Simple Gluten Free Peach Crisp with Oats and Almond Flour
This gluten free peach crisp takes juicy summer peaches, tosses them with a little sugar and spice, and hides them under a buttery oat-and-almond topping that bakes up golden and crackly. It’s the kind of dessert that makes the whole house smell like a bakery.
The best part is how little it asks of you. Ten minutes of mixing, a short bake, and you get spoonfuls of warm, jammy fruit with a crunchy lid that actually stays crisp, even the next day.
What Makes This Peach Crisp So Good
The topping relies on almond flour and gluten-free rolled oats instead of wheat flour, so it has a tender, nutty bite that regular crumbles don’t get. You don’t need any specialty blends, just two basic gluten-free staples.
The filling is thick and lush, not watery. A little cornstarch catches all the peachy juices as they release, turning them into a glossy, spoonable syrup. Lemon juice and a measured amount of sugar let the fruit taste like itself, never cloying.
Ingredients
- 6 cups sliced ripe peaches (about 5-6 medium): no need to peel; the skin softens and adds color.
- 2 tbsp cornstarch: arrowroot starch also works well.
- 1/4 cup granulated sugar: adjust up if your peaches are tart.
- 1 tbsp lemon juice: keeps the fruit tasting fresh.
- 1 tsp vanilla extract:
- 1/2 tsp ground cinnamon:
- 1 cup gluten-free rolled oats: use certified gluten-free oats.
- 1/2 cup almond flour: for a nut-free version, replace with an equal amount of gluten-free oat flour.
- 1/2 cup packed brown sugar: coconut sugar can stand in, though the flavor will be less caramelly.
- 1/4 tsp salt:
- 1/2 cup cold unsalted butter, cubed: vegan butter or solid coconut oil work for dairy-free.
Variations / Substitutions
- Swap the fruit: nectarines, plums, or a mix of peaches and blueberries all behave the same way. Keep the total amount of fruit at 6 cups.
- Go nut-free: trade the almond flour for an equal weight of gluten-free oat flour. The topping will be slightly softer but still crisp.
- Change up the spice: a pinch of ground ginger or cardamom warms things up without overpowering the peaches.
- For a cozy fall version, use the same topping over sliced apples in my apple crisp.
How to Make Simple Gluten Free Peach Crisp
Step 1: Toss the Peaches
Heat your oven to 375°F (190°C). In a large bowl, stir the sliced peaches with the cornstarch, granulated sugar, lemon juice, vanilla, and cinnamon until every piece is coated.
The cornstarch will look powdery and uneven now, but it melts into the fruit juice during baking and thickens everything into a glossy sauce.
Step 2: Mix the Oat Crumble
In a separate bowl, combine the oats, almond flour, brown sugar, and salt. Drop in the cold butter cubes. Use your fingertips or a pastry blender to work the butter into the dry mix until you see coarse crumbs dotted with some pea-sized lumps.
Moving quickly helps the butter stay cold. Those small, solid bits are what bake into the crunchiest clusters.
Step 3: Assemble the Crisp
Scrape the peach mixture and any juices from the bowl into an 8×8-inch (or similar) baking dish. Evenly scatter the crumble over the fruit. Press some of it down gently, but leave plenty of craggy peaks on top.
An irregular surface is exactly what you want here: the valleys sink into the fruit and the peaks toast golden.
Step 4: Scoop and Serve
Bake for 35 to 40 minutes, until the juices are bubbling thickly around the edges and the topping is deep golden brown. Rest the crisp for 10 minutes off heat so the filling can set a little.
Serve it warm, scooped into bowls, with vanilla ice cream or a spoonful of cold cream. The syrup will be thick, the crumble crisp, and the peaches soft enough to slice with the side of your spoon.
Tips for the Best Gluten Free Crisp
- If your peaches are especially ripe and juicing in the bowl, add an extra 2 teaspoons of cornstarch; the filling needs enough starch to handle all that liquid.
- Bake the crisp in a ceramic or glass dish rather than metal. Metal can react with the fruit acid and leave a faint metallic taste, especially if leftovers sit overnight.
- Letting the crisp rest after baking is not optional. Those 10 minutes transform the juice from runny to syrupy, and it gives you a chance to get the ice cream out.
Keeping Leftovers Fresh
- Refrigerate: cover and store the crisp right in the baking dish for up to 4 days. The topping holds its crunch surprisingly well.
- Reheating: for the crispest topping, warm individual portions in a 350°F (175°C) oven for 8 to 10 minutes. A microwave works in a pinch but softens the crumble.
Frequently Asked Questions
Can I use frozen peaches?
Yes, and you don’t need to thaw them first. Toss the frozen slices with the cornstarch and sugar while they’re still icy, then add 5 extra minutes to the bake time.
Why did my crumble turn out soft instead of crunchy?
That almost always means the butter got too warm while you were mixing, or the crisp was covered before it cooled. Keep the butter fridge-cold until the moment you use it, and bake the crisp uncovered so the steam can escape.
Is there a nut-free option for the topping?
Yes, replace the almond flour with an equal amount of gluten-free oat flour. The texture will be a little more delicate, but it still bakes up crisp.
Can I cut the sugar way down?
You can cut the granulated sugar in the filling by half, but the brown sugar in the topping is what creates the crisp clusters. Reducing it will make the crumble less crunchy.
Gluten Free Peach Crisp Recipe
Ingredients
Method
- Heat oven to 375°F (190°C). Toss peaches with cornstarch, sugar, lemon juice, vanilla, and cinnamon in a large bowl.
- Stir oats, almond flour, brown sugar, and salt. Cut in cold butter until mixture looks like coarse crumbs with some pea-sized lumps.
- Transfer peach mixture and any juices to an 8×8-inch baking dish. Sprinkle crumble evenly on top, pressing some down and leaving some peaks.
- Bake 35-40 minutes until edges bubble thickly and topping is deep golden. Cool 10 minutes, then scoop into bowls and serve warm.
