Erin’s Recipe Rundown
Texture: Juicy, soft fruit paired with a crunchy topping.
Taste: Sweet, spiced peaches with a touch of toasty oat and almond.
Ease: Easy to make! Can be made in 1 hour.
Top Tips: You can use canned or frozen peaches to save time, but I love using fresh peaches to take the dish to the next level!
Recommended GF Flour: Any gluten-free flour blend will work with this recipe.
Would I make these again? Yes! This recipe is one of my favorite ways to enjoy fresh peaches.
xoxo erin
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.
Featured Comment
From Sharina: “This gluten-free peach crisp is irresistible! It is so refreshing and savory. Even the kids can’t get enough of it!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Peach Crisp
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free peach crisp be made dairy-free?
- Can I use frozen or canned peaches?
- What goes with this gluten-free peach crisp?
- Can I swap out the almonds?
- Gluten-Free Peach Crisp Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free peach crisp. Jump to the recipe below for the exact measurements.
- Oats: Play it safe and use certified gluten-free rolled oats for the crumble topping. I’m a fan of Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats for this peach crisp!
- Almonds: Peaches and almonds are a match made in heaven. Adding some almonds to the topping helps it turn out extra crunchy.
- Gluten-Free Flour: Pretty much any flour blend will work here! I like to use a high quality 1:1 gluten-free flour, like King Arthur Measure-for Measure Flour.
- Peaches: The most time consuming part of making this peach crisp is cutting up the fresh peaches! I look for sweet peaches that are at peak ripeness. You can blanch the peaches to speed up the peeling process!
- Spices: I love adding warm cinnamon and nutmeg to the filling. The spices give the peaches an extra boost of flavor!
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 and place in a large bowl of ice water. The skin should then easily slide right off!
How to Make Gluten-Free Peach Crisp
Here’s an overview of how to make this peach crisp. You can jump to the recipe for the full instructions!
- Prep the topping: Add just 2/3 cup of the gluten-free oats plus all of the gluten-free flour, brown sugar, granulated sugar, vanilla, water, and salt. I like to use a food processor and pulse for 6-8 pulses.
- Add butter/almonds: Add in all of the butter and half of the almonds. You’ll want to pulse it until the butter is about the size of a pea and the mixture is crumbly.
- Finish the topping: Add in the rest of the almonds and the last 1/3 cup of oats. Just 2 quick pulses will do.
- In a separate bowl: The fresh peaches should be peeled and cut first. Then you’re ready to mix all filling ingredients together.
- Assemble for baking: Pour the filling into the pan. I like to use a 9×13 casserole dish.
- Top and bake: Sprinkle the topping evenly on top. Bake until the top is golden and the filling is bubbly, about 25-30 minutes. Let cool for at least 15 minutes. Serve with vanilla ice cream. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This is best eaten the day it’s made. To prepare in advance, you can make the topping and keep it in an airtight container in the fridge until you’re ready to make the peach crisp. The peach filling can’t be made too far ahead of baking as the peaches will start to brown once they’re cut.
To Store: Store leftovers in an airtight container in the fridge for up to 1 week.
To Freeze: Let the baked peach crisp cool completely, then wrap it in plastic wrap and foil. Freeze for up to 3 months.
To Reheat: If frozen, thaw in the fridge overnight. Bake at 350ºF until heated through, about 20-30 minutes. Place foil on top if it starts to brown too much.
Can this gluten-free peach crisp be made dairy-free?
Definitely! You can use your favorite dairy-free butter to make it dairy-free.
Can I use frozen or canned peaches?
While I love using fresh peaches, I totally get the ease of using frozen or canned peaches! For canned, drain off the juice and give them a rinse before using. For frozen, thaw them completely. I like to thaw them overnight in the refrigerator.
What goes with this gluten-free peach crisp?
Top with a scoop of ice cream or whipped cream. You can even drizzle caramel on top. Whether you serve it plain or with these add-ons, you’ll be in summer dessert heaven!
Can I swap out the almonds?
You can use a different nut in place of almonds. Pecans or walnuts also go great in this topping! You can also leave out the nuts and add in more oats to make it nut-free.
More Gluten-Free Summer Desserts
Gluten-Free Peach Crisp
Ingredients
For the Topping:
- 1 cup (85g) gluten-free oats
- 1 cup (86g) sliced almonds
- 1/2 cup (75g) gluten-free 1:1 baking flour (any blend will work here)
- 1/3 cup (71g) brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons water
- 1/4 tsp kosher 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 (67g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
To make the topping:
- Preheat the oven to 400F.
- 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.
To make the filling:
- Mix all the filling 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!
My friend gave me a ton of peaches so I knew I had to make this! We topped it with ice cream and it was a hit!
I’m so glad it turned out for you! Serving it with ice cream is always a good idea 🙂
This was the best gluten-free crisp! We loved it and it’s easy to make too!
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!