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Peach Crisp (Vegan, GF-Friendly)

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Need a dessert that screams summer? Don’t want to perform voodoo on a brownie so it can literally scream? Then put that sacrificial goat down and pick up some peaches to make this healthy Peach Crisp!

Peach Crisp
Peach Crisp

This dessert tastes decadent, but it’s actually good for you. The crisp is packed with healthy carbohydrates from the oats and satiating fats from the nuts and nut butter. This is layered on top of warm, gooey peaches filled with fiber and vitamins. A truly delicious match made in refined sugar free heaven. It’s so good for you, I wouldn’t blame you for having it for breakfast (and lunch and dinner. I know I have).

Peach Crisp
Peach Crisp

Speaking of breakfast, this peach crisp makes the perfect make ahead option. It couldn’t be easier to make. All you have to do is toss the crisp ingredients in a bowl, throw it over some sliced peaches and bake! In half an hour, your house will smell like you live in a peach pie. Make a big batch on Sunday to reheat throughout the week. I’d recommend reheating in the oven as it helps to make the top crispy again, but the microwave will work in a pinch!

Peach Crisp
Peach Crisp

Before serving, I like adding a dollop of Greek yogurt for a bit of protein. If you’re feeling a bit decadent, add a swirl of whipped cream or a scoop of ice cream and dig in!

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!


Recipe: Makes about 2-3 servings



280 g - Frozen Peaches - Defrosted*

14 g - Tapioca Flour/Starch

8 g - Coconut Sugar

1 tbsp - Lemon Juice

½ tsp - Vanilla Extract

¼ tsp - Nutmeg


20 g - Almonds - Roughly chopped

32 g - Almond Butter

7 ml - Refined Coconut Oil

20 g - Date Syrup - Sub maple syrup or honey

30 g - Oat Flour

40 g - Rolled Oats*

15 g - Puffed Kamut Cereal - Sub puffed cereal of choice or 20 more grams of oats for gluten free

¼ tsp - Kosher Salt

¼ tsp - Cinnamon

¼ tsp - Nutmeg


Preheat the oven to 350F.

Cut defrosted peaches into bite sized chunks. Add to a ceramic baking dish along with the rest of the filling ingredients. Stir until peaches are evenly coated.

In a bowl, mix together almonds, oat flour, rolled oats, puffed kamut, salt, cinnamon, and nutmeg.

In a small bowl, whisk together almond butter, coconut oil, and date syrup.

Add almond butter mixture to oats and stir until well coated.

Top peaches with oat mixture.

Bake for 23-25 minutes or until oats are golden brown.

Remove from the oven and allow to cool for 5-10 minutes before serving.

Top with yogurt or ice cream and enjoy!


  • Fresh peaches work here too, but you may need to add 1-2 tbsp of water as frozen peaches release more liquid

  • Make sure your oats are gluten free if needed

Want another tasty vegan recipe? How about this Vegan Palak Paneer?

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