days.
- Serving Size: 1/6 of crisp
- Calories: 255 calories
- Fat: 11 grams
- Carbohydrates: 37 grams
- Fiber: 5 grams
- Protein: 6 grams
Keywords: summer desserts, healthy desserts, vegan desserts, gluten-free desserts, cast iron skillet baking
This post was originally published on August 16, 2020. The recipe, post and photos were updated on August 22, 2021.
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