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Gluten free peach crisp recipe with oats is a delightful summer dessert combining juicy, sweet peaches with a nutty, crunchy oat topping. Naturally sweetened with maple syrup or honey and made with gluten-free ingredients, it’s a healthier take on a beloved classic, ready in just under an hour. The result? A dessert that’s bursting with flavor, featuring tender, caramelized peaches and a perfectly golden crumbly top.
Last weekend, I made this for my husband, and he insisted on going back for seconds before dinner was even on the table! This dish has quickly become a family favorite in our house, and I can’t wait to share it with you.
Table of Contents
- Why make Gluten Free Peach Crisp: Healthier Twist on a Summer Classic?
- What ingredients do you need for Gluten Free Peach Crisp: Healthier Twist on a Summer Classic?
- How do you make Gluten Free Peach Crisp: Healthier Twist on a Summer Classic step by step?
- Frequently Asked Questions About Gluten Free Peach Crisp: Healthier Twist on a Summer Classic
- Serving and pairing ideas for this crisp
- Are there any recommended ingredient swaps?
- How to store and reheat Gluten Free Peach Crisp
- Common mistakes to avoid when making this dish
Why make Gluten Free Peach Crisp: Healthier Twist on a Summer Classic?
This dessert is a healthier, gluten-free version of a classic peach crisp, made with wholesome ingredients and naturally sweetened. It’s quick to prepare, making it a perfect treat for warm summer evenings or gatherings with loved ones.
- Gluten-free alternative: Made with almond flour and rolled oats, it’s safe for those with gluten sensitivities without compromising taste.
- No refined sugar: Coconut sugar or honey adds natural sweetness with a deeper flavor profile.
- Customizable topping: The chopped nuts and gluten-free oats create a satisfying crispy texture, and you can switch up the nuts for variety.
- Easy to prepare: With just 15 minutes of hands-on time, this recipe is perfect for busy bakers looking for a hassle-free dessert.
What ingredients do you need for Gluten Free Peach Crisp: Healthier Twist on a Summer Classic?
This recipe uses simple, wholesome ingredients for a healthier dessert that still feels indulgent. Each component contributes to the flavor and texture of this delightful treat.
- 5-6 ripe peaches, peeled, pitted, and sliced (about 4 cups)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 tablespoon arrowroot starch or cornstarch
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/3 cup chopped pecans or walnuts
- 1/3 cup coconut sugar or brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil or unsalted butter
The combination of fresh peaches and a nutty oat topping is what makes this dish so special. Maple syrup and coconut sugar bring out the natural sweetness of the fruit while the almond flour adds depth and richness to the crumble.
How do you make Gluten Free Peach Crisp: Healthier Twist on a Summer Classic step by step?
Making this peach crisp is straightforward and rewarding. The steps below ensure the topping turns perfectly golden while the peaches become soft and caramelized.
Step 1 — Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a similar-sized oven-safe dish to prevent sticking.
You might also enjoy our peach crisp (gluten-free and vegan).
Step 2 — Prepare the peach filling
In a large mixing bowl, combine the sliced peaches, maple syrup (or honey), vanilla extract, lemon juice, and arrowroot starch. Gently toss until the peaches are evenly coated. Pour the mixture into the prepared baking dish and spread it evenly.
Step 3 — Make the oat topping
In a separate bowl, mix the gluten-free rolled oats, almond flour, chopped nuts, coconut sugar, cinnamon, and salt. Pour in the melted coconut oil (or butter) and stir until the mixture is crumbly and well combined.
Step 4 — Assemble the crisp
Sprinkle the oat topping over the peaches, ensuring they are fully covered. Lightly press the crumble down with the back of a spoon to secure it.
Step 5 — Bake the crisp
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. Keep a close eye during the last 5 minutes to prevent over-browning.
For more ideas, check out our gluten free pumpkin oatmeal cookies.
Step 6 — Cool and serve
Remove the crisp from the oven and let it cool for about 10 minutes. Serve warm and, if desired, pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions About Gluten Free Peach Crisp: Healthier Twist on a Summer Classic
Do I need to peel the peaches?
Peeled peaches work best for this recipe as their skins can become tough when baked. Using a paring knife or blanching the peaches makes peeling quick and easy.
Can I use frozen or canned peaches?
Yes, but adjust for extra moisture. If using frozen peaches, thaw them first and pat dry. For canned peaches, drain well to prevent a watery filling.
Can I make this ahead of time?
You can prepare the peach filling and oat topping separately, then assemble and bake just before serving. Store the components in the fridge for up to 24 hours.
Looking for something similar? Try our gluten free pumpkin oatmeal cookies.
What can I substitute for coconut sugar?
Brown sugar is an excellent alternative. For a lower-calorie option, you could use a zero-calorie sweetener like monk fruit, though it may slightly alter the taste.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven at 300°F for 10-15 minutes.
Serving and pairing ideas for this crisp
This crisp is delightful on its own or paired with creamy accompaniments for added indulgence. Here are a few ideas:
- A scoop of vanilla or almond milk ice cream for a cooling contrast.
- Whipped cream enhanced with a dash of cinnamon for a spiced touch.
- A drizzle of salted caramel sauce for extra decadence.
- Fresh fruit like raspberries or blackberries for a pop of tanginess.
Are there any recommended ingredient swaps?
This recipe is flexible, and you can easily adjust it to suit your pantry or dietary needs:
- No almond flour? Replace it with oat flour or a gluten-free all-purpose blend for a similar texture.
- No coconut oil? Unsalted butter or avocado oil works perfectly here.
- Nut allergy? Omit the nuts and replace them with sunflower seeds or hemp hearts for crunch.
How to store and reheat Gluten Free Peach Crisp
Proper storage ensures your peach crisp stays fresh and delicious for later servings. Here’s how:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the microwave or oven as described earlier.
- Freezer: Wrap the crisp tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 325°F for 15-20 minutes.
Common mistakes to avoid when making this dish
To achieve the perfect peach crisp, watch out for these common pitfalls:
- Skipping the thickener: Arrowroot starch or cornstarch ensures the peach filling isn’t too liquidy. Don’t omit it!
- Over or under-ripe peaches: Use ripe but firm peaches for the best flavor and texture—too soft, and they’ll turn mushy; too hard, and they won’t cook through.
- Uneven topping: Spread the oat mixture evenly over the peaches to ensure it bakes uniformly.
Gluten Free Peach Crisp: Healthier Twist on a Summer Classic
Equipment
- Mixing bowl
- baking dish
- Oven
- Spatula
- Measuring cups
Ingredients
- 5-6 ripe peaches (peeled, pitted, and sliced (about 4 cups))
- 2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 tbsp arrowroot starch (or cornstarch)
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/3 cup chopped pecans (or walnuts)
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil (or unsalted butter)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or similar-sized oven-safe dish.
- In a large mixing bowl, combine the sliced peaches, maple syrup (or honey), vanilla extract, lemon juice, and arrowroot starch. Gently toss until the peaches are evenly coated. Pour the peach mixture into the prepared baking dish and spread it out evenly.
- In a separate bowl, mix together the gluten-free rolled oats, almond flour, chopped nuts, coconut sugar, cinnamon, and salt. Add the melted coconut oil (or butter) and stir until the mixture is crumbly and well combined.
- Sprinkle the oat topping evenly over the peaches in the baking dish, covering them completely.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- Remove the crisp from the oven and let it cool for about 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
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