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Top view of peach crisp in a blue ramekin with vegan ice cream and a spoon

Peach Crisp

This Peach Crisp is an easy summer recipe full of juicy peaches and a thick cinnamon grain-free crumble topping. This classic dessert takes less than 10 minutes of prep and it's healthy enough for breakfast and even more perfect for dessert! It's gluten-free, vegan, paleo and includes a low carb keto option.

Course Dessert
Cuisine American
Keyword easy peach crisp, gluten free dessert, paleo dessert, peach crumble, vegan crisp, vegan dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings 9 servings
Calories 287 kcal
Author Kelly

Ingredients

FOR THE FILLING:

  • 6-7 ripe peaches , peeled and thinly sliced
  • 5 tablespoons coconut sugar , can sub with golden monk fruit sweetener or preferred granulated sweetener for low carb
  • 2 tablespoons arrowroot starch , you can also sub with tapioca starch, corn starch or use 1/2 teaspoon of xanthan gum for low carb
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

FOR THE TOPPING:

  • 1 1/4 cups superfine blanched almond flour
  • 1/3 cup coconut flakes , chopped
  • 1/3 cup pecans , finely chopped
  • 1/3 cup sliced almonds , roughly chopped
  • 1/2 cup softened coconut oil , you want the texture like softened butter – use refined coconut oil if you want to avoid any coconut flavor. Can also use vegan butter, ghee or regular butter if not vegan
  • 1/4-1/3 cup maple syrup , you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
  • 2 tablespoons coconut sugar , can with golden monk fruit sweetener or preferred brown sugar substitute for low carb
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.

PREP THE FILLING:

  1. If using fresh peaches: Wash, dried and cut peaches into slices.

    If using frozen peaches: Thaw, drain and pat dry.

  2. Add to a large mixing bowl then add coconut sugar, arrowroot starch, vanilla, and cinnamon. Gently toss everything together.

    Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.

    Top view of sliced peaches in a clear bowl
  3. MAKE THE CRUMBLE TOPPING: 

    Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough. 

    Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.

    Bowl of ingredients for strawberry crisp.
  4. Sprinkle the mixture evenly over the filling. BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown.

    Top view of unbaked strawberry rhubarb crisp in a white pie pan
  5. Allow to cool for at least 15 minutes before serving. Best served warm with a scoop of dairy-free ice cream.

    Top view of peach crisp in a blue ramekin with vegan ice cream and a spoon
Nutrition Facts
Peach Crisp
Amount Per Serving (1 serving)
Calories 287 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 16g18%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.