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.
- 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.
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.
- 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.
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.
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.
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.
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.
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.
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.
If you love this gluten free peach crisp, try these other gluten-free peach recipes:
- Peach Cobbler
- Gluten-Free Blueberry Peach Crisp
- Grilled Peach Burrata Salad
- Rhubarb Blueberry Peach Galette – Gluten-Free and Vegan
- Baked Peaches with Gluten-Free Streusel Topping
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.
Gluten-Free Vegan Peach Crisp
- 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.