Gluten-Free Vegan Peach Crisp

Fresh and juicy peaches are topped with a gluten-free oat and brown sugar topping in this easy to make gluten-free vegan peach crisp. On the table in under an hour, serve this crisp warm a la mode with a scoop of vanilla ice cream for an extra treat.
A close up of gluten-free vegan peach crisp in a square pink baking dish.
A square baking dish with gluten-free peach crisp surrounded by fresh peaches on a pink surface.

Why this recipe works

Gluten-free vegan peach crisp is an easy dessert recipe perfect for summer BBQs! Fresh, ripe peaches make a fruit filled crisp topped with gluten-free oat and brown sugar topping that is crunchy and sweet. 

You can serve this crisp recipe warm from the oven or at room temperature. I love to serve it a la mode with a scoop of ice cream for an extra treat. Vanilla ice cream is usually my choice, but it would also be great with a scoop of lemon ice cream or pralines and cream ice cream, too. 

I love to make fruit crisp in the summer because it’s so easy to throw together. All you need to do is mix together the fruit filling and then mix together the crisp topping. Combine it all together and bake in the oven. The hands on time is so minimal but this dessert is always a crowd pleaser. 

This easy recipe is made gluten-free, dairy-free, egg-free, nut-free and vegan, making it the perfect dessert for those with food allergies or sensitivities. Take advantage of peach season and make the best peach crisp with fresh summer peaches.


Ingredients mise en placed in small bowls to make gluten-free vegan peach crisp with text overlay on each bowl stating the ingredient.

Ingredient Notes

  • purity protocol oats – See my notes about gluten-free oats within this post. If you are gluten-free, you should use purity protocol oats to make this recipe gluten-free.
  • peaches – Use fresh, ripe peaches for this recipe. As peach sizes can vary, I have provided the measurements for the peaches in both ounces and grams. I used about 6 peaches for this recipe, which was 800 grams after removing the pits, or 28 ounces. The peach pits weigh about 10 grams or .3 ounces. So, if you’re at a grocery store weighing out the peaches, get about 30 ounces (just under 2 lbs) to be safe. 
  • gluten-free flour blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) for this recipe. You can use your favorite 1-to-1 gluten-free flour blend that is meant to be a substitute for all-purpose flour in a 1:1 ratio. 
  • dairy-free butter – I made this recipe vegan by using dairy-free/vegan butter alternative. I like Smart Balance in this recipe. If you are not dairy-free or vegan, you can use regular butter in this recipe, which I have also tested.
  • sugar – This recipe calls for both granulated sugar and brown sugar. If you are vegan, keep in mind that some sugar is not vegan because it is processed with bone char. Be sure to look for vegan brown sugar and vegan granulated sugar if need be. 

Are oats gluten-free? 

While oats are not a gluten-containing grain, like wheat, rye, and barley, they are often co-mingled in the fields, sorting, or manufacturing processes with gluten and therefore often contain gluten.

Gluten-free certified oats are oats that are tested to contain less than 20ppm of gluten by a third party like the GFCO (Gluten Free Certification Organization). However, they can still contain some gluten grains in some part of the process. Yes, they have tested that overall they are 20ppm, but when they’re testing large amounts of oats, you can be the unlucky one to get gluten contaminated oats. 

If you have celiac disease or are following a gluten-free diet because of a gluten sensitivity or gluten allergy, it is recommended to use purity protocol oats to make sure this recipe is gluten-free. 

Purity protocol oats are grown in fields that have not grown gluten-containing grains for a specified amount of years and are typically processed in gluten free facilities . The rules and policies surrounding purity protocol oats can vary between manufacturers and suppliers so it’s best to check with them before consuming. 

Also keep in mind, that many people with celiac disease are also not able to tolerate oats. In some countries, oats are never able to be labeled gluten-free. It’s important to do your due diligence regarding oats if you have celiac disease. 

