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!
6tablespoonsunsalted butter,softened and cut in 6 pieces
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 Crisp
Store 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