This easy Gluten Free Peach Crisp is a must make summer dessert! The juicy peach filling is sweetened with maple syrup and cinnamon and topped with a crisp oat and almond flour topping. Serve it warm with a scoop of vanilla ice cream of course!
This post has been updated since it was originally published on 8/12/2019
It isn’t summer until I bake at least one peach dessert. Last year it was my grandma’s recipe for Skillet Peach Cobbler. This year it’s this gluten free peach crisp and boy is it delicious!
If you aren’t into making fussy or complicated desserts, fruit crisps are your best friend. Just cut up the fruit, sweeten it and sprinkle on the crumbly butter oat topping. It’s so easy!
- Peaches – Look for the best ripe peaches you can find since they’re the star ingredient. See below for how to pick out a ripe peach.
- Maple syrup – Used to sweeten the peach filling. You can replace it with brown sugar if you prefer. Use more or less depending on how sweet you want the filling.
- Vanilla extract – If you want to be fancy try using vanilla bean paste. The vanilla flavor is the best!
- Almond extract – This is optional, but I love the hint of almond flavor paired with the peaches.
- Cinnamon – Adds a warm sweet flavor to the peaches.
- Cornstarch – Used to thicken the filling.
- Oats – Old fashioned oats, also call rolled oats are what you’ll use. Be sure to check that they are gluten free if you need them to be.
- Almond flour – I like to use Bob’s Red Mill.
- Sliced almonds – They add a nice crunch to the topping.
- Brown sugar – Used to sweeten the topping. Light or dark brown sugar can be use.
- Coconut oil – Melted coconut oil is used to bind the oat topping together. It keeps the recipe dairy-free and vegan.
Tips for Picking Out Ripe Juicy Peaches
- Avoid peaches that still have green on them, they aren’t ripe. They should have a golden yellow color behind the reddish blush color. The lighter the yellow, the less ripe they are. Avoid peaches that have wrinkled skin or are bruised.
- Like most ripe fruit, peaches should be fragrant and smell like a peach. If it doesn’t smell it likely won’t have much flavor.
- Peaches should feel heavy for their size, this means it will be juicier.
- The way a peach’s skin gives when you press on it will tell you a lot about how ripe it is. When pressing on a peach remember to treat it extremely gently. There’s a reason for the term “bruise like a peach”. I prefer to press on peaches at the top near the stem. If it gives like a tennis ball it’s probably not ripe enough for eating, but store it in a paper bag on the counter for several days and it should ripen right up. Any more give than this means it’s either ready to eat that day or can be stored on the counter for 1-2 days max.
How to make gluten free peach crisp
Make the topping – Combine the oats, almond flour, almonds, brown sugar, cinnamon and salt in a bowl. Pour in the melted coconut oil or butter and use your hands or a pastry cutter to combine the ingredients. It should be crumbly looking.
Make the filling – You’ll need about 7-8 ripe peaches for this recipe (approximately 2 1/2 pounds). I prefer to use peeled peaches, but if you don’t want to peel them it’s not a big deal. If you choose to peel the peaches, here’s my favorite method for peeling peaches without a knife.
In a large bowl stir together the sliced peaches, maple syrup, vanilla and almond extract, cinnamon, a pinch of salt, and cornstarch. Stir together until you can no longer see the cornstarch.
Bake – Pour the filling into a greased 10 inch cast iron skillet or a 9×9 baking dish. Sprinkle the topping evenly over the filling. Bake on the middle rack of a preheated 350° F oven for 25-30 minutes or until it’s bubbly and golden brown on top. Let the crisp cool for 5-10 minutes before serving.
What can almond flour be replaced with?
You can replace the almond flour with a 1:1 gluten-free baking flour such as the one made by Bob’s Red Mill. If you don’t need the recipe to be gluten-free, use and equal amount of all-purpose or white whole wheat flour.
How can I make the peach crisp nut-free?
Replace the almond flour with an equal amount of 1:1 gluten-free baking flour, all purpose flour, or white whole wheat flour. Also, omit the sliced almonds in the topping.
What can melted coconut oil be substituted with?
Melted unsalted butter can replace the coconut oil. To keep the recipe vegan, use vegan or plant based butter.
Can frozen peaches be used instead of fresh peaches for peach crisp?
Yes. Defrost the peaches and drain any juices from them before making the filling.
Storage and reheating
Storage – Once the crisp has cooled completely it can be covered and stored in the refrigerator for up to 3 days. If you baked it in a cast iron skillet you’ll want to remove it and store it in something else because the cast iron will rust.
Reheating – To reheat peach crisp leftovers in the oven at 350° F. until hot. You can also reheat them in the microwave although the topping won’t be as crisp.
Freezing – Peach crisp can be frozen for up to 3 months in a freezer safe airtight container. Let it defrost in the fridge overnight before reheating.
Ways to serve peach crisp
My favorite way to top warm peach crisp is with vanilla ice cream. Other ways to enjoy it are with fresh whipped cream or coconut whipped cream for a dairy-free option.
You could also pour on a couple tablespoons of cream or half and half. For a healthier option, try a dollop of vanilla Greek yogurt or plain Greek yogurt sweetened with maple syrup.
More recipes using peaches
- Grilled Peaches with Cinnamon Honey Ricotta
- Cinnamon Peach Yogurt Cake
- Peach Tomato Caprese Salad
- Grilled Chicken and Peach Salad
- Peach Rosé Sangria
Did you make this gluten free peach crisp? I’d love if you’d leave a recipe rating and review below.
- 1 cup gluten free rolled oats
- 1/2 cup almond flour
- 1/4 cup toasted sliced almonds (optional)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup melted coconut oil or butter
- 2 1/2 pounds peaches, peeled, pitted and cut into 1/4-1/2 inch slices
- 3-4 tablespoons maple syrup depending on sweetness of peaches and personal preference.
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 teaspoon cinnamon
- 3 tablespoons cornstarch
- Preheat oven to 350° F. In a medium sized bowl combine the oats, almond meal, almonds, brown sugar, cinnamon and salt. Pour in the melted coconut oil and use your hands or a fork to combine everything until crumbles form.
- In a larger bowl combine the filling ingredients and stir together until you can no longer see the cornstarch. Pour the filling into a 10 inch cast iron skillet or a 9x9 inch baking dish. Spread the oat/almond topping evenly over the peaches and place it on the middle rack of the oven.
- Bake for 25-30 minutes or until the top is golden brown and the filling is bubbling. Cool for 5-10 minutes before serving. Serve topped with ice cream, whipped cream or Greek yogurt.
Nutrition doesn't include ice cream and is based on 6 servings.
Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 122mgCarbohydrates: 51gFiber: 7gSugar: 33gProtein: 7g