Breakfast Peach Crisp (vegan, gluten-free, refined sugar-free, oil-free)


Dear friends, summer is quickly dwindling down. Can you feel it? Even though the forecast here shows temps in the 80’s and 90’s for the next ten days, the air just feels different. The sun is still bright, but something about the way it falls on us is just a bit, well…Β different. It’s hard to let summer go, but I must admit, I love fall. September starts out with a bang, bringing with it a very special event, my birthday! Then apple season literally rolls in, along with the strong urge to bake it into eerrrthing. Before you know it, myself and everyone else on the planet with a social media account will start posting photos and recipes galore featuring that glorious squash, pumpkin.


Before all that happens, though… I want, I need, I must, share this easy peach crisp recipe! After all, there’s still 3 days left of National Peach Month, and what better way to celebrate it and the final days of summer, than with this yummy, healthy dessert/breakfast. This is the perfect easy dish to whip up for Sunday brunch, you can “fancy it up” with toppings (if you wish) and serve along with tea, herbal coffee, or a nice almond milk latte.


I called this “breakfast” peach crisp, because I purposefully kept it not-too-sweet, making it a wholesome fruit and oats morning meal (delicious with a little creamy homemade almond milk poured over it hot out of the oven). If you’d like it to be more like dessert, add a little more sweetener, and definitely serve with the optional toppings.


Although fall is sneaking up on us faster than you can say pumpkin apple spice empanadas (yup, you read that correctly), slow down a bit and enjoy each and every summer moment that you can. IncludingΒ making this lovely peach crisp πŸ™‚

Breakfast Peach Crisp

Makes 4 servings


  • 4 peaches, pitted and chopped
  • 2 tbs lemon juice
  • 1 tsp date sugar or coconut sugar


  • 1/4 cup raw almonds
  • 1/4 cup raw pecans
  • 1/4 cup rolled oats
  • 2 tbs unsweetened shredded coconut
  • pinch of salt
  • 2 tbsp coconut nectar or maple syrup
  • 1 1/2 tbsp (runny) almond butter, or you can substitute coconut oil
  • optional: 1/4 tsp ground cinnamon
  • For a sweeter “dessert” crisp add up to a tablespoon of date sugar or coconut sugar to the topping mixture


1. Lightly oil 2-4 small baking dishes or ramekins. I used two ceramic 4″ x 4″ baking dishes (4 small single serving size ramekins would work as well). Preheat the oven to 350 degrees F.

2. In a medium bowl, mix the lemon juice and date sugar into the chopped peaches. Set aside as you prepare the crisp topping.

3. In a food processor or bullet-type blender with straight blade (for grinding), process the almonds and pecans until a course flour is formed and the oils are just starting to be released, the crumbs should be a bit sticky.

4. Stir together the almond butter and coconut nectar. Pour mixture into the pecan/almond crumbs, and add oats, coconut shreds, salt, and optional cinnamon. Stir with a silicone spatula until well combined and dry ingredients are fully coated.


5.Β Divide the peaches evenly among your baking dishes and top with oat/nut mixture. Bake for about 45 minutes, until filling is bubbly and topping is browned. Check on it after 35 minutes, to make sure it isn’t burning. I also tried baking these covered with tin foil the first 25 minutes and then uncovering for the last 20 minutes, which yields a less browned/slightly softer crumble. Either way is good!

6. To serve: I topped with whipped coconut cream and my healthy date caramel. So yummy!

How are you enjoying these last days of summer? Are you excited for fall??


11 thoughts on “Breakfast Peach Crisp (vegan, gluten-free, refined sugar-free, oil-free)

    • Larice says:

      Thanks so much! Is it starting to warm up there? How chilly does it get during the winter? So fascinating to think of others enjoying the opposite season right now! I try to find the good each season offers but winter is definitely my least favorite here πŸ˜›

      Liked by 1 person

      • What's Bec Cooking says:

        We’ve been having the odd warm day or two which lulls us into a false sense of Spring only to be taunted by a cold rainy day today! Perth doesn’t get too cold, maybe the rare 0-1 C (32-34F) day, but our houses and buildings aren’t insulated or heated as well as cities/countries that get really cold Winters….which I feel makes our mild winters feel colder πŸ™‚

        Liked by 1 person

      • Larice says:

        That is quite chilly, especially when homes and buildings aren’t built for the cold. Of course here it gets into the negative teens, but I can’t think about that yet!! Enjoy your springtime! That’s always exciting. Hopefully those teasing warm days will be becoming more regular for you soon! πŸ™‚

        Liked by 1 person

  1. Ranjana@FlavorfulBakes says:

    Larice!!! I am a September baby too! πŸ˜€ Mine’s on the 30th.. when is your’s? And I have missed reading your posts ‘cos I was kind of taking a break from the internet and my blog… I hope all is well… πŸ™‚ And I might be trying your peach crisp with apples soon… I love how healthy it sounds… πŸ™‚

    Liked by 1 person

    • Larice says:

      Welcome back Ranjana!! Hope you have been well too! Ahh a fellow September girl! Mine is on the 8th πŸ˜€ A break from the Internet/blogging now and then is a good thing… I take a break about every other week lol. Still working on that consistency thing! I think this crisp would be delish with apples! I almost saved the whole idea for later to do just that but I got too antsy πŸ˜› let me know if you try it!


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