Old-fashioned gluten-free peach crisp recipe has a juicy peach filling topped with thick, buttery oat crumbles. This easy, homemade summer dessert comes together using fresh or frozen peaches or transform it into many other fruit crisp flavors!
easy gluten-free peach crisp with the best topping!
Luckily for those need an easy gluten-free dessert recipe, this homemade peach crisp adapts so authentically and easily, no one will detect it’s gluten-free!
Just like those prize-winning, blue ribbon recipes, an extra thick layer of buttery, oat pecan topping rests on and juicy, ripe peaches. It can be made with fresh or frozen peaches, frozen for a make-ahead dessert, or swapped out with many other fruit crisp options, like peach blueberry, mixed berry, or many more!
Serve gluten-free peach crumble after a summer dinner, potluck, BBQ, or make-ahead for parties. For more entertaining ideas, be sure to pick up my gluten-free cookbook!
Crisps are made up of two components, the fruit layer, tossed with a little sugar and cornstarch, and the oatmeal crumble on top. If you prefer a gluten-free crisp topping without oats, see the linked recipe.
The fruit may be swapped out with mixture of berries or a combination of peach and blueberries.
- Peaches – Choose firm peaches so they maintain their shape during baking. See below for alternative fruits and combinations.
- Sugar – Sweeten to taste, depending on how sweet your fruit is
- Cornstarch – A naturally gluten-free thickener, alternatively substitute tapioca starch or gluten-free flour as well
The gluten-free crisp topping is a variation of crumble used for gluten-free apple crisp. If you prefer to make a dessert without nuts, simply leave out the pecans.
- Old-fashioned rolled oats – Oats in pure form are gluten-free, but may become contaminated during packaging on shared equipment. Therefore, using gluten-free certified oatmeal is best.
- All purpose gluten-free flour blend – I use and recommend Cup4Cup gluten-free flour for best results. Instead of gluten-free flour, oat flour or coconut flour may also be used.
- Butter – For a dairy-free crisp, replace with vegan butter sticks and cut the added salt to 1/8 teaspoon.
- Pecans – Alternative use chopped almonds, walnuts, or leave out
How To Make Gluten-Free peach Crisp
This easy, fruity dessert with an oatmeal topping comes together in a snap using a food processor. If you don’t have a fruit processor, see below for directions on making by hand.
Either fresh or frozen fruit may be used, but baking time will increase slightly if using frozen fruit and will need to add an extra tablespoon of cornstarch to the filling.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- To begin, preheat the oven to 350ºF and grease an 11×7 or any 2 quart baking dish.
- Next, in a large bowl, gently toss together all of the ingredients for your filling (peeled and sliced peaches, sugar, cornstarch and salt). Once the peaches are well coated, pour the mixture into your prepared baking dish and spread evenly.
How to make crisp topping:
- In a food processor, place 1/2 cup rolled oats, flour, brown sugar, sugar, vanilla, water and salt. Pulse roughly 5 times to combine the ingredients. (If you don’t have a food processor, please see instructions below on how to make the topping by hand.)
- Next, add the butter and half of the pecans to your crisp mixture. Process until all of the ingredients come together in a large, crumbly ball. If necessary, stop halfway through processing to scrape the ingredients down the side of the bowl. Add the remaining pecans and 1/4 cup of oats. Pulse 2 to 3 times to combine these ingredients.
- Finally, break off the mixture into clumps and scatter it over the top of the fruit filling. Bake for 40-45 minutes, or until the juices are bubbly and the top is a beautiful golden brown color. Let the crisp cool for 20 minutes, until warm, and then serve with either ice cream or a dollop of whipped cream.
making without a food processor
Fruit crisp may still be enjoyed by replacing some of the oats with oat flour, almond flour, or coconut flour and mixing by hand.
First stir together 1/2 cup oat, coconut, or almond flour, gluten free flour, brown sugar, sugar, salt, 1/4 cup old fashioned oats, and chopped pecans. Then use a pastry blender or fork to mix in the vanilla extract, water, and softened butter. Crumble on top and bake.
best peaches to use for crisp
When picking your peaches, you will also want to look for ones that feel very firm to the touch and are slightly under ripe so they don’t become mushy during baking.
