It’s summerrrrrtimmeeee. Let’s celebrate with all the fruit crisp, shall we?
Lately my Saturdays have consisted of a trip the farmers market wherein I grab all of the leafy greens, seedy bread and fruit I can find. Then, I stumble home and try to think of ways to consume all of said food. This crisp is one of those ways.
This recipe requires just 10 ingredients and is inspired by my new-found love for peaches. I used my Nectarine Strawberry Crisp as inspiration, but this version is butter-free and has very little added sugar. It also includes some gluten-free flour to give the topping extra texture. I love how the fruit gets all caramelized and bubbly while the topping turns crisp and deep golden brown while baking.
If you’re a peach-lover, I think you’ll love this recipe! It’s:
Warm
Super fruity
Perfectly sweet
Tender with a bite
Wholesome
Satisfying
& Perfect for summer
This dessert is delicious on its own, but I prefer it with some dairy-free ice cream. I opted for my Vegan Cherry Pie Ice Cream and it didn’t disappoint, but pretty much any flavor will do!
If you give this crisp a try, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!
Easy Peach Crisp (Vegan + GF)
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)
Instructions
- Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8×8 (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.
Corelia says
Yummy! Everyone liked it, and it was especially scrumptious with homemade banana ice-cream (frozen bananas & a splash of water in a blender then blend). The tweaks I made: I used peaches, apples, & cherries as the fruit base, I used almond meal instead of the gf flour, and subbed maple syrup instead of the brown sugar. I also added ~a tbsp of arrowroot powder to the fruit and a good amount of cinnamon to the topping. This recipe will be a keeper, thanks MB! :)
Lovely! Thank you for sharing, Corelia!
Joan Reden says
Your recipes never disappoint! I added nectarines because I didn’t have enough peaches and omitted pecans also, and everyone loved it. I did however, tweak a little:
Added 2T arrowroot powder
Juice of 1 small lemon
Cinnamon & Nutmeg in the topping.
Thank you Minimalist Baker!
Aw, thank you for your kind words and lovely review, Joan! We’re so glad you enjoy our recipes! xo
Lindsay Kelly says
Do I need to defrost my peaches before baking?
Hi Lindsay, yes, we’d recommend defrosting. Check out the notes section on our peach cobbler for tips!
Kim says
This recipe is really yummy with a little almond extract added with the vanilla. To my taste the almond accentuates the peach flavor.
Ooo YUM! Thank you for sharing, Kim! xo
Darcie Clark says
So good! I increased the topping ingredients to the amounts listed for 9 servings (I like more crisp) to use 1.5 cups of oats. Subbed maple syrup for the packed brown sugar and added 3/4 tsp of vanilla bean powder, 1/4 tsp nutmeg, 1/2 tsp cinnamon. To the peach slices I added 1 Tbsp coconut sugar and 1 tsp arrowroot starch. The fruit cooked beautifully bubbly!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Darcie!
EK says
I made the topping without pecans and added cinnamon, ginger and nutmeg, 1 T applesauce + 3 T oil for the 1/4 cup of oil and it was so delicious over apples, peaches and blackberries. Thanks for the recipe!
Your modifications sound AMAZING! Thank you for sharing! xo
lizzy says
hi! i made this amazing recipie and loved it! i used 5 necterines and roughfly
1 1/2 -2 cups of bluberrys i uesed avacodo oil and substituted almond mea and gluten free flouer for all porpous flouer (we arnt vegan and dont need glouten free things were just out of butter) also i aded about 2 tsp of cinamon to the crumble (for modifications i dont use mesering cups or scales i just wing it 😊 ) anyway thankyou for a amazing recipe and an even better beckfast
Thanks for sharing, Lizzy! We’re so glad you enjoyed!
Christine says
Really good. Added 1/2 tsp cinnamon to the crumble mixture. Grandkids loved it, too. Really liked how t wasn’t too sweet. I could see having this for breakfast.
Woohoo! Thanks for the great review, Christine!
Vanessa says
Delicious, like every other recipe from Minimalist baker. I doubled the topping recipe bC I love extra crisp. I only used coconut sugar no brown sugar, very delicious!!
Aw, we’re so glad to hear it, Vanessa! Thank you for the amazing review! xo
Ashley says
this recipe is top notch! i did make a few tweaks- i used peaches, apricots, and a few cherries, added lemon juice and corn starch to the fruit, and added cinnamon and nutmeg to the crumble. i didn’t have pecans so i used walnuts and it turned out great. the one thing i’ll do different next time is use about half the crisp topping mixture. my 8×8 pan ended up being about half crisp and half fruit.
Your substitutions sound amazing, Ashley! Thank you for sharing! xo
Catherine says
Do the peaches need to be peeled or do you keep the skin on?
