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Gluten Free Vegan Peach Crisp Recipe

Divinely Delish Summer Dessert With Juicy, Ripe Peaches

Peach Crisp

An easy gluten free vegan peach dessert recipe, extra heavenly with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream.

If your peaches are perfectly ripe, very sweet and juicy, you can get away without any sugar sprinkled on them.

Gluten Free Vegan Peach Crisp tastes divine, but it's a different kind of divine than a crisp with butter and wheat flour. We love the difference!

Total Prep & Cook Time: 60 Min

Yield: 8 servings, one 8 x 11 crisp

Nutrition Data, 144g: 266 cal, 87 fat cal, 10g fat,2g protein, 33g carb, 24g sugars, 216mg sodium, 2g fiber, low Cholesterol, good source Vit A, C, Manganese. Estimated glycemic load 18

Ingredients:

  • 6 cups of peeled and sliced peaches (8 - 10 peaches)
  • 1/4 cup sugar
  • Crumb Topping:
  • 1 cup all purpose gluten free flour
  • 1 cup quick oats
  • 1 tsp cinnamon
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  • 1/2 cup chilled vegan spread (e.g. Earth Balance) or solid coconut oil
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 tsp salt

Besides an oven, you'll need:

  • 8 x 11 or 2 liter glass or ceramic baking dish
  • Large mixing bowl
  • Sharp knife
  • 8 quart pot
  • Sturdy pastry blender with flat blades
  • Your hands
  • Ripe but firm fresh peaches!

Directions:

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  1. Preheat oven to 350 degrees
  2. CRUMB TOPPING:
  3. Add the cold veggie spread to the flour
  4. Use a pastry blender to cut into small pieces blending with the flour
  5. Add the oats, brown sugar, salt and cinnamon
  6. Using your hands, rub all topping ingredients together until the mixture is crumbly
  7. Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches for 1 minute. Drain the pot, peaches and all into a colander, then immediately plunge the peaches into cold water to loosen the skins. Slip off the skins, using a paring knife
  8. Cut the peaches in half and remove the stones
  9. Slice peach halves into 1/2 inch wedges into the baking dish
  10. Spread peaches evenly in cake pan and sprinkle with 1/4 cup sugar
  11. Spread the topping evenly over the peaches. Don't pack it down, just let it be lumpy and uneven. Gaps are okay
  12. Bake at 350 degrees for 40 minutes or until the topping is browned
  13. Cool on a rack for 1/2 hour before serving
  14. Serve peach crisp warm with ice cream, or whipped cream
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Recipe Tips:

Make the crumb topping first and set aside while you blanche, peel and slice the peaches. You can make the topping as far ahead as you like and store covered in the fridge. Or make double and store the extra for another day, another glorious fruit crisp.

Peaches in season are reasonably priced, and you can often find ripe peaches. If they're not quite ripe, put them in a paper bag for a day or two to ripen.

Recipe Comments:

I made the Peach Crisp on Friday night and it turned out amazing! I said to my husband that it was better than a peach pie - like an orgasm in a bowl! I told a friend about it and she said that she wanted one in a bowl! My son is very picky and has a lot of food allergies, and he loves it too! Thank you! Lisa C.

More GF Fruit Desserts:

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