A simple gluten free peach crisp with tender, sweet peaches and crunchy crisp topping. This gluten free peach crisp recipe can be made with fresh or frozen peaches.

This recipe is a twist on my Gluten Free Blackberry Crisp recipe.

Gluten Free Peach Crisp Recipe

One of my favorite things about crisps is that they are super simple to make. Prep the filling, prep the crisp topping, and then bake. You can enjoy this gluten free peach crisp plain or top it with fresh whipped cream or ice cream.

You can make this gluten free peach crisp with fresh or frozen peaches. If you use fresh peaches, make sure to remove the skin before you slice your peaches. If you use frozen peaches, I recommend you thaw them and remove any excess liquid before you prepare the peach filling.

How to make gluten free peach crisp

1. For the peach filling: Add the peaches, sugar, cornstarch and vanilla extract to your prepared pan. Stir until combined.
2. For the crisp topping: Add the brown sugar, flour, oats, cinnamon and nutmeg to a medium mixing blow.
3. Stir until combined.
4. Add butter pieces.
5. With a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
6. Evenly sprinkle the topping over the peach filling and bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Substitutions for peach crisp

• You can use frozen or fresh peaches.
• You can use arrowroot starch in place of the cornstarch.
• If you don’t have vanilla extract, you can leave it out or use almond extract.
• For a dairy-free option, use diary-free butter.
• Can’t have oats? No problem. Use chopped nuts. The texture and flavors will be slightly different, but you should still get a nice crunch. slivered almonds and chopped pecans work well in this gluten free peach crisp recipe.

If you have any questions, please leave a comment below and I will get back to you.

How to peel fresh peaches:

Place 2-3 peaches at a time into a pot of boiling water. Blanch them in the water for 20-30 seconds and then remove them to an ice-water bath. The ice water bath will keep the peach flesh from cooking. The skin should peel right off.

Can I use canned peaches?

Yes, you can used canned peaches to make this gluten free peach crisp. Drain the canned peaches before adding them to the pan with the cornstarch and vanilla. Also note that the filling will be softer since the peaches were cooked and processed before canning.

If you want to prevent the canned peaches from turning too soft during baking, consider placing the prepared peach crisp under the broiler to crisp the topping versus baking it.

Do you love crisps and cobblers? You’ll want to make my Gluten Free Peach Cobbler next. If you love apples, you’ll want to make my Gluten Free Apple Crisp.

Did you make this gluten free peach crisp? Please leave a comment below letting me know what you thought and if you used fresh, frozen, or canned peaches.

Yield: 8

Gluten Free Peach Crisp

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A simple gluten free peach crisp recipe with tender, sweet peaches and crunchy crisp topping. This gluten free peach crisp recipe can be made with fresh or frozen peaches.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

For the peach filling:

• 5 cups fresh or frozen and thawed peach slices
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon gluten-free vanilla extract

For the crisp topping:

• ¾ cup brown sugar, packed
• ½ cup all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1)
• ½ cup gluten-free quick oats (make sure they are gluten free)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ⅓ cup butter, softened

Instructions

1. Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly spray or grease an 8x8x2” square baking pan.
2. For the peach filling: Add the peaches, sugar, cornstarch and vanilla extract to your prepared pan. Stir until combined.
3. For the crisp topping: In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg.
4. With a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
5. Evenly sprinkle the topping over the peach filling.
6. Bake for 25 minutes or until topping is golden brown.
7. Serve warm with vanilla ice cream or whipped cream. Best day of. Store at room temperature for up to 2 days.

Notes

• You can use frozen or fresh peaches.
• You can use arrowroot starch in place of the cornstarch.
• If you don't have vanilla extract, you can leave it out or use almond extract.
• For a dairy-free option, use diary-free butter.
• Can't have oats? No problem. Use chopped nuts. The texture and flavors will be slightly different, but you should still get a nice crunch. slivered almonds and chopped pecans work well in this gluten free peach crisp recipe.
  

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 278Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 77mgCarbohydrates: 49gFiber: 3gSugar: 31gProtein: 3g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.