Bake up the best ever gluten-free peach crisp with fresh peaches and a crispy oatmeal topping that's out of this world delicious with vanilla ice cream.
My whole life I've thought that peach cobbler was my absolute favorite peach dessert. But after coming up with this peach crisp recipe, I'm convinced it's the best.
Oh my gosh, you guys, fresh peaches mixed with cinnamon and the crispy, slightly chewy, brown sugar oatmeal topping definitely give regular cobbler a run for its money.
Now don't let the gluten-free part trip you up. You can make this a gluten-free crisp or a gluten-filled crisp, and it will be delicious either way.
Not sure about peach? Make a gluten-free apple crisp instead!
And if it's more peach dessert recipes you're after, check out these favorites…
- Our homemade peach ice cream, which you can top with fresh peach freezer jam
- This easy peach cobbler with Bisquick
- Peach dump cake with peach pie filling
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHAT IS THE DIFFERENCE BETWEEN PEACH COBBLER AND PEACH CRISP?
I grew up eating peach cobbler. In fact, I don't really remember my mom making crisps that much.
So if you're like me and not sure the difference between the two…
Peach cobbler and/or peach crumble is made with either a biscuit dough or a regular pie dough crumbled on top of the peaches. And sometimes it'll have a bottom crust too.
The topping for peach crisp, however, is made with oats, in this case, gluten-free oats. And I use Cup4Cup Gluten-Free Flour, which replaces regular all-purpose flour.
WHAT KIND OF PEACHES SHOULD I USE?
While you can make an easy peach crisp with frozen peaches or canned peaches, I really recommend fresh peaches.
I also recommend finding ripe peaches that are in season because you'll get a lot better flavor.
How to tell if peaches are ripe?
- Just give them a little squeeze. If they're slightly soft and your fingers are able to make a slight dent, you're probably good to go.
- Look at the color of the peaches. You want that gorgeous peachy blush tone (sort of a darker yellow color).
- Look for wrinkling skin around the stem, not too much but the first signs of wrinkles.
If you have peaches and they're just not ripe enough yet, try putting them in a paper bag overnight, and they'll ripen right up.
HOW TO MAKE PEACH CRISP WITH FRESH PEACHES
Making a fresh peach crisp involves a couple different sets of steps. You have to both prep the peaches and the crumble topping.
To prep your peach filling…
- Wash, peel, and slice the peaches into a large bowl.
- Add in the granulated sugar, salt, corn starch, and cinnamon; and mix it all together really well.
Then you'll just take that peach mixture and pour it into a smaller 8″x8″ pan or 7″ to 9″ baking dish and set it to the side.
To get your peach crisp topping ready…
- In a separate mixing bowl, mix together the oats, flour, brown sugar, cinnamon, and nutmeg.
- Cut the butter into the oat mixture using a pastry blender.
- You can stop mixing when the mixture has turned into quite the crumbly mixture.
- Crumble the topping over the peaches in the baking dish.
Then just bake according to the instructions in the recipe card below. You'll bake it for about an hour, or until the top of the crisp turns a deep golden brown.
I love a spoonful of peach oatmeal crisp with vanilla ice cream. Oh.my.word.
It is so good! I can't wait for you to try this recipe.
DOES PEACH CRISP NEED TO BE REFRIGERATED?
You normally shouldn't need to refrigerate peach crisp. In fact, it'll likely be eaten up too quickly to even be refrigerated.
Just cover it with a sheet of wax paper and let it rest on the counter.
However, if you are going to be leaving it out for multiple days, I might suggest refrigerating it so it doesn't go bad. Again, this is up to you and your own discretion.
CAN YOU FREEZE PEACH CRISP?
Yes, you can. Just be sure to store it in an airtight container so it doesn't get freezer burn.
And allow plenty of time to thaw in the fridge before re-heating.
ALTERNATIVE PEACH CRISP INGREDIENTS
There are a few things you can do to switch this recipe up.
- Make it a peach crisp with pecans, walnuts or almonds, adding the chopped nuts into the topping.
- If you'd rather not make it gluten-free, switch out the gluten-free flour for regular all-purpose flour instead. And use regular rolled oats instead of gluten-free oats.
- When your peach crisp has somewhat cooled, pipe or zigzag a bit of powdered sugar icing on top.
SHOP KITCHEN TOOLS FOR THIS RECIPE:
Paring Knife and Cutting Board
8″x8″ Pan or 7″ to 9″ Baking Dish
Ramekins – for serving.
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The Best Gluten-Free Peach Crisp Recipe
Ingredients
Peach Filling:
- 8 peaches*
- 3/4 cup pure cane sugar
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon cinnamon
Peach Crisp Topping:
- 3/4 cup gluten-free oats
- 1/2 cup gluten-free flour
- 3/4 cup light brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup salted butter thinly sliced
Instructions
- Pre-heat the oven to 375°F.
- Wash, peel, pit, and slice the peaches into a large bowl.
- Add in the sugar, salt, corn starch, and cinnamon; and mix it all together really well.
- Pour the peach mixture into an 8"x8" pan or a 7" to 9" baking dish and set aside.
- Mix together the oats, flour, brown sugar, cinnamon, and nutmeg in a separate mixing bowl.
- Using a pastry blender, cut the butter into the oat mixture until you have a very crumbly mixture.
- Crumble the topping over the peaches in the baking dish.
- Bake at 375°F for about an hour, or until the top is a deep golden brown.
- Remove the crisp from the oven and allow it to cool.
- Serve while slightly warm or cooled with vanilla ice cream or whipped cream.
So easy.
Amazingly delicious.
I don’t have the pastry blender and used fork/butter knife. It turned out just as great.
Will be making this again
If I want to bake this in individual 5″ crocks, should I still bake with the same temperature and amount of time?
Tammy, likely so, though it might shorten it by 10 minutes or so. I would shorten the time to 40 minutes and then if needed longer, just keep a close eye on it, so it doesn’t burn.
Can this be made ahead and baked later?
Cami, sure. I don’t see why not.
Could I use almond flour instead of GF flour and maple syrup instead of sugar in the peach mixture?
Lola, this will likely change the texture, but it’s definitely worth a try.
Mine came out soupy and I don’t know why. I doubled the recipe, used frozen (but defrosted) sliced peaches and 2 cups of fresh blueberries. It had great flavor, but was runny. Any ideas as to where I made the mistake?
Tracy, the frozen peaches, even though they were defrosted, likely added extra water; they tend to be a bit more mushy than fresh peaches too. So I’d say that was the problem.