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–+ servings
Stav Kogan

Vegan and Gluten-Free Peach Crisp

A warm, bubbling peach crisp with a crunchy, golden-brown almond topping. This recipe is naturally sweetened with palm sugar, completely vegan, and gluten-free, making it a dessert that everyone can enjoy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • For the Peach Fruit Filling
  • 3 lbs (1.4 kg) (3.09 lb) peaches, peeled, halved, cored, and cut into 1½-inch / 4-cm chunks
  • 1 tbsp (8 g) tapioca flour
  • 2 to 4 tbsp (25-50 g) palm sugar, to taste
  • 1 tsp (5 ml) fresh lemon juice
  • 1 tsp (5 ml) vanilla extract
  • Coconut oil for greasing baking dish
  • For the Crisp Topping
  • ¾ cup (100 g) (3.5 oz) almonds, toasted and chopped
  • ½ cup (50 g) (1.76 oz) almond flour
  • 6 tbsp (75 g) palm sugar
  • ¼ tsp (1 g) (0.04 oz) ground cinnamon
  • ⅛ tsp (0.5 g) (0.02 oz) ground nutmeg
  • ⅛ tsp (0.5 g) (0.02 oz) salt
  • 5 tbsp (75 ml) coconut oil, melted
  • Make it ahead. The crisp topping can be made up to 3 days in advance and stored in an airtight container in the fridge. The fruit filling can be assembled in the baking dish and kept at room temperature for up to 4 hours before baking.
  • Perfect pairings. Serve this crisp warm with a scoop of vegan vanilla bean ice cream, a dollop of coconut cream, or a drizzle of dairy-free yogurt for a tangy contrast.
  • No need to peel. If you're using ripe, thin-skinned peaches, you can skip the peeling step. The skins soften beautifully during baking and add a lovely color and extra fiber.

Method
 

  1. Preparation
  2. Prepare your station: Set an oven rack to the middle position and preheat to 400°F / 200°C. Lightly grease an 8-inch / 20-cm square baking dish with coconut oil. For super easy cleanup, place the dish on a foil-lined baking sheet.
  3. Make the filling: In a large bowl, gently toss together the peach chunks, tapioca flour, palm sugar (use more or less depending on the sweetness of your peaches), lemon juice, and vanilla extract.
  4. Spread this glorious mixture evenly in your prepared baking dish.
  5. Bake the fruit first: Cover the dish with foil and bake for 20 to 25 minutes. You're looking for the fruit to get hot and release its delicious juices, creating the perfect saucy base.
  6. Create the crisp topping: While the fruit bakes, combine the toasted almonds, almond flour, palm sugar, cinnamon, nutmeg, and salt in a food processor. Pulse about 9 times, until the nuts are finely chopped.
  7. Drizzle in the melted coconut oil and pulse 5 more times, just until the mixture looks like crumbly, wet sand.
  8. Assemble and bake again: Transfer the topping to a separate bowl and use your fingers to pinch it into small, pea-sized crumbles.
  9. Once the fruit is done with its first bake, remove it from the oven, discard the foil, and give it a gentle stir.
  10. Sprinkle the crisp topping evenly over the hot fruit.
  11. Bake to golden perfection: Return the dish to the oven, uncovered, and bake for about 15 minutes, rotating it halfway through. The crisp is ready when the topping is a deep golden brown and the fruit filling is bubbling beautifully around the edges.
  12. Let it cool for at least 10 minutes before serving—this allows the filling to set up perfectly.
  13. Don't overmix the topping. Pulse the food processor just enough to combine the . Overmixing can create a paste rather than the light, crumbly texture you want for a perfect crisp.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18g

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