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}


  • 5 cups peaches, partially thawed with juice
  • 1/4 cup plus 1 tablespoon coconut sugar, divided
  • 1/2 cup gluten-free oats
  • 1/4 cup almond flour
  • 1/4 teaspoon cinnamon
  • 1/3 cup coconut oil
  • 2 tablespoons shredded coconut


  1. Set the oven to 375 degrees. Partially thaw the peaches. 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.


  • For a paleo version, add 1/2 cup shredded coconut to the topping, replacing the gluten-free oats, along with another 2 tablespoons shredded coconut, as originally planned in the recipe. 
  • To partially thaw the peaches, try any one of the following 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.