I love peach season. I don’t know if it is because I grew up in Niagara, where peaches are readily available at any roadside fruit stand and celebrated with festivals, or if they are just too awesome not to love.

After a delicious brunch with my friend Caroline at School, I went to a the Liberty Village Farmers’ Market and picked up a bunch of treats including a basket of peaches. Some of them were really ripe so I knew I wanted to make some sort of dessert out of them right away.  I came across a recipe for Peach Crisp on Clean Eating Chelsea.  It was delicious! It is not as sweet as a standard crisp, but if you are looking for a healthy alternative that takes more like peaches than sugar give this one a try. It is going to be on high rotation while peaches are still in season.  I may even buy some peaches to freeze so I can make it well into the fall.  Also, Marc really loved this recipe and didn’t even mind that I made it again one week later so I could take pictures of it.

Oh and did I mention that this recipe is vegan and gluten free?!

Warning – the bake time on the crisp is 40 minutes. My first attempt was during a heat wave and running the oven for 40 minutes is not advised!

Serves 8 – 10



  • 8 peaches, cored and sliced – do not peel
  • 1 tbsp. lemon juice
  • 3 tbsp. agave nectar – I subbed agave nectar for honey. It worked just great. If you like a sweeter crisp add 1/2 tbsp more.
  • 1/2 tsp. vanilla extract
  • 2/3 tsp. cinnamon
  • 1 tbsp. water

Crisp Topping

  • 1 cup rolled oats (or old fashioned oats – just break them up in the food processor a bit)
  • 1/2 cup rice flour – I used whole wheat flour
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 and 1/2 tbsp. coconut oil
  • 3 tbsp. agave nectar – Again, I subbed agave nectar for honey. You can add more honey if you want it sweeter
  • 1 tsp. vanilla extract


Preheat oven to 350 degrees.

Core and slice peaches. Place in a large bowl and toss with lemon juice, agave nectar (or honey), vanilla extract, cinnamon, and water.

In a medium sized bowl mix the oats with the rice flour (or whole wheat flour), salt, and cinnamon and stir until all dry ingredients are combined.

Cut in your coconut oil by using your fingers to mix the coconut oil with the dry ingredients (see *note below). This should create a “crumbly” consistency. After the coconut oil is cut in, add in the vanilla and agave nectar (or honey) – stir to coat.

To assemble the crisp, spray a 9×13 inch baking dish with cooking spray and evenly add the peaches to the bottom of the dish (see **note). Evenly spread the crisp topping over the peaches. Cover with foil and bake for 40 minutes, uncovering after 20 minutes.


*note: If you keep your coconut oil in the fridge let it sit out for about 20 minutes to get it to room temperature. You don’t want it to melt, but you do want it to be able to spoon it out of the jar. If you are short on time you can always heat it in the microwave for a few seconds until it becomes softer. But do not melt it.

**note: If you peaches aren’t quite ripe (very soft) I would recommend adding the juice from the peach mixture into the baking dish. If your peaches are soft you will have enough juice. I personally hate soupy crisps, so when my peaches are really soft I usually leave it out.