This gluten-free peach crisp is made with fresh, juicy peaches and a delicious crispy topping! A simple dessert you’ll want to make all summer long.
Prefer cobbler? Check out my tried-and-true recipe for Gluten-Free Peach Cobbler with a fluffy cake-like topping.
Do you love summer peaches as much as I do? Peach crisp is one of my favorite ways to enjoy fresh peaches.
This peach crisp is made with sweet, juicy peaches and a toasty oat topping made with brown sugar and almonds. Add a scoop of ice cream and you’ll be in summer dessert heaven!
Ingredients for Gluten-Free Peach Crisp
- 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.
Blanch the Peaches for Easy Skin Removal
- Bring a large pot of water to a boil, then place about 4 peaches in the pot for 2 minutes.
- Scoop the peach out of the water with a slotted spoon into a 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 baking pan.
Make the Topping
- In a food processor, pulse 2/3 cup of the oats, flour, brown sugar, sugar, vanilla, 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, then bake!
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.
You really can’t beat a bowl of fresh peach crisp. Serve this peach crisp with vanilla ice cream, whipped cream or even drizzle of caramel. You’ll be in summer dessert heaven!
More Gluten-Free Summer Desserts:
- Gluten-Free Peach Muffins
- Vegan Strawberry Ice Cream Pie
- Gluten-Free No-Bake Cheesecake
- Ice Cream Crunch Bars
- Gluten-Free 4th of July Dessert
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Gluten-Free Peach Crisp
Ingredients
For the Topping:
- 1 cup oats
- 1 cup sliced almonds
- 1/2 cup gluten-free, all-purpose flour (any blend will work here)
- 1/3 cup brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons water
- .125 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 oats, 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 9x13 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!
Recipe 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)
Recipe originally published on July 27, 2014. Updated with new pictures on June 4, 2020.
