Gluten Free Peach Crisp consist of fresh peaches, brown sugar, and spices topped with an oat/almond topping mixed with naturally sweet coconut oil. This delicious summertime dessert comes together in under an hours time.
Year’s ago I created a recipe for an apple and peach crisp. Over the years, I have transformed that recipe into this Gluten Free Peach Crisp. In fact, it’s also dairy free too. For a year of my life, while my baby was less then a year old I had to go on a dairy free diet. I transformed so many of my favorite recipes to be dairy free.
If you don’t have a dairy or a gluten allergy you will never know this has neither in it! Yes, you read that correct. This peach crisp recipe is just as good as the dairy and gluten laced crisp. If you have a few peaches laying around I hope you’ll give this healthy peach crisp recipe a try.
Table of contents
Ingredients
- Peaches – Fresh Georgia peaches are perfect for this recipe. I like to peel the peaches, but you can leave them on if I you like the skin of peaches cooked in your crisp.
- Spices/Seasonings – Cinnamon, vanilla extract, salt, and cornstarch are needed.
- Sugar – I like to use brown sugar for this recipe.
- Pecans – I like to use pecans but you can use walnuts.
- Oats – I use Bob’s Red Mill Gluten Free Oats.
- Coconut Oil – To make this dairy free I like to use coconut oil that I have melted to easily mix into the oat mixture.
Directions
Preheat an oven to 350 degrees Fahrenheit.
For the Filling
In a large bowl, mix together the peeled sliced peaches, brown sugar, vanilla extract, cinnamon, and corn starch until well incorporated. Set to the side.
For the Topping
Place a half cup of the gluten free oats and a ¼ cup of the pecans into a blender. Blend until smooth.
Then place the blended oat mixture into a large bowl. Add in the remaining oats, pecans, salt, and brown sugar. Then pour in the coconut oil and mix until clumpy.
Assemble and Bake the Peach Crisp
Spray a glass baking dish with non-stick cooking oil. Pour the peaches into a glass baking dish then pour the topping on top. Bake the peach crisp for 35 minutes or until golden in color.
Divide immediately among bowls and serve with ice cream if desired.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
This peach crisp recipe makes about 6-8 servings depending on the size of the serving.
If you prefer to use butter instead of coconut oil simply substitute the same measurement of coconut oil for the butter. I would suggest to use non-salted butter; however, you can use salted butter if that’s all you have on hand. Just reduce the salt in the crisp by half.
A peach crisp consist of an oat/granola type topping where a peach cobbler has more of a cake like consistency and is made with flour, milk, and eggs.
Six medium peaches is about 2 pounds of peaches which also equals about 4 cups give or take. 40 ounces of frozen peaches should also equal about 4 cups!
Your peach crisp could be runny if your peaches are extra juicy. You will notice I add cornstarch to the peaches to thicken them up as they bake. If they are still runny make sure you let the peaches sit for a little bit so they can set.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Fruit – You can add in peeled apple slices or mango slices for a delicious option.
- Frozen Peaches – If fresh peaches aren’t in season you can thaw frozen peaches to use for this recipe.
- Add Dairy – Want to add dairy? Use melted butter instead of coconut oil.
- Individual servings – Make this an individual dessert by dividing the peaches and topping into small ramekins. Bake for 20-30 minutes or until crisp topping is golden in color.
Peach Recipes
If you love crisps… you’ll love these other crisp recipes…
If you make this Gluten Free Peach Crisp recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Gluten Free Peach Crisp
Equipment
- Oven
Ingredients
For the Filling
- 5 peaches peeled and sliced
- ¼ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- 1 tablespoon Cornstarch
For the Topping
- 1 cup Gluten Free Rolled Oats divided
- ½ cup Pecans chopped and divided
- ⅛ teaspoon Salt
- ¼ cup Brown Sugar
- ¼ cup Coconut Oil melted
Instructions
- Preheat an oven to 350 degrees Fahrenheit.
For the Filling
- In a large bowl, mix together the peeled sliced peaches, brown sugar, vanilla extract, cinnamon, and corn starch until well incorporated. Set to the side.
For the Topping
- Place a half cup of the gluten free oats and a ¼ cup of the pecans into a blender. Blend until smooth.
- Then place the blended oat mixture into a large bowl. Add in the remaining oats, pecans, salt, and brown sugar. Then pour in the coconut oil and mix until clumpy.
Assemble and Bake the Peach Crisp
- Spray a glass baking dish with non-stick cooking oil. Pour the peaches into a glass baking dish then pour the topping on top.
- Bake the peach crisp for 35 minutes or until golden in color.
- Let rest for a few minutes, then divide among bowls and serve with ice cream.
Notes
- Fruit – You can add in peeled apple slices or mango slices for a delicious option.
- Frozen Peaches – If fresh peaches aren’t in season you can thaw frozen peaches to use for this recipe.
- Add Dairy – Want to add dairy? Use melted butter instead of coconut oil.
- Individual servings – Make this an individual dessert by dividing the peaches and topping into small ramekins. Bake for 20-30 minutes or until crisp topping is golden in color.
Nutrition
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