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Overhead view of a bowl of gluten-free peach crisp topped with dairy-free vanilla ice cream, slowly melting over the warm crisp

Gluten-Free Peach Crisp

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


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)




  • 3 1/2 lbs. peaches, peeled and sliced into 1/2″ thick slices (about 67 cups sliced peaches)
  • 23 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.)


  • 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


  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! 


  • 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