Dessert | Farm To Table

Peach Crisp Recipe – GF & Vegan

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Peach crisp is an easy summer dessert that can be assembled in less than 15 minutes! This Peach Crisp Recipe is Gluten Free and Vegan! You can make crisps with or without oats, we prefer it with oats! Substitute nuts or just use flour to make it oat free! You can use canned peaches, frozen peaches or fresh peaches in this vegan peach crisp too!

Peach crisp pm gray plate with whipped cream.Pin

One of the easiest and most delicious desserts that you can make for a picnic or bbq! They travel well and don’t need refrigeration!

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Leave the skins on the peaches, when you slice them to add lots of additional fiber to the dessert. Crisps have healthier ingredients than some alternative desserts. If you have nice, sweet peaches, you don’t even need to add sugar or honey!

It appears that Apple Crisp was the first crisp to come into existence. Apple crisp first appeared in a newspaper in 1924. Perhaps due to rationing because of the wars in Europe!

Crisp with ice cream on gray plate.Pin

How to Make Peach Crisp

  1. Mix dry ingredients for crisp layer in medium bowl.
  2. Melt coconut oil for a few seconds in microwave or on stove top. Add to dry ingredients. Mix until well moistened.
  3. Add cornstarch and sugar, if using, to peaches, in another bowl with lemon juice or citric acid, to prevent browning.
  4. Spread 1/3 of crisp topping to bottom of 4 quart casserole.
  5. Add peaches to top of that layer.
  6. Top with remainder of crisp topping to the top of peaches and spread evenly.
Dry ingredients. Melted coconut oil. Peaches mixed with spices. Crisp layer on bottom. Peaches added. Crisp layer added to top.Pin

Bake at 350°F for 40-50 minutes, until crisp is browned and peaches are soft and bubbly.

Close up of crisp with oats and colorful peaches.Pin

Can this peach crisp recipe be made ahead?

Yes. Crisp Recipes can be made 2 days before baking, or they can be frozen for up to 3 months. See instructions below.

Crispy oat topping on this crisp.Pin

Can peach crisp be frozen?

Peach Crisp can be frozen. Before baking peach crisp, tightly cover with plastic wrap and aluminum foil. Freeze for up to 3 months. Bake this Peach Crisp Recipe from frozen, in 350°F oven. It should take approximately 15-20 minutes longer from frozen.

Why is my peach crisp runny?

There are 2 reasons that peach crisp recipes end up runny, and they are related. If your peaches are very ripe and juicy, they will require more thickener to thicken the peach juice. If your peaches are very ripe, add up to 2 tablespoons of cornstarch to the recipe!

Whole bowl of hot crisp.Pin

Other Delicious Fruit Crisp Recipes on Binky’s Culinary Carnival

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That’s how easy it is to make this Peach Crisp Recipe. Thanks for stopping by today!

Enjoy! And have fun cooking!


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Peach crisp topped with cool whip on gray plate.Pin

Peach Crisp

Peach crisp is an easy summer dessert that can be assembled in less than 15 minutes! This Peach Crisp Recipe is Gluten Free and Vegan!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 208kcal
Author: Beth Neels
Cost: $5


For crisp layer

for fruit layer


  • Mix dry ingredients for crisp layer.
  • Melt coconut oil.
  • Cut peaches into bite sized chunks.
  • Mix with cornstarch, sugar, if using, and lemon juice. Mix well.
  • Spread 1/3 of crisp topping to the bottom of a 4 quart casserole.
  • Top with all of peaches.
  • Add the rest of crisp topping and spread evenly.
  • Bake in 350­°F for 40-50 minutes, until crisp layer is lightly browned and peaches are soft and bubbly.
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Serve warm or room temperature, top with ice cream of non dairy whipped topping, if desired.
Store covered on counter. Will last 3-4 days. 
Can be made ahead, see post for details.
Can be frozen, see post for details.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.


Calories: 208kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 262mg | Fiber: 3g | Sugar: 11g | Vitamin A: 251IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
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  1. 5 stars
    I love how versatile this recipe is. I always have oats in my pantry but sometimes I have frozen or fresh peaches and this recipe will work well with both.

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