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!
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!
- 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
- 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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