This gluten free peach crisp is the perfect dessert for summer! It’s healthy, easy to make and made with an oat-free cinnamon crumble topping. Plus, it’s paleo friendly and refined sugar free!
It’s peach season ya’ll!! I am obviously excited about it. This healthy gluten free peach crisp is my go to summer dessert and is made entirely from scratch.
It’s perfectly sweet and juicy, with an oat-free cinnamon crumble and completely refined sugar free. Perfect for a healthy dessert for your next barbecue.
I love it with a scoop of dairy-free vanilla ice cream on top, but it’s also great with coconut whipped cream or just as is.
Since this recipe is made without oats, we’ll be using a walnut and almond based crumble with hints of cinnamon, vanilla and nutmeg.
Peach cobbler on the other hand, is a dish that features a thick biscuit like topping, whereas crisp has a lighter, generally oat based crumble topping. Both are delicious, but crisps are often a lighter and healthier option.
How to make peach crisp
Make topping. Add all topping ingredients to a food processor and pulse until combined. Careful not to over-process and you want to retain some texture to the walnuts.
Slice peaches. Slice the peaches and add to a large bowl. You need 5 cups of peaches total, which is about 1 peach.
A standard sized peach is usually about 1 cup sliced. Toss with all ingredients aside from the tapioca until well combined. Toss in the tapioca.
Add to a baking dish. Transfer to a 9 inch cast iron skillet or baking dish and spread evenly. Add the crumble evenly on top.
Bake. Bake for 40 minutes, then cover with foil and bake an additional 5-10 minutes. If you notice the top browning too much before the 40 minute mark, you can cover with foil earlier.
Cool. Remove from the oven and let cool for 5-10, then serve with vanilla ice cream or whipped cream and enjoy!
Fresh vs. frozen peaches
You can try frozen peaches, but for best results I really recommend sticking with fresh peaches. Frozen ones will work but they release more liquid as they cook so you may want to add a bit more tapioca starch to help absorb it a bit.
You can thaw your peaches for 15 minutes before baking to allow them to release some excess moisture before baking. Whether you use fresh or frozen, there is no need to peel the peaches.
Why is it soggy?
Unfortunately, it’s hard to keep peach crisp crispy when it sits for too long.
The baked peaches will continue to release more juices as it sits, which means the topping will eventually turn a bit soft. Your best bet is to serve it quickly after it bakes!
If you do notice it getting soggy, you can try sticking it back in the oven for a little bit to try to absorb some of the excess moisture.
Make it oat or nut free!
Instead of making the walnut based crumble, you can make the oat based crumble found in my apple crisp and sub the almond flour for oat flour.
This peach crisp is already made without oats or oat flour, so no need to make any substitutions if you want a grain free option- it’s already totally paleo friendly!
How to store and freeze
This gluten free peach crisp will keep in the fridge for up to 5 days. I suggest storing it in a container or keep it in the pan you cook it in and cover with foil. It can be eaten hot or cold!
You can freeze this recipe after baking. The texture will be slightly different after you reheat, but it’ll still be delicious.
My suggestion is to let it cool, then transfer to a freezer safe container and freeze for up to 1 month. Reheat at 350 until warm through the center.
More summer desserts!
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Gluten Free Peach Crisp
by: claire cary
- 5 cups sliced peaches about 5-6 peaches
- 4 tbsp coconut or brown sugar
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp tapioca starch
- 1 tsp lemon zest
- 1 cup walnuts
- ½ cup almond flour
- 1 tbsp maple syrup
- 3 tbsp coconut or brown sugar
- 2 tbsp melted coconut oil or butter
- 1 tsp cinnamon
- ¼ tsp salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add all topping ingredients to a food processor and pulse until combined. Careful not to over-process and you want to retain some texture to the walnuts.
- Slice the peaches and add to a large bowl. Toss with all ingredients aside from the tapioca until well combined.
- Toss in the tapioca.
- Transfer to a 9 inch cast iron skillet or baking dish and spread evenly.
- Add the crumble on top.
- Bake for 40 minutes, then cover with foil and bake an additional 5-10 minutes. If you notice the top browning too much before the 40 minute mark, you can cover with foil earlier.
- Remove from the oven and let cool, then serve with vanilla ice cream or whipped cream and enjoy!
I might have missed this somewhere but what temperature to you bake this at? I have it in the oven now at 350 because I noticed that is what you have in your apple crisp recipe. It is smelling good!!
Claire Cary says
Yes, 350! Can’t wait to hear how it turned out!