Easy Peach Crisp (Vegan + GF)

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Cast-iron skillet with our Summer Peach Crisp with scoops of dairy-free ice cream

It’s summerrrrrtimmeeee. Let’s celebrate with all the fruit crisp, shall we?

Halved fresh peaches for making gluten-free vegan crisp

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.

Cast-iron skillet filled with gluten-free vegan summer Peach Crisp

If you’re a peach-lover, I think you’ll love this recipe! It’s:

Super fruity
Perfectly sweet
Tender with a bite
& 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!

Spoons in a cast-iron skillet for eating our Summer Peach Crisp with dairy-free ice cream

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!

Ramekins filled with gluten-free vegan Summer Peach Crisp with vegan ice cream
Easy gluten-free vegan cast-iron skillet Peach Crisp

Easy Peach Crisp (Vegan + GF)

Simple, 10-ingredient Peach Crisp that's naturally vegan and gluten-free! Butter-free, simple methods, and so delicious with dairy-free ice cream!
Author Minimalist Baker
Cast-iron skillet filled with our Easy Peach Crisp recipe topped with scoops of ice cream
4.64 from 57 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Course Dessert
Cuisine Gluten-Free, Vegan
Does it keep? 2-3 Days


  • 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)


  • 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.


*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 288 Carbohydrates: 33 g Protein: 5 g Fat: 16.7 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Fiber: 5 g Sugar: 17 g

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My Rating:

  1. 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.

  2. 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!

  3. 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!

  4. 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

  5. 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.

  6. 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!!

  7. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  8. 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.

  9. 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…)

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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?

  11. 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! 🥰

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications! xo

  12. 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!

  13. 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!!!

  14. 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!

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  16. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, sorry to hear that! Cornstarch should help. It may also depend on the variety of peaches.