Gluten-Free Peach Crisp is a delicious way to use fresh seasonal peaches. With a generous amount of topping made from rolled oats and almond flour, you will love this summer dessert topped with vanilla ice cream!
This Peach Crisp is for everyone that prefers a high crisp to fruit ratio. The topping is the perfect level of crispy, a bit chewy and not overly sweet, so it doesn’t overpower the flavour of the peaches. I think you’ll love it.
There’s a decent amount of oats in the recipe, so it almost qualifies as a breakfast (I’ve totally eaten the leftovers for breakfast, but stopped myself from adding the ice cream haha). This fruit crisp is a nice treat to serve with brunch.
Here’s what you’ll need to make Gluten-Free Peach Crisp. See the recipe card below for exact quantities and printable instructions.
For the filling
- Fresh peaches – 2 pounds or 7-8 medium-sized peaches, sliced into 10-12 pieces each. I leave the skin on because I don’t want to lose the dietary fibre that’s in the skin. You can absolutely peel the peaches if the texture of the skin bothers you. Here’s a cool hack for how to peel them easily.
- Coconut sugar – sugaring the peaches draws out some of the juices, so the filling won’t be soupy. I like the less sweet flavour of coconut sugar, but you can also use brown sugar if that’s what you have on hand.
- Arrowroot starch – helps thicken the juices in the filling for a pleasing texture. If you’ve never used this ingredient before, it’s used in the same way as cornstarch to thicken sauces.
- Lemon juice – to brighten the flavour
- Vanilla extract
- Sea salt
For the topping
- Old-fashioned rolled oats – a gluten-free variety
- Almond flour – gives a more rich texture to the topping
- Coconut sugar – for sweetness
- Sea salt
- Coconut oil – helps the topping crisp and stick together as it bakes
- Reserved peach juice – adds sweetness and caramelized flavour to the topping
How to make it
Step one: Sugar the peaches
Place the sliced peaches in a large bowl and sprinkle with 1/4 cup of the coconut sugar. Give it a stir to evenly cover the peaches with sugar. Cover at set aside for 30 minutes to draw some of the juices out.
After 30 minutes, drain the juices into a small bowl and set aside. You’ll need 1/4 cup of the juice for the topping and this might be all that comes out.
Step two: Prepare the filling
Leave the peaches in the large bowl and add the arrowroot starch, lemon juice, vanilla, cinnamon and salt. Mix until the peaches are evenly coated and transfer to the baking dish.
Step three: Prepare the topping
In a medium bowl, whisk together the oats, almond flour, coconut sugar, cinnamon and salt. Then, add the melted coconut oil and 1/4 cup of the reserved peach juice. Mix until the oats and almond flour are evenly saturated with the wet ingredients.
Step four: Top the peaches and bake
Evenly place the oat mixture on top of the peaches in the baking dish, pressing down slightly into a tight layer. Bake at 350 °F for 35 minutes and let the crisp sit for 10-15 minutes before serving.
Tips for success
Let the peaches rest in the sugar for the full 30 minutes. You want to draw out as much juice as you can so that the filling won’t be too watery. The juices also add nice flavour to the topping, so you want to have enough!
Use a glass or ceramic baking dish. These are ideal for recipes with fruit. Metal pans can react with the acid in the fruit causing an undesirable taste. Bonus: ceramic dishes look prettier for serving!
More gluten-free baking recipes
- Almond Flour Zucchini Bread
- Peaches and Cream Baked Oatmeal
- Blueberry Oatmeal Cups
- Quinoa Brownie Cake
- Mini Banana Muffins
Gluten-Free Peach Crisp
For the filling
- 2 lbs fresh peaches, sliced, skin on (about 8 medium peaches, sliced into 10-12 pieces each)
- 1/4 cup coconut sugar (can sub brown sugar)
- 1 tablespoon arrowroot starch
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
For the crisp
- 1.5 cups old-fashioned rolled oats (gluten-free variety)
- 1 cup almond flour
- 1/2 cup coconut sugar (can sub brown sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 1/4 cup reserved peach juice
- Place the sliced peaches in a large bowl. Sprinkle with 1/4 cup coconut sugar and give it a stir to evenly cover the peaches with sugar. Cover and set aside for 30 minutes to draw out some of the juices.
- Drain the juices into a small bowl and set aside (you'll need about 1/4 cup for the topping; this might be all that comes out). Leave the peaches in the large bowl.
- Preheat oven to 350 °F and grease an 8"x8" square baking dish or a casserole dish with 2.5qt/2.3L capacity.
- To the peaches, add the arrowroot starch, lemon juice, vanilla extract, cinnamon and salt. Mix until the peaches are evenly coated.
- Transfer the peaches to the prepared baking dish and spread in an even layer.
- In a medium bowl, whisk together the old-fashioned oats, almond flour, coconut sugar, cinnamon and salt. Then, add the melted coconut oil and 1/4 cup of the reserved peach juice and continue to mix until well combined.
- Layer the topping over the peaches. Use a spatula to it spread out evenly, pressing it down slightly.
- Bake uncovered for 35 minutes. Let the crisp sit for 10-15 minutes before serving. Store any leftovers covered in the refrigerator and eat within 4 days.
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