For the topping, Pulse ⅔ 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 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!
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)
MAKE-AHEAD: This 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. STORAGE: Store any leftover peach crisp covered in the refrigerator.