If you're looking for the perfect summer dessert, this gluten free peach crisp is about to become your new favorite. Sweet, juicy peaches are baked beneath a buttery, crunchy oat crumble that's made with wholesome ingredients and comes together with just 15 minutes of prep. It's simple enough for a weeknight dessert but impressive enough for summer gatherings. Trust me-once you add a scoop of vanilla bean ice cream on top, it's completely irresistible. {It's completely gluten free, refined sugar free and has a vegan option.}
This recipe has been tested multiple times until every bite was just right. Even better, the same crisp topping works beautifully with apples or blueberries, making this a gluten free crisp you'll come back to all year long. My family gave this recipe a solid 10/10, and I can't wait for you to try it!
This gluten free peach crisp was inspired by my Gluten Free Apple Pie Bars and my High Protein Brownie Baked Oats because I alway love getting in oats whenever possible and if I can slip them into a dessert which tastes amazing! Its a win-win!
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Why I love this recipe
- Ready with just 15 minutes of prep - Simply mix the filling, stir together the crumble topping, and let the oven do the rest.
- Easy to make with wholesome ingredients - Gluten free oats add whole grains while walnuts provide heart-healthy fats, making this dessert a nourishing treat everyone will love.
- A versatile summer dessert - This gluten free peach crisp is delicious with fresh peaches and has also been tested with apples and blueberries, so you can enjoy it in every season.
Ingredients
- Peaches- the sweet, juicy star of the crisp, packed with vitamin C.
- Cornstarch - thickens the peach filling so it's perfectly jammy, not runny.
- Coconut sugar - adds a rich caramel-like sweetness.
- Cinnamon - brings warm, cozy flavor to every bite.
- Vanilla bean paste - adds rich vanilla flavor with real vanilla bean specks.
- Gluten free rolled oats - creates a crunchy topping and adds fiber.
- Blanched almond flour - adds a light crunch to the oats and is naturally gluten free.
- Chopped walnuts - adds a delicious crunch along with heart-healthy fats.
- Sea salt - enhances the sweetness and balances the flavors.
- Unsalted butter - creates a golden, crisp buttery crumble topping.
See recipe card for quantities.
Instructions
- Step 1: Add sliced peaches to your pie dish. Stir the peaches with cornstarch, coconut sugar, cinnamon, and vanilla bean paste until evenly coated.
- Step 2: In a large bowl, combine gluten free rolled oats, almond flour, chopped walnuts, coconut sugar, sea salt, cinnamon, melted butter, and vanilla bean paste. Mix until everything is evenly coated.
- Step 3: Sprinkle the crumble evenly over the peaches. Bake at 350 degrees Fahrenheit for 30 minutes, covered with parchment paper the last 5 minutes.
- Step 4: Allow the crumble to cool for at least 30 minutes before serving, but best after 60 minutes so the crumble is extra crispy. Serve with vanilla bean ice cream.
Substitutions
- Coconut sugar: Turbinado cane sugar works great too and gives it a lighter flavor versus coconut sugar which results in a more caramel like flavor. My family loved both sweeteners equally.
- Vanilla bean paste: Substitute an equal amount of vanilla extract.
- Walnuts: Pecans also go wonderful in this recipe.
- Butter: Use a plant-based butter to make the recipe dairy free and vegan.
the story behind this gluten free peach crisp:
One of my best friends called me one day and told me her sister had given her a basket of freshly picked peaches. She asked if I had ever made a peach pie before. I hadn't, but I immediately thought, why not make a peach crisp instead? It sounded even better, especially since I had been wanting to perfect a gluten free crisp recipe to share on the blog.
Over the next few days, I tested several versions until I landed on the most incredible crumble topping. Once it was just right, she came over and we baked this summer-ready gluten-free peach crisp together. After the first bite, she looked at me and said it was the best peach crisp she had ever had! That's when I knew this recipe was ready to share.
(Disclosure: This post contains affiliate links, and I may receive a small commission if you make a purchase after clicking on my links. This comes at no additional cost to you.)
Equipment
The right baking dish helps create the perfect crisp.
Medical Grade Silicone spatula
Storage
Store leftover crisp in an airtight container (preferably glass) in the refrigerator for up to 4 days.
Reheat in an oven proof dish in a 350°F oven for 10 minutes.
Top Tip
For the crunchiest topping, don't skip the cooling time! Although it's tempting to dig in right away, the crumble continues to crisp as it cools. After about an hour, you'll have the perfect crunchy topping every time. The result is a delicious gluten free crisp with a coconut sugar oatmeal topping that's worth every minute of waiting.
FAQ
Absolutely. Bake the crisp earlier in the day and gently reheat before serving, or enjoy it at room temperature for an extra crunchy topping.
Honestly, you can eat it both ways! I enjoy it warm topped with ice cream or cold out of the fridge on its own.
Absolutely, use certified gluten free oats and swap butter for a plant based butter. If your butter alternative is salted, just omit the salt in the recipe.
If you make this recipe, please rate and share your results in the comments below and be sure to tag me on my social media because I would love to see a picture of your fabulous creation! Find me on Instagram or Pinterest.
Related
Looking for other gluten free dessert recipes like this? Try these:
summer desserts
These are my favorite summer desserts:
Gluten Free Peach Crisp
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten free peach crisp is the ultimate summer dessert with juicy peaches and a buttery, crunchy oat crumble topping made with wholesome ingredients. Ready with just 15 minutes of prep, it's delicious served warm with vanilla bean ice cream and is sure to become your favorite gluten free crisp recipe! Gluten free and refined sugar free.
Ingredients
Filling
- 6 peaches, sliced
- 1 Tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste (may substitute vanilla extract)
Crisp Topping
- 1 ½ cups Certified Gluten Free Rolled Oats
- ½ cup blanched almond flour
- ½ cup chopped walnuts
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup melted unsalted butter ( may use plant based butter for vegan)
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350 degrees Fahrenheit. (see notes)
- Rinse and dry your peaches. Slice and add directly into your glass pie dish. Sprinkle over the cornstarch, coconut sugar and cinnamon. Stir in the vanilla bean paste and give everything a good toss until the mixture coats all the peaches evenly.
- Melt butter in a small saucepan or the microwave. In a large mixing bowl, combine gluten free rolled oats, blanched almond flour, chopped walnuts, coconut sugar, sea salt, cinnamon, melted butter and vanilla bean paste. Mix until well combined.
- Pour the oatmeal mixture evenly over the peaches.
- Bake in the center rack for 30 minutes. Cover the crisp with a sheet of parchment paper the last 5 minutes.
- Allow the crisp to cool for at least 30 minutes before serving, but preferably 60 minutes so the crisp is fully hardened and crispy. Serve with vanilla bean ice cream for the ultimate summer dessert!
Notes
-
350°F is equal to 176.67°C
- This recipe makes 6 large portions or 8 smaller portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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