Easy Gluten-Free Peach Crisp
This gluten-free peach crisp is made with juicy fresh peaches and a buttery, crunchy oat-almond topping. The peaches bake into a sweet, jammy filling while the crisp topping turns golden and crunchy. This easy summer dessert is a crowd-pleaser for family gatherings, potlucks, or any time you crave a sweet, fruit-based treat. Best served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
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About this gluten-free peach recipe
Crumbles and crisps are a great fruit dessert for family dinners, gatherings, potlucks, or when you need dessert for a crowd. It’s easy, quick, and has no complicated steps.
In this Peach Crumble with oats, the fresh peaches become soft, juicy, and jammy as they bake into a fantastic, not-too-sweet filling. It’s topped with a buttery, oat-almond topping that bakes until golden and crunchy.
It’s a perfect fruit dessert for family gatherings, potlucks, or any time you crave a sweet, fruit-based treat. You can serve it warm with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For more fruit crumble recipes, here is the link to an amazing blueberry crisp.
Ingredients
Some NOTES about the main ingredients of this recipe:
- Peaches: fresh, ripe peaches, but firm. Not too green or unripe, but not too ripe either. They must keep their shape while baking.
- Butter: cold unsalted butter.
- Oats: gluten-free, all-fashioned rolled oats.
- Almond flour: Store-bought almond flour or finely ground homemade.
- Cornstarch: to thicken and create a jammy filling.
- Sugar: both brown sugar and granulated sugar.
- Lemon: drops of fresh lemon juice.
How to make GF Peach Crumble with oats
Preheat oven to 350ºF (180°C).
For the filling: In a large bowl, place the sliced peaches, cornstarch, sugar, and lemon juice, and mix. Let it rest for 10 minutes.
For the crisp topping: Process the diced cold butter, GF oats, almond flour, brown sugar, granulated sugar, and salt. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine.
Transfer the peach mixture into a 9” baking dish or similar and sprinkle the oat crumble over the peaches.
Bake for about 40 minutes, until the topping is golden brown and the peaches are tender and bubbling. Let the dessert rest for about 10 minutes before serving to allow the filling to set.
Serve warm with whipped cream or a scoop of ice cream if desired.
Storing: Store leftovers covered in the refrigerator for up to 3 days. You can freeze it, but you may lose some crunch of the crumble topping. Reheat the dessert in a medium oven until warm.
Baking tips
- Peaches: choose ripe but firm peaches. Avoid very soft or overripe; they release too much liquid during baking and must keep their shape. Can I use canned peaches? Yes, but drain them well because excess liquid can make the filling too watery. Reduce sugar; they are already sweetened, so no sugar is needed in the filling, or only a little. Fresh peaches are the best option.
- Sweetness: Adjust sweetness according to your taste. You can omit adding sugar to the peach filling.
- Cold Butter for the topping helps create a crisp, crunchy topping. Chill the mixture in the refrigerator before adding it to the peaches.
- Bake until bubbling: The topping must be golden brown and the peach filling bubbling.
- Let rest before serving: Allow the crisp to chill for about 10 minutes after baking. The filling will thicken as it cools.
FAQ
Do I need to peel the peaches? No, you don’t need to peel the peaches. The skin softens while baking and adds flavor and texture.
Can I make it ahead? Yes, you can make the dessert in advance and reheat when ready to enjoy.
Variations
- Fruit: replace part of the peaches with blueberries, raspberries, or blackberries. Strawberry is another good option. They will add more color and flavor.
- Topping: replace the almond flour with another gluten-free flour, like gluten-free all-purpose flour.
- Optional add-ins: add chopped toasted almonds or walnuts for crunchiness.
- Citrus twist: add orange zest to the peach filling for a citrus twist.
- Baking dish: make the crisp in individual ramekins or a big baking dish. Divide the filling into the ramekins, top with the crumble, and bake until golden and bubbling.
- Serving options: serve the dessert warm with a dollop of fresh whipped cream or a scoop of ice cream.
For more fruit desserts
Gluten-Free Peach Crumble with Oats (crisp)
Ingredients
- 6 to 8 fresh medium/large peaches, chopped
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3/4 cup gluten-free all-fashioned rolled oats
- 1/3 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- Pinch of salt
- 1/4 cup diced cold butter (55g)
Instructions
- Preheat oven to 350ºF (180°C).
- For the filling: In a large bowl, place the sliced peaches, cornstarch, sugar, and lemon juice, and mix. Let it rest for 10 minutes.
- For the crisp topping: Process the diced cold butter, GF oats, almond flour, brown sugar, granulated sugar, and salt. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine.
- Transfer the peach mixture into a 9” baking dish or similar and sprinkle the oat crumble over the peaches.
- Bake for about 40-45 minutes, until the topping is golden brown and the peaches are tender and bubbling. Let the dessert rest for about 10 minutes before serving to allow the filling to set.
- Serve warm with whipped cream or a scoop of ice cream if desired.