Easy Gluten Free Peach Crisp Recipe

I can never resist this gluten free peach crisp, with juicy peaches bubbling under a golden, crunchy topping. Fresh or frozen peaches both give you a sweet, crowd-pleasing dessert that just happens to be gluten free.

I’m obsessed with this gluten free peach crisp because it hits that sweet spot between juicy fruit and crunchy topping without getting fussy. The peaches turn soft and syrupy, but still taste like actual peaches, not just sugar.

And the gluten free rolled oats give the topping that craggy, buttery bite I keep sneaking from the pan. I love that it works when I’ve got ripe summer fruit or a bag from the freezer begging to be used.

No fancy dessert energy. Just a spoon, a messy scoop, and maybe ice cream if I’m feeling dramatic.

But it holds up.

Ingredients

• Fresh peaches bring juicy sweetness and that sunny, messy summer dessert vibe.
• Lemon juice keeps things bright, so the filling doesn’t taste flat.
• Granulated sugar helps the peaches get syrupy without going overboard.
• Brown sugar adds cozy caramel flavor that makes crisp taste homemade.
• Cornstarch or arrowroot thickens the juices, so it’s not peach soup.
• Cinnamon and nutmeg give it that warm, bakery-style smell.
• Vanilla is optional, but it makes everything taste a little softer.
• Gluten free oats bring the chewy crunch you’ll want in every bite.
• Almond flour adds richness, while gluten free flour keeps it classic.
• Cold butter makes the topping crumbly, crisp, and honestly the best part.
• Plus, pecans or walnuts add crunch and a little extra staying power.

Ingredient Quantities

• 6 cups sliced fresh peaches (about 6 to 8 medium) or one 32 ounce bag frozen peaches, thawed and drained
• 2 tablespoons fresh lemon juice
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons cornstarch or arrowroot powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 1 teaspoon vanilla extract (optional)
• 1 1/2 cups gluten free rolled oats
• 3/4 cup almond flour or 3/4 cup gluten free all purpose flour
• 1/2 cup packed light brown sugar for the topping
• 1/4 cup granulated sugar for the topping
• 1 teaspoon ground cinnamon for the topping
• 1/4 teaspoon fine salt for the topping
• 1/2 cup cold unsalted butter, cut into pieces, or 1/2 cup solid coconut oil for a dairy free option
• 1/2 cup chopped pecans or walnuts, optional for extra crunch

How to Make this

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish or similar size.

2. If using frozen peaches, thaw and drain well, pressing gently to remove excess liquid; if using fresh, peel if desired and slice about 1/2 inch thick to yield 6 cups.

3. In a large bowl toss peaches with 2 tablespoons fresh lemon juice, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch or arrowroot powder, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon fine salt, and 1 teaspoon vanilla extract if using. Spread the peach mixture evenly in the prepared baking dish.

4. In a separate bowl combine 1 1/2 cups gluten free rolled oats, 3/4 cup almond flour or 3/4 cup gluten free all purpose flour, 1/2 cup packed light brown sugar for the topping, 1/4 cup granulated sugar for the topping, 1 teaspoon ground cinnamon for the topping, and 1/4 teaspoon fine salt for the topping.

5. Add 1/2 cup cold unsalted butter cut into pieces or 1/2 cup solid coconut oil for the dairy free option. Use a pastry cutter, two forks, or your fingertips to work the fat into the dry mixture until it forms coarse crumbs and clumps.

6. Stir in 1/2 cup chopped pecans or walnuts if using, for extra crunch.

7. Evenly sprinkle the crumb topping over the peach filling, covering as much surface as possible.

8. Bake in the preheated oven 35 to 45 minutes until the topping is golden and the peach filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil.

9. Remove from oven and let cool at least 10 to 15 minutes to allow the filling to thicken before serving. Serve warm.

Equipment Needed

1. Oven
2. 9×13 inch baking dish (or similar size)
3. Large mixing bowl and a smaller bowl
4. Measuring cups and measuring spoons
5. Chef knife and cutting board
6. Colander or fine mesh strainer (for thawed frozen peaches)
7. Pastry cutter or two forks (to cut in butter or coconut oil)
8. Spatula or large spoon for spreading and serving

FAQ

Easy Gluten Free Peach Crisp Recipe Substitutions and Variations

• Peaches: use sliced nectarines, sliced apricots, or a mixed berry blend (blueberries and strawberries) for a tarter, juicier filling
• Cornstarch or arrowroot powder: substitute tapioca starch or potato starch at a 1:1 ratio to thicken the filling
• Almond flour or gluten free all purpose flour: swap with sunflower seed flour for a nut free option, or use oat flour (measure slightly less and add a tablespoon if topping feels too dry)
• Cold unsalted butter or solid coconut oil: replace with vegan stick butter for a neutral flavor, or use refined coconut oil if you prefer no coconut flavor

Pro Tips

1. If your peaches are very juicy, toss them with an extra tablespoon of cornstarch and let them sit for 10 minutes before filling the pan. That will help the juices thicken while baking and prevent a soupy bottom.

2. For deeper peach flavor, sprinkle the sliced fruit with a small pinch of kosher salt and a splash of peach liqueur or a little more lemon juice. Let the mixture macerate while you make the topping so flavors meld.

3. Use cold butter and handle the topping quickly with fingertips or a pastry cutter so you keep visible clumps. Those clumps bake into crunchy pockets that contrast nicely with the soft fruit.

4. If the topping is browning before the filling bubbles, tent the dish loosely with foil and continue baking until the center is bubbling. Let the crisp cool at least 15 minutes so the filling sets and slices hold together.