This Paleo Vegan Peach Crisp is simple to prepare and truly delicious. Juicy, tender peaches are perfectly spiced and topped with a crunchy, almond flour–based crumb. Gluten-free, dairy-free, and naturally sweetened, it’s a light summer dessert that comes together quickly.
I realized I needed more peach recipes on the site and decided a crisp was the perfect choice. This one doesn’t disappoint and is straightforward to make. The most time-consuming step is slicing the peaches, but it’s not difficult. Look for about 6 peaches—roughly 2½ pounds—when you shop.
The crumb topping is essential for a great crisp. I adapted a topping I often use for coffee cakes and it works beautifully here. Chopped pecans add a lovely crunch and balance the tender peaches.
Serve the crisp warm with a scoop of your favorite dairy-free ice cream. A vanilla bean paleo ice cream pairs particularly well.
Paleo and Vegan Crisp
This dessert is sweetened with coconut sugar and the topping uses almond flour, keeping it paleo. Because it contains no animal products, it’s also vegan-friendly.
The peaches bake until tender without becoming mushy, releasing a light, flavorful sauce. The crumb topping adds texture and a nutty crunch that complements the fruit—together they make a classic crisp experience.
If you want an easy, satisfying summer dessert, this paleo vegan peach crisp is a perfect choice. For another peach option, try my Paleo Peach Pie Crumb Bars.
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Paleo Vegan Peach Crisp
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Ingredients
Peach Filling
- 6 peaches, peeled and sliced
- 3 tablespoons coconut sugar
- 1 teaspoon tapioca flour
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
Topping
- 1 cup almond flour
- 1 tablespoon coconut flour
- ¼ cup chopped pecans
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3.5-4 tablespoons coconut oil, room temperature
Instructions
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Preheat oven to 350°F and grease a 9-inch square pan or a deep-dish pie plate. Set aside.
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Cut and peel the peaches. For easier pitting, cut the peach opposite the natural seam so you split the top from the bottom, then gently twist the halves apart. Remove the pit and slice the fruit into 1/4-inch pieces, then peel.
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In a large bowl, combine the sliced peaches with the coconut sugar, tapioca flour, salt, cinnamon, and lemon juice. Toss gently to coat, then spread the mixture evenly in the prepared pan.
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Make the topping: In a medium bowl, mix the almond flour, coconut flour, chopped pecans, coconut sugar, cinnamon, salt, and room-temperature coconut oil. Stir until the mixture is crumbly and evenly combined. Sprinkle the crumb topping over the peaches.
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Bake 28–30 minutes, until the topping is lightly browned and the filling is bubbling. Serve warm for best flavor.
Nutrition Information
