Cast-iron skillet filled with our Easy Peach Crisp recipe topped with scoops of ice cream
4.67 from 36 votes

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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Category: 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)


  1. Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut or olive oil.

  2. Add fruit directly to the dish as you chop it and spread flat.
  3. To a mixing bowl add crumble ingredients (including oil) and, using your hands or a wooden spoon, mix until all everything is evenly distributed.

  4. 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.
  5. 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 Per Serving (1 of 6)