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!
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 firm peaches,, ¼ cup sugar, 2 tablespoons cornstarch, pinch salt
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.
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 20 minutes, until warm, and then serve with ice cream or whipped cream.
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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.
Using frozen peaches: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