You won’t believe how simple and delicious this gluten free peach crisp is! With that sweet, juicy fruit beneath a crunchy topping, it’s the kind of dish that makes you want to dive right in.
Solves gluten-free dessert cravings by using oats and nuts for a quick, simple peach crisp with gluten-free crust, minimal sugar, and dependable bake results.
Sometimes it can feel tricky to create desserts that everyone can enjoy, especially if you’re trying to keep things gluten-free. I’ve faced this challenge too, but with this recipe, you’ll find a way to make dessert without the fuss!
This gluten free peach crisp is quick and tasty, taking only about 20 minutes to prep and 50 minutes to bake. That gives you enough time to kick back and relax while your kitchen fills with the cozy scent of baked peaches and warm spices.
If you love fruity desserts, you might want to try my Fruit Trifle. It’s another fun way to use fresh fruits and make something special!
Why You Will Love This Recipe
- Crunchy Texture The almond flour and oats create a delightful crunch that pairs wonderfully with the juicy peaches, making each bite satisfying and delicious.
- Sweet and Fruity Flavor Fresh peaches combined with spices and brown sugar bring a sweet, fruity flavor that really highlights the summer season in every spoonful.
- Quick Prep Time With just 20 minutes to prep, you can whip this up in no time and have a warm dessert ready to enjoy.
- Easy Storage This crisp can be stored at room temperature or refrigerated for a few days, allowing you to savor it over a couple of days.
Gluten-Free Fresh Peach Crisp Recipe
- Prep Time: 20 minutes
- Cool Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten free
Description
Delicious and easy gluten-free peach crisp topped with almond flour crumble, perfect for summer desserts.
Ingredients
- 2 pounds (900 g) firm-ripe peaches, sliced into wedges
- 1/4 cup (50 g) light brown sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon lemon juice
- 1/81/2 teaspoon fine sea salt
- 1 cup (112 g) blanched almond flour
- 3/4 cup (75 g) gluten-free old-fashioned rolled oats
- 1/4 cup + 2 tablespoons (37 g) gluten-free oat flour
- 2 tablespoons (15 g) tapioca flour
- 1/2 cup (55 g) toasted, rough-chopped pecan halves
- 1/2 cup (100 g) packed light brown sugar
- 1/21/2 teaspoon ground cinnamon
- 1/41/2 teaspoon freshly ground nutmeg
- 1/21/2 teaspoon fine sea or pink salt
- 8 tablespoons (113 g) unsalted butter, melted
Instructions
- Prep the Peaches: Start by slicing the peaches into wedges, ensuring they are even in size to cook uniformly. Use firm-ripe peaches for the best flavor and texture.
- Mix Peach Filling: In a bowl, toss the sliced peaches with light brown sugar and cornstarch until they are well coated. This will create a syrupy mixture that thickens the filling while baking.
- Make Almond Flour Topping: Combine almond flour, rolled oats, cinnamon, and melted butter in a separate bowl until clumps form. The mixture should be crumbly but not dry.
- Assemble the Crisp: Layer the peach filling in the baking dish and sprinkle the almond flour topping evenly over the top without packing it too tightly.
- Bake to Golden Perfection: Place the dish in an oven preheated to 375 degrees F and bake for about 50 minutes. Watch for the topping to turn golden brown and the filling to bubble. If it is browning too quickly, cover it with aluminum foil.
- Cool & Serve: Allow the crisp to cool for about 15 minutes before serving. This cooling period allows the juices to thicken for a better texture.
Notes
- Storage Tips: Store at room temperature for up to a few hours and refrigerate leftovers for up to 3 days. The crisp is best eaten within a few hours of baking. Cold crisp can be eaten directly from the fridge but may lose some crispness when reheated.
- Expert Tips: Use firm-ripe peaches to enhance the flavor and texture. Ensure oats are certified gluten-free to guarantee safety. If the topping turns soggy, ensure you’re mixing melted butter into the topping mixture until you form large clumps. If the filling remains too watery after baking, increasing the cornstarch can help thicken the peach juices.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Garnish with fresh mint for extra appeal.
- Recipe Variations: Substitute peaches with plums or nectarines for a different flavor profile. To add more depth, include a hint of vanilla extract in the topping or incorporate spices like cardamom.
- Ingredient Notes: Use firm-ripe peaches for the best flavor. For an alternative, frozen peaches can be used, but be sure to thaw and drain excess liquid prior to use.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 30g
- Sodium: 294mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Recipe Tips
- If you’re noticing a soggy topping, melted butter is key. Mix until you form large clumps to keep it crunchy.
- When the filling seems too watery, a bit more cornstarch added can thicken those delicious peach juices effectively.
- For a topping that browns too quickly, covering it with aluminum foil will help maintain a nice baking color without burning.
- If you want your peaches to shine, using firm-ripe ones will significantly improve the flavor and texture of your crisp.
- When ensuring gluten-free safety, checking that your oats are certified gluten-free is essential for your peace of mind.
Serving Suggestions
Serve this gluten free peach crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with fresh mint or serve alongside fresh summer fruit for added color and freshness.
This crisp can complement fruit salad, yogurt, or a light sponge cake at any family event or picnic. Use it as a filling for gluten free pastries or combine it with granola for a simple breakfast option.
Drizzle with caramel sauce or a dusting of cinnamon for an elevated finish. Consider serving it with a side of whipped cream for added richness and visual appeal.
Recipe variations
- You can use 2 pounds (900 g) of plums or nectarines instead of peaches for a different flavor profile.
- Add 1 teaspoon of vanilla extract to the topping for an aromatic twist in your gluten-free peach crisp.
- Either choose walnuts for a nutty flavor or skip the nuts entirely if you’re looking for a nut-free option.
- If you need to adjust the recipe, simply use 1 pound (450 g) of peaches for a smaller batch or 3 pounds (1,350 g) for a large family gathering Gingerbread Trifle.
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How to Store?
To keep your gluten-free peach crisp fresh, follow these storage tips:
Room Temperature: Store the crisp in an airtight container at room temperature for up to a few hours. Avoid exposure to heat.
Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3 days. Enjoy cold or reheat before serving.
Freezing: Wrap the crisp tightly in aluminum foil or plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
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