Easy Vegan & Paleo Peach Crisp

If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!

Easy Vegan & Paleo Peach Crisp

It’s summertime which means I’ve been eating peaches nonstop. They are one of my favorite fruits and there’s nothing like taking a bite out of a peach that’s so ripe that the juices run down your chin.

Vegan & Paleo Peach Crisp Recipe

After hoarding a giant bag of peaches from the farmers market recently, I was left with some that had gone super ripe and needed to be used up quickly. So I ended up making this vegan and paleo peach crisp, and it might just be my new favorite summer dessert!

Ripe peaches are chopped and tossed with some coconut sugar mixture, then baked under a layer of sweetened pecan and almond crumble to make a light and decadent treat. I know it’s hot out but this recipe is definitely worth turning on the oven for.

Easy Vegan & Paleo Peach CrispEasy Vegan & Paleo Peach Crisp

Yummy Ways to Enjoy This Vegan & Paleo Peach Crisp

This vegan and paleo peach crisp can be eaten warm or chilled. However, I personally love it when it’s hot fresh out of the oven when the topping is nutty and crunchy. It’s delectable on its own, but to make it even better, feel free to serve it topped with something light and creamy like:

  • coconut yogurt
  • vegan ice cream…I bet vanilla would taste divine with it!
  • coconut whipped cream
  • sour cream… I know it sounds weird but I’ve tried this combo before and it’s amazing.

Easy Vegan & Paleo Peach Crisp

Best Way to Enjoy Leftovers

You’ll find that this vegan and paleo peach crisp is best enjoyed fresh out of the oven. However, if you do have leftovers, you can cover it up and store it in the refrigerator for 3-4 days. It’ll stay yummy, but the topping will lose its crunchiness in the fridge.

To get it crisp up again, you can just bake the whole thing in the 350 degree oven for 15-20 minutes until it firms up. I honestly love the crunchy topping so much that I think it’s worth the extra effort of heating it back up. But if you are feeling lazy (I’ve been there), you can just eat it cold and I bet you’ll still love it!

Easy Vegan & Paleo Peach Crisp

Easy Vegan & Paleo Peach Crisp

If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!
5 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 8 minutes
Servings: 6 servings
Calories: 265kcal
Author: Jean Choi



Crisp Topping


  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together all ingredients for the filling.
  • Pour into an 8x8 baking pan or a 9-inch pie pan, and evenly spread out.
  • Place the raw pecan halves in a food processor and pulse until crumbly.
  • Add the rest of the ingredients for the crisp topping into the food processor and pulse together until sticky. 
  • Spread out this mixture evenly over the peaches. 
  • Bake in the preheated oven for 40 minutes, until the topping is golden brown and crispy.
  • Serve with dairy free ice cream or coconut whipped cream. 
  • Store the leftovers in the refrigerator covered, for up to 3 days. The topping won't be as crunchy after you store it, but you can bake it again until it gets crispy again. 
Nutrition Facts
Easy Vegan & Paleo Peach Crisp
Amount Per Serving (1 serving)
Calories 265 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Sodium 118mg 5%
Potassium 311mg 9%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 17g
Protein 3g 6%
Vitamin A 8.6%
Vitamin C 10.5%
Calcium 3.1%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

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18 thoughts on “Easy Vegan & Paleo Peach Crisp

  1. Emily @ Recipes to Nourish

    Oooohhh yum! I LOVE peach crisps! Seriously one of the best summer desserts ever and this looks so good.

  2. Renee

    We are just starting to see peaches around here and I can’t wait! The girls are asking for pie lately but I am definitely more of a crisp kind of a prep momma 😉 Can’t wait to try this! Thanks!

  3. Toni

    Made this recipe and it was delicious! Subbed walnuts for pecans and doubled the almond meal to completely cover the peaches… fantastic. Thank you!

  4. Diane

    Love the recipe. I cut down the time to a total of15 min. by cooking the filling in the microwave 8 min with one stir in the middle. While that was cooking, I made the topping, with butter, not coconut oil. Placed the cooked peaches in a pan, topped with topping by sprinkling by hand til roughly even. Broiled mid oven til toasty brown. Amazing!

  5. Emily

    Do you think I could sub the almond flour for coconut or oat flour? Almond is the only one I don’t have (nor do I have almonds to make my own 🙁

    I might just try the coconut tomorrow and see what happens!

    1. Jean Choi Post author

      You can try oat flour, but definitely not coconut flour. That’ll soak up too much of the liquid and the topping may be too dry.


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