I have celiac disease and I am able to tolerate purity protocol oats. I use GF Harvest oats, but there are other brands of purity protocol oats on the market. 

A close up of gluten-free vegan peach crisp in a square pink baking dish.

Step-by-Step instructions

This gluten-free vegan peach crisp is SO easy to make. It’s a great gluten-free dessert recipe if you’re looking for something you can just dump into a pan and let bake. Follow the steps below with matching photos to help you make this easy peach crisp perfectly every time.

For complete ingredient amounts, instructions, and the printable recipe please scroll down to the recipe card.

A buttered square baking dish with handles on top of a pink surface.
Butter an 8×8-inch square baking dish with vegan butter or vegetable oil. Set aside.
A bowl of sliced peaches, cornstarch, cinnamon, lemon juice, nutmeg, and granulated sugar ready to be mixed together.
Add the sliced peaches, lemon juice, granulated sugar, corn starch, cinnamon, salt, and nutmeg to a large bowl. Stir to combine.

Fresh sliced peaches in a square baking dish tossed with granulated sugar and spices.
Add the peach mixture to the prepared baking dish.

A glass bowl with gluten-free oats, brown sugar, gluten-free flour, melted butter, and spices all mixed together with a spoon.
In a separate bowl, combine together the gluten-free flour blend, gluten-free purity protocol oats, brown sugar, cinnamon, nutmeg, salt, and melted vegan butter. Stir to combine.
Unbaked peach crisp in a square baking dish with handles on a pink herringbone surface.
Top the peach mixture with the gluten-free oat topping, leaving some ares of peaches exposed.

A square baking dish with gluten-free peach crisp surrounded by fresh peaches on a pink surface.
Bake at 375F for 35-40 minutes, until the crisp topping is browned and the peach filling is bubbling. Serve warm.

Expert Tips

  • I recommend using fresh peaches for this recipe. I do not peel my peaches, but you can if you prefer.
  • If peaches are out of season, you can use frozen peaches. Let the frozen peaches thaw and then drain out any extra liquid before continuing with the recipe. Frozen peaches contain more water than fresh peaches and you do not want your peach crisp to be too liquidy.

Recipe FAQs

Is peach crisp gluten-free?

Typically, peach crisp is not gluten-free because it contains all-purpose flour and oats. However, this recipe is made specifically gluten-free using gluten-free flour blend and gluten-free certified oats (It is even better to use purity protocol oats instead). Please refer to the information throughout the post about gluten-free oats and purity protocol oats.

Is it necessary to peel peaches for crisp?

I personally don’t peel my peaches for peach crisp. I like the color and texture that the peaches give to the crisp. Plus, the peaches soften so I can barely tell the skin is there. It also saves me a bunch of time in preparation. However, you can peel peaches if you prefer or have an aversion to the peels.

What is the difference between peach cobbler and peach crisp?

Peach cobbler is a dessert of peach filling topped with a batter or biscuit dough. Peach crisp is a similar peach filling, but covered with a crunchy oat and sugar topping. 

What is the difference between crisp and crumble?

While a peach crisp has a crispy oat topping mixed with sugar and flour, a peach crumble also has a crumb-like topping but without the oats. Instead, it’s typically only made with butter, flour, sugar, and sometimes spices. A crumble is less crunchy in my opinion and more like a streusel, buttery and tender.

Do you store peach crisp in the fridge?

Yes, after baking you can keep any leftover peach crisp in the refrigerator. Preferably transfer the peach crisp to an airtight container. However, you can also cover the dish that the peach crisp was baked in with aluminum foil or plastic wrap. Refrigerate up to 2-3 days for optimal freshness. You can reheat it in the oven or microwave before serving.

Can you freeze peach crisp?

