A delicious vegan peach dessert! This gluten free peach crisp is so simple to make, it is dairy free and without oats and it's the perfect amount of crispy, sweet and juicy!
It is the season of peaches, some of the most juicy and delicious fruits of the whole year, which (as you may already know) I can't eat raw because of cross reactivity with my pollen allergy. Urghhh!
So I decided tomake a gluten free vegan peach crumble, a baked dessert with a juicy fruit base and a crunchy sweet topping.
Looking for another deliciously summer-y dessert? Check out this gluten free vegan lemon cake with coconut frosting!
Ingredients
As you know, for most of my recipes I like to keep things as simple as possible.
For the fruit base you will need:
- fresh peaches, they shouldn't be over ripe
- brown sugar, you can omit it or use another sweetener of your choice of course
- rum, this one is definitely optional but nice for an extra kick
- berries (optional), I usually add them when I have a handful of frozen ones that need to be used up
For this vegan peach crisp topping without oats you will need:
- almond flour, or make your own almond meal by finely grinding raw almonds in a food processor or blender
- margarine or vegan butter, it has to be cold and not softened/room temperature
- brown sugar, here too you can omit it or use another sweetener of your choice
- vanilla extract, this is optional or can be replaced with grated lemon zest too
- pinch of salt, to contrast the sweetness
- sliced or chopped almonds for extra crunch
- plant based and gluten free ice cream or yogurt, great for that warm/cold contrast when you serve this gluten free peach crisp slightly warm!
Find all the quantities in the recipe card below
Instructions
Here's how to make your homemade non dairy peach crisp gluten free and without oats:
- slice the peaches as you prefer, either into wedges or irregular pieces
- place them in a non-sticking pan, add the sugar and let simmer on medium-low heat for a few minutes
- if desired, add the rum and let simmer for another 5 minutes
- add almond flour, sugar (optional), salt, vanilla (optional), margarine and the chopped almonds to a bowl and mix well, squeezing all the ingredients together with your hands
- refrigerate for 30 minutes
- pre-heat the oven at 180 C / 350 F
- spread the cooked peaches in a baking pan, sprinkle a handful of (frozen) berries (optional) and crumble the almond mixture all over the peaches
- bake for 20-30 minutes or until the fruit base is bubbly and the topping is nice and golden-brown
- serve warm topped with ice cream or yogurt
Tips and Substitutions
Yes, you can replace 100 gr of almond flour with (brown) rice flour or quinoa flour for an even crispier topping
Yes, when using frozen raw peaches cook them as per recipe, while if you are using canned peaches, place them directly in the baking pan without pre-cooking them
You can replace it with lemon or orange juice
I love to add apricots and plums. I also love to add a handful of fresh or frozen berries, either blueberries, raspberries or strawberries.
Making this gluten free peach dessert is easy and quick. It is also lighter and healthier than a gluten free peach cobbler.
It definitely calls for (vegan) ice cream or yogurt on top, even better when the peach crisp is served still warm!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Peach Crisp | Vegan + Oat free
Equipment
- 1 knife
- 1 non sticking pan
- 1 bowl
- 1 10-inch baking pan or pie dish
- 1 kitchen scale
Ingredients
For the fruit base
- 7-8 yellow peaches
- 3 tablespoon brown sugar or other sweetener (optional)
- 3-4 tablespoon rum (optional)
For the crumble
- 300 gr almond flour (or homemade finely ground almond meal) Alternatively you can also use 200 gr almond flour + 100 gr rice flour
- 3 tablespoon brown sugar or other sweetener (optional)
- ¼ teaspoon of salt
- 100 gr margarine or vegan butter
- vanilla extract to taste (optional)
- 2 tablespoons sliced or chopped almonds
- (vegan) yogurt or icecream for serving
Instructions
- slice the peaches as you prefer, either into wedges or irregular pieces
- place them in a non-sticking pan, add the sugar and let simmer on medium-low heat for 5-10 minutes, until the peach juices come out
- if desired, add the rum and let simmer for another 5 minutes
- in a bowl add almond flour, sugar (optional), salt, vanilla (optional), margarine and the chopped almonds and mix well, squeezing all the ingredients together with your hands, until big crumbs form
- refrigerate the almond mixture for 30 minutes
- pre-heat the oven at 180 C / 350 F
- spread the cooked peaches in a baking pan, sprinkle a handful of (frozen) berries (optional) and crumble the almond mixture all over the peaches
- bake for 20-30 minutes or until the fruit base is bubbly and the topping is nice and golden-brown
- serve warm, topped with ice cream or yogurt
Cathrin says
Thank you for this recipe, I love that it is oat free too as I don't really like it! I made it just yesterday, added a handful of strawberries and it was a hit, everybody loved it!
Sweet Sensitive Free says
Yas! So glad you loved it!