Healthy peach crisp is an easy, gluten-free dessert recipe using oats, almond flour, and fresh peaches. This gluten-free and vegan dessert will be the best part of your summer picnics!
A delicious and healthy peach dessert
There is something about summer and peaches that go together like peanut butter and jelly. Some of my favorite memories are ones where I was on the beach eating a juicy peach — I can remember how the sweet juices would run down my hand with each bite!
I also remember when family members would bring homemade peach crisp to family parties. The sweet and salty crumble topping resting on the deliciously sweet, warm peaches was mouth-watering! The whole thing was filled with butter and sugar, and I didn’t care for one second.
Over the past few years I’ve developed an appreciation making healthier versions of desserts. Since peach crisp has always been one of my favorites, it’s about time that I create a healthier version made with gluten-free, dairy-free, and vegan ingredients.
The clustery crumble top is made with ingredients like oatmeal, almond flour, and almond butter. Then, traditional sugar is replaced with coconut sugar for a lower glycemic alternative that makes this peach filling healthier as well.
Healthy peach crisp ingredients
This recipe has two sets of ingredients: those for the filling, and those for the crumble. The filling is made with a peach base followed by a few flavorings, and the crumble is made with more cake-like ingredients such as oats, flour, sugar, and oil.
- Peaches: First up, you’ll need 10 ripe peeled and sliced peaches! You can remove the skin easily using this boiling method, or you can use a vegetable peeler.
- Arrowroot powder: Next, you will need 2 tbsp of arrowroot powder. You can also use cornstarch if preferred! This ingredient helps to thicken the peach part of the crisp so it isn’t a runny mess.
- Vanilla: Add some extra flavor with 1 tsp of vanilla.
- Lemon juice: Then, add a slight tangy zing by including 1 tbsp of lemon juice!
- Coconut sugar: 3 tbsp of coconut sugar is the perfect amount for adding a bit of sweetness to the filling.
- Nutmeg: Last but not least, finish off the filling with 1/4 tsp of nutmeg.
- Rolled oats: For the crumble, start with 1 cup of rolled oats. They work so well in this recipe for texture, and you can feel free to use a certified gluten-free version if necessary.
- Almond flour: Next, use 1 cup of almond flour. This brand is my absolute favorite! It’s a super fine consistency which creates a great texture in the crisp.
- Coconut sugar: Add sweet flavor with 1/3 cup of coconut sugar.
- Salt: Use 1/4 tsp of salt to add extra flavor to the crumble. It may seem small, but 1/4 tsp makes a huge difference!
- Cinnamon: 1/4 tsp of cinnamon is needed for flavor as well.
- Almond butter: Next, add 1/3 tsp of almond butter to contribute to the taste and texture.
- Coconut oil: 1/2 cup of melted coconut oil will help all of the crumble ingredients bind together.
- Vanilla: Finally, finish off this recipe with 1 tsp of vanilla.
Tools needed to make this peach crisp recipe
Here’s everything you’ll need to make this dish!
- Baking dish
- Nonstick spray
- Pot and bowl or vegetable peeler
- Two large mixing bowls
- Stirring utensil
For measuring, you will need the following sized cups: 1/4 tsp, 1/3 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 1 cup.
How to make healthy peach crisp
This healthy peach crisp is seriously easy to make, which is one of the reasons why I love it so much!
Begin by preheating the oven to 350°F, and then prepare a dish with nonstick spray. I used an 8×11 dish, but a similar size or skillet will work!
Next, peel the peaches. I used this method, but you can also use a vegetable peeler.
Then, use a bowl to mix together the sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg. Stir until the peaches are completely coated.
Add the almond butter, coconut oil, and vanilla, and using a fork or your hand, mix well until you can pinch the batter together and it sticks.
Finally, pour the peaches into the baking dish and then sprinkle the crumble topping on top. Pat it down so it’s in an even layer.
Bake for 35-40 minutes, or until the crust reaches a golden brown color.
Let rest for at least 15 minutes before serving.
Baking dish size
Any sized baking dish will work for this recipe. I used an 8×11 dish, but a similar size (like an 8×8 or 9×9) will work just fine! You can also use a skillet. Be sure to adjust the baking time to suit the size of your dish.
How to serve
This delicious dessert can be served as is, or you can take it up a notch and pair it with vanilla ice cream or whipped cream!
Leftovers can be stored in the refrigerator for up to 3 days. Be sure to use a tightly sealed airtight container to lock in those delicious peach flavors!
How this recipe is healthier
A few ingredient swaps were made to make this dessert recipe a bit healthier! By omitting a few classic baking items like white flour and granulated sugar, we’re able to take the nutrients up a notch while maintaining a delicious flavor.
Coconut sugar is a lower glycemic sugar, meaning it doesn’t spike your blood sugar as quickly or as extremely as regular granulated sugar. It doesn’t taste like coconut, and it actually resembles brown sugar!
Finally, almond butter is used in this recipe for more than just its flavor! It contributes to the texture while serving as a healthier alternative to processed peanut butter. It supplies healthy fats and extra protein! Be sure to use an all-natural version for the best nutrients.
Refined vs unrefined coconut oil
When it comes to choosing a coconut oil, I like to stick with refined! In this recipe, we’ll be using it in its liquid form (it will often turn to a liquid when it hits room temperature). If it remains solid, simply melt it down a bit!
Using refined oil prevents adding a coconut flavor to the dish. If you want a bit of a coconut flavor, you can use unrefined!
Coconut oil is a wonderful ingredient to use when aiming to avoid the use of butter or dairy in baked goods.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
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All recipes by Erin Morrissey and Photos by Sierra Inn
- 10 ripe peaches, peeled + sliced
- 2 Tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 3 Tbsp coconut sugar
- 1/4 tsp nutmeg
- 1 cup rolled oats (certified gluten free if necessary)
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup almond butter
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- Preheat oven to 350F and prepare dish with nonstick spray (I used an 8×11 dish but a similar size baking dish or skillet will work! 9×9 or 8×8 pan)
- Peel your peaches. I used this method, but can also use a vegetable peeler.
- In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
- While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.
- Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
- Pour peaches into dish and sprinkle crumble topping over top. Pat down.
- Bake for 35-40 minutes or until crust is golden brown.
- Let rest at least 15 minutes before serving.
- Serve with ice cream or whipped cream, and store remainder in fridge.
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