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Gluten Free Peach Crisp

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Are you looking for the perfect gluten free peach crisp recipe? This is the one! The best, easiest dessert for summer, fall, and even winter. 

Gluten Free Peach crisp Recipe

When I was a kid, my mom would make gluten-free apple crisp in the winter, and peach cobbler in the summer. I don’t think I’d ever had any other sort of fruit crisp, but one summer when my sister and I decided to try using our beloved apple topping with peaches instead or cobbler, we were gobsmacked. It was so good, and has become one of our favorite summer desserts.

The main changes we made were adding a bit of cloves to the peaches and pecans to the topping – they compliment each other so well! 

It’s been a favorite ever since. 

Pro tip: Serve peach crisp hot with a scoop of vanilla ice cream. So good!

serving peach crisp with vanilla ice cream

How to prepare peaches 

Fresh, ripe peaches are always superior. In this recipe, you can use fresh, frozen, or canned peaches – whatever you prefer, or happen to have on hand. 

BUT, there are a few notes: 

  • If using fresh peaches, see this peach jam recipe for how to easily peel them, or if you don’t want to peel peaches, dice instead of slice them to make sure you don’t end up with any long strips of papery feeling peels. 
  • For frozen peaches, I prefer to let them thaw before making this. Otherwise I find that the peaches are often not done through before the topping is brown. 
  • Canned peaches are perhaps the simplest, but you need to make sure you drain them well to make sure they don’t end up making your crisp soggy. In fact, I might even skip the lemon juice if you’re using canned. It will simplify the flavor, but it will also help guard against sogginess. 

What kind fo gluten-free flour to use

The key for making good gluten free crisp topping is to make sure you use a flour, not a flour blend. 

Most flour mixes contain a starch. This is great for most baking, but unfortunately when the butter melts and begins to bake, it will mix with the starch, and make a gooey mess. 

So, go to the store, or hop online and get some flour. 

My top suggestions are sweet white sorghum flour, brown rice flour, or a mixture of quinoa and teff flour. You can also use half or less almond flour.

Ingredients and substitutions for Gluten-Free Peach Crisp

Ingredients for gluten free peach crisp

Here’s the ingredient list for your gluten free peach crisp: 

  • Butter
  • Brown sugar
  • White sugar
  • Gluten-free oats 
  • Gluten-free flour
  • Chopped pecans
  • Sliced or diced peaches
  • Lemon juice
  • Cornstarch
  • Cloves

These are fairly straight forward ingredients, but if you happen to not have one on hand, here are some ideas for substitutes: 

  • All brown sugar, or all white sugar. I really like the combination of peaches with brown sugar though
  • Turbinado sugar or evaporated cane juice in place of both sugars
  • Coconut sugar in place of both sugars
  • Use quick oats if you like a finer texture, and rolled oats if you like it more chewy
  • Pecans can be omitted if necessary, or swapped for other nuts such as chopped walnuts, or sliced almonds
  • You an also use like juice instead of lemon juice
  • Arrowroot powder works well in place of cornstarch
  • Cloves can be omitted or swapped for cinnamon
  • And of course, you can make this a vegan peach crisp if you substitute the butter for a vegan butter or coconut oil

Instructions for gluten-free peach crisp

To make gluten free peach crisp, you’ll combine the flours, sugars, and butter together until crumbly, then mix in the chopped pecans.   

In the baking dish, combine peaches with lemon juice, a Tablespoons of sugar, cloves, and cornstarch

Top with the crumbled topping.

Bake in the oven for about 35 minutes, until peaches are done and crisp is golden.

Remove and serve. 

Tips for success

This is such a simple recipe, but I do have a few tips for you to make sure your crisp turns out perfectly every time. 

  • Make sure you use room temperature butter. Cold butter is very hard to mix in. Melted butter works well, but it does change the texture of the crisp.
  • As mentioned above, make sure you use a gluten free flour such as rice or sorghum flour, not a gluten free flour mix, which will contain too much starch. 
  • You can of course, combine more than one flour if you prefer, just make sure they’re flours and not starches

How to store leftovers

close up of gluten free peach crisp

If you have leftovers, transfer them to an airtight container and store in the refrigerator. You can reheat them by transferring them back to a baking dish and baking in the oven until hot, or microwaving them, but they’re also good cold. 

I don’t recommend freezing leftovers, but if you want to, just make sure they’re in an airtight container to avoid freezer burn, and let them thaw in the fridge overnight before serving. 

Other recipes you may enjoy

Print

Gluten Free Peach Crisp

  • Author: Elise New

Ingredients

Scale

Topping:

  • 1/2 cup butter, room temperature, or slightly cooler
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cup gluten free oatmeal – either rolled oats or quick oats
  • 3/4 cup of brown rice flour, quinoa flour, sorghum flour, or a mix of the three (but please don’t use a mix with added starch!
  • 1/2 cup chopped pecans

peach filling:

  • 2 cups sliced peaches, fresh, frozen (thawed), or well-drained canned
  • 1 Tablespoon lemon juice
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon cloves or cinnamon
  • 2 teaspoons cornstarch

Instructions

  1. Preheat oven to 350º
  2. Combine butter, sugars, oatmeal, and flour together until crumbly
  3. Mix in chopped pecans
  4. In an 8×8 inch baking dish, toss peaches, lemon juice, granulated sugar, cloves, and cornstarch together 
  5. Top with crisp mixture
  6. Bake in preheated oven for 30 minutes, or until crisp is browned on top, and peaches are done through
  7. Remove from oven and serve as desired – vanilla ice cream is a delicious addition! 
  8. Enjoy!

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