Gluten-Free Peach Crisp
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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Servings: 9 servings
Calories: 270kcal
Ingredients
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
Instructions
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Set out a 9x9" square baking dish.
- 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.
- 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.
- 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)
- 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.
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Nutrition
Serving: 1/9 Recipe | Calories: 270kcal | Carbohydrates: 42g | Protein: 2.6g | Fat: 10.8g | Saturated Fat: 6.5g | Cholesterol: 27.1mg | Sodium: 91mg | Potassium: 260.7mg | Fiber: 3g | Sugar: 27g | Vitamin C: 7.6mg | Calcium: 47.7mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/gluten-free-peach-crisp/