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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.
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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

Ingredients

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))

Instructions

  • 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 8x8 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.

Notes

  • 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. 

Nutrition

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
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