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.
You really can (and should) make it all year round. 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 dead of winter).
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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 the crisps, cobblers, and crumbles.
💭 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.
🧾 Peach Crisp Ingredients
- Peaches- Fresh or frozen
- Lemon juice
- Vanilla extract
- Arrowroot powder
- Old fashioned oats (be sure they are certified gluten-free)
- Coconut oil, melted plus additional for pan
- Raw honey
- Ground cinnamon
- Kosher salt
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 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 peel 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 skin and allows you to easily peel it 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.
Step 2: Make the Filling
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 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 potato 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 to thick to mix try zapping it in the microwave for 15 seconds.
Spread or dot the the topping 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.
Don't worry if it isn't fully covered. The peaches bubbling up is part of the recipe.
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! Almond milk ice cream, coconut whipped cream, or a dairy-free creme anglaise are all good bets.
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 quantity of 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!
🌡️ Make Ahead and Leftovers
Any type of peach crips, gluten-free or not, is better the day it is made and served slightly warm. But unlike a cobble 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!
🥘 Gluten Free Desserts
Be sure to pin this recipe so you can have it on hand all year long. And try some of our other gluten-free dessert recipes.
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Gluten Free Peach Crisp
- 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.
- Frozen peaches work equally well in this recipe.
- To easily peel fresh peaches blanch them and peel off the skin. Detailed instructions in the post.
- Be sure to use certified gluten-free oats.
- Serve warm or at room temperature. Leftovers should be covered and stored in the fridge for up to 4 days.
- To reheat warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.