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!
There is something about summer and peaches that go together like peanut butter and jelly. Some of my most favorite memories are ones where I was on the beach eating a juicy peach, remember how the sweet juices would run down my hand.
Or when family members would make homemade peach crisp and would bring it to a family party. The sweet and salty clustery crumble topping resting on the deliciously sweet, warm peaches. The whole thing filled with butter and sugar and I didn’t care for one second.
Peach crisp is always one of my favorite desserts, and since I love to turn traditional desserts into healthier desserts, I decided to make my very own healthy peach crisp made completely gluten-free, dairy-free and vegan.
The clustery crumble crisp top is made from healthy ingredients like oatmeal, almond flour, and almond butter. Instead of traditional white sugar, we replace the sugar with coconut sugar for a lower glycemic version. It helps to keep this healthy peach crisp healthier, as well.
Healthy peach crisp ingredients
Ripe peaches – you’ll wanna use ripe peaches. You’re going to want to also peel the peaches so that there is no tough skin left on them. This can be easily done by using this boiling method! They can also be peeled with a vegetable peeler.
Oatmeal – regular rolled oats will work great for this recipe.
Almond flour – this brand is my absolute favorite! Super fine and gives the best texture for the crisp!
Coconut sugar – coconut sugar is a lower glycemic sugar that works great for replacing white sugar. It doesn’t taste like coconut and resembles brown sugar!
Arrowroot powder/tapioca starch – this helps thicken the peach part of the crisp so it isn’t a runny mess. You can also use cornstarch here.
Almond butter – almond butter kind of acts like a glue in this recipe! Holds everything together while providing a nice dose of healthy fats.
Coconut oil – my favorite oil for baking. I use the refined coconut oil, liquid at room temperature, but you can also use the solid at room temperature and just melt it down. Using a refined vs. an unrefined coconut oil will prevent there from being an coconut flavor added to this dish. It’s a great alternative if you prefer to avoid butter or dairy in recipes.
How to make healthy peach crisp
This healthy peach crisp is seriously easy to make and I think that’s why I love it so much.
All you need to do is peel your peaches, slice them up, and then throw them into a bowl with the arrowroot powder, spices, coconut sugar, lemon, and vanilla.
You’ll want to toss that up well and let it sit while you prepare the topping.
In another bowl, combine all of your crisp ingredients and mix them together with a fork, ensuring that each piece is properly coated and well combined.
Pour your peaches in a greased baking dish and lay them out evenly. Then add the crumble on top, patting down as needed.
Bake in the oven and then let rest for a few minutes before diving in!
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!
Here are some other similar recipes that you may also like!
Print
Healthy Peach Crisp
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
Print Recipe
Pin RecipeDescription
Healthy peach crisp is an easy, gluten-free dessert recipe using oats, almond flour, and fresh peaches. This naturally vegan dessert will be the best part of your summer picnics!
Ingredients
Filling
- 10 ripe peaches, peeled + slicedÂ
- 2 Tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 3 Tbsp coconut sugar
- 1/4 tsp nutmeg
Crumble
- 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
- 1/3 cup melted coconut oil
- 1 tsp vanilla
Instructions
- Preheat oven to 350F and prepare dish with nonstick spray (I used a 9×13 dish but a similar size baking dish or skillet will work!)
- 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.
- Category: dessert
Keywords: peach crisp, healthy peach crisp, peach dessert
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat đŸ™‚
Tom says
Fruit crisps are my fav and this hits the spot. It is so flavorful and easy to make. Can’t ask for anything better!
★★★★★
Lindsay Lyon says
Hi Erin? Any idea how much saturated fat and fiber are in this recipe?? Thank you!!
Erin says
Not sure Lindsay, but you could plug it into an app like MyFitnessPal!
Katie says
Can this be made ahead of time before cooking? Looks amazing!!
Erin says
Yes! Keep the crumble + the peaches separate and then throw together quickly before baking.
