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A delicious and simple recipe for gluten-free peach crisp with almonds made with whole grain oats, flax, peaches, almonds, and organic coconut oil. This easy peach crisp recipe is also Vegan and dairy-free.
I have really been testing my food chemistry skills this week. I took two of my favorite recipes, fruit crisp, and banana bread, and came up with alternatives that are wheat and dairy-free. The results have been great. My family is definitely not complaining about all the recipe samples either. 😉
This summery dessert is very simple to throw together. I go kinda peach crazy this time of year. If you haven’t tried making grilled peaches, peach chimichurri for steak, or these peach chicken kabobs, then you should definitely check out those recipes! They are some of my summer favorites.
I replaced regular butter in this recipe with organic unrefined coconut oil but definitely go with butter if that’s your jam. Sometimes I use half coconut oil and half butter to get a nice buttery flavor. Another vegan butter substitute option for this recipe is Earth Balance Buttery Spread. I find that coconut oil gives baked goods great flavor, without having an overpowering coconut taste. I also replaced the regular flour with oat flour for a whole-grain substitution. Gluten-free all-purpose flour works great in place of the oat flour, as well. I’ve made it both ways with tasty results.
Recipe Tip
To prevent the peach crisp filling from getting soggy if you are using fresh peaches, toss the sliced peaches in a couple of tablespoons of sugar and sprinkle with a little salt. Let the peaches macerate for about an hour. Reserve 2 tablespoons of the liquid and drain the peaches. Add the reserved liquid back to the peaches when assembling the crisp.
How To Make Gluten-Free Peach Crisp
Directions:
Preheat your oven to 350 degrees. In the bowl of an electric mixer, add all topping ingredients.
Mix on medium speed until it forms a crumbly texture.
Set topping aside and prepare your peaches. Place your drained peaches into a 7 x 11″ glass baking dish sprayed with cooking spray.
If you are using fresh ripe peaches, follow my tip above and add a little extra stevia or brown sugar for sweetness. The canned peaches in juice don’t require the extra step but do need to be drained thoroughly. They already have enough sweetness since they are canned in the juice.
Stir the cornstarch into the lemon juice and pour over peaches. If you are using fresh peaches, add the 2 tbsp of reserved liquid into the cornstarch mixture. Give the peaches a good stir, then sprinkle cinnamon on top, using more or less to taste. I like a LOT of cinnamon! You can also add a little extra brown sugar, if desired. I love the Truvia brown sugar blend for adding sweetness without a lot of extra calories.
Add the oat topping over the peaches in an even layer and bake at 350 degrees for 45 minutes.
Don’t forget the ice cream or frozen yogurt!!
Get it while it’s hot! Crisp is always best served warm right out of the oven.
*Note: This post was originally published in March 2012. It has been updated throughout.
Gluten-Free Peach Crisp with Almonds {Wheat Free, Vegan, and Dairy Free}
Ingredients
- For the topping:
- 1/2 cup whole oats
- 1/2 cup quick oats
- 1/3 cup oat flour or a multi-purpose GF flour blend, like King Arthur brand
- 2 tbsp ground golden flaxseed
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 cup unsalted slivered almonds walnuts and pecans are great too
- 1/2 cup unrefined organic coconut oil can also use butter, but then it's not vegan ;
- 1/2 cup natural brown sugar
- For the Fruit Mixture:
- 48 oz canned sliced peaches in juice, drained or 8 very ripe fresh peaches
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tsp cinnamon I sprinkle generously on top of peaches without measuring
Instructions
- If you are using fresh peaches, toss the sliced peaches in a couple of tablespoons of sugar and sprinkle with a little salt. Let the peaches macerate for about an hour. Reserve 2 tablespoons of the liquid and drain the peaches.
- Preheat your oven to 350 degrees F.
- In the bowl of an electric mixer, add all topping ingredients and mix on medium speed until it forms a crumbly texture.
- Set topping aside and prepare your peaches.
- The canned peaches in juice don't require the extra step but do need to be drained thoroughly. They already have enough sweetness since they are canned in the juice.
- Place drained peaches into a 7 x 11″ glass baking dish sprayed with cooking spray, if you are using fresh ripe peaches, add a little stevia or brown sugar for sweetness.
- Stir the cornstarch into the lemon juice and pour over peaches. If you are using fresh peaches, add the 2 tbsp of reserved liquid from the macerating process into the cornstarch mixture.
- Give the peaches a good stir, then sprinkle cinnamon on top, using more or less to taste.
- Add your topping over the peaches in an even layer and bake at 350 degrees for 45 minutes.
Nutrition
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The Harried Cook
Healthy and looks absolutely delicious… love that picture with the peaches peeking out… Yum!
Dr. Lisa @ Naked Moxie
Love this! Thanks Amee.
Amee
Thank you so much ladies!! 🙂
Justine
Stopping by from Mop It Up Mondays! http://queenofsavings.com
Maria
Mmm this looks delicious, I love any fruit crisp! Your blog is great, I”m your newest follower! :o)
Amee
Thank you Justine and Maria for stopping by! 🙂
Dorothy @ Crazy for Crust
I love fruit crisp. This one looks and sounds good!