Yes, you can freeze peach crisp either after baking. I prefer not to freeze it before baking because the oats tend to get a little soggy. To freeze after  baking, let the crisp come to room temperature and then cover tightly with plastic wrap. You can freeze up to 3 months. If I know that I’m going to freeze the peach crisp, I’ll bake it in one of those aluminum foil pans so that I’m not keeping my ceramic baking pans in the freezer for 3 months. Reheat in the oven at 350F until warmed through. 

A close up of gluten-free peach crisp with a scoop of vanilla ice cream on top.

If you love this gluten free peach crisp, try these other gluten-free peach recipes:

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up of gluten-free vegan peach crisp in a square pink baking dish.

Gluten-Free Vegan Peach Crisp

Fresh and juicy peaches are topped with a gluten-free oat and brown sugar topping in this easy to make gluten-free vegan peach crisp. On the table in under an hour, serve this crisp warm a la mode with a scoop of vanilla ice cream for an extra treat.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 259kcal
Author: Megan


Peach Filling:

  • 5 cups peaches (sliced thinly (from 5-6 peaches) – 800g, 28 oz (without the pits))
  • 1/2 cup granulated sugar (100g, see notes for vegan)
  • 2 tablespoons cornstarch (16g)
  • 2 tablespoons lemon juice (30mL)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Gluten-Free Crisp Topping:

  • 1/2 cup gluten-free purity protocol oats (41g)
  • 1/2 cup gluten-free flour blend (72g)
  • 1/2 cup brown sugar (packed (100g), see notes for vegan)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup vegan butter alternative (melted (or regular butter if not dairy-free or vegan), (75g))


  • Preheat the oven to 375F. Butter a 8×8 inch baking dish with vegan butter or vegetable oil.
  • In a bowl, combine the peaches, granulated sugar, cornstarch, lemon juice, salt, ground cinnamon and nutmeg. Stir to combine.
  • Pour the peaches into the greased 8×8 baking dish.
  • In a bowl, mix together gluten-free certified oats, gluten-free flour blend, brown sugar, cinnamon, nutmeg, salt and melted vegan butter.
  • Crumble the oat topping over the peach mixture, leaving some areas of peaches visible.
  • Bake the peach crisp at 375F for about 35-40 minutes, or until the top is golden brown and the peach filling is bubbling.
  • Serve warm with a big scoop of vanilla ice cream. Store leftovers in the refrigerator covered for 2-3 days with aluminum foil or in an airtight container.


  • If you are vegan, be sure that your sugar is vegan. Some sugars are processed with bone char, which makes them not vegan.
  • If you are not vegan, you can use regular granulated sugar, brown sugar and regular butter for this recipe. 
  • If you are gluten-free, be sure to use purity protocol oats in this recipe which are grown in fields that are not co-mingled with gluten and are manufactured in a gluten-free facility. I recommend GF Harvest oats
  • To store leftover peach crisp, place it covered in the refrigerator for 2-3 days for best results. You can heat leftovers in the oven or microwave before serving. 
  • To freeze peach crisp, place the baked peach crisp in the freezer tightly covered for up to 3 months. I recommend baking the peach crisp in a freezer-safe container that you won’t mind leaving in the freezer for extended amounts of time. You can also transfer the peach crisp to a freezer-safe container after baking if you prefer. 


Calories: 259kcal | Carbohydrates: 47g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 293mg | Potassium: 162mg | Fiber: 3g | Sugar: 34g | Vitamin A: 315IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
A single serving of peach crisp on a dessert plate with a single scoop of vanilla ice cream with a spoon and surrounded by fresh peaches.

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

5 from 1 vote (1 rating without comment)

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  1. Rachel Wilson says:

    Made this and it’s delicious! As a side note, the directions in #4 list baking soda and baking powder. Because they weren’t listed in the ingredients I didn’t worry about them and my recipe turned out very tasty!

    1. Sorry about that Rachel! You are correct – no baking soda and baking powder. I just removed that from the instructions. Thanks for letting me know!! I’m glad you enjoyed it 🙂