Gluten-Free Vegan Peach Crisp
This Gluten-Free & Vegan Peach Crisp recipe is a healthy summer staple! The fresh peaches are baked until bubbling and perfectly complemented by the pecan oatmeal topping. Top with a scoop of ice cream for the perfect dessert or with plain yogurt for a healthy breakfast.
Ah, summer. The season of everlasting days, beefy tomatoes right off the vine, and biting into fuzzy, fragrant peaches, so juicy it’s dripping down your chin. Those peaches, though…they make my heart sing 😍😍😍
In my food-loving world, I cherish the times when beautiful fruits like peaches, plums, and apricots are at their peak. Tasting them with heightened sweetness and the most perfect juicy texture is hard to beat. I just love biting into a fresh summer fruit and tasting it the way nature made it.
On the other hand…the baker in me begs to turn those flavors into a fruit-centric dessert, like a pastry-encrusted fruit pie, or in this case, a bubbling and beautiful crisp, topped with a pecan crumble. I think each way of enjoying these beautiful fruits has a place in our lives :)
This gluten-free and vegan Peach Crisp recipe is a simple one, as I believe fruit crisps should be. Not overly sweetened or spiced – just enough to add nuance and bring out the flavors of the fruit. Peel the fruit or don’t. I tend not too, because it’s time-consuming and messy, and frankly, I love the texture that the peach skins add. Bonus – they also add fiber!
Ingredients to make Gluten-Free Peach Crisp
For the filling:
- Peaches: I like using fresh, juicy peaches! You can also use any other stone fruit you love, or a combination of your favorites.
- Tapioca Flour: this is our thickener and can be substituted with arrowroot starch or cornstarch.
- Coconut Sugar: adds a little sweetness. Feel free to reduce or skip for a less sweet crisp.
- Cinnamon: for a delicious warm flavor.
For the gluten-free vegan crisp topping:
- Almond Flour: I like using blanched almond flour. Use oat flour instead to keep this nut-free.
- Tapioca Flour: this makes the crisp topping lighter and crispier. You can replace with arrowroot starch or cornstarch.
- Gluten-Free Rolled Oats: for extra texture! Make sure to use gluten-free if you’re strictly gluten-free, or serving to someone who is, since oats are frequently cross contaminated.
- Coconut Sugar: for a little bit of sweetness! Any granulated sweetener can be used.
- Cinnamon & Sea Salt: our flavor boosters :)
- Coconut Oil: use firm coconut oil (you can also use vegan butter or regular butter) so you can cut it into the dry ingredients. Use refined coconut oil for no coconut flavor.
- Pecans: for extra delicious crunch! Feel free to skip if you prefer your desserts nut-free.
Pro Tip: If you have some other fruits around, like plums or nectarines or raspberries, throw them in. The flavors here are simple enough that adding extras is okay/encouraged. Food is meant to be played with and I look at simple recipes like crisps as more similar to guidelines than strict rules.
On that note, let’s talk about…
How to make this Peach Crisp…
Cut the peaches. Sometimes I cube them, sometimes I slice them – it depends on personal preference. I find the cubes a little easier to eat so lately I’ve been doing that!
Toss the peach slices with the coconut sugar, tapioca starch, and cinnamon. Let the peach slices marinate while you make the crumble topping.
Make your crumble by mixing up the dry ingredients with the coconut oil and pecans. Stir until crumbly.
Add the peaches to a greased baking dish and top with the crumble topping.
Bake until golden and bubbly.
Most importantly: serve with vanilla ice cream!
Tips and Tricks for the perfect Peach Crisp:
- Use fresh, ripe peaches! They’re the star of the show here, and using sweet fresh fruit makes for the best dessert. Peel or don’t – whichever you prefer.
- Fresh is best, but use frozen if it’s all you have! If you want to make this during the peach off-season, you can use frozen fruit, just be sure to thaw before using.
- Don’t be scared of the cinnamon. While you may not think to pair cinnamon with peaches, it adds the perfect amount of warm flavor to the crisp.
- This is the perfect make-ahead dessert! You can prep it up to two days ahead of time and store it unbaked in the refrigerator. It’s also great for 3 to 5 days after baking when refrigerated.
