Easy homemade gluten free peach crisp has a fresh peach filling topped with a perfectly sweet, buttery oat crumble. This effortless summer dessert comes together using fresh or frozen peaches or transform it into many other fruit crisp flavors!
There is something so satisfying about taking a big bite out of a piping hot, gooey fruit crumble, topped with ice cream or a dollop of whipped cream on a hot summer’s day. Because of that, this gluten free peach crisp is the perfect dessert to serve after dinner, or to bring on an afternoon picnic, celebration, or potluck.
- Peaches – Choose firm peaches so they maintain their shape during baking. See below for alternative fruits and combinations.
Gluten Free Peach Crisp:
- Old-fashioned rolled oats (gluten free certified)
- All purpose gluten free flour blend – I use and recommend Cup 4 Cup gluten free flour.
- Brown sugar
- Vanilla extract
- Unsalted butter
- Pecans or any preferred nut
How To Make Easy Gluten Free Crisp
This easy, fruity dessert with a oatmeal topping comes together in a snap using a food processor. Plus, you more than likely have all the ingredients on hand!
It’s also a great way to use any extra fruit you may have picked earlier in the season that you don’t want to go to waste. Either fresh or frozen fruit may be used, but baking time will increase slightly if using frozen fruit.
To Make Peach Filling:
- To begin, preheat the oven to 350 degrees 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.
Gluten Free Crisp:
- In a food processor, place 1/2 cup of gluten free 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 oat crisp 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 your peach 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.
What if I don’t have a food processor?
You may be thinking, this sounds delicious – but I don’t have a food processor. No worries! This homemade peach 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. Easy peasy!
How to pick peaches for crisp
Not all peaches are the same, and there are some things you will want to consider when choosing the optimal fruit for your baked gluten free peach crisp.
For example, freestone peaches have fruit that just falls off the pit. All you need to do is slice it down the middle and pull it from the pit. 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.
When picking your peaches, you will also want to look for peaches 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.
Can I Use Frozen Peaches?
Yes. 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.
Can I Substitute Other Fruits?
One of the many fantastic things about this recipe is it’s versatility! Fruit crisp may be made with a wide variety of fruits. The next time you are in the baking mood, give one of these gluten free fruit crisps a try:
- Mixed berry (any combination of blueberry, raspberry, blackberry and strawberry)
- Strawberry and rhubarb
- Cherries (If using sour cherries, increase the amount of sugar.)
- Peach Blueberry
- Mango (Consider throwing a little toasted coconut on top after it is baked for a more tropical flavor)
- Apple and ginger
Difference between peach crisp and peach cobbler?
I’m sure you’ve heard of peach crisp and peach cobbler. But what’s the difference between a fruit crisp and cobbler?
For starters, cobblers, like the Gluten Free Blueberry Cobbler, usually have a biscuit topping, made from scratch or with Bisquick. When making a gluten free fruit cobbler, you will want to use gluten free biscuits or gluten free shortcakes and cornstarch or tapioca as a naturally gluten free thickener for the fruit sauce.
Crisps, on the other hand, are not made with biscuits, but instead have a topping made with oats. The oats crisp up when baked, making the perfect, crispy crumble topping for your fruit filling.
How to Store Gluten Free Fruit Crisp
Store baked gluten free crisp on your 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 with oats for longer than 2 days, store it in your refrigerator, in an airtight container, for up to one week.
When you are ready to enjoy your crisp, bring it out of the refrigerator and let it come to room temperature for about 20-30 minutes. For optimal reheating, place it in your oven at 300 degrees for about 20 minutes or until heated through. You may need to cover with foil if the topping starts to get too brown.
If you would like to freeze your crisp, bake and allow to cool completely. Then, wrap the cooled crisp tightly in plastic wrap, cover in foil, and freeze for up to three months.
To reheat your crisp after it has been frozen, thaw either on the counter, or in the fridge overnight and then bake at 350 degrees for 30 minutes or until heated through.
Individual servings of fruit crisp may also be reheated in the microwave, but the topping will become soft. For best results, use an oven or toaster oven for reheating.
More Summer 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!
- Gluten Free Strawberry Shortcake – Light and fluffy shortcake biscuits are topped with a fruity fresh strawberry sauce, and slathered with a generous amount of creamy whipped cream for dessert perfection.
- 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.
SAVE THIS Gluten Free Peach Crisp TO YOUR PINTEREST BOARD!
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Gluten Free Peach Crisp
- 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 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
- vanilla ice cream or whipped cream, for serving
- Preheat 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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By Hand Method:Replace 1/2 of oats for oat flour, almond flour, or coconut flour. 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. Use a pastry blender or fork to mix in the vanilla extract, water, and softened butter.
Can I Use Frozen Peaches?Yes. 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.
Storing Fruit CrispStore baked 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. To keep longer than 2 days, store it in the refrigerator, in an airtight container, for up to one week. When you are ready to enjoy your crisp, bring it out of the refrigerator and let it come to room temperature for about 20-30 minutes. For optimal reheating, place it in a 300°F oven for about 20 minutes, or until heated through. You may need to cover with foil if the topping starts to get too brown. To freeze, bake and allow to cool completely. Then, wrap the cooled crisp tightly in plastic wrap, cover in foil, and freeze for up to three months. To reheat frozen crisp, thaw either on the counter, or in the fridge overnight and then bake at 350 degrees for 30 minutes or until heated through. Individual servings of fruit crisp may also be reheated in the microwave, but the topping will become soft. For best results, use an oven or toaster oven for reheating. Recipe adapted from The How Can It Be Gluten Free Cookbook
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