Gluten-Free Peach Crisp
The best gluten-free peach crisp recipe using juicy peaches, almonds, and honey. Easy to make with fresh or frozen peaches and naturally dairy free!
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.
- Remove the pan from the heat and stir in the starch. Be sure to mix thoroughly. Pour peaches into greased baking dish.
- For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the peaches.
- 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.