My peach crisp recipe is a staple in my kitchen and a serious crowd-pleaser. My family and friends who have tried it have found it hard to believe that it's dairy-free and healthy too!
This peach crisp is perfect for when you’re craving something sweet without the guilt, as it is made with healthy ingredients and free from dairy and refined sugar. I always try to buy my peaches locally, and I'm especially fond of the Ontario peaches at the Evergreen Brick Works Farmers Market from Bizjak Farms. This recipe is a simple variation on an apple crisp recipe that has been my go-to for years. If you don’t have fresh peaches on hand, you can easily sub apples in the same quantity as listed for peaches.
The topping is made with rolled oats (not the quick cooking kind), which is a versatile grain with many health properties. They are a great source of carbohydrates, in addition to being a good source of both soluble and insoluble fibre, meaning that they are digested slowly and will not cause your sugar levels to crash. They are also one of the richest sources of silicon which is necessary for healthy bones and skin.*
Organic Extra Virgin Coconut Oil is used in this recipe as an alternative to butter. In its most natural and unrefined form, coconut oil is healing, boosts immunity and is one of the few oils that is safe to cook with at high temperatures. Coconut oil is also a medium chain triglyceride that is rich in lauric acid, which is known to increase energy. It is also safe for cooking and baking at high temperatures.
Scroll down to the bottom for notes on making this gluten-free.
Easy + Vegan Peach Crisp (gluten-free option)
6 cups fresh peaches, sliced (about 9 peaches)
1 tbsp water
1 tsp lemon juice
1 tsp cinnamon
1 cup rolled oats
3/4 cup flour (or gluten free flour)
1/2 cup brown sugar or coconut sugar
1/2 cup organic unrefined, virgin coconut oil, melted
Pinch of pink Himalayan salt
(use organic ingredients)
1. Preheat oven to 375F.
2. Place sliced peaches in a large mixing bowl. Add water and lemon juice, stir to combine. (Note: if the peaches you are using are ripe and very juicy, omit the water).
3. Place peaches in an un-greased 2-quart casserole dish. You can also use smaller individual un-greased ramekins - this recipe should fill 10 small ramekins, or 5 small ramekins + 1 small casserole dish.
4. In a large bowl combine cinnamon, oats, flour, sugar and coconut oil. Mix with a fork until nice and crumbly. Distribute crumb mixture evenly over peaches.
5. Place casserole and/or ramekins onto a baking sheet (to prevent any extra juices from spilling over into your oven). Bake for 25 - 35 minutes or until the peaches are tender and the topping is golden brown.
Serve warm. Pairs well with a scoop of Banana Nice-Cream (with or without the Chocolate Chunks), or any other dairy-free ice cream like Luna & Larry's Organic Coconut Bliss VANILLA ISLAND non-dairy ice cream, pictured below.
A Note on making this Gluten Free
The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free) and Cuisine Soleil All Purpose Mix (100% organic). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.
The Oats: In the fall of 2014 I attended a cooking demo at Gluten Free Garage, hosted by Ashley Wittig, the owner of local Toronto Bunner’s Vegan and Gluten-Free Bake Shop. During the demo Ashley Wittig explained that oats are gluten-free by nature but are sometimes contaminated during processing or even in the field during production. If you are celiac or have a gluten sensitivity be sure to select oats that have a “gluten-free” label on the packaging.
Wishing you a peachy day!
*Savona, Natalie. Wonderfoods: The Best Nutrition and Recipes for Optimum Health. London: Quadrille Limited, 2006. Print.
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