Gluten-Free Peach Crisp

This Gluten-Free Peach Crisp recipe is THE PERFECT recipe for peach season! With sweet peach filling and a gorgeous crispy crumble on top, it’ll make all your summer dessert dreams come true. (Dairy-Free + Vegan-Friendly)

There are a few things that definitely make Arizona a crazy place to live this time of year (I’m looking at you, never ending triple digit heat!), but one thing I LOVE is that Arizona’s peach season is early. Like, May, early. That means we get to enjoy crates of fresh Arizona peaches just as summer’s starting to turn the corner, then we get to rely on the rest of the nation’s peaches all summer long. It basically gives us an extra month of peach season!

We’ve been eating juicy peaches for months now, and we’re still going strong. I’ve tossed them into our Peach Pineapple Smoothies, spooned them into Peach Berry Fruit Salad, mixed up batches of Peach Salsa, made lots of Peach Oatmeal, and lost count of how many I’ve eaten over the kitchen sink with juice running down my arm. But we’re not over them yet!

Today I’m sharing a classic summer recipe you won’t want to miss: the PERFECT Gluten-Free Peach Crisp! With a juicy peach filling and a gorgeous crumble on top, our delicious gluten-free peach crisp recipe is everything I LOVE about peach season. It’s also REALLY easy to make!

Here’s all you need to get started…

Gather Your Ingredients

One of the things I love most about this easy recipe is how simple and straightforward the ingredients are. Let’s take a look:

• Fresh Peaches. Juicy, ripe, fresh summer peaches are the base of our gluten-free peach crisp recipe. I almost always use yellow peaches because of their signature color and flavor. SO GOOD!
• Brown Sugar. One of the big things that makes our recipe special is that we make our gluten-free peach crumble with brown sugar in the filling instead of white sugar! Just like with our gluten-free apple crisp, I find that brown sugar gives an almost caramel-y taste to the filling, which is SO good with juicy, ripe peaches.
• Cornstarch. I prefer using cornstarch to thicken my peach crisp filling, since it gets an almost jammy texture and really makes the color pop.
• A Tiny Splash of Orange Juice. Another little secret–I use a tablespoon of orange juice (or lemon juice) to brighten the natural flavor of the sweet peaches. It’s technically optional, and if your peaches are at their peak ripeness, you may not need it, but I do love the subtle difference it makes.
• Vanilla (+Almond Extract, If You Want). Adding a splash of vanilla to our gluten-free peach crisp filling adds a soft, sweet note that’s lovely. Peach + almond are natural best friends, so I like to add a little almond extract to the filling as well. I know it’s not everyone’s favorite, so feel free to skip it if you’re not a fan.
• A Pinch of Salt. Salt is VERY important here! Just a tiny pinch (less than 1/8 tsp.) of salt is just enough to help balance and wake up all the other flavors.
• Our Gluten-Free Peach Crisp Topping. Just like our Gluten-Free Apple Crisp and Gluten-Free Berry Crisp recipes, our Gluten-Free Peach Crisp Topping is made from a mix of softened butter (or vegan butter), brown sugar, gluten-free flour, gluten-free oats, and vanilla. Then, I add a little cinnamon to round things out.

How to Make Gluten-Free Peach Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Set out a 9×9″ square baking dish.
2. Make The Filling. In a large mixing bowl, make your peach filling. Combine peach slices, 2 Tbsp. brown sugar, cornstarch, orange juice, vanilla, almond extract (if using), and salt. Stir to combine and transfer to your baking dish, making sure to include all the peach juices.
3. Make The Topping. Using the same bowl (no need for a separate bowl!), make your gluten-free peach crisp topping. Combine softened butter, brown sugar, oats, flour, vanilla, and salt. Use a fork, pastry blender, or your hands to combine the mixture until clumps and clusters form and there are no dry spots remaining in the crisp mixture. Sprinkle the crisp mixture over the peach filling in the baking dish.
4. Bake. Place your baking dish on a sheet pan (in case of spills). Bake your peach crisp at 350 degrees for 40-50 minutes, or until the crisp is golden brown and the filling is bubbling. (If the crisp starts browning too fast, cover loosely with foil)
5. Cool & Serve. Allow the crisp to cool at least 20-30 minutes before serving. (Be sure to wait, as this will help the filling set.) Try serving with a scoop of vanilla ice cream! 

