Mixed Fruit Crisp with Peaches, Apples, and Bananas


I am not a huge fan of cooked peaches, but my husband Tony is, so I decided to try this Mixed Fruit Crisp. I found it on Allrecipes many years ago, but adapted the recipe a little. I originally shared it almost fifteen years ago, but am updating the recipe and post today.

Honestly, I was a little nervous about the fruit combination. But we were both surprised by how delicious this dessert is. The banana turned out tender, not mushy, and the fruit flavors melded very well together. We also liked that it’s lower in added sugars than your average crisp. In fact, it makes a delicious midday pick-me-up. But for a real treat, we add a topping of vanilla dairy-free ice cream!

Dairy-Free Mixed Fruit Crisp Recipe - a versatile, sweet, healthier dessert that happens to be vegan and optionally gluten-free too

Special Diet Notes: Mixed Fruit Crisp

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Dairy-Free Mixed Fruit Crisp
Prep time
Cook time
Total time
You can mix up the fruit based on what you have on hand, but this combination is surprisingly delicious.
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
  • 3 apples, peeled, cored and sliced
  • 4 fresh peaches, peeled, pitted and sliced
  • 1 banana, sliced
  • ½ cup raisins*
  • ¼ cup water
  • ½ teaspoon non-GMO cornstarch or arrowroot starch
  • ½ cup rolled or quick oats
  • ½ cup all-purpose flour, whole wheat flour, or gluten-free flour blend
  • ¼ cup brown sugar or coconut sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup dairy-free buttery spread
  1. Preheat your oven to 350°F.
  2. Place the apples, peaches, banana, raisins, water, and starch in an 8x8-inch baking dish. Stir until combined, and you don't see any starch.
  3. In a medium bowl, whisk together the oats, flour, sugar, and cinnamon. Add the buttery spread and whisk until the mixture resembles coarse crumbs. Evenly sprinkle over the fruit.
  4. Bake for 35 to 45 minutes, or until the topping starts to brown. Serve warm.
*The raisins absorb a lot of the moisture from the fruit, so don't be tempted to omit them. If you aren't a raisin fan, you can substitute dried berries, like dried blueberries, cranberries, or cherries. They will be a little more tart than the raisins, but the flavor should still pair well. If you do choose to omit the dried fruit, I might omit the water, too.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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