Peach-Raspberry Crisp

Quick and easy summery crisp filled with juicy peaches and raspberries, and topped with a walnut and oat crisp. This vegan and gluten free recipe is the perfect dessert to share with friends! Made with an Instant Pot.

peach-raspberry crisp

One of the best things about having a Instagram account is the community and people I get to meet and talk to regularly. You’ve probably heard this a lot, but it’s true. Instagram is it’s own little world, and bloggers become your friends and co-workers! I’ve met such wonderful people since I started almost a year ago.

One of them is my dear friend Nisha from the blog Rainbow Plant Life and author of the upcoming The Vegan Instant Pot Cookbook. Nisha is so incredibly talented! She’s one of the best Vegan bloggers out there, an amazing photographer, YouTuber and a Harvard educated Lawyer. Her story is super inspiring, especially for those looking to leave their traditional careers to pursue their passion.

When she reached out to share the news about her cookbook, I couldn’t wait to get my copy. I’ve tried her recipes before and they’re incredible. And, I had bought an Instant Pot a few months ago and never used it because I honestly couldn’t figure it out!

Her cookbook is filled with easy and delicious recipes; from breakfast, to dips, meals and, of course, desserts. I also made her Banana Bread for us and it’s to die for.

peach-raspberry crisp

To support the launch of her cookbook, I wanted to share a recipe with you guys that felt very summery. And after polling on stories, most of you requested healthier and fruity recipes. So this Peach-Raspberry Crisp was a no-brainer.

Not only is it delicious but it’s also vegan and gluten free! And comes together in less than 10 minutes, which means I’m gonna be making it all summer long!

I’m also giving away a copy of her cookbook and an Instant Pot on my Instagram. So hurry up and enter (closes June 20th at Midnight PST)!

As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!

Happy Baking! x

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peach-raspberry crisp

Peach-Raspberry Crisp

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Quick and easy summery crisp filled with juicy peaches and raspberries, and topped with a walnut and oat crisp. This vegan and gluten free recipe is the perfect dessert to share with friends! Made with an Instant Pot.


For the Peach-Raspberry Filling

  • 8 firm-ripe medium peaches
  • Cooking spray or neutral-flavored oil, for the pot
  • 1 pint raspberries (about 2 cups)
  • 2 tbsp organic cane sugar
  • 1 tbsp organic brown sugar or organic cane sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2 whole cloves or 1/8 tsp ground cloves (optional)
  • Pinch of kosher salt or fine sea salt
  • 1/2 tsp pure almond extract (or pure vanilla extract)
  • 1 tsp fresh lemon juice
  • 1 tbsp cornstarch or arrowroot powder

For the Crisp Topping

  • 1/3 cup refined coconut oil
  • 1 up rolled oats (gluten free if needed)
  • 1/2 cup almond flour
  • 1/2 cup walnuts, chopped
  • 1/2 cup packed organic brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt

For serving (optional)

  • Vegan vanilla ice cream


  1. Leave the peaches unpeeled and use a serrated knife to slice them into 3/4-inch-thick wedges. You will end up with about 6 cups of sliced peached.
  2. Coat the inner pot of the Instant Pot with cooking spray or lightly grease with oil.
  3. Add the sliced peaches and raspberries to the inner pot. Top with the cane sugar, brown sugar, cinnamon, ginger, cloves (if using), salt, almond extract, and lemon juice. Stir gently to coat the fruit.
  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 1 minute.
  5. Meanwhile, prepare the crisp topping: in a large skillet, heat the coconut oil over medium heat. Once the oil is melted and hot, add the oats, almond flour, walnuts, brown sugar, cinnamon and salt. Cook tossing frequently to prevent burning, until toasted and lightly browned, 5 to 7 minutes. Carefully transfer the crisp topping to a large piece of parchment paper and spread out to cool slightly.
  6. Once the 1-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
  7. In a small bowl, whisk together the cornstarch and 1 tbsp water until dissolved into a slurry. Open the pot and pour the slurry into the peach-ra[berry filling. Select the Sauté setting and bring to a boil, stirring gently until the filling has thickened, 1 to 2 minutes.
  8. Transfer the peach-raspberry filling to a large serving bowl or individual dessert bowls and sprinkle generously with the crisp topping. Serve warm with vegan vanilla ice cream if desired.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Looking for more vegan recipes? Check these out!

To purchase The Vegan Instant Pot Cookbook by Nisha Vora click here!

This recipe has been shared with permission from the publisher.

I received a copy of The Vegan Instant Pot Cookbook for my use and review. All opinions are 100% my own.

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  1. Aww Rosana! Thank you so much dear! I am so grateful for your support on my cookbook! It’s so cool that your readers wanted healthy, fruit-based desserts and you were able to make one of them from my book. I cannot wait for local peaches so I can make this recipe again 🙂 So happy you’re using your Instant Pot more now too. Really appreciate the love!

    1. Nisha! Thank you for your kind words and for sending me your cookbook! Your recipes are so delicious! Congrats! xoxo

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