Gluten Free Peach Crisp is a delightful dessert that elevates the ripe, juicy peaches of summer into something truly extraordinary. This dish brings together the natural sweetness of fresh peaches with a crunchy topping that perfectly contrasts their softness. Each bite showcases the warm, fragrant spices, making it the ultimate comfort food that’s ready for any occasion, from backyard barbecues to cozy family dinners.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gluten Free Peach Crisp
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gluten Free Peach Crisp

I first stumbled upon this recipe at a friend’s house during peach season, and I was instantly hooked. The smell of baking peaches and buttery crumble wafting through the air felt like a warm hug! The great part? You can whip this up in no time, and it’s completely gluten-free, so everyone can enjoy a scoop of this deliciousness, especially warm from the oven paired with ice cream or whipped cream.

Why You’ll Love This Recipe

Simple & Quick: It takes less than an hour to bake, making it perfect for a last-minute dessert.
Irresistible Flavor: The blend of warm cinnamon and vanilla brings out the sweetness of the peaches beautifully.
Eye-Catching Appeal: The golden crisp topping over vibrant peach slices looks simply inviting.
Flexible Serving: Great as a dessert, snack, or even breakfast with a dollop of yogurt.
Diet-Friendly Options: Naturally gluten-free, and can be easily adapted for vegan diets.

Ingredients You’ll Need

2 lbs peaches (6-8 peaches): Ripe, juicy peaches are essential for the best flavor. If fresh peaches aren’t available, you can use frozen ones—just thaw them first.
2 tablespoons granulated sugar: This enhances the natural sweetness of the peaches without overwhelming their flavor.
2 tablespoons gluten-free flour: Helps thicken the peach juices as they bake. You could substitute with cornstarch if needed.
1 teaspoon vanilla extract: Adds a warm, sweet aroma that marries perfectly with the peaches.
1/2 teaspoon cinnamon: Provides a warm, spicy note that complements the sweetness of the peaches.
3/4 cup certified gluten-free old fashioned oats: These create the perfect chewy texture in the crumble.
3/4 cup brown sugar: This gives the topping a deep, caramel-like flavor; feel free to use coconut sugar for a less refined option.
1/4 cup finely ground almond flour: Adds richness and moisture to the topping. You can swap it with more gluten-free flour if necessary.
1/4 cup sliced almonds: For an added crunch and nutty flavor; pecans or walnuts can work too.
2 tablespoons gluten-free flour: Used again in the topping for the same reasons mentioned above.
1 teaspoon cinnamon: A familiar spice that ties the entire dessert together with warmth.
Pinch of salt: Balances the sweetness and highlights all the flavors in the dish.
6 tablespoons cold butter or vegan butter, cut into 1/4″ cubes: The cold butter is key for achieving that crumbly texture in the topping.

How to Make Gluten Free Peach Crisp

Preheat your oven: Set your oven to 350°F and lightly spray an 8×8” baking dish with nonstick spray.
Prep the peaches: Bring a large pot of water to a boil. Score an “X” on the bottom of each peach, then drop them into the boiling water for about 30 seconds or until the skins loosen. Carefully remove the peaches and place them on a cutting board. Once cool enough to handle, peel off the skins and chop them into 1/2 to 3/4-inch pieces. You should end up with about 4-5 cups of chopped peaches.
Combine peach filling: In a large mixing bowl, add the chopped peaches, 2 tablespoons of gluten-free flour, 2 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon. Gently fold to combine, being careful not to mush the peaches. Pour this mixture into your prepared baking dish.
Make the crumble topping: In the same bowl, or if preferred, a separate medium-sized bowl, combine 3/4 cup of old-fashioned oats, 3/4 cup of brown sugar, 1/4 cup of finely ground almond flour, 1/4 cup of sliced almonds, 2 tablespoons of gluten-free flour, 1 teaspoon of cinnamon, and a pinch of salt. Stir with a fork until well mixed. Add the cold, cubed butter into the bowl and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and bake: Evenly crumble the topping over the peach layer in the baking dish. Bake for 40-45 minutes, or until the topping is golden brown and the peach juices are thick and bubbling at the edges. Keep an eye on it; if the topping browns too quickly, gently cover with aluminum foil until the last 5 minutes of baking to ensure even browning.
Cool and serve: Once done, let the crisp cool down to warm or room temperature before serving. Scoop into bowls and top with ice cream or whipped cream if desired. Any leftovers can be covered and stored in the fridge for up to three days—if it lasts that long!

