Easy Gluten-Free Peach Crisp (Vegan Option)
This luscious, gluten-free peach crisp pairs fresh, juicy peaches with chia seeds, gluten-free grains, and a smidge of ginger. Top with Greek yogurt for the ultimate “dessert for breakfast” recipe!
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Got ripe, fresh summer peaches? Run, don’t walk, to your kitchen to make this super easy gluten-free peach crisp for breakfast. Gluten or not, this is simply the best peach crisp recipe made with simple ingredients, plus it’s healthy to boot!
Not breakfast time? Making this gluten-free peach crisp for an afternoon snack or a summer dessert is also ok! Or lunch. Or dinner. I’ve got you covered! When peach season is upon us, we’ve got to take advantage of it, right?!
Why you’ll love this gluten-free peach crisp recipe
“This is a home run!”
I didn’t use coconut oil and it turned out perfect. I’d say it’s closer to 3 good sized portions instead of 4…
Sprinkle some cinnamon on top and it’s good to go! Great easy breakfast to use up some peaches 🙂
Ingredients + Swaps & Additions
- Fresh peaches Juicy ripe peaches are the star of the show in this scrumptious peach crisp recipe. Pick your best peaches and wait for them to ripen to perfection. You can also swap the peaches for any summer or stone fruit, like nectarines, plums, or apricots. Not summer? Try making it with frozen peaches.
- Chia seeds add a delicious dose of prebiotic-rich fiber and healthy plant-based omega-3s and thicken the peach mixture. If you don’t have any, feel free to omit them.
- Gluten-free grains: For the yummy crisp topping, I use a combination of gluten-free oats, Bob’s Red Mill sorghum flour, and tapioca starch. Other grain options include brown rice flour, almond flour, sweet rice flour, or any other gluten-free flour blend or all-purpose flour.
- Vegan butter: I use Earth Balance organic butter. You can swap this with avocado oil, high-oleic sunflower oil, or virgin coconut oil.
- Maple syrup—just a hint for additional sweetness. Maple syrup can be swapped with honey. Other sweetener options include coconut sugar or dark brown sugar. For a lower-sugar version, try Lakanto Baking Monkfruit Sweetener.
- Ground ginger. Peaches and anti-inflammatory ginger are a perfect pairing. Try ground cinnamon or cardamom instead of ginger. Add vanilla extract if desired.
- Greek yogurt. Optional, but highly recommended for extra protein
- Other additions/options. Add lemon juice or zest to the peach filling for a tangier taste.
- Are you feeling indulgent? Top your gluten-free peach crisp with whipped cream or a scoop of vanilla ice cream!
How to make a gluten-free peach crisp
- Gather your ingredients (above).
- Prep your peach filling by combining peach slices with chia seeds, a little gluten-free flour, maple syrup, and spices. Place in individual ramekins/custard cups or an 8—or 9-inch baking dish.
- Make the crisp crumble topping by combining the dry ingredients (gluten-free oats and sorghum flour) with maple syrup and melted butter in a medium bowl. Top the peach filling with the crumble.
- Bake in a preheated oven for 15 minutes or until light golden brown. Serve right away, OR you can quickly prep these ahead of time and reheat them in the oven or microwave the following day for a super quick breakfast.
- Optional: Serve with yogurt for a healthy peach crisp or top with whipped cream or ice cream for a more indulgent version.
Gluten-Free Peach Crisp Nutrition Notes
This gluten-free peach crisp is vegan with plant-based yogurt instead of Greek yogurt. One serving (with yogurt) has 350 calories, 16 grams of protein, and 6 grams of fiber. It’s low in saturated fat (3 grams) and a good source of vitamin A and calcium.
This recipe is MIND diet, DASH Diet, and Mediterranean Diet friendly!
Gluten Free Peach Crisp (Vegan Option)
Ingredients
- 4 ripe peaches, seed removed, and cut into cubes
- 2 tablespoons chia seeds
- 1 tablespoon tapioca starch
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt, divided
- 3/4 cup gluten free oats
- 1/4 cup sorghum flour
- 2 tablespoons melted vegan butter
- 2 cups Greek yogurt , optional for serving
Instructions
- Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish.
- Combine peaches, chia seeds, tapioca starch, 1 tablespoon maple syrup, ground ginger, and 1/8 teaspoon salt in a mixing bowl. Stir well to combine, and spoon mixture, divided equally, into ramekins/custard cups.
- Rinse out and dry the mixing bowl. Add gluten-free oats, sorghum flour, melted vegan butter, remaining maple syrup (1 tablespoons), and 1/8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches.
- Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/2 cup Greek yogurt if desired.
Notes
- Top with plant-based yogurt for a vegan option. Swap peaches with any fruit of your choice. For summer, nectarines, plums, or apricots would be delicious in this gluten-free peach crisp recipe!
- Chia seeds add nutrition and help to thicken the fruit, but they are optional. So, feel free to omit if you don’t have them on hand.
- Maple syrup can be swapped for honey. Other sweetener options include coconut sugar or brown sugar. For a lower-sugar version, try Lakanto Baking Monkfruit Sweetener.
- Brown rice flour, almond flour, or any other gluten-free flour can be used in place of sorghum flour.
- Try cinnamon or cardamom instead of ginger. Add vanilla extract if desired.
- Vegan butter can be replaced with avocado oil, high-oleic expeller-pressed sunflower oil, or virgin coconut oil
- Feeling indulgent? Top with whipped cream or vanilla ice cream for a healthy yet scrumptious dessert!
- I make my peach crisp in individual ramekins, but you can bake it all together in an 8 or 9-inch baking dish.
Nutrition
More Healthy Gluten-Free Fruit Crip Recipes
P.S. Got more peaches?
Make my “lightened up” gluten-free peach tart with cream cheese filling and berry sauce. Yum!!!