If you love this recipe, you’ll also love these fruity recipes:
Gluten-Free Blueberry Cobbler
When you have a bounty of blueberries, you have to bake this Gluten-Free Blueberry Cobbler! It’s made with wholesome ingredients like almond flour and sweetened with maple syrup. This gluten-free and vegan cobbler recipe is ready to serve in less than an hour.
Gluten-Free Caramel Pear Crisp
This Caramel Pear Crisp is a decadent and deliciously spiced dessert that’s perfect for the holidays. The caramel pear filling is spiced with cinnamon, cardamom, cloves, and vanilla bean, and topped with a crunchy almond flour and pecan crisp topping. Don’t forget to serve with whipped coconut cream!
Blueberry Crisp Tart with Oatmeal Crust
This Blueberry Crisp Tart with Oatmeal Crust comes together quickly and easily, and it’s the perfect use for your fresh or frozen blueberries! This simple recipe is gluten-free & vegan.
Gluten Free Vegan Peach Crisp
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
Description
This Gluten-Free & Vegan Peach Crisp recipe is a healthy summer staple! The fresh peaches are baked until bubbling and perfectly complemented by the pecan oatmeal topping. Top with a scoop of ice cream for the perfect dessert or with plain yogurt for a healthy breakfast.
Ingredients
For the peach filling
- 7–8 fresh ripe peaches, cored and sliced, about 6 cups
- ½ teaspoon ground cinnamon
- 2 tablespoons coconut sugar
- 2 tablespoons tapioca flour
For the oat topping
- ¾ cup (72g) blanched almond flour
- ¼ cup (28g) tapioca flour
- ¾ cup (72g) gluten-free rolled oats
- ¼ cup coconut sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons (75g) coconut oil, solid
- ½ cup raw pecans, chopped
Instructions
- Preheat the oven to 350ºF.
- In a medium bowl, combine the peaches, cinnamon, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly. Pour all of the fruit filling into an 8×8” (or similarly sizepan and set aside while preparing the crisp topping.
- In a separate bowl, combine the almond flour, tapioca flour, rolled oats, coconut sugar, cinnamon, and salt. Add the coconut oil and use a wooden spoon or silicone spatula to work the coconut oil into the flour until it comes together into a coarse meal with no dry flour remaining. Toss in the pecans.
- Cover the fruit evenly with the oat topping and bake for 40 to 50 minutes, or until the crumble is golden brown and the fruit is bubbling. If topping is browning too quickly, tent the pan with aluminum foil halfway through to prevent burning.
- Let cool slightly before serving warm. I like serving this with ice cream, coconut whipped cream, or plain coconut yogurt. Store leftovers covered in the refrigerator for up to 3 days.
Notes
Note: for the process photos you see in this post, I halved the filling recipe but used the same amount of crumble topping. I baked in an 8″ cast iron pan.
Loved this recipe! I added blueberries with the peaches – scrumptious! I also used Vegan butter instead of the coconut oil since my husband doesn’t like the taste of coconut. Will definitely be making this again.
So glad you loved it, Carla! Thanks for the feedback :D
I was delighted to find this recipe so I could use a couple of ripe peaches and a handful of leftover blueberries and turn them into something delicious! I cut it in thirds, roughly, and used a smaller dish and it turned out beautifully. I love that Rachel’s recipes are gluten free, refined sugar free, and vegan. (I’m not vegan but it’s nice to have options to bake for my vegan friends.) Everything I’ve tried from the website has been easy to make and soooo good, I can feed my sweet tooth while making better choices for my health. Thank you thank you thank you! And I just ordered two cookbooks, one for me and one for a GF friend.
Thank you so much for your wonderful feedback, Deanne! Thanks so much for buying the book – I hope you love it and all the recipes you try in it!
This is a fabulous recipe (I added blueberries too!). Is there a sub for the oats to make it for my ‘grain free’ friends? thank you!!
Hi Anita, so glad you’re loving it! You can use flaked coconut (I like to pulse it a few times in a food processor) and use that instead of the rolled oats for a similar texture.
Perfect solution, thank you for your VERY quick reply, I am baking it tonight! YUM!!
Wonderful, enjoy!!
Loved this!!! So easy and extremely delicious. I used sliced almonds instead of pecans because it was what I had and it was great.
Yay so glad you enjoyed it! Thanks for the lovely review, Zoe :)