Storing & Reheating

To keep your Gluten Free Peach Crisp delicious, store any leftovers in the refrigerator within a covered container for up to three days. For longer storage, you can freeze it in an airtight container for up to three months. To reheat, simply place in a preheated 350°F oven for about 10-15 minutes until warmed through. Do note that the texture might change slightly after freezing, but a quick bake will refresh its deliciousness.

Chef’s Helpful Tips

Peach selection: Choose peaches that have a little give when gently squeezed for the best flavor.
Butter temperature: Cold butter works best for the crumble topping, ensuring a delightful texture as it bakes.
Mix it up: Feel free to swap out some of the peaches for other fruits like blueberries or raspberries for a fun twist.
Crisp topping: If your crisp topping turns out too crumbly, adding a bit more melted butter can help bind it together better.

Every bite of this gluten-free peach crisp brings you closer to summer bliss, bursting with juicy fruit and topped with a satisfying crunch. Making desserts like this can evoke fond memories while creating new ones; be fearless in your kitchen and savor the process. I’m excited for you to taste, experiment, and make this recipe your own.

Recipe FAQs

Can I use frozen peaches for this recipe?

Yes, frozen peaches can be used, but make sure they’re fully thawed and drained of excess moisture beforehand to prevent a soggy filling.

How can I make this dessert vegan?

To make this gluten free peach crisp vegan, simply swap the butter for vegan butter or coconut oil. Both will work beautifully!

What should I serve with peach crisp?

This dessert pairs perfectly with a scoop of vanilla ice cream or whipped cream. You can also serve it with yogurt for a healthier option—it’s great any time of day!

How long will this crisp last?

Stored in the refrigerator, this peach crisp will last for about three days. You can freeze leftovers for up to three months, but for the best taste, enjoy it fresh!

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Gluten Free Peach Crisp

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Author: Anna
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

Enjoy a delightful Gluten Free Peach Crisp packed with juicy peaches and a crunchy topping. This dish is perfect for gatherings, providing an easy and scrumptious dessert that everyone will love!

Ingredients

Scale

2 lbs peaches, 6-8 peaches
2 tablespoons granulated sugar
2 tablespoons gluten free flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
ice cream or whipped cream, for serving
3/4 cup certified gluten free old fashioned oats
3/4 cup brown sugar
1/4 cup finely ground almond flour
1/4 cup sliced almonds
2 tablespoons gluten free flour
1 teaspoon cinnamon
pinch salt
6 tablespoons cold butter or vegan butter, cut into 1/4″ cubes

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Instructions

Preheat the oven to 350°F and spray an 8×8” baking dish with nonstick spray.
Bring a large pot of water to a boil. Score an “X” on the bottom of each peach with a sharp knife.
Carefully add the peaches to the boiling water for 30 seconds, until the skins peel away easily.
Remove the peaches, let them cool, peel off the skin, and chop into 1/2 – 3/4” pieces to yield 4-5 cups.
In a large mixing bowl, combine the chopped peaches with gluten free flour, granulated sugar, vanilla extract, and cinnamon. Fold gently and transfer to the prepared baking dish.

Notes

Serve warm with a scoop of ice cream or whipped cream for added richness.
Adjust the sweetness by adding more or less sugar based on the ripeness of your peaches.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.