Gluten Free Peach Crisp – Easy and Cozy

I recently demonstrated my Peach Caprese Salad on a local morning talk show. While I was there, no less than three people asked me what kind of peaches I was using, and when I’d bought them.

(Colorado peaches, which had arrived at the grocery store the day prior – ICYWW!)

Needless to say, peach season is a big deal here in the Midwest. The moment tree-ripened peaches start hitting grocery stores is nearly as exciting as when local sweet corn starts coming in, and there’s no sweeter way to enjoy them than in my Gluten Free Peach Crisp!

Cozy, Old Fashioned Peach Crisp

Gluten Free Peach Crisp is fresh peaches buried under a brown sugar and oat topping that’s baked until the crisp is golden brown, and the peach juices are caramelized and bubbling.

In short, it’s INCREDIBLE! Trust me when I tell you that you’ll want to scoop a portion of peach crisp into a bowl, versus arming yourself with only a spoon against a warm pan. It almost never ends in less than 100 spoonfuls eaten.

(Ask me how I know.)

This gluten free summer dessert is cozy and old fashioned in the best way possible. Pair with vanilla ice cream or a dollop of whipped cream to mix with the cinnamon-kissed peach juices. It’s the best way to end a late-summer day.

Main Ingredients Needed

Aside from fresh peaches, I always have every ingredient needed to make gluten free peach crisp on hand in my kitchen. Raid the fridge and pantry for…

• Peaches: we love Colorado peaches, but any in-season, yellow-fleshed peach will work. I find the flavor of white-fleshed peaches to be too subtle. We want max peach flavor in this peach crisp.
• Granulated sugar: sweetens the chopped fresh peach filling.
• Brown sugar: sweetens the crisp topping.
• Gluten free flour: helps thicken the peach juices in the filling, and bulk up the crisp topping. Use the blend you typically bake with. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Old fashioned oats: be sure to use certified gluten free oats, or Purity Protocol Oats which means the oats have been grown, harvested, transported, and processed in facilities not used by gluten-containing grains.
• Almond flour: helps to brown the crisp topping and add texture.
• Sliced almonds: I like adding sliced almonds to fruit crisps with softer fruits or berries, like peaches and blueberries, for extra crunch.
• Butter: browns and crisps up the crisp topping. Feel free to use vegan butter to keep the peach crisp dairy free.
• Vanilla extract + Cinnamon: for craveable, cozy flavor.

#1 Tip for the Best Gluten Free Peach Crisp

Gluten Free Peach Crisp is rustic and old-fashioned – it’s easy and should not be overthought! That said, my top tip for baking up the best Gluten Free Peach Crisp is:

For a perfectly sweet-tart, vs sour, Peach Crisp, be sure to use very ripe peaches. To tell whether or not a peach is ripe, give it a sniff – it should smell deeply “peachy”. Next, press into the peach with your thumb. If there’s some give, the peach should be ripe.

Try Gluten Free Apple Crisp

How to Make Gluten Free Peach Crisp

Step 1: Peel the peaches.

Before mixing up the peach filling, we need to peel the peaches. You CAN keep the peels on, but I prefer the texture of the baked peach crisp with the skins off.

Start by scoring a shallow “X” on the bottom of the peaches with sharp knife.

Carefully add the scored peaches to a pot of boiling water for 30 seconds, or until you can peel the skin away from the X. I like using a slotted spoon or skimmer for the job.

Transfer the peaches to a cutting board then, once they’re cool enough to handle, peel the peaches using one of two methods:

1. Peel the skin away from the scored X with your fingertips, using a paring knife to help if needed.
2. Slice the peach in half (like you would typically do to slice a peach in half), then grip a half in each of your palms and twist the skin off.

Step 2: Chop the peeled peaches.

Next, chop the peeled peaches. The best way to do this is:

1. Slice the peach all the way around vertically then slice it horizontally to make a cross going all the way around the peach.
2. While the knife is still in the peach, turn your wrist to pop out a piece. Use the knife or your fingertips to pop out the remaining pieces then chop them into bite-sized pieces and add them to a large mixing bowl.

Step 3: Make the peach filling.

To the peeled + chopped peaches, add granulated sugar, gluten free flour, cinnamon, and vanilla extract then fold to coat with a spatula. Scrape the mixture into an 8×8″ baking dish sprayed with nonstick spray then set it aside.

Step 4: Make the crisp topping.

Using the same bowl, or a separate medium-size dmixing bowl, add gluten free old fashioned oats, gluten free flour, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt then use a fork to mix the ingredients together.

Next add cold, cubed butter then use a pastry cutter or your fingertips to incorporate the butter into the oat mixture until the butter is the size of peas and the texture is like a crumbly paste.

Step 5: Bake the Peach Crisp.

Sprinkle the topping mixture evenly over the peach filling then bake for 40-45 minutes, or until the crisp topping is browned and the peach juices are caramelized and bubbling.

Step 6: Let the crisp cool.

Gluten Free Peach Crisp is intended to be eaten warm or room temperature, so let it cool on the countertop for at least an hour before digging in. Pair each serving with cold vanilla ice cream or whipped cream, which mix with the peach juices at the bottom. SO GOOD!

Personally, I find fruit crisps to be best eaten the day they’re baked – again warm or room temperature – though leftovers can be covered and refrigerated for up to 3 days.

Peach season is short, so be sure to make this delicious and mouthwatering Gluten Free Peach Crisp as often as possible while you can. Enjoy!

More Gluten Free Fruit Crisp Recipes

Photos by Ashley McLaughlin

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