This gluten-free peach crisp is made with fresh, juicy peaches and a delicious crispy topping! It’s a simple dessert you’ll want to make all summer long.
Prefer cobbler? Check out my tried-and-true Gluten-Free Peach Cobbler recipe with a fluffy cake-like topping.
If you’re in search of a gluten free peach crisp recipe that’s as easy as it is delicious, check out this post. Gluten-free desserts never tasted so good!
Do you love summer peaches as much as I do? Peach crisp is one of my favorite ways to enjoy fresh peaches.
This fruit crisp is made with sweet, juicy peaches and a toasty, tender oat topping made with brown sugar and almonds. Add a scoop of ice cream and you’ll be in summer dessert heaven!
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Why You’ll Love this Recipe
- Uses simple ingredients
- Made with fresh peaches
- Serves a crowd
- Delicious crispy topping
- Great recipe for peach season
For more summer desserts try this gluten-free 4th of july dessert. You also might like this gluten-free cheesecake, gluten-free chocolate chip cookies, gluten-free blueberry cobbler or gluten-free angel food cake.
Ingredients for Gluten-Free Peach Crisp
Here are some of the ingredients that make this easy peach crisp recipe so delicious!
- Oats: Be sure to use certified gluten-free rolled oats for the crumble topping in this peach crisp. This is my favorite brand. Rolled oats work best in this topping!
- Almonds: Peaches and almonds are a match made in heaven. Adding some almonds to the topping helps it turn out extra crispy.
- Gluten-Free All Purpose Baking Flour: Pretty much any flour blend will work here! I like to use a high quality 1:1 baking flour.
- Fresh Peaches: The most time consuming part of making this peach crisp is cutting up the peaches! Choose sweet peaches that are at peak ripeness. You can blanch the peaches to speed up the peeling process.
How to Make Peach Crisp
Blanch the Peaches for Easy Skin Removal
- Bring a large pot of water to a boil, then place about 4 ripe peaches in the pot for 2 minutes.
- Scoop the peach out of the water with a slotted spoon into a large bowl of ice water. The skin should then easily slide off!
Make the Filling
- Once you have your peaches peeled, mix them together with the rest of the ingredients for the filling.
- Then you’ll pour them into a 9×13 prepared baking dish.
Make the Crunchy Topping
- In a food processor, pulse 2/3 cup of the oats, flour, brown sugar, sugar, vanilla extract, water, and salt.
- Add 1/2 the almonds and butter and pulse to form pea-sized pieces.
- Add the remaining almonds and 1/3 oats and combine with 2 quick pulses.
- Sprinkle the topping over the filling ingredients, then bake this delicious gluten free crisp!
Make-Ahead and Storage Instructions
MAKE-AHEAD: This gluten-free peach crisp is best eaten the day it’s made. If you want to make it in advance, you can mix together the topping and keep it in an airtight container in the refrigerator until you’re ready to make the peach crisp.
Unfortunately the peach filling can’t be made too far in advance, as the peaches will brown once they’re cut.
STORAGE: Store any leftover peach crisp covered in the refrigerator.
FAQs
Peach crisp and peach cobbler have similar peach filling, but the toppings differ slightly. Peach crisp is made with an oat strudel topping, while peach cobbler is made with a denser biscuit topping.
The perfect peach crisp is made by combining freshly peeled peaches with cornstarch, sugar, and spices. The sliced peaches are then sprinkled with a layer of oats, brown sugar, flour, and butter to make a crispy strudel topping. The crisp is baked in the oven until bubbly and golden brown.
Peach crisp will get soggy as it sits and soaks up the peach juices, so it’s best served within an hour or so after taking it out of the oven. You can also try adding a bit more cornstarch to thicken the peach layer.
Expert Tips & Tricks
- If you don’t have fresh peaches on hand or want to save time, you can certainly use canned peaches. But for best results, use fresh peaches. They really take the dish to the next level!
- Feel free to swap the almonds for another nut, like pecans or walnuts.