FAQ + Tips For The Best Gluten-Free Peach Crisp

Can I Use Almond Flour or Oat Flour Instead of Gluten-Free Flour? It’s up to you! For the lightest texture, I prefer gluten-free flour, but almond flour and oat flour can both work here. Just keep an eye on them, as they can brown more quickly in the oven. (Especially almond flour). Coconut flour will NOT work in this recipe.

Make It Vegan! It’s easy to turn this into gluten-free vegan peach crisp! All you need to do is use sugar you feel comfortable with (certified vegan, if desired), and a vegan butter option (like Earth Balance) for the crisp topping. Easy-peasy!

Do You Peel Peaches For Gluten-Free Peach Crisp? It’s honestly 100% up to you! I prefer peeled peaches since my kids aren’t fans of peach skins, but if they don’t bother you, feel free to leave them on!

Can I Use Frozen Peaches For Peach Crisp? Absolutely! For best results, I love using fresh peaches, but you CAN use frozen peaches, if needed. No need to thaw them in advance–just stir them into the recipe as directed and plan to add an additional 5-10 minutes to the bake time. (Keep an eye on your topping and gently cover the pan with foil if the crisp topping starts to brown too quickly.)

Recipe Card

Gluten-Free Peach Crisp

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, One Lovely Life
• Total Time: 70-80 minutes
• Yield: 9 servings 1x
• Diet: Gluten Free

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Description

This is the BEST peach crisp around! With sweet peach filling and a buttery crumble on top, it’ll make all your summer dreams come true. (Dairy-Free + Vegan-Friendly)

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Ingredients

Scale 1x2x3x

FOR THE PEACH CRISP FILLING:

• 3 1/2 lbs. peaches, peeled and sliced into 1/2″ thick slices (about 6–7 cups sliced peaches)
• 2–3 Tablespoons brown sugar (use 3 Tbsp if your peaches aren’t as sweet)
• 2 Tablespoons cornstarch
• 1 Tablespoon orange juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• pinch salt (less than 1/8 tsp.)

FOR THE GLUTEN-FREE PEACH CRISP TOPPING:

• 8 Tablespoons (1 stick) butter or vegan butter, softened
• 3/4 cup brown sugar
• 1/2 cup rolled oats (certified gluten-free, as needed)*
• 1/2 cup quick-cooking oats (certified gluten-free, as needed)*
• 1/2 cup gluten-free measure-for-measure flour**
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

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Instructions

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Set out a 9×9″ square baking dish.
2. Make The Filling. In a large bowl, make your peach filling. Combine sliced peaches, 2 Tbsp. brown sugar, cornstarch, orange juice, vanilla, almond extract (if using), and salt. Stir to combine and transfer to your baking dish, making sure to include all the juices.
3. Make The Topping. Using the same bowl, make your gluten-free peach crisp topping. Combine softened butter, brown sugar, oats, flour, vanilla, and salt. Use a fork, pastry blender, or your hands to combine the mixture until clumps and clusters form and there are no dry spots remaining in the crisp mixture. Sprinkle the crisp mixture over the peach filling in the baking dish.
4. Bake. Place your baking dish on a sheet pan (in case of spills). Bake your peach crisp at 350 degrees for 40-50 minutes, or until the crisp is golden and the filling is bubbling. (If the crisp starts browning too fast, cover loosely with foil)
5. Cool & Serve. Allow the crisp to cool at least 20-30 minutes before serving. (Be sure to wait, as this will help the filling set.) Try serving with a scoop of your favorite vanilla ice cream! 

Notes

• Gluten-Free Oats. I love using a mix of oats for texture in my oat crumble topping, but feel free to use all quick oats or all rolled oats.
• Our Favorite Gluten-Free Flour. We recommend King Arthur Flour Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Flour for this recipe. Using other flours may yield different results. 
• How To Store Leftover Peach Crisp. Leftover peach crisp is best stored in the refrigerator. Cover your pan with plastic wrap or foil, then store in the refrigerator 2-3 days.

• Prep Time: 30 minutes
• Cook Time: 40-50 minutes
• Category: Dessert
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1/9 recipe
• Calories: 270
• Sugar: 27 g
• Sodium: 91 mg
• Fat: 10.8 g
• Saturated Fat: 6.5 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 2.6 g
• Cholesterol: 27.1 mg