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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!
If you liked this recipe, you’ll want to try these!
Healthy Peach Crisp
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 + sliced
- 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.
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Kim says
Put remainder in fridge? What remainder? Delicious, thank you!
★★★★★
Sharon says
Erin, I used this crumble on my Thanksgiving Apple pies – subbed walnut butter and added some chopped walnuts. Very nice.
Erin says
Hi Sharon, I am so happy you loved the crumble and made your own pies!!
Beatrix Brenneman says
worked great, not too sweet and nut butter gave it a nice nutty hint.
★★★★★
Erin says
Hi Beatrix, I am so glad you liked it!!
joanna rousom says
Hello,
How long will this last in the refrigerator for?
Erin says
Hi Joanna, it will last about 5 days in the fridge! Let me know how it comes out!
Mary Ann says
Can I use coconut flour instead of almond? Thanks.
Erin says
Hi Mary Ann, that should be fine. I haven’t tried it with that sub, so just check the ratio before! Let me know how your crisp comes out!!
Debbie says
I just bought fresh peaches yesterday so will be making this in the next day or two. I wondered if Sunflower Butter would work for someone who is allergic to all nuts?
★★★★★
Erin says
Hi Debbie, yay and that should work! Let me know how it comes out!!
Kristie says
Just popped this in the oven!! Super easy to put together and smells amazing! Subbed cashew butter in the topping. Can’t wait to try!
★★★★★
Erin says
Hi Kristie, so happy you loved it and great sub!! 🙂
Ellie says
This was delicious! I was looking for a “lightened” peach dessert and it delivered. I subbed allulose for the coconut sugar and it worked great. All with ingredients I had on hand too!
★★★★★
Erin says
Hi Ellie, so happy you loved it!!
Julia says
I tried this recipe out for a summer dessert. The recipe is super easy and nothing I had baked before. It definitely is delicious and such a summery dessert. I just realized I’m not the biggest fan of crisps/cobblers but if you are this recipe would be perfect!
★★★
Erin says
Hi Julia, so happy you enjoyed it! 🙂
Gariuni says
I wasted 10 beautiful peaches on this recipe. We are eating clean so I thought we’d try out this recipe, as it sounded perfect as far as the ingredients goes. It was SO bad we ended up throwing it all away.
★
Erin says
Hi Gariuni, I’m sorry to hear that you didn’t like it. This is a favorite for many people!
Lisa says
So good!! I only had peanut butter so I used that instead of almond, you could definitely taste it..I love PB but think almond would be better since it’s not as strong. This recipe was perfect to prep ahead as well!
★★★★★
Erin says
Hi Lisa, that’s a good substitution! I definitely love peanut butter too! Let me know how it comes out next time if you make it with almond buutter!
N says
This is a fantastic recipe! I’ve tried so many healthy options for crisps and this is by far the best I’ve ever had!
★★★★★
Erin says
Hi! Thanks for your kind words! I am so happy you enjoyed it!
Erin G says
Can frozen peaches be used? If so, about how many ounces or cups?
LeeAnn says
Incredibly delicious! This is a keeper. I don’t like things overly sweet and this was just sweet enough to satisfy a sweet tooth. Thank you!
★★★★★
Erin says
Hi LeeAnn, thank you so much for the kind words. SO happy you like the crisp!!
Elisa says
Hi!! Can I use canned peaches?
Erin says
Hi Elisa, yes that should be fine! Let me know how it comes out for you!
Chris W says
It’s Palisade peach season here in Colorado so time for this recipe. Also time to break out my new Saigon cinnamon!
If I’m not aiming for vegan but for lo-cal is either almond butter or coconut sugar more of s contributor to this recipes’ calorie count?
Erin says
Hi Chris, so happy peaches are in season there. I haven’t tried either of those substitutions but feel free to try and let me know how it goes!