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one green planet

This almond peach crisp is super easy to make and tastes as delicious as it looks! It's also gluten-free, refined sugar-free, and paleo! The grain-free topping is more dense than a traditional crumble. Part rolled oats could be used in place of the desiccated coconut and almond flour (e.g. omit the coconut and use 1 cup oats plus 1/2 cup almond flour plus 1/2 cup sliced almonds plus the remainder of the topping ingredients). It's all up to you! Whatever you choose, you have to try making this almond peach crisp –– it will definitely be a crowd pleaser at any family holiday party!

Almond Peach Crisp [Vegan, Gluten-Free]

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For the Filling:

  • 5 cups fresh ripe peaches, pitted and sliced (8 small to medium peaches)
  • 1/3 cup sugar-free monk fruit golden sweetener (or substitute coconut sugar)
  • 1 tablespoon fresh lemon juice (or juice from 1/2 lemon)
  • 1 tablespoon arrowroot flour
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground Ceylon cinnamon

For the Topping:

  • 1 cup almond flour
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup sliced almonds
  • 1/3 cup sugar-free monk fruit golden sweetener (or substitute coconut sugar)
  • 2 to 4 tablespoons vegan butter (or substitute coconut oil), adjusted to desired consistency
  • 1 teaspoon ground ginger (optional)
  • 1/2 teaspoon pure almond extract (optional)
  • 1/4 teaspoon sea salt


  1. Preheat oven to 350°F and grease an 8x8 inch baking dish or cast iron skillet (here) with coconut or avocado oil.
  2. In a medium bowl, mix together the filling ingredients. Pour into prepared pan, spreading evenly.
  3. In the same bowl, combine the almond flour, almonds, coconut, sweetener, salt and ginger.
  4. Mix in 2 tablespoons vegan butter with a fork or pastry cutter until a sticky and crumbly topping is formed, adding additional butter as needed. Spread evenly over peach mixture.
  5. Bake for 40 to 50 minutes, or until the topping is golden brown and nicely crisped.


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