- Serve this peach crisp with a scoop of vanilla ice cream, whipped cream or even drizzle of caramel. You’ll be in summer dessert heaven!
More Gluten-Free Desserts
I hope you love this delicious dessert as much as we do! If you try this gluten-free peach crumble, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Peach Crisp
Ingredients
For the Topping:
- 1 cup gluten-free oats
- 1 cup sliced almonds
- 1/2 cup gluten-free 1:1 baking flour (any blend will work here)
- 1/3 cup brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons water
- 1/4 tsp of salt
- 8 tablespoons butter cut into pieces
For the Filling:
- 3 pounds peaches peeled and cut into 1/2 inch wedges
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400F.
- For the topping, Pulse 2/3 cup of the gluten-free oats, gluten-free flour, brown sugar, granulated sugar, vanilla, water, and salt in a food processor until combined, about 6-8 pulses. Sprinkle the butter and half of the almonds over top and process until the butter is the size of peas and the mixture is crumbly, about 5 pulses. Add the remaining almonds and 1/3 oats and combine with 2 quick pulses.
- For the filling, mix all the ingredients together. Pour into a 9×13 casserole dish or baking dish of choice. Sprinkle the topping evenly over the filling. Bake for 25-30 minutes until the top is golden and the filling is bubbly. Cool for at least 15 minutes before serving. Enjoy with ice cream, whipped, cream, or coconut milk whipped cream!
Notes
- Oats: Be sure to use certified gluten-free oats in this peach crisp. This is my favorite brand. Rolled oats work best in this topping!
- Almonds: Peaches and almonds are a match made in heaven. Adding some almonds to the topping helps it turn out extra crispy.
- Gluten-Free All Purpose Baking Flour: Pretty much any flour blend will work here! I like to use a high quality 1:1 baking flour.
- Fresh Peaches: The most time consuming part of making this peach crisp is cutting up the peaches! You can blanch the peaches to speed up the peeling process. (see instructions in the post)
Nutrition
Recipe originally published on July 27, 2014. Updated with new pictures on June 16, 2022.
Delicious and easy to make! We loved it!
Delicious!! I used oat flour instead of 1:1 and it came out great!!
Delicious. Picked peaches from our yard and used them for this. So good warm with vanilla ice cream. We had chopped pecans ( no almonds) and it worked out just fine. Thanks for a great recipe that the whole family can enjoy…doesn’t taste gluten free. 🙂
I’m so glad it turned out for you! Sounds tasty with the pecans 🙂
Please tell me the size of the pan you used
Thanks Sharon
I use a 9×13 pan!
This came out PERFECTLY! What a lovely recipe. So easy! I used oat flour, which worked nicely. Thank you!
Great to know it works using oat flour! Thanks for the comment!
It’s so hard sometimes to find really good versions of classic desserts GF but this one is spot on! From the filling to the crust we couldn’t get enough!
I love this peach crisp! So good on these warm summer nights!
This is a fall favorite treat. Whenever we see peaches on sale we LOVE making this dessert.
This is a delicious dessert, and quite simple to prepare. Thank you!!
Just stumbled on this site looking for gluten free peach crisp. My husband adores peach crisp/cobblers but recently I was diagnosed with non-celiac gluten intolerance. This recipe will make both of us happy (will skip anything coconut though as my husband is allergic to it!). Thanks for sharing! I’m definitely giving it a try this week,peaches being on sale at the grocery store this week! Bonus!!!
I hope you liked it! Good luck starting a gluten-free diet! Let me know if I can help with any questions!
Seriously??!!??!! Delicious! The bomb diddy! I made it for the 4th of July and I doubled the recipe to make a huge pan. It evaporated very quickly!
Great recipe – thank you for sharing! Made this for a crowd so I doubled the recipe and baked in three separate dishes. Didn’t have a food processor at the beach house where we’re staying so I used a blender to pulse the oats and a hand blender to incorporate the butter – turned out great and a big hit!
I just made this recipe today and it is absolutely delicious! I used coconut sugar for all the white sugar so there was only 1/3 cup of sugar in the entire thing! Thank you for a great recipe!