Abby says
Not going to lie, the almond butter in the crisp topping scared me. But oh. My. Gosh. This is absolutely delectable. So easy to throw together.The only problem is I can see myself eaten the whole pan though…
★★★★★
Erin says
YAY! So happy you liked it Abby!! Thank you so much for sharing đŸ™‚
Linda says
One of the best recipes I’ve ever made + super easy!!
★★★★★
Erin says
So glad you love in Linda – thank you for your nice comment!!
Ashanti says
Do you have a substitute for the almond butter for those with nut allergies? Looking to make this today or tomorrow but Hubs is allergic to nuts. I use chickpea or gluten free flours instead of almond, but I’m not sure what to use for nut butter substitute. Thanks!
Erin says
Hi Ashanti!
Can you use either sunflower seed butter or tahini? I think both would be a good option. Coconut butter would also work. Hope this helps.
Ashanti says
That could work! Thank you so much for the response! Happy 4th!
Eileen says
This sounds so good! Can’t wait to make it. What kind of almond butter is the best to use, I know Trader Joe’s has several and I am not sure what kind to get. Thank you for this recipe!
Erin says
Any of the trader joe’s ones will work! I like the creamy salted (light blue label) or the raw (red label)!
Thea says
I made this last night and it is amazing! It is so nice to be on a health journey and not feel deprived! I can’t wait to share this recipe with the registered dietitian I have been seeing. The recipe uses ingredients that she has talked about often: coconut oil, almond flour, almond butter and coconut sugar. I love knowing that coconut sugar is half the amount of reg sugar (lower glycemic index). So the 2/3 c. in the recipe is like only having 1/3 c. in the whole recipe! I added extra fruit in mine since I had them ie: plums, raspberries and cherries. I also added some chopped walnuts in the crumb topping. Delish! Thank you for a great recipe!
★★★★★
Erin says
Wow Thea thank you for the sweet review!!!! Yes! Made with lots of delicious goods – so glad you are enjoying!
Robin says
Cant wait to try this, instructions mention berriesbut not listed, or am I missing something, also adding blueberries or raspberries sounds good to me.
Erin says
Sorrry! Peaches* just fixed it.
Thea says
Amazing!!!!!! So thankful for a healthier recipe. I shared with a dietitian too! Everyone loved it!
★★★★★
Erin says
That makes me so happy to hear! Thanks for sharing.
Robin Schick says
This looks so yummy. Anyway to print it out without all the ads?
Erin says
Hey Robin! Not sure if you can get it printed without the ads. What you can do is copy and paste the recipe into a word doc and then get rid of them. Thanks for supporting Erin Lives Whole and hope you understand why I have those ads on there đŸ™‚
Diana says
Hi Robin,
When i clicked “PRINT RECIPE” located right above “DESCRIPTION”, it opened to another page that printed without ads. đŸ™‚
Kristin Auffrey says
Hi Erin! I’d love to make this with apples instead. Do you have a different bake temp/time for apples? (I assume they’d take longer than peaches).
Erin says
Hi Kristin! Honestly I think that 35-40 minutes is plenty of time for the apples to cook! It should work great đŸ™‚
Pam Hardee says
Hi Erin, The recipe is cooked and waiting as dessert for dinner tonight. I was wondering where the 19.9g of sugar comes from? I used Stevia instead of coconut sugar. Is the g of sugar from peaches themselves? Thanks and can’t wait to eat. Smells and looks great and so easy to make, esp par boiling the peaches.
Erin says
So glad you like it!! Definitely from the peaches, especially if you didn’t add any sugar. Enjoy!
Olga Mosner says
Looking forward to trying this recipe this week. I am wondering if I can freeze it? Would I freeze it before or after baking it? Thanks!
Erin says
Hi Olga,
You can most likely freeze it after baking, it just may be a little bit soggier. I recommend eating it all right away!