This gluten-free peach crisp is a delicious way to use the last of the season’s ripe peaches. It’s quick to assemble, bakes into a fragrant, comforting dessert, and makes you look like the household hero.
Crisps are one of my favourite ways to use extra summer fruit. Living in the Okanagan means I can pick up flats of whatever’s in season at the market, and sometimes we end up with more fruit than we can eat right away. This gluten-free peach crisp (or any fruit crisp) is my go-to solution — simple, flavorful, and perfect year-round.
I created this recipe so family members with celiac disease could enjoy dessert with the rest of us — my cousins and aunt are gluten-free, and this crisp is one they can happily share. The oat flour and gluten-free oats give the topping a nutty, wholesome texture and add some extra fiber compared with a traditional all-purpose flour topping. You won’t miss the gluten; the flavour and texture are excellent.
You can easily make this crisp vegan by using a vegan butter or coconut oil in the topping (choose a product labeled gluten free if that matters to you). The recipe’s biggest appeal is how uncomplicated it is to prepare — just mix, layer, and bake.
Note that the crisp needs time in the oven, so plan ahead if you’re bringing it to a gathering. The aroma while it bakes is irresistible, and you’ll want to allow the full bake time so the peaches are tender and the topping turns golden.
I’ve experimented with adding corn starch to thicken the peach juices and also leaving it out. I prefer the version without corn starch because the filling stays juicier and more luscious. If you prefer a firmer filling, stir in 1–2 teaspoons of corn starch with the peaches before transferring them to the baking dish — this will help thicken the juices as it bakes.
If you still have peaches left over after this crisp, try adding sliced peaches to your morning oatmeal or turning them into cold treats or salsas. Leftover peaches are wonderful in many simple, seasonal preparations.
xo
Tori
Gluten Free Peach Crisp
This gluten-free peach crisp is a delicious way to use up all those juicy, ripe peaches sitting on your counter!
Dessert
American
crisp, crumble, dessert, peach
Ingredients
-
10
cups
sliced peeled peaches
(fresh or frozen) -
2 1/2
cups
old fashioned rolled oats
(gluten free) -
3/4
cup
oat flour
(gluten free) -
2/3
cup
lightly packed brown sugar -
2
teaspoons
cinnamon -
1/4
teaspoon
salt -
3/4
cup
melted butter, vegan butter or coconut oil
Instructions
-
Preheat the oven to 350°F (175°C) and lightly grease a 9×13″ baking dish.
-
In a large bowl combine the oats, oat flour, brown sugar, cinnamon, and salt. Mix, then stir in the melted butter (or oil) until the mixture is evenly moistened — this is your crisp topping.
-
Place the peaches in a large bowl and stir in about 1/4 cup of the crisp topping to coat them lightly. Transfer the peaches to the prepared baking dish and sprinkle the remaining oat mixture evenly over the top. Do not pack the topping down.
-
Bake until the peaches are tender and the topping is golden brown, about 1 to 1½ hours. Serve warm with vanilla ice cream or a dairy-free nice cream if desired.