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!
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…
- 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 Peach Crisp recipe, you’ll also love these beautiful fruit crisp recipes:
- Summer Stone Fruit Crisp (Gluten Free + Vegan)
- Cherry Crisp (Paleo + Vegan)
- Caramel Pear Crisp (Paleo + Vegan)
- Blueberry Crisp Tart (Gluten Free + Vegan)
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.
Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes Servings 9 servings Author RachelIngredients
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 8x8” (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.
