Healthy Gluten Free Peach Crisp (Vegan Option)

Gluten-free peach crisp in a white bowl with a fork.

4.72 from 7 votes

This luscious, gluten-free peach crisp pairs fresh, juicy peaches with chia seeds, gluten-free grains, and ginger. Top with Greek yogurt for the ultimate "dessert for breakfast" recipe!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: gluten free peach dessert, peach crisp with oatmeal topping, vegan peach crisp

Diet: DASH, Gluten Free, MIND Diet, Vegan Option, Vegetarian

Servings: servings

Calories: 347kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

4 ripe peaches seeds 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 vegan butter melted
2 cups Greek yogurt optional for serving

Instructions

Preheat the 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 of 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

Vegan Option: Serve with plant-based yogurt.

Ingredient Swaps:

Swap peaches with nectarines, plums, or apricots. Or, mix the peaches with blueberries.
Maple syrup can be swapped for honey. For a lower-sugar version, try Lakanto Baking Monkfruit Sweetener.
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.
Brown rice flour, almond flour, or any other gluten-free flour can be used as a substitute for sorghum flour.
Try cinnamon or cardamom instead of ginger.
Vegan butter can be replaced with avocado oil.
Feeling indulgent? Top with whipped cream or vanilla ice cream for a healthy yet scrumptious dessert!

Baking Equipment: I make my peach crisp in individual ramekins, but you can bake it all together in an 8 or 9-inch baking dish.

Nutrition