Otherwise, the fruit will break down and create too much liquid. This may also cause the topping to sink down into the fruit.
Freestone peaches have fruit that just falls off the pit, so they are easier to slice. These peaches are available from mid-June to mid-August. A clingstone peach has fruit that does not fall off the pit, so while these are still fine to use, they are a little more difficult to slice away from the stone.
substituting frozen peaches
Frozen peaches may also be used for fruit crisp. First thaw the peaches and drain away any excess liquid. When making the filling, add an additional 1 tablespoon cornstarch.
using alternative fruits
This crisp recipe may be made with a wide variety of fruits, such as mixed berry, strawberry rhubarb, apricot, plum, or peach blueberry.
storing and reheating tips
Store the crisp on the counter, covered with foil, at room temperature for 1 to 2 days. Avoid using plastic wrap, which traps moisture, making the topping soggy.
If you would like to keep your gluten-free crumble for longer than 2 days, store it in your refrigerator, in an airtight container, for up to one week.
When you are ready to reheat, bring it out of the refrigerator and let it come to room temperature. Place it in your oven at 300ºF for about 20 minutes, or until heated through. You may need to cover with foil if the topping starts to get too brown.
how to freeze crisp
To freeze, first bake and allow to cool completely. Then, wrap the cooled dessert tightly in plastic wrap, cover in foil, and freeze for up to three months.
To reheat, thaw it either on the counter, or in the fridge overnight and then bake at 350ºF for 30 minutes, or until heated through.
It may also be frozen unbaked for a make-ahead dessert. Bake directly from frozen, adding about an additional 20 minutes. If the top is becoming overly browned before the fruit is thickened and heated through, loosely tent foil over the top.
Difference between peach crisp and peach cobbler?
Cobblers, like Gluten-Free Blueberry Cobbler, usually have a biscuit topping, made from scratch or with Bisquick. When making a gluten-free recipe, you will want to use a recipe based off gluten-free biscuits or gluten-free shortcakes.
Crisps, on the other hand, have a topping made with oatmeal, butter, sugar, and some sort of binder, such as flour. The oats clump together as they bake, making the perfect, buttery sweet chunks on top of the fruit filling.
More Gluten-free Fruit Recipes
- Frozen Fruit Salad – A creamy ambrosia-style salad mixed together with bananas, pineapple, mandarin oranges, marshmallows, and Cool Whip.
- Coeur a la Creme with Strawberries – An ultra creamy, no bake French dessert guaranteed to impress!
- Pineapple Pretzel Salad – This easy, sweet and salty recipe has a layer or buttery crushed pretzels, sweet cream cheese filling, and refreshing crushed pineapple topping.
- Frozen Lemon Pie – Dive into an icebox Lemon Meringue Pie with a salty sweet almond crust, creamy citrus center, and billowed high with toasted meringue topping.
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Gluten-Free Peach Crisp (Thick Crumble Topping)
- 3 pounds firm peaches, peeled and sliced
- ¼ cup sugar
- 2 tablespoons cornstarch
- pinch salt
Gluten Free Crisp Topping
- ¾ cup gluten-free old-fashioned rolled oats, divided
- ⅓ cup all purpose gluten-free flour blend (I recommend Cup 4 Cup gluten free flour)
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon water
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened and cut in 6 pieces
- ⅔ cup chopped pecans
- (optional) vanilla ice cream or whipped cream, for serving
- Preheat the oven to 350ºF. Grease a 11X7 or 2 quart baking dish.
- In a large bowl gently toss together filling ingredients – peaches, sugar, cornstarch, and salt. Pour into prepared baking dish and spread evenly. Set aside.
- In a food processor (see recipe notes by hand method) place 1/2 cup oats, flour, brown sugar, sugar, vanilla, water, and salt. Pulse to combine, about 5 times.
- Add butter and half the pecans. Process until all the ingredients comes together in a large, crumbly ball. Stop halfway through to scrape down bowl, if necessary. Add remaining pecans and 1/4 cup oats. Pulse 2-3 times to combine.
- Break off clumps and scatter over peach filling. Bake for 40-45 minutes, or until juices are bubbly and top is golden brown. Let crisp cool on wire rack for 20 minutes, until warm, and then serve with ice cream or whipped cream.
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