Peaches should be enjoyed year-round! Juicy and sweet right off the tree in summer but they freeze well and pair with all sorts of flavors from vanilla and ginger to citrus fruit and basil. This is why I love this gluten-free peach crisp recipe, it uses fresh peaches or frozen peaches plus a few simple ingredients.
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Skill Level: Beginner
Shortcut Central: Use frozen peaches to skip peeling and slicing
Flavor Remix: Mix in a ½ cup of blueberries with the peaches or swap the peaches for nectarines.
Allergy Watch: Gluten Free but contains oats (use caution), Dairy Free, No Eggs
This recipe focuses on contrast. Juicy peaches soften into a saucy filling while the oat and nut topping stays crisp and textured. Unlike a cobbler with its biscuit-style topping, or a crumble that relies on a flour-based streusel, a crisp gets its signature texture from oats and nuts. Serve warm with frozen custard or honey whipped cream.
During testing, gently warming the peaches before baking proved to be the key step. It allows the fruit to release its juices early so the starch thickens properly in the oven, preventing a watery filling that never quite sets.
Cornstarch and tapioca starch work in a pinch but require you to make a slurry and further heating. I find arrowroot easier to work with as long as you remember to not bring it to a boil after adding. It is essentially the opposite of cornstarch; it loses its thickening properties if you bring it to a boil.
When it comes to seasoning, I think honey is superior to sugar. It highlights the sweetness of the peaches rather than masking their flavor. And I like just a pinch of cinnamon.
Ingredient Notes
- Peaches: Use fresh or frozen peaches. If you use freshyou need to peel them.
- Arrowroot Powder: You can substitute cornstarch or tapioca starch in a one-to-one ratio but you need to add them before you take the peaches off the heat. Gluten-free all-purpose flour won't have enough starch to prevent the peaches from becoming runny.
- Oil: You can use any neutral oil, butter or dairy-free butter. My preference is olive oil.
- Oats: Be sure they are certified gluten-free and do not substitute oat flour.
- Nuts: I like roughly chopped almonds (not slivered), but you could also use walnuts or pecans for a twist.
- Honey: You can substitute granulated sugar, coconut sugar, or even brown sugar. Maple Syrup can also be used but isn't my favorite.
- Vanilla Extract: Or use an equal amount of vanilla paste.
How to Peel Fresh Peaches
Fresh peaches should be peeled and sliced. Blanching makes this easier and keeps the fruit intact. Briefly boil the peaches for 30 seconds, then plunge them into ice water. This loosens the skins so they slide off without squeezing out the juices.
How to Make GF Peach Crisp
A step-by-step visual guide for making gluten-free fruit crisp You can skip to the recipe for the full written instructions.
Prep
Lightly brushing your baking dish with a neutral oil will help with clean up later.
Make the Peach Filling
You are warming the peaches, not cooking them down as you would for a jam. Keep a close eye on them.
Make the Topping
If the honey is too thick to mix with the oats, try putting it in the microwave for 15 seconds.
Assemble and Bake
Bake for 30 to 35 minutes or until the top is toasted brown. Be sure to turn once halfway through for even browning.
Recipe Tips
- If you are interested in freezing your own summer peaches for use all year long, crush up a chewable vitamin C tablet in a little water. Give the peeled and sliced peaches a toss before freezing. This will prevent them from browning.
- Scatter the topping over the peaches. It does not need to fully cover the fruit.
- Let the crisp rest briefly before sering so the juices settle.
Make Ahead and Storing
Make Ahead: Prepare the topping up to two days ahead and refrigerate. The peach filling can be assembled earlier in the day and baked just before serving.
Storing: over leftovers and refrigerate for up to four days. Reheat, place it in a 250-degree oven for 10 to 15 minutes.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Peach Crisp
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Ingredients
Peach Filling
- 1 pound peaches peeled & sliced
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 Tablespoon arrowroot starch or potato, tapioca or corn starch
Crisp Topping
- ¾ cup chopped almonds
- ¾ cup old fashioned oats certified gluten-free
- 2 Tablespoons olive oil or butter, plus additional for pan
- 2 Tablespoons honey sub maple syrup for vegan
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees. Brush oil in 8- inch baking dish to prevent sticking.
- Place the peeled and sliced peaches, lemon juice and vanilla extract in a large saute pan over medium-low heat. Heat until peaches are warmed through and juicing. About 5 minutes.1 pound peaches, 1 teaspoon lemon juice, ½ teaspoon vanilla extract
- Remove the pan from the heat and stir in the starch. Be sure to mix thoroughly. Pour peaches into greased baking dish.1 Tablespoon arrowroot starch
- For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the peaches.¾ cup chopped almonds, ¾ cup old fashioned oats certified gluten-free, 2 Tablespoons olive oil, 2 Tablespoons honey, ¼ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Bake the peach crumble for 30 to 35 minutes or until the top is golden brown.
Equipment
- 8x8 baking pan
Notes
- Both Fresh and Frozen peaches work equally well in this recipe.
- To easily peel fresh peaches, blanch them and peel off the skin. Detailed instructions in the post.
- Be sure to use certified gluten-free oats.
- Serve warm or at room temperature. Leftovers should be covered and stored in the fridge for up to 4 days.
- To reheat warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.
Nutrition
This recipe originally appeared on my website Peel with Zeal.
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