This gluten-free peach crisp is a summer favorite: tender, juicy peaches baked under a crunchy topping made with oats, almonds, and coconut. It’s an easy, comforting dessert that highlights ripe peaches.
Why You’ll Love This Recipe
When summer heat makes you think twice about turning on the oven, this peach crisp is worth it. It uses straightforward pantry ingredients but delivers warm, comforting flavor—perfect for peach season.
Juicy sliced peaches are coated lightly with brown sugar and a bit of starch, then topped with a golden, crunchy mixture of oats, almonds, coconut, and butter. The contrast between the tender fruit and the crisp topping is what makes this dessert so satisfying.
Serve it warm with a scoop of vanilla ice cream for a classic presentation. Though indulgent, this version is designed to be the best gluten-free take on a traditional fruit crisp—not a low-calorie alternative.
The recipe comes together quickly: you can prepare it from start to finish in under an hour. If you enjoy this, consider trying other peach desserts when peaches are abundant.
Ingredients & Substitutions
- Peaches: Fresh, ripe peaches are ideal. If unavailable, use thawed frozen peaches or well-drained canned peaches.
- Cornstarch: Thickens the peach juices. Arrowroot or tapioca starch are suitable substitutes.
- Brown Sugar: Adds depth of flavor; granulated sugar can be used in a pinch.
- Gluten-Free Rolled Oats: Use certified gluten-free oats if you need to avoid cross-contamination.
- Gluten-Free 1:1 Flour: Any cup-for-cup gluten-free all-purpose blend should work for the topping.
- Almonds & Coconut: These add crunch and flavor but can be omitted or swapped for other nuts (pecans are lovely).
- Butter: For a dairy-free option, use solid coconut oil (chilled if needed), vegan buttery sticks, or vegetable shortening.
Instructions
Gather two bowls and a greased 9-inch baking dish or pie pan. A pastry cutter makes the topping easy to combine, but your fingers work too.
- Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish or pie pan.
- For the topping, whisk together the gluten-free flour, oats, brown sugar, cinnamon, and salt in a large bowl.
- Add cold, cubed butter. Cut or rub the butter into the dry ingredients until the mixture resembles clumpy, wet sand with no visible dry flour.
- Stir in sliced almonds and shredded coconut, then set the topping aside.
Make the filling:
- Slice peaches into about ¾-inch thick slices and place them in a bowl. Gently toss with brown sugar, cornstarch, and a pinch of salt.
- Pour the peach mixture into the prepared baking dish, spreading it evenly.
- Evenly sprinkle the crisp topping over the peaches. Add a few extra almonds on top if you like.
- Bake for 35–40 minutes, or until the filling is bubbly and the topping is golden brown.
Allow the crisp to cool slightly before serving so the filling sets but remains warm. Serve with vanilla ice cream if desired.
Variations
- Add fresh or frozen blueberries with the peaches.
- Swap peaches for other stone fruits like nectarines, plums, or cherries.
- Use apples, strawberry-rhubarb, or a mixed berry combination for a different fruit crisp.
- Switch the nuts—pecans are especially tasty—or omit nuts entirely.
Make Ahead and Storage Tips
Make Ahead: Prepare the peach filling and the topping separately, refrigerate both, and assemble just before baking.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to a week. Reheat in the oven at 350°F until warm.
Freezing: Assemble the crisp in a freezer- and oven-safe pan, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking, or bake from frozen—cover with foil for the first 20 minutes, then uncover and bake until golden and bubbly. Leftover portions can be frozen for a few months; thaw before reheating.
Top Recipe Tips
- Use ripe peaches. They should yield slightly to gentle pressure. If peaches are rock hard, allow them to ripen at room temperature before using.
- Peeling peaches (optional): If you prefer skinless peaches, blanch them in boiling water for 30 seconds, plunge into an ice bath, then the skins will slip off easily. Pit and slice as directed.
Enjoy this warm, spiced peach crisp throughout peach season. The fragrant fruit and buttery, crunchy topping make it a reliably delicious dessert.
Recipe
Gluten-Free Peach Crisp with Oats and Almonds
Ingredients
Peach Filling
- 1½ pounds fresh peaches (about 4–5 peaches)
- ¼ cup brown sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon salt
Crisp Topping
- ½ cup gluten-free 1:1 flour blend
- ½ cup gluten-free rolled oats
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold butter, cut into small cubes
- ¼ cup sliced almonds
- ¼ cup shredded coconut
- Vanilla ice cream, for serving (optional)
Instructions
Peach Filling
- Preheat oven to 375°F and grease a 9-inch baking dish or pie pan.
- Slice peaches and place them in a mixing bowl.
- Add brown sugar, cornstarch, and salt; stir gently to combine.
- Pour the peach mixture into the prepared baking dish and set aside.
Crisp Topping
- Whisk together the gluten-free flour, oats, brown sugar, cinnamon, and salt.
- Add cold, cubed butter and cut it into the mixture until it resembles clumpy wet sand.
- Stir in the almonds and coconut.
- Sprinkle the topping evenly over the peaches.
- Bake at 375°F for 35–40 minutes, until the filling is bubbly and the topping is golden brown.
- Allow to cool until just warm, then serve with vanilla ice cream if desired.
Notes
Make Ahead: Prepare filling and topping separately and refrigerate until ready to assemble and bake.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to one week.
Freeze: Assemble in a freezer- and oven-safe pan, wrap tightly, and freeze. Thaw overnight before baking or bake from frozen (cover with foil first 20 minutes).
Estimated Nutrition
* Nutritional information is an estimate and should be used as a guideline only.