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 ⅔ cup of the oats, flour, brown sugar, sugar, vanilla, water, and salt.
- Add ½ the almonds and butter and pulse to form pea-sized pieces.
- Add the remaining almonds and ⅓ 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
- ½ cup gluten-free, all-purpose flour (any blend will work here)
- ⅓ cup brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoons water
- .125 tsp of salt
- 8 tablespoons butter, cut into pieces
For the Filling:
- 3 pounds peaches, peeled and cut into ½ inch wedges
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ⅓ cup sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 400F.
- For the topping, Pulse ⅔ 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 ⅓ 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.
Maureen says
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. 🙂
Erin Collins says
I’m so glad it turned out for you! Sounds tasty with the pecans 🙂
Sharon Lee says
Please tell me the size of the pan you used
Thanks Sharon
Erin Collins says
I use a 9×13 pan!
Cash F says
This came out PERFECTLY! What a lovely recipe. So easy! I used oat flour, which worked nicely. Thank you!
Erin Collins says
Great to know it works using oat flour! Thanks for the comment!
Josh says
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!
Jim says
I love this peach crisp! So good on these warm summer nights!
Nicole says
This is a fall favorite treat. Whenever we see peaches on sale we LOVE making this dessert.
Marilyn Bangert says
This is a delicious dessert, and quite simple to prepare. Thank you!!
Kat J. says
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!!!
Erin Collins says
I hope you liked it! Good luck starting a gluten-free diet! Let me know if I can help with any questions!
Dallas says
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!
Katie says
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!
Anna says
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!