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Strawberry Peach Crisp (vegan, gluten-free, refined sugar free)

This healthy strawberry peach crisp is the ultimate summer dessert. It's juicy, sweet strawberries and peaches topped with a cinnamon oat crisp is absolutely delicious. Top it with some vanilla ice cream and people will be coming back for seconds.
Print Recipe
angled shot of crisp on a plate with ice cream
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

Ingredients

filling

  • 1 lb strawberries, halved and quartered (about 4 cups)
  • 1 lb peaches, cored and sliced into 1 inch chunks (about 4 cups)
  • 1/3 cup + 1 Tbsp coconut sugar (or sub brown sugar)
  • 3 Tbsp cornstarch or arrowroot powder
  • 1/2 lemon, juiced
  • 1 tsp vanilla extract

crisp topping

  • 1/4 cup coconut sugar (or sub brown sugar)
  • 1 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 cup melted coconut oil (or melted vegan butter)

Instructions

  • Preheat oven to 350 degrees F. Grease a large pie pan or cast iron skillet and set aside.
  • In a large mixing bowl, add all the filling ingredients. Stir until well combined. Add mixture into the prepared pie pan.
  • In a medium mixing bowl, add all the topping ingredients. Stir until well combined. Sprinkle topping evenly over the top of the strawberries and peaches. Use your hands or the back of a spatula to press/pack the topping down.
  • Bake in the oven for 35 minutes, or until top is golden brown.
  • Let it cool for at least 30-45 minutes before serving so it can set. Enjoy with some ice cream on top! Although best when fresh, keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30 seconds or until warm.
Servings: 8