Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Gluten-Free & Vegan Peach Crisp recipe is a summer staple! Scented with cinnamon and baked until bubbly, the fresh peaches are perfectly complemented by the pecan crisp topping. Top with a scoop of ice cream for the perfect dessert!

Gluten Free & Vegan Peach Crisp


  • Author: Rachel Conners
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 9 servings 1x

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

Scale

For the peach filling

  • 78 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

  1. Preheat the oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Keywords: peach, crisp, gluten free, vegan, pie, cobbler, dessert