Gluten-Free Peach Crisp

This vegan Gluten-Free Peach Crisp is easy to prepare and is ready in under one hour! It combines the best of baked goods, desserts, and breakfast, all in one tasty recipe! {GF + VG}

Do you ever make a recipe, and it turns out so well you think to yourself, this is it, I’ve hit the top. Absolutely nothing will taste as good as this. Because that’s basically where I’m at with Gluten-Free Peach Crisp. Like, I didn’t even get around to adding ice cream, or some paleo version of it, and I was still convinced that life would never get any better. It’s just that good.

Peaches, coconut sugar, and cinnamon pair perfectly with gluten-free oats, almond flour, and shredded coconut. Even though this isn’t a one-bowl prep recipe, it is easy to throw together, and clean-up is a breeze. Thaw the peaches, throw them in a baking dish, combine the topping ingredients in a bowl, pour over the peaches, bake, and enjoy! No sticky mess, no beaters to clean. Gluten-Free Peach Crisp really is that easy to make. 

Friends, there are actual dessert recipes out there that are so scrumptious yet so difficult to make, I get winded during prep. And then I’m too tired to enjoy the final product. This soy-free, vegan, gluten-free fruit crisp is not like those recipes. So grab a bowl, maybe two, and your baking dish, and let’s get going. Because it’s time to get this Gluten-Free Peach Crisp in your life!

GLUTEN-FREE PEACH CRISP INGREDIENTS:

Below are the ingredients for Gluten-Free Peach Crisp. Peaches and coconut sugar just belong together in this recipe. They are a match made in heaven!

• Peaches. Frozen peaches are perfect for this recipe. So you can enjoy Gluten-Free Peach Crisp all year round! I partially thaw my peaches so they are somewhat soft prior to baking. Pour any juice from the peaches into the baking dish, too. Doing so usually provides just the right amount of liquid in the baking process so your fruit crisp isn’t dry.
• Coconut oil. This oil is ideal because it melts during the baking process, coats the peaches like a glaze, and solidifies after baking. This means the fruit crisp is less likely to be soggy.
• Coconut sugar and almond flour. These two ingredients add just the right amount of sweetness and bulk to the fruit crisp, without overpowering it.
• Gluten-free oats and shredded coconut. I LOVE gluten-free oats in this recipe, however if you want a paleo version, omit the oats and just use the shredded coconut. See BEST PRACTICES for how to do this.
• Cinnamon. So scrumptious in this recipe, cinnamon just brings the whole deal together. And even though I often think of cinnamon as a fall/winter spice, in this peach crisp, it is timeless!

HOW TO MAKE GLUTEN-FREE PEACH CRISP:

Being able to assemble most of the crisp right in the baking dish makes the prep, cooking, and clean-up processes straightforward.

1. Set oven to 375 degrees. Partially thaw the peaches. To do this, I typically thaw them for about half the time as would be needed to completely thaw them. Pour them, along with any juice, into an 8×8 baking dish. Sprinkle 1 tablespoon coconut sugar on the peaches in the dish and gently stir stir to combine the ingredients.
2. In a separate bowl, combine the remaining coconut sugar with the gluten-free oats, almond flour, cinnamon, and shredded coconut. Cut in coconut oil with the dry mixture. I like using a potato masher to cut in the coconut oil, but two butter knives will also work.
3. Pour the dry mixture over the peaches. Bake uncovered approximately 35 minutes and up to another 5-10 minutes covered with foil, or until the peaches are soft and the topping is crispy but not burned. Remove from oven, let cool, and scoop into dishes.
4. Cover leftovers and refrigerate for up to two days.

NOTE: There may be juice or coconut oil at the bottom of the pan after baking. It will solidify as it stands and is a delicious coating for Gluten-Free Peach Crisp leftovers. 

GLUTEN-FREE PEACH CRISP BEST PRACTICES:

• To partially thaw the peaches, try any one of these methods: 1) Let peaches sit at room temperature while you work on other parts of the recipe (or catch the ending of your favorite show!). 2) If the weather is warm enough, then place the peaches outside for a few minutes. 3) Microwave on DEFROST or a MEDIUM setting for a few minutes.
• If you find that cutting in the coconut oil with two butter knives is cumbersome, then try a potato masher. For best results, try to mash in several different directions, and use a butter knife to clean the masher if some of the topping gets stuck.
• For a paleo-friendly version, swap out the gluten-free oats for the shredded coconut. In this case, you’ll add 1/2 cup + 2 tablespoons shredded coconut. Coconut can burn fairly quickly. So, during baking check at 30 minutes. If the topping is crispy but not burned, yet the peaches are still firm, then cook a little longer. Keep a close eye on the fruit crisp. If necessary, place a piece of foil loosely over the dish for those last few minutes of baking.
• Monitor baking times. Every oven is a little different, and so is every peach. On average, expect to bake your crisp for about 35 minutes. However, actual baking times may vary approximately 5 minutes in either direction. Check at 30 minutes, if not before, and bake another 5 minutes if the topping isn’t burned but the peaches are still firm. Cover loosely with foil for additional baking time beyond approximately 35 minutes.

If you’re in the mood for more fruity desserts then, ooh, let’s look at these babies!

• Mixed Berry Fruit Bars
• Strawberry Jam Bars
• Cranberry Pecan Cookie Bars

Spiriteds, stay warm, stay safe, and be well. I’m glad you’re here! ❤️

Print

Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.