Gluten-Free Peach Crisp

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This dairy-free 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! Tips and tricks included! {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 vegan or paleo version of it, and I was still convinced that life would never get any better. This fruit crisp is just that good.

Peaches, coconut sugar, and cinnamon pair perfectly with gluten-free oats, coconut flour, and almond flour. Can we also talk about those DATES? Because even though there are only four of them in this recipe, they completely change the trajectory of the recipe. They ARE why this gluten-free, dairy-free peach crisp recipe works as well as it does, and they ARE why we CAN have nice things.

If you’re still on the fence about baking your way through a fruit crisp, may I just say it’s super-easy to make? Peeling and slicing the peaches are the hard part. After that, throw them in a baking dish, combine the crumble ingredients in a blender, pour the crumble over the peaches, bake, and enjoy!

So grab a cutting board, a blender, and a 9×9 baking dish, and let’s get going. Because it’s time to get this Gluten-Free Peach Crisp into your life!

This recipe is

• Gluten-free
• Vegan
• Perfect for breakfast, brunch, or dessert
• Made with fresh peaches (best) or frozen peach slices (also workable)
• Perfect for making peach tea (save those peach peels and pits)

Side note: If you want to get more mileage out of your fresh peaches, then save the scraps (peels and pits) and throw them into a saucepan of water. Let everything simmer on low for a few hours, pour the liquid through a mesh strainer, and refrigerate the delicious tea in glass jars. Before serving, add sweetener, if desired. Add a single-serving black tea bag for a more intense flavor. Ooh, and this tea can also be enjoyed warm or cold.

Gluten-Free Peach Crisp ingredients

• Peaches. Fresh peaches are best because they provide a soft, sweet flavor that pairs well with the maple syrup, dates, and coconut sugar. They also have an ideal consistency for baking. Peel the peaches first and then slice them into wedges.
• Coconut sugar. The deep caramel flavor enhances the peaches and keeps the crisp from becoming too sweet.
• Coconut oil and maple syrup. The coconut oil binds the crumble topping together, especially as it sets, while the maple syrup adds a natural sweetness to the mix. This is especially helpful if some of the peaches aren’t fully ripened or are tart.
• Gluten-free old-fashioned rolled oats. I LOVE gluten-free old-fashioned oats in this recipe! They bridge breakfast-into-brunch-into-dessert without missing a beat!
• Coconut flour and almond flour. These two ingredients add just the right amount of bulk to the fruit crisp, without overpowering it.
• 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!
• Dates. Pitted and chopped into small pieces. They not only enhance the flavor but also add a little texture.

How to make Gluten-Free Peach Crisp

1. Set the oven to 375 degrees. Pour the peaches into a 9×9 inch baking dish, spreading them out to fill gaps in the dish. Sprinkle 1 tablespoon coconut sugar on the peaches.
2. In a high-speed blender, combine the remaining coconut sugar with the melted coconut oil, maple syrup, gluten-free old-fashioned rolled oats, coconut flour, almond flour, cinnamon, chopped dates, and pinch of sea salt. Blend on LOW or use a PULSE setting to combine the ingredients into a crumble mixture. Scrape the sides of the container, if needed, and pulse a few more times. 
3. Pour the crumble mixture over the peaches, using a spoon or spatula to evenly cover the fruit. Bake uncovered approximately 15 minutes. Then cover the dish with aluminum foil, rotate it once in the oven, and bake for another 15-20 minutes. Remove dish from oven, let cool slightly, and scoop into dishes.
4. Cover leftovers and store at room temperature for two days or refrigerate for about three to five 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. 

Recipe notes and best practices

• You can use frozen peaches, in place of fresh, and let them thaw slightly at room temperature while you prep the other steps of the recipe. Pour any juice from the partially-thawed 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. 
• Monitor baking times. Every oven is a little different, and so is every peach. On average, expect to bake your crisp for about 30-35 minutes. And cover the crisp for approximately half that time.
• If the dates are really hard, you can soak them. But I find they lose some of their flavor. Instead I work with them as they are, carefully chopping them into smaller pieces and letting their firmness enhance the texture of the crumble.
• Gluten-free sprouted oats will also work in place of old-fashioned rolled oats. However, sprouted oats are stickier and thicker, so you may need to blend or pulse the crumble topping for a few extra seconds to get the sprouted oats crumble topping ready.

More delicious baked treats!

If you’re in the mood for more fruity desserts then, ooh, let’s look at these babies! They tuck lots of flavor into single recipes that will wow your tastebuds!

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

Spiriteds, stay well and stay wild. Jump into the fun when you can, and know I’m glad you’re here! ❤️

Gluten-Free Peach Crisp

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This dairy-free 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! Tips and tricks included! {GF + VG}

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Baked Goods
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 5 cups fresh peaches, peeled and sliced
• 1/4 cup plus 1 tablespoon coconut sugar, divided
• 1/3 cup coconut oil, melted
• 2 tablespoons maple syrup
• 3/4 cup gluten-free old-fashioned rolled oats
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/4 teaspoon cinnamon
• 4 dates, pitted and chopped
• Pinch of sea salt

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Instructions

1. Set the oven to 375 degrees. Pour the peaches into a 9×9 inch baking dish, spreading them out to fill gaps in the dish. Sprinkle 1 tablespoon coconut sugar on the peaches.
2. In a high-speed blender, combine the remaining coconut sugar with the melted coconut oil, maple syrup,  gluten-free oats, coconut flour, almond flour, cinnamon, chopped dates, and pinch of sea salt. Blend on LOW or use a PULSE setting to combine the ingredients into a crumble mixture. Scrape the sides of the container, if needed, and pulse a few more times. 
3. Pour the crumble mixture over the peaches, using a spoon or spatula to evenly cover the fruit. Bake uncovered approximately 15 minutes. Then cover the dish with aluminum foil, rotate it once in the oven, and bake for another 15-20 minutes. Remove dish from oven, let cool slightly, and scoop into dishes.
4. Cover leftovers and store at room temperature for 2 days or refrigerate for about 3 to 5 days.

Notes

• You can use frozen peaches, in place of fresh, and let them thaw slightly at room temperature while you prep the other steps of the recipe. Pour any juice from the partially-thawed 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.
• Monitor baking times. Every oven is a little different, and so is every peach. On average, expect to bake your crisp for about 30-35 minutes. And cover the crisp for approximately half that time.
• If the dates are really hard, you can soak them. But I find they lose some of their flavor. Instead I work with them as they are, carefully chopping them into smaller pieces and letting their firmness enhance the texture of the crumble.
• Gluten-free sprouted oats will also work in place of old-fashioned rolled oats. However, sprouted oats are stickier and thicker, so you may need to blend or pulse the crumble topping for a few extra seconds to get the sprouted oats crumble topping ready.