Ginger Peach Coconut Crisp, Vegan and Gluten-Free

The best recipe for Ginger Peach Coconut Crisp
best recipe ginger peach coconut crisp vegan gluten free scaled

Having friends over for dinner and need a quick and easy dessert recipe?  Look no further!

This recipe only takes a few minutes to prepare and 20 minutes to bake.

I like to keep a bag of frozen fruit in the freezer for this very reason, to whip up a dessert in no time flat!  Whether you make a crumble topping out of oats, flakes or cookies, you can’t go wrong with a warm fruit crisp!

Inspiration for this recipe came from my trusty old Moosewood Restaurant Cookbook.  I added a few ingredients to the original recipe to spice it up a little.

Crushed gingersnap cookies create the crumble topping.  Newman’s Own makes a tasty vegan gingersnap and Mi-Del makes a great gluten free gingersnap.  I haven’t run across a brand that makes a vegan and gluten free gingersnap…have you? Please share if you have!  I suppose you can make your own, but that would take “quick” and “easy” out of the equation!

best recipe ginger peach coconut crisp vegan gluten free scaled
Print

Ginger Peach Coconut Crisp

The best recipe for Ginger Peach Coconut Crisp
Course Dessert, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Baking Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 637kcal
Cost $5

Ingredients

  • 1 pound frozen unsweetened sliced peaches
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons coconut oil melted
  • 1 cup crumbled gingersnaps
  • 1/2 cup unsweetened shredded coconut flakes
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Preheat oven to 425 degrees.
  • Lightly grease a 8 inch baking dish with coconut oil or coconut oil cooking spray and evenly distribute peaches in the bottom.
  • Drizzle lemon juice and melted coconut oil over peaches.
  • In a small bowl, combine brown sugar, cinnamon, ginger and cloves. Sprinkle over peaches.
  • Top with crumbled gingersnaps and coconut flakes.
  • Bake for 20 minutes or until bubbling.
  • Serve warm, top with ice cream of your choice and enjoy 🙂

Notes

We topped ours with vegan coconut milk ice cream.
Happy Friday 🙂

Nutrition

Calories: 637kcal | Carbohydrates: 85g | Protein: 7g | Fat: 34g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 355mg | Potassium: 620mg | Fiber: 9g | Sugar: 44g | Vitamin A: 744IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 5mg
Cristina C. RD LDN

Leave a Comment

Recipe Rating