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. Learn how to make a swoon-worthy GF crisp with perfectly thickened fruit filling and an oat topping that doesn’t disappoint!

overhead shot of gluten free peach crisp with melting ice cream swirled in it

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Easy Peach Crisp with Gluten-Free Topping

There are some go-to recipes in my gluten-free desserts collection, and this homemade peach crisp is one I pull out when I need a fresh summer dessert to please all, those on a gluten-free diet or not.

Just like those prize-winning, blue ribbon recipes, an extra thick layer of buttery, crisp 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!

When it comes to creating homemade GF peach crisp, there are some must have components to hit. First of all, similar to this highly-reviewed gluten-free apple crisp with oats, skimping on the topping is a no-no. It’s arguable what layer is sought after more – the juicy fruit or crumble topping – so my mantra is represent both strongly.

And let’s talk toppings. Dry, crumbly, and sandy? Big pass. Crisp, buttery, moist chunks, with an ideal sweet and salty flavor thanks to pecans and brown sugar is right where this crumble hits.

As for the peach filling, it needs to be perfectly sweetened, so the fruit flavor really shines through. Juicy bits should be thickened enough to be gathered up with a spoon, scraping across a bowl, and driving through a creamy complementary ice cream trail.

Serve gluten-free peach crumble after a summer dinner, potluck, BBQ, or make-ahead for parties. It’s a dessert that’s guaranteed to hit at any occasion.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Fruit first for a reason

Any time you prepare a homemade crisp or fruit pie recipe, it’s best to mix together the fruit with sugar and thickener first. The sugar starts to release the juices as it sits while the topping is prepared. Don’t you love easy baking tips??

peaches in a glass bowl with sugar and cornstarch.

Time to make the crumble

If you don’t have a food processor, I include a how to make it by hand in the recipe card. If you do, this is when you get to say, “I love my food processor.” It makes crisps and pie crusts come together like nobody’s business. Put in 1/2 cup rolled oats, flour, brown sugar, sugar, vanilla, water and salt. Pulse to combine and then add the butter and process until it all comes together. Finally, pulse in the remaining oats and pecans.

the GF crisp topping being combined in a food processor.

Clump and bake

Break off glorious crisp topping clumps and sprinkle it over the fruit. Bake for 40-45 minutes, or until the juices are bubbly and the top is a beautiful golden brown color. Now comes the hardest part of the recipe – waiting at least 30 minutes. It needs time to cool and thicken before diving in with either ice cream or a dollop of whipped cream.

close up of a scoop of crisp taken out of a baking dish

What Are The 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.

Using Frozen or Other Fruits

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.

This crisp recipe may be made with a wide variety of fruits, such as mixed berry, apricot, plum, strawberries, or peach blueberry. The amount of sugar in the filling may have to be adjusted, depending on the sweetness of the fruit.

a scoop of vanilla ice cream on a bowl of peach crisp

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overhead shot of gluten free peach crisp with melting ice cream swirled in it
5 stars (13 ratings)

Ridiculously Good Gluten-Free Peach Crisp

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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. Learn how to make a swoon-worthy GF crisp with perfectly thickened fruit filling and an oat topping that doesn't disappoint!
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Ingredients
 

Filling

Gluten Free Crisp Topping

Equipment

Instructions
 

  • 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.
    3 pounds (1.4 kg) firm peaches, ¼ cup granulated sugar, 2 tablespoons cornstarch, pinch salt
  • In a food processor (see recipe notes by hand method) place ½ cup oats, flour, brown sugar, sugar, vanilla, water, and salt. Pulse to combine, about 5 times.
    ¾ cup gluten-free old-fashioned rolled oats, ⅓ cup all purpose gluten-free flour blend, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon water, ¼ teaspoon salt
  • 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.
    6 tablespoons unsalted butter, ⅔ cup chopped pecans
  • 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 at least 30 minutes to cool slightly and thicken before serving with ice cream or whipped cream.

Notes

 
By Hand Method
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. First, thaw the peaches and drain away any excess liquid. When making the filling, add an additional 1 tablespoon cornstarch.
 
Storing / Freezing / Reheating
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.
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.
 
Recipe adapted from The How Can It Be Gluten Free Cookbook
Calories: 332kcal, Carbohydrates: 46g, Protein: 4g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 150mg, Potassium: 397mg, Fiber: 5g, Sugar: 33g, Vitamin A: 817IU, Vitamin C: 11mg, Calcium: 32mg, Iron: 1mg
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