This is the perfect gluten-free peach crisp recipe! Tender, juicy peaches beneath a crunchy crisp topping with oats, almonds, and coconut. This easy recipe is a delightful summer dessert for all of those ripe peaches!
Why You'll Love This Recipe
In the dead heat of summer, there are very few recipes worth turning the oven on for. This gluten-free peach crisp is one of those recipes!
It is such a simple dessert made with simple ingredients you probably already have in your pantry. Don't be fooled by it's simplicity though, this dish is so warm and comforting, it must not be missed during peach season!
Flavorful, juicy peaches are topped with a brown sugar crisp topping. The crunchy topping has oats, almonds, and coconut, which add wonderful texture and flavor.
Serve with a scoop of vanilla ice cream, this might just become your favorite dessert of summer!
This is a classic crisp recipe. It is not meant to be a healthier option, but rather the best gluten-free version of a classic fruit crisp recipe.
From start to finish, the entire recipe comes together in under an hour! After you make this recipe, try this gluten-free peach cake!
Ingredients & Substitutions
- Peaches: You can't beat fresh, ripe, in-season peaches for this dish! But if you just can't get your hands on them you can use frozen peaches or canned sliced peaches. Be sure to thaw frozen peaches and drain canned peaches beforehand.
- Cornstarch: The cornstarch aids in thickening the juices. Feel free to use arrowroot or tapioca starch, if desired.
- Brown Sugar: You can substitute granulated sugar but I prefer the extra flavor brown sugar provides.
- Gluten-free Whole Rolled Oats: If you have celiac disease, a gluten allergy, or gluten sensitivity, be sure to use certified gluten-free oats. Regular oats are likely contaminated with wheat due to the growing and manufacturing process.
- Gluten-Free 1:1 Flour: I have used King Arthur Measure for Measure and Pamela's Artisan Blend in this recipe, but any gluten-free all purpose flour blend that is a cup for cup substitute for baking should also work.
- Almonds & Coconut: I love the nutty flavor and crunch these provide but feel free to omit or substitute if desired.
- Butter: For dairy-free use either solid coconut oil, chill if needed, earth balance vegan buttery sticks, or vegetable shortening.
To make this gluten-free peach crisp recipe, you'll need to gather two bowls and a baking dish. If you have a pastry blender that is helpful as well but you can even use your hands if you don't mind getting a little messy.
- To start, whisk together the flour, brown sugar, oats, cinnamon, and salt in a large bowl.
- Then add in the cubes of cold butter.
- Use the pastry knife or your hands to cut the butter into the flour mixture. When all the flour is incorporated, the mixture will look like clumpy wet sand.
- Then mix in the sliced almonds and coconut, if using. Set aside.
Now make the peach filling.
- Slice the peaches in ¾-inch thick slices and place in a bowl. Gently combine them with the brown sugar, cornstarch, and salt.
- Pour the peaches into a greased baking dish or pie plate.
- Sprinkle the crisp mixture on top of the peaches.
- Add a few more almonds on top if desired.
- Bake until the crisp is golden brown and bubbly.
Allow the crisp to cool a bit before serving. It is best served while still warm but not molten lava hot. Serve with a scoop of ice cream.
- Try adding fresh or frozen blueberries in with the peaches.
- Substitute another stone fruit in place of peaches, such as nectarines, plums, or even cherries.
- This recipe would also work with apples, strawberry and rhubarb, or mixed berries.
- Use any nuts you like, pecans would be delicious. Or omit the nuts completely.
Make Ahead and Storage Tips
Make Ahead: Peach crisp is best served warm after baking. In oder to make ahead, you can prepare the peach filling and the crisp topping. Then, refrigerate separately until you're ready to assemble and bake the crisp.
Leftovers: Provided there are any leftovers to begin with, refrigerate leftover peach crisp in an airtight container and enjoy for up to a week. Allow the crisp to cool completely before refrigerating.
Freeze: Assemble peach crisp in a freezer and oven safe pan, such as a foil pan. Wrap tightly with plastic wrap and freeze. When ready to bake, you can thaw overnight in the refrigerator or cook from frozen. If thawed, bake as directed. If frozen, cover with foil for the first 20 minutes. Then remove the foil and continue to bake until the crisp is golden and bubbly throughout.
If freezing leftovers, allow leftover crisp to come to room temperature before placing in a freezer safe dish. Freeze for up to a few months. Reheat in the oven at 350°F until warm and bubbly.
Top Recipe Tips
- Use ripe peaches. There should be some give when gently pressed. If your peaches are rock hard, they will not work for this recipe. This means you may have to...
- Plan ahead. Sometimes it's hard to find a perfectly ripe peach at the grocery store, so be sure to plan ahead so your peaches have time to ripen on the counter.
- Peel the peaches: You can leave the peach skins on for this recipe but if you just can't stand the thought of peach skins in your dessert, feel free to remove them before slicing.
To do this, you can drop the peaches into boiling water for 30 seconds. Then place them in an ice bath until cool enough to handle. After that, the skins should easily peel off. Then you can remove the pit and slice.
I hope you enjoy this delicious dessert this summer and even into the fall! This easy peach crisp recipe with warm spices and crunchy yet tender oat topping is the perfect peach dessert.
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Gluten-Free Peach Crisp with Oats and Almonds
- 1 ½ pounds fresh peaches, about 4-5 peaches
- ¼ cup brown sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup gluten-free 1:1 flour blend, King Arthur Measure for Measure
- ½ cup gluten-free rolled oats
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold butter, cut into small cubes
- ¼ cup sliced almonds
- ¼ cup shredded coconut
- vanilla ice cream, optional, for serving
- Preheat the oven to 375°F. Grease 9-inch baking dish or pie pan.
- Slice the peaches and place in a mixing bowl.
- Add brown sugar, cornstarch, and salt to the peaches.
- Stir gently to combine. Pour peach mixture into baking dish. Set aside and make the crisp topping.
- Whisk together the gluten-free flour, gluten-free oats, brown sugar, cinnamon, and salt in a large mixing bowl.
- Add the cold, cubed butter to the flour mixture. Use a pastry knife or your fingers to cut or squish the butter into the other ingredients until the mixture looks like clumpy wet sand. There should not be any loose, dry flour left in the bowl.
- Stir in the almonds and coconut.
- Sprinkle the crisp topping over the peaches in the baking dish.
- Bake at 375° for 35-40 min, or until the filling is bubbly and the topping is golden brown.
- Remove from the oven. Allow the crisp to cool until just warm before serving with a scoop of vanilla ice cream.
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