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Peach Berry Crisp

Peach Berry Crisp – Made with juicy, sweet peaches and a blend of raspberries and blueberries, this peach berry crisp is going to make your summer. (Gluten free and vegan to boot!)

Peach Berry Crisp is the PERFECT summer dessert. This one is gluten free, vegan and absolutely delicious!
Recipe and photos updated June, 2017. Originally posted June 2014. 

Summertime is my FAVORITE produce time. The markets are bursting with plump berries, ripe cherries, and juicy peaches. Almost every week, I accidentally come home with much more of this goodness than I think we could possibly get through in a week. And, almost every week, we somehow get through it.

It’s not hard when the peaches are ripe enough to spill juice all the way down your arm while you bite into them, and the berries are bursting with flavor.

We went peach picking TWICE this season so that we could load up our freezer with about 10 bags of peaches. It’s the small one attached to our refrigerator, so when you open the drawer right now, it’s about 50% peaches. (The season is never long enough! I can’t help myself!)

We ate lots of them in their juicy ripe goodness. But they were fading fast, and times like these call for delicious measures. Peach Berry Crisp sorts of measures.

Peach Berry Crisp - Made with juicy, sweet peaches and a blend of raspberries and blueberries, this peach berry crisp is going to make your summer. (Gluten free and vegan to boot!)Gluten Free & Vegan Peach Berry Crisp. This is the BEST summer dessert!
Packed with the best of summer, this is one of our all-time FAVORITE desserts (and Michael’s request for Father’s Day this year). The beauty is that you can make it with prime summertime fruit, or you can pull out the frozen stuff when things aren’t in season. All that = MORE PEACH CRISP FOR ME!

And, if you want to top it with a giant dollop of vanilla ice cream or whipped cream… so much the better.

Gluten Free Peach Berry Crisp - This is AMAZING! Refined sugar free, vegan, and it tastes delicious.

Notes on the Recipe:

Fresh or Frozen? Either! You can use fresh or frozen fruit for this recipe (or a combination!). Both work beautifully, and I recommend NOT thawing frozen fruit before baking for the best texture.

Substitutions. There are a LOT of things you can substitute, which I’ve tried to leave in the notes section.

Sugar. You can use brown sugar OR coconut sugar in the topping.

Cooking Fat. Similarly, you can use coconut oil, vegan butter, ghee, or even dairy butter (if you eat and tolerate dairy). It will all work!

Instead of almond flour…Lastly, if you don’t have almond flour, you can use white flour or GF all purpose flour (like Bob’s Red Mill 1 to 1 baking mix) in its place. Almond flour is typically NOT able to be a direct substitute for white/GF flour, but in this situation as a topping, it will work. I based the topping recipe off my old favorite apple crumble pie recipe, and have tested it both ways with great results.

Any tips for dairy free ice cream? YES! There are so many good ones these days, but one of our favorite brands lately is NadaMoo. The texture is as rich and creamy as the dairy stuff, and it’s VERY scoop-able. We love the Vanilla…AHH for this, but you should also totally check out their Snickerdoodle Cookie Dough and Salted Caramel. Another favorite that may be easier to find is So Delicious coconut milk vanilla. They even have a no sugar added version that’s fabulous!

Play around. You can use all raspberries, or all blueberries, or toss in some blackberries if you like. Or you can go halvsies and do 1 cup berries and 1 cup pitted and halved cherries!

Craving More Summer Desserts? You Might Also Love…

Gluten Free Vegan Peach Berry Crisp - The topping and filling are both amazing! Don't forget the ice cream!
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Peach Berry Crisp


  • Author: One Lovely Life
  • Yield: about 8

Description

You can use fresh or frozen fruit (or a combination!) for this recipe. I recommend NOT thawing anything frozen for the best texture. See the notes for more substitutions and suggestions!


Ingredients

Scale

For the filling:

  • 3 cups sliced peaches
  • 1 cup blueberries
  • 1 cup raspberries
  • 3 Tbsp pure maple syrup
  • 2 Tbsp tapioca flour (sometimes sold as tapioca starch)
  • 1 Tbsp orange juice

For the topping:

  • 1 cup oats (gluten free, as needed)
  • 1/2 cup sliced almonds
  • 1/4 cup blanched almond flour (not almond meal)
  • 1/4 cup brown sugar or coconut sugar
  • 4 Tbsp coconut oil (can sub ghee, butter, or vegan butter)
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • pinch salt

Instructions

For the filling:

  1. Toss all ingredients in a medium bowl. Pour into an 8×8″ or 2 quart baking dish. Set aside while you make topping

For the topping:

  1. In a small bowl, combine oats, almonds, almond flour, sugar, and coconut oil, with vanilla, cinnamon, and salt. If mixture is a bit dry, add a little more coconut oil. Sprinkle mixture over the fruit filling. Bake at 350 degrees for 35-45 minutes, or until topping is golden and filling is bubbly. If your topping starts browning too quickly, cover the baking dish with foil.
  2. Let cool (the berry sauce will thicken as it cools), then serve with ice cream!

Notes

Sugar. You can use brown sugar OR coconut sugar in the topping.

Cooking Fat. Similarly, you can use coconut oil, vegan butter, ghee, or even dairy butter (if you eat and tolerate dairy). It will all work!

Instead of almond flour…Lastly, if you don’t have almond flour, you can use white flour or GF all purpose flour (like Bob’s Red Mill 1 to 1 baking mix) in its place. Almond flour isn’t typically directly interchangeable with white/GF flour, but in this situation as a topping it works. I’ve tested it both ways.

This Gluten Free Vegan Peach Berry Crisp is the PERFECT summer dessert. Bursting with summer flavor and made from wholesome ingredients, it's a yummy dessert you'll come back to again and again!

14 Comments

  1. Yum, this looks delicious. Reminds me of a similar one I just made from the book, Bread and Wine. It was a blueberry one, but the author cooks gluten free for her husband. It had oats, pecans, maple syrup, and olive oil–delicious. I will be sure to try this one soon.

  2. Oh that looks so good! I want some for breakfast right now. It’s not wrong to eat that for breakfast, right? 🙂 Coconut ice cream is my favorite. I love that you’re partnering with Melissa. You are both so fabulous!

  3. Is there a mistake in the recipe? Did you mean 1/4 cup of sugar? instead of 1/4 TBSP? Thanks.

  4. waiting for our peache tree to deliver and I will be making this crisp. few more days and will post how it turned out with a photo.

  5. I added raspberries, blueberries, and blackberries to mine, and it was absolutely delicious!!! I also added a bit of granola in with the oat-mixture/ topping. I didn’t have any tapioca starch, and something else I subsitituted in the topping mixture. When it was finished baking and had cooled off just a titch , I got a nice-sized bowl and went to town. I put a layer of the crisp, then some vanilla ice cream, and then topped that with more granola and chopped almonds. Absolutely delish.

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