Peaches are the summer fruit for me, and I always make this gluten-free peach crisp whenever I have an abundance of ripe, juicy peaches to use up. Peach slices caramelize in the oven and bubble beneath a crumbly, cinnamon-spiced oat and gluten-free flour topping to create the most irresistible summer dessert! I always serve this recipe warm with a scoop of vanilla ice cream, but it’s just as delicious on its own.

Gluten-Free Peach Crisp Recipe

Just like our gluten-free apple crisp recipe, my peach crisp is totally gluten-free and easy to make. I use all-purpose gluten-free flour, old-fashioned rolled oats, butter, cinnamon, and brown sugar to create the perfect, crunchy topping for this fruit-filled dessert. Everything comes together quickly and can easily be made ahead of time and reheated. If you need me, I’ll be outside enjoying the warm summer weather and savoring every bite of this gluten-free peach crisp!

Ingredients

• Peaches: Use ripe, juicy peaches for the best flavor and texture in this recipe. It’s entirely up to you whether you peel them or not. I leave mine unpeeled as the skin softens in the oven, and I really like the color it adds to the final dish.
• All-Purpose Gluten-Free Flour: I recommend using a good-quality all-purpose gluten-free flour blend in this recipe. I like Pillsbury gluten-free flour or Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
• Cornstarch: Helps to thicken the peach filling by absorbing excess liquid.
• Granulated Sugar: Combines with the juice released from the peaches to create a sweet, syrupy filling.
• Light Brown Sugar: Makes the topping crunchy and sweet.
• Old-Fashioned Rolled Oats: Adds texture to the topping when crisped up in the oven.
• Lemon Juice: Adds a bright, tangy flavor to balance out the sweetness of the peaches.
• Pure Vanilla Extract: A subtle but essential ingredient for enhancing the overall flavor.
• Cinnamon: Pairs perfectly with peaches and adds warmth to the filling and topping.
• Salt: Enhances all the flavors in this dessert.
• Butter: Use very cold unsalted butter to create the streusel topping. I like to use Smart Balance butter as a dairy-free or vegan option.

Tips and Suggestions

• Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury’s gluten-free flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour when I need a good all-purpose gluten-free flour.
• This recipe isn’t just for peaches! Apples, berries, cherries, or any combination of your favorite fruits will work well.
• I sometimes assemble the crisp the day before I want to serve it and refrigerate it overnight. The topping can get a little soggy when stored in the fridge this way, but it still tastes great. I recommend baking the crisp immediately after assembling it for the best results.
• While oats are gluten-free, not all brands are certified gluten-free. To be safe, look for oats labeled as ”gluten-free” or ”certified gluten-free.” Also, check for any possible cross-contamination warnings on the packaging. 
• When making the topping, make sure the butter is very cold. Cold butter helps create a crumbly texture, and the topping will bake up crispier.
• To easily peel the peaches, cut a small “x” on the bottom of each one and place it in boiling water for 30 seconds. Remove it with tongs and immediately place it in an ice bath. The skins should easily peel off after this process. This is optional—I leave the skins on when I make my GF peach crisp.

What’s the Difference Between Peach Cobbler and Peach Crisp?

The biggest difference between a peach cobbler and a peach crisp is in the topping. A cobbler has a thicker biscuit topping, while a crisp has a crumbly streusel-like topping, usually containing oats. Both are delicious and can be made with gluten-free ingredients—like our gluten-free peach cobbler!

Can I Use Frozen Peaches Instead of Fresh?

Yes, you can use frozen peaches in this recipe for gluten-free peach crisp. Thaw the frozen peaches and drain any excess liquid before using them in the filling.

Can I Use Canned Peaches?

I don’t recommend using canned peaches for this recipe. Canned peaches are already soft, so the crisp would end up mushy. Stick to fresh or frozen peaches for the best results.

Storage Instructions

Leftover gluten-free peach crisp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a 350°F oven until heated. This recipe also freezes well! Let the crisp cool to room temperature before portioning into freezer-safe containers and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating, if desired.

More Gluten-Free Dessert Recipes to Try

• Gluten-Free Blueberry Cobbler
• Gluten-Free Key Lime Pie
• Gluten-Free Dutch Apple Pie
• Gluten-Free Pineapple Upside Down Cake

How to Make Gluten-Free Peach Crisp Step-by-Step

Preheat your oven to 350°F. Grease an 8-inch or 9-inch baking dish with butter or non-stick cooking spray. In a large bowl, gently toss 5 cups of sliced peaches with 3 tablespoons of cornstarch, ½ a cup of sugar, 1 tablespoon of lemon juice, 1 teaspoon of pure vanilla extract, ¼ teaspoon of cinnamon, and a pinch of salt until well combined.

Transfer the peach mixture to the prepared baking dish and spread it evenly.

In another bowl, combine ½ a cup of packed light brown sugar, ¾ cup of all-purpose gluten-free flour, 2 teaspoons of cinnamon, and ¼ teaspoon of salt.

Cut in ½ a cup of very cold, cubed unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

Stir in ¾ cup of old-fashioned rolled oats.

Sprinkle the topping evenly over the peach filling, covering it completely.

Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Remove the crisp from the oven and let it cool slightly before serving. Serve warm, topped with vanilla ice cream or whipped cream, if desired.