Gluten Free Peach Crisp
This gluten free peach crisp is the perfect dessert for summer! It’s healthy, easy to make and made with an oat based cinnamon crumble topping. Top with vanilla ice cream for a refreshing treat.
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 based cinnamon crumble and can be made refined sugar free. Perfect for a healthy dessert for your next barbecue.
I love it with a scoop of vanilla ice cream on top, but it’s also great with coconut whipped cream or just as is.
Peach cobbler is a dish that features a thick biscuit like topping, whereas this gluten free peach crisp has a lighter, generally oat based crumble topping. Both are delicious, but crisps are often a lighter and healthier option.
Key ingredients
PEACHES. You need five large peaches for this recipe. For the best flavor, I suggest ripe ones so they’re sweeter!
SUGAR. Mixed with the peaches we’ll have some brown sugar and maple syrup to sweeten. You can swap the brown sugar for coconut for refined sugar free.
SPICES. Cinnamon, nutmeg, vanilla and salt to round out the flavors!
TAPIOCA. Tapioca starch will help absorb some excess moisture in the crisp.
OAT CRUMBLE. The oat based crumble is made from gluten free all purpose flour, oats, cinnamon, sugar and butter. You can also try the crumble from my blueberry crisp which is slightly healthier.
How to make gluten free peach crisp
Combine the melted butter, flour and sugar in a bowl. Mix in both kinds of oats, then the almonds, salt and cinnamon until well combined. I like to mix with my hands. Set aside.
Slice the peaches and add to a large bowl. Toss with all ingredients aside from the tapioca until well combined.
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Toss in the tapioca. Transfer to a large 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!
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.
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
Ingredients
Crisp
- 5 large peaches sliced
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons tapioca starch
- 1 teaspoon lemon zest
Topping
- ½ cup butter softened
- ⅔ cup gluten free all purpose baking flour
- ½ cup light brown sugar
- ½ cup quick oats
- ½ cup rolled oats
- ½ cup sliced almonds
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the softened butter, flour and sugar in a bowl. Mix in both kinds of oats, then the almonds, salt and cinnamon until well combined. I like to mix with my hands. Set aside.
- 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 large 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 or until the peaches are a bit bubbly and the top is golden brown. 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!
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