Gluten-Free Peach Crisp

bowl of peach crisp with a fork and ice cream.

Meaningful Eats

10 servings

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.

Course Dessert, Snack

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Author Erin Collins

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 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!

Notes

To Make-Ahead: This gluten-free peach crisp best eaten the day it's made. To prepare ahead of time, make the topping and keep it in an airtight container in the refrigerator until you're ready to make the peach crisp. The filling can't be made too far ahead of baking though as the peaches will start to brown once they're cut.

To Store: Store leftovers in an airtight container in the refrigerator for up to 1 week.

To Freeze: Let the baked peach crisp cool completely. Wrap it first in plastic wrap and then in 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 soon.

Dairy-Free: Use dairy-free butter in place of regular butter in topping.

Peaches: Blanch the peaches before cutting for easy skin removal. Check out my blanching instructions above!

Nutrition