Gluten-Free Peach Crisp

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. This is why I love this gluten-free peach crisp recipe, it uses fresh peaches or frozen peaches plus a few simple ingredients.

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You really can (and should) make it all year round, not just during peach season. I freeze peaches just to make this recipe. Okay, this recipe and our favorite chilled peach soup (for when I need a little sunshine in the middle of winter).

📖Why This Recipe Works

This fruit crisp is easy to make. The soft texture of fresh juicy peaches is in perfect contrast to the nut and oat topping. Lightly crisp and not too sweet. The use of honey over refined sugar allows the ripe peaches to shine.

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.

🧾 Ingredient Notes

You can use any variety of peach you like. To tell if your peaches are ripe give them a firm but gentle squeeze with your fingers. They should be soft and not bounce back. A little wrinkling of the skin around just the stem area is also a good sign.

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. Or use a mix of stone fruit, making this recipe a year-round delight.

⏲️How to Make Gluten-Free Peach Crisp

Before starting pre-heat your oven to 350 F degrees and oil your baking dish. You will want something equivalent to the size of an 8x8 baking pan.

Step 1: Prep the Peaches

The peaches need to be peeled and thinly sliced and the pit discarded. Freshes peaches can be peeled with a knife. Because peaches are so soft you have to be extremely careful not to smush out all the good juice.

Therefore my preference is to blanch the peaches which breaks the skins and allows you to easily peel them off.

How to Peel Peaches- Blanching Method

• Boil a pot of water and add 2 to 3 peaches at a time.
• Boil for 30 seconds, their skins should just start to break.
• Use a slotted spoon to transfer the peaches into a bowl full of ice water to cool.
• Once cooled, the peach skin should be very easy to pull away gently with your hands.

This is essentially the same method you use when peeling tomatoes for gazpacho soup.

Step 2: Make the Filling

For the filling combine the peeled and sliced peaches with the vanilla extract and lemon juice in 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 as you would for a jam. Keep a close eye on them.

Sprinkle over the arrowroot powder and turn off the heat. Stir well before pouring into a greased baking dish.

Cornstarch and tapioca starch work in a pinch but require you to make a slurry 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. Pour the peaches into a greased baking dish.

Step 3: Add the Crisp Topping

For the topping, you combine all the topping ingredients in a bowl and mix to combine. If the honey is too thick to mix try putting it in the microwave for 15 seconds.

You need to chop the almonds or break them up in a food processor. Do not make the entire topping in the food processor because we want to keep the oats whole.

Spread or dot the almond topping evenly across the peaches. Be sure your oats are certified gluten-free. If you don't have the almonds on hand we like pecans, macadamia nuts, or walnuts for substitutes.

Don't worry if the filling isn't fully covered. The peaches bubbling up is part of the recipe.

Step 4: Bake and Serve

Bake for 30 to 35 minutes or until the top is toasted brown. Be sure to turn once halfway through for even browning.

Finally, you need to top this beautiful peach dessert! A big scoop of vanilla ice cream, whipped cream, or creme anglaise are all good bets for this delicious dessert. Use dairy-free alternatives if needed.

💭 Variations

Vegan Peach Crisp

To make this peach crisp vegan you need to substitute an equal amount of maple syrup for the honey. Alternatively, you could mix one tablespoon of granulated sugar.

Blueberry Peach Crisp

Reduce the peaches by ¼ of a pound and add 1 cup of fresh blueberries.

Olive Oil Peach Crisp

Not everyone likes coconut oil or has it on hand. I often sub in olive oil. It offers a richer flavor that I absolutely love!

You can also use this peach filling with the biscuit topping from our gluten-free apple cobbler to make a peach cobbler.

👩🏻‍🍳 Expert Tip

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.

🌡️ Storage

Any type of peach crips, gluten-free or not, is better the day it is made and served slightly warm. But unlike a cobbler where the dough can get gummy after sitting, you reheat this crisp in the oven at 250 degrees for 10 to 15 minutes.

Leftovers should be covered with plastic wrap or foil and stored in the refrigerator. It will be good for 3 to 4 days.

I enjoy leftovers warmed up for breakfast with a little oat milk on top!

🥘 More Gluten-Free Summer Dessert Recipes

💭 Frequently Asked Questions

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