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–+ servings

Easy Peach Crisp (Vegan + GF)

Simple, 10-ingredient Peach Crisp that's naturally vegan and gluten-free! Butter-free, simple methods, and so delicious with dairy-free ice cream!
Author Minimalist Baker
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Cast-iron skillet filled with our Easy Peach Crisp recipe topped with scoops of ice cream
4.66 from 61 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Course Dessert
Cuisine Gluten-Free, Vegan
Does it keep? 2-3 Days

Ingredients

  • 7-8 ripe peaches (halved, pits removed and chopped // I also threw in a few cherries)
  • 1 cup gluten-free rolled oats
  • 1/4 cup almond meal
  • 1/4 cup gluten-free flour (DIY blend or sub all-purpose flour or more almond meal)
  • 1/2 cup roughly chopped pecans
  • 2 Tbsp packed light brown sugar (or sub muscovado sugar)
  • 2 Tbsp coconut sugar (or sub more brown sugar)
  • 1 pinch sea salt
  • 4 Tbsp olive oil or coconut oil (coconut oil will impart a more intense coconut flavor // plus more for coating pan)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut or olive oil.
  • Add fruit directly to the dish as you chop it and spread flat.
  • To a mixing bowl add crumble ingredients (including oil) and, using your hands or a wooden spoon, mix until all everything is evenly distributed.
  • Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
  • Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 288 Carbohydrates: 33 g Protein: 5 g Fat: 16.7 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Fiber: 5 g Sugar: 17 g