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Peach and Pretzel Crisp (Vegan, GF-Friendly)

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Peaches and pretzels is a classic combo...said no one ever. But this blog is not for the classics. It’s for the adventurous, the bizarre, and the sweet and salty lovers. If any of those apply to you, then you need to make this vegan Peach and Pretzel crisp.

As someone who struggles to pick between a sweet and salty snack, this Peach and Pretzel crisp is a godsend. Jammy, sweet peaches are set underneath a crunchy topping with a hint of salt in every bite. Yum! This recipe is so tasty, you’d never know that it’s actually refined sugar free or that *gasp* it might even be healthy enough to have for breakfast?! Wild. I know.

This recipe is naturally sweetened with peaches and date syrup. Plus, it's packed with fiber and healthy carbohydrates from the oats in the topping. I like to pair it with some high protein, greek yogurt to round out the meal. If you’re feeling a bit more decadent, enjoy it with a dollop of whipped cream or vanilla ice cream. And an extra sprinkle of crushed pretzels on top because...duh that’s delicious.

Making this recipe could not be easier. Just mix the topping together, pour it over your peaches, and in less than half an hour, your house will smell like peach pie. It’s best eaten warm out of the oven, but this dish holds up well in the fridge, making it a great meal prep dish. You’ll be able to have this salty sweet combo every day of the week (if it lasts that long).

So, to my fellow weirdos, go forth and make this Peach and Pretzel crisp.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes 4-5 servings



800 g - Frozen Peaches* - Thawed and diced

10 g - Cornstarch - Sub arrowroot starch

60 g - Date Syrup - Sub liquid sweetener of choice or omit

1 tbsp - Lemon Juice

¼ tsp - Nutmeg


56 g - Mini, hard pretzels - Crushed, use gluten free if needed

100 g - Rolled Oats - use gluten free if needed

15 g - Puffed Kamut Cereal - Sub puffed rice cereal for gluten free or omit

28 g - Almond Flour

42 g - Refined Coconut Oil

55 g - Date Syrup - Sub liquid sweetener of choice

1 tsp - Vanilla Extract

½ tsp - Cinnamon


Preheat oven to 350F.

In a greased, ceramic baking dish, add all filling ingredients and stir until well combined.

In a microwave safe bowl, mix together coconut oil, agave, and vanilla. Microwave for 15-20 seconds and mix well to combine.

In a large bowl, stir together remaining topping ingredients. Pour over coconut oil mixture and stir until well coated.

Pour topping over the peaches and press down with a spatula.

Bake for 25-27 minutes or until the topping is golden brown.

Allow to cool for 10 minutes.

Serve immediately with yogurt, cream, or ice cream. Or, store in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or in the oven* at 350F for 10-15 minutes or until heated through.


  • You can use fresh peaches in this recipe. You may need to add 1 tbsp of water since fresh peaches will not release as much liquid as frozen.

  • If reheating, I recommend the oven method so the topping crisps up.

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