Tuesday, August 21, 2012

Peach Crisp - vegan & gluten free

Peach Crisp

Every summer since sometime in high school, I've made this fruit crisp. When I've been asked for my favorite dessert, I've responded with this one. Now, not to knock chocolate cake, but this is so, so, so good partly because there's only a small window each year during peach heyday when it's doable.

You need a good number of fruits, and they should be quite ripe or even overripe. Any fruit will do, but I think summer stone fruits are best. Peaches, plums, apricots, nectarines, pluots mixed with berries, or not, and covered with a mixture of sugar, butter, and oats is summertime perfection. It's a perfectly respectable dessert, but I like it best for breakfast, either room temperature or refrigerator-cool. In a rush in the morning? It's completely acceptable to stand at the kitchen counter with a spoon.

Kate's favorite summer dessert

Related: Peach Streusel Muffins, Apricot Blackberry Crisp, Peach Pie with Almond Crumble, Peach Plum Streusel, Single Serving Fruit Crisp

Peach or Nectarine Crisp - vegan & gluten free
Any kind of fruit works here. It's a great vehicle for using up a bunch of fruit that's overripe and about to go bad.

peaches, or any other summer fruit(s)
1/2 C flour of any variety- all purpose, whole wheat, almond, gluten free, etc.
3/4 C brown sugar
pinch of salt
6 Tbsp chilled butter OR vegan butter (like Earth Balance), cut into half inch pieces
1 C quick or rolled oats

First, choose your baking dish, as that will affect how much fruit you'll need. I regularly use either a 9-inch round glass dish or an 8x8-inch square glass dish. Ceramic will also work. For this week's incarnation, I used 8 nectarines in my 8x8-inch square dish.

Preheat oven to 350F.

Peel and roughly chop fruit directly into your baking dish. I use a vegetable peeler and a paring knife, but you can also blanch stone fruits to get the skin off as I describe here

In a food processor, blend the flour, sugar, salt, and butter with several on-off pulses or only until the mixture looks like a coarse meal. Add the oats and pulse a few more times to break them up.
Spread topping over fruit. I like to do it so that I don't see any fruit peeking out. Bake for 45-55 minutes or until top is golden brown. Depending on the juiciness of the fruit and how full you filled your dish, you may want to put some foil below the pan in the oven to catch any overflow.


  1. Know what's great about this recipe? It's gluten free and healthy. Anyone can have a taste of it when brought to school and picnic outings. It's also great for those who are trying to cut down on carbohydrates but needs high-energy food.

  2. This crisp is delicious!! I made one batch 2 days ago, just made another, yummy! Gotta have vanilla ice cream on top, hot out of the oven!

    1. oh, I'm so glad you tried it and liked it! It's one of my faves :)

  3. Hey everyone, brown sugar is NOT vegan as it is (unless otherwise marked) simply refined sugar with added molasses. Just thought I'd post this.

  4. Sugar, both white and brown, is vegan unless you have a problem with potential bone char used to refine your sugar (there are other methods, this is just more common). If all you can see is "animal bones" then sure, use an alternative. But if you understand the chemistry of bone charcoals, you'll realize that the original substance is now simply tricalcium phosphate and about 10% carbon atoms because it has been through the fire so many times. It's really personal preference and has no recorded negative impact on health; unless, of course, you consume too much. Just thought I'd post this.

  5. This is not gluten free if it has wheat flour in the recipe...

    1. You can use GF flour, but you also have to be careful with the tmeal. Not all oatmeals are gluten free, including Quaker

    2. good point, Judy. thanks for commenting!

  6. That should say 'oatmeal' above. Problem with the editor wasn't allowing a fix of errors.


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