Peaches should be enjoyed year-round! Juicy and sweet right off the tree in summer but they freeze well and pair with all sorts of flavors from vanilla and ginger to citrus fruit and basil. Which is why I love this gluten-free peach crisp. You really can (and should) make it all year round.
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I should also mention it is easy to make. And who doesn’t love the retro feel of a good cobbler or crisp? Not fancy or complex just great ingredients complementing one another effortlessly.
Although it can be a little confusing between all C words...
What’s Difference Between a Crisp, a Crumble, and a Cobbler?
First off, they all three contain a fruit base with a rustic topping. Either granola like streusel topping or some sort of dough, like a sweet drop biscuit.
Crumbles and crisps are used interchangeably by most people. Perhaps they started differently or maybe it was just regional? Not sure. But technically crips have oats and/ or nuts as the bulk of the topping and crumbles have strict streusel topping (flour, sugar, spices, and butter).
Cobblers have a biscuit or other dough scooped onto the top. The top puffs up a bit as the cobbler bakes creating a bumpy solid(ish) dough texture.
Both are excellent, but I prefer a gluten-free fruit crumble or crisp. I enjoy the contrast of the soft fruit with the crunchy topping as opposed to the soft doughy topping.
But what really tips the scale for me? When baking gluten and dairy-free, the crisp/ crumble is just simply easier to get fabulous results.
And the fact that this gluten-free peach crumble is also vegan and refined sugar-free is just icing on the cake. Or crumble. Or… whatever.
How to Make Peach Crisp
In this recipe, you can use fresh or frozen peaches. The key to any healthy peach crumble is ensuring there are no added sugars. Therefore, avoid canned peaches and double-check your frozen peaches for added sugar.
I can honestly say that I have had excellent results with both frozen and fresh peaches. Making this recipe a year round delight.
If you are interested in freezing your own summer peaches for use all year long, crush up a chewable vitamin C tablet in a little water. Give the peeled and sliced peaches a toss before freezing. This will prevent them from browning.
Now that you have your peaches lined up let’s get back to this awesome gluten-free peach crumble.
For the filling combine the peeled and sliced peaches with the vanilla extract and lemon juice into a sauté pan on medium-low heat. Heat until the peaches begin to juice and bubble. We are warming the peaches, not cooking them down.
Sprinkle over the arrowroot powder and turn off the heat. Stir well before pouring into a greased baking dish. Cornstarch and potato starch work in a pinch but require a slushy and further heating.
I find arrowroot easier to work with as long as you remember to not bring it to a boil after adding. It is essentially the opposite of cornstarch, it loses its thickening properties if you bring it to a boil.
For the topping, you combine all the ingredients and spread evenly across the peaches. Be sure your oats are certified gluten-free. If you don't have the almonds on hand we like macadamia nuts or walnuts for substitutes.
Int he topping, please remember to sub maple syrup for honey if making for your vegan friends. You could also use 2 tablespoons of coconut sugar plus an additional tablespoon of coconut oil.
Bake at 325 degrees for 30 to 35 minutes or until the top is toasted brown.
Finally you need to top this beautiful peach dessert! Almond milk ice cream, coconut whipped cream or a dairy-free creme anglaise are all good bets.
Be sure to pin this recipe so you can have it on hand all year long. And try some of our other healthy dessert recipes.
Gluten Free Peach Crisp
- 8x8 baking pan or similar
- 1 lb peaches, peeled & sliced
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp arrowroot powder
- 3/4 cup almonds, roughly chopped
- 3/4 cup old fashioned oats, gluten free
- 2 tbsp coconut oil, melted plus additional for pan
- 2 tbsp honey sub maple syrup for vegan
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Preheat oven to 350 degrees. Brush melted coconut oil in 8- inch baking dish to prevent sticking.
- Place the peeled and sliced peaches, lemon juice and vanilla extract in a large saute pan over medium-low heat. Heat until peaches are warmed through and juicing. About 5 minutes.
- Turn off burner and stir in arrowroot powder. Be sure to mix thoroughly.
- Pour peaches into greased baking dish.
- For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the peaches.
- Bake the peach crumble for 30 to 35 minutes or until the top is golden brown.