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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!
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.
Filling
- 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.
Crumble
- 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.
While the peaches sit, prepare the crumble topping by using a second mixing bowl to mix the oats, almond flour, coconut sugar, salt, and cinnamon.
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.
Recipe Tips
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!
Storing leftovers
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
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!
Rolled oats
Rolled oats are great for including in baked goods thanks to their texture. In this recipe, they help create a nice crumble while also adding a bit of protein to the dish.
Almond flour
Almond flour is a wonderful alternative to regular white flour as it sneaks in a bit of protein and has a more beneficial nutrient makeup.
Almond butter
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!
If you liked this recipe, you’ll want to try these!
There are so many healthy and delicious dessert recipes where this one came from. Try one of these next!
All recipes by Erin Morrissey and Photos by Sierra Inn
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 + 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
- 1/2 cup melted coconut oil
- 1 tsp vanilla
Instructions
- 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.
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 🙂
Michael Tinnin says
I made this last week and it was amazing. I used Justin’s Vanilla flavored almond butter. It was so delicious. I’m wondering if you could use this recipe substituting mixed berries for the peaches? I have a lot of extra blueberries in the house and some frozen berries in the freezer.
Erin says
absolutely can! I am so glad that you liked it 🙂
Niki says
This looks amazing, can’t wait to try it! Do you know if this recipe will work in individual ramekins as well?
Erin says
Absolutely! Just check bake time as it may be quicker.
Robin Upchurch says
This smells delicious but I did something wrong apparently, my “crisp” is not crisp at all. It’s like it needs more butter. I mixed as directed and it was sticky but when I baked it, it was very dry and almost powder like. Any suggestions on where I went wrong? I am new the the non-dairy healthier baking.
Erin says
Hi Robin, thanks for the kind words. If it’s too dry, add more nut butter or coconut oil! Let me know if you try it again and how it comes out. 🙂
D says
Do I really have to peel the peaches..? 🙂
Erin says
nope! not necessary but better.
anna says
Can I use frozen peaches instead of fresh and sprouted whole wheat flour instead of almond flour?
Erin says
Hi Anna, yes, I would just thaw and drain the peaches before you use them so there isn’t any extra liquid and check the ratio for the flour since some flours aren’t 1:1. Let me know how it comes out!!
Megan says
Have you got a substitute for the oats?
Erin says
Hi Megan! You could try quinoa flakes! I haven’t yet, so let me know how yours comes out! 🙂
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!
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!
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 🙂
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 🙂
Diana says
Hi Robin,
When i clicked “PRINT RECIPE” located right above “DESCRIPTION”, it opened to another page that printed without ads. 🙂
Erin says
Hi Diana, thanks so much!
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 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
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!
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)!
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!
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!!
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 🙂
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.
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!
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!
★★★★★
Debbie Pope says
I don’t have almond butter on hand. Suggested replacement?
Erin says
Hi Debbie, you can try any other butter you have around- peanut butter, sunflower seed butter, coconut butter, etc. Let me know what butter you use and how it comes out!