It’s up to you! We don’t mind leaving the peels on (it saves time and they bake up nicely) but if you prefer them peeled it will work just as well! Let us know what you think if you give it a try! xo
Liz Einsig Wise says
I’ve made this twice now & I definitely preferred it with mixed peaches/blueberries. Also, I do think it is improved with the addition of a small amount of lemon juice/sugar/cornstarch mixed in with the fruit, and a small amount of cinnamon/nutmeg mixed into the crumble. Without these, the taste is a little flat to me. I used vegan butter instead of oil also. So now I have become one of those reviewers who says, “It’s good, but make all these changes!” LOL So it’s come to that. Definitely a solid & forgiving recipe.
Thanks for sharing your experience and modifications, Liz!
Sarah says
I just made a double-batch of this (2 8×8 dishes) with a bunch of early season GA peaches gifted by a friend—one dish is going back to said friend! Added 1 cup of frozen wild blueberries to each dish (probably had about 10-12 peaches total? I forgot to count). Doubled the almond meal since I didn’t have GF flour and the friend is celiac. Also just doubled the brown sugar for simplicity’s sake. And I used a stick (8T) of Country Crock Plant-Butter with Olive Oil, which I melted on the stove before mixing up the crumble. Baked it for 45 minutes, and it came out amazingly delicious. I will definitely be making this again!!! (Maybe with some nectarines that are currently on my counter…)
Wonderful! Thank you so much for sharing, Sarah! xo
Gee says
I love how easy it is to modify this recipe because its SO simple. I added some white wine and ginger and cornstarch(I took a bit of the juice that came from the frozen fruit I used while thawing to make a slurry so it’d mix nicely. Also a tiny bit of sweetener which also helped to thicken it as my fruit was more tart) to the fruit and a bit more ginger to the topping too.
Holy moly! Dangerously good and dangerously easy!
Yay! We’re so glad you enjoyed it, Gee. Thank you for the lovely review and for sharing your modifications! xo
Fran says
Was a bit disappointingly soggy so melted some vegan butter with a dash of vanilla poured over top and baked 10min more. Was a little better but still not crunchy or “Crispy” as the title implies.
Sorry to hear that, Fran! Did you make any modifications? Crisp isn’t necessarily crispy in texture – sorry for any confusion there! Perhaps you were more looking for a cobbler?
Flame says
Made this with 1 large can of (drained) peach halves, which i diced up into smaller pieces, and added 1 teaspoon of cinnamon to the crumble! Delicious! Thank you for sharing your recipe! 🥰
We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications! xo
Carolyn says
I made this and everyone loved it. I used frozen peaches, so I did add 2 tablespoons of cornstarch and it wasn’t watery at all. Very delicious and not too sweet. Thank you for the recipe!
Yay! We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Carolyn! xo
mary says
I made this for dinner and there wasn’t a spoonful left by my 6 guests. Absolutely delicious. Not watery. I added one cut of walnuts instead of 1/4 pecans. And I increased the oats to 1 and a half cups , and a dash of cinnamon. Served with spoonful of yogurt on the side. Perfect!!! Just the right amount of sweetness!!!! Thanks for such a wonderful recipe!!!
Yay! We’re so glad you and your guests enjoyed it, Mary! Thanks so much for sharing!
Jonathan Maer says
Great recipe and family loved it. I modified slightly and it came out great and not watery. Before the peaches are added to the baking dish I coated them with this mixture: 2 TBS corn starch, 3 TBS of almond flour and 1 TSP of cinnamon. I just stirred the mixture in a bowl and then dumped it into the oil coated baking dish. Really made a difference in terms of consistency. My wife didn’t believe me when I told her it was vegan!
We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Jonathan!
Lexi Prochnicki says
I tried making this without the ice cream because I didn’t have the ingredients to make the ice cream but had 9 ripe peaches from Pryor’s orchard sitting in my fridge. For a lower fat, lower sugar incarnation it wasn’t bad. The peach section was very watery and the crumble was quite dry. I am not a baker so I really didn’t know how to fix it. I also have to admit it’s not fair to compare it to crisps of yore that were bathed in butter and sugar but it can’t be helped.
Hi Lexi, sorry to hear it didn’t turn out as expected! Did you make any ingredient modifications to the crumble topping? In the future, if it’s dry, adding more coconut oil should help!
Leah says
SO YUMMY! I didn’t make any adjustments to the recipe. I used 7 large peaches that I bought at Costco. The crisp tasted great but was really watery. I poured the liquid off once it cooled, and then again when I went to eat it the next day. I think next time I will coat the peaches with a little cornstarch.
Hi Leah, sorry to hear that! Cornstarch should help. It may also depend on the variety of peaches.