Gluten Free Peach Crisp
This gluten free peach crisp is made with fresh ripe peaches and a sweet oat topping that makes a delicious but healthy dessert!
Fresh peaches are the best and I love you can use them in so many different ways! Just recently I sliced a few up and caramelized them just because I wanted something simple but sweet! They hit the spot!
While I’m not really a big fan of cobbler, I sure do love oat and streusel toppings, so I decided to make a crisp with the ones I had leftover. If you happen to have a few apples lying around, try my Apple Walnut Crisp! Same concept, different fruit, but very good!
Ingredients Needed
- Peaches – you want them to be ripe but still firm
- Butter – allow time for the butter to soften. For vegans, just use a plant based butter instead.
- light brown sugar – be sure to pack it when measuring
- cinnamon
- vanilla extract
Topping Ingredients
- old fashioned oats – to keep this recipe gluten free, check the label. Do not swap these for steel cut oats or instant. Rolled oats keep the best texture in this recipe.
- almond flour
- brown sugar
- cinnamon
- salt
- Butter – needs to be soft, so let it come to room temperature before using
How to Make Gluten Free Peach Crisp
Grease an 8×8 baking dish (I like this one with a lid!) and preheat the oven to 350 degrees.
Add the peaches, butter, sugar, cinnamon, and vanilla to the dish and toss to combine.
Stir together the topping ingredients in a separate bowl, adding the butter last. Use your hands to mix it together so it’s moist and clumpy.
Sprinkle the oat topping over the peaches.
Place the dish on a baking sheet and bake for 45 minutes or until the peaches have caramelized and the top is brown.
Remove from the oven and cool slightly before serving with a scoop of ice cream!
Can I Use Frozen Peaches?
I really like using fresh because they hold up the best during the baking process. But if you don’t have any, you can use frozen.
Allow the peaches to thaw completely and drain off the liquid. You may need to add a little more flour to the filling so it can soak up the excess moisture.
Storing and Freezing Gluten Free Peach Crisp
Keep the peach crisp covered in the refrigerator for up to 3 days. Reheat in the microwave or place it back in the oven at 350 degrees until it’s warmed all the way through.
To freeze, wrap the cooled crisp in two layers of plastic wrap, then a layer of foil and freeze for up to 2 months.
Allow the peach crisp to thaw overnight in the fridge or on the counter until room temperature. Bake at 350 degrees until it’s heated through.
More Fruity Recipes to Try:
- Oatmeal Date Bars (No Sugar Added, Dairy Free, Gluten Free)
- No Bake Date Bars
- Banana Carrot Muffins (Vegan, Dairy Free)
- Overnight Oats with Frozen Fruit
- No Sugar Added Banana Bread with Applesauce | Dairy-Free, Oil-Free
- Blueberry Protein Muffins
Gluten Free Peach Crisp
Ingredients
- 6 ripe but firm peaches
- 5 tablespoons softened butter cubed
- 1/2 cup packed light brown sugar
- ¼ tsp cinnamon
- 2 teaspoons vanilla extract
Topping Ingredients
- 1 1/4 cups old fashion oats
- ¼ cup almond flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons softened butter cubed
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8×8 inch glass baking dish.
- To the baking dish, add peaches, butter, brown sugar, cinnamon and vanilla. Gently toss to combine.
- For the topping, combine the oats, almond flour, brown sugar, cinnamon and salt in a medium size mixing bowl. Add the softened butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the peaches.
- Place the dish on a cookie sheet to catch drips and place in the oven. Bake for 40-45 minutes or until the top is golden and the peaches have created a caramel like sauce that is bubbling. Remove from the oven and let cool slightly. Serve warm with ice cream!
