Peach Crisp is full of vibrant, juicy, end-of-summer goodness.
Fresh peaches are topped with a buttery crisp and baked until golden brown and bubbly.
Top this comforting dessert with a scoop of melty vanilla ice cream and enjoy the perfect blend of gooey peaches, crispy oat and pecan topping, and creamy sweetness.
This easy dessert can be customized to work for almost anyone. Gluten-free, dairy-free, vegan, nut-free, you name it! Just pick and choose the ingredient combo that fits your needs!
Why KJ Loves
Gluten-Free Peach Crisp
My-oh-my I LOVE this peach crisp! Fresh peaches are one of my most favorite fruits and I love getting to bake with them. This peach crisp is no exception! The perfect recipe to have in your back pocket for a heart-warming dessert.
It’s peach season, and I couldn’t be happier! When peaches are plentiful, it’s time to break out all of my favorite peach recipes, like peach crisp, peach cobbler cookie bars, and peach butter amaretto sours.
I like to use yellow peaches for this recipe. Look for ripe peaches.
But the great thing about peach crisp is you don’t need the perfect peach — you can still use up less-ripe or over-ripe peaches. The recipe is very forgiving!
How to prepare your peaches
Wash the peaches: Start by rinsing the peaches under cool water to remove any dirt or debris.
Slice in half: Hold each peach firmly in your hand and use a sharp knife to carefully cut it in half lengthwise, following the natural crease that runs from the stem to the bottom.
Remove the pits: To remove the pit, gently twist each peach half in opposite directions. The pit should release easily. If it doesn’t, use a spoon or your fingers to scoop it out. Make sure to remove any remaining hard pieces around where the pit used to be.
Slice: A few quick slices, and you’re ready to go!
Optional — Remove the skins: If you prefer peeled peaches, you can blanch the peaches. While you’re waiting for the water to boil, prepare the peaches by cutting a small “x” mark on the bottom of each peach. Blanch the peaches in boiling water for 30-60 seconds, then transfer them to an ice bath. Starting at the “x” mark, peel the peach skin off.
Gluten-Free Peach Crisp Ingredients
For the Peach Mixture Filling
Fresh peaches are the best for this peach crisp recipe! I love peach skins, so I leave mine on, but you can also remove the peach skins.
You can also substitute an equal amount of brown sugar if you prefer.*
I love the Bob’s Red Mill Gluten Free Flour Blend! If you don’t need to make this gluten-free, you can use an equal amount of regular, all-purpose flour instead.
For the Topping:
Or regular all-purpose flour, if you prefer.
You can’t have peach crisp without oats! While oats don’t naturally contain gluten, many are processed in facilities that also process wheat. So, if you’re serving this to someone with a severe gluten intolerance or Celiac disease, be sure to find certified gluten-free oats.
Finely chopped pecans
You can always omit these if you don’t like nuts.*
Brown sugar also works well.*
Coconut oil (melted)
Always measure coconut oil when it is melted. You can also choose to use ghee or melted butter instead.*
I love adding almond extract to the crisp topping. I think it gives the recipe a sugar cookie flavor!
*To understand how these swaps will affect the taste of your peach crisp, read more below.
Completely Grain-Free Peach Cobbler
To make a grain-free peach cobbler recipe, omit the oats. Adjust the chopped pecans to 1 ½ cups and adjust the gluten-free flour to 1 ½ cups.
Ingredient Substitutions: Flavor Results
Coconut oil versus ghee vs. butter
If you want a completely dairy-free option, coconut oil is great. If you generally cook with coconut oil and like it, you’ll like it in this recipe. You can definitely taste the coconut flavor, but it’s not too strong.
Ghee is a form of butter with most of the lactose and casein removed. So, it’s a perfect option for most people with dairy sensitivities. It may still be a problem if you are super sensitive to dairy. Using ghee results in a taste that is closer to the traditional peach crisp flavor.
Butter is the traditional ingredient for a peach crisp topping. If you don’t need to go dairy-free, this will give you the most classic taste.
Coconut sugar versus brown sugar
Coconut sugar is derived from the sap of the coconut palm tree and has a complex, caramel-like flavor, along with trace nutrients. It has more of a “health food” taste. It amplifies the natural sweetness of the peaches, without adding too much additional sweetness.
If you’re going with coconut sugar, you want to ensure you’re using ripe peaches that have reached their peak sweetness.
Brown sugar, on the other hand, is made from sugarcane or sugar beets and is essentially white sugar with molasses added. It gives your peach crisp a more classic, and slightly sweeter taste.
Gluten-free flour versus regular
Here’s the great thing about finding a good gluten-free flour like Bob’s Red Mill Gluten-Free Flour: you can’t really tell much of a difference in this recipe! So use whatever you have on hand.
Pecans or nut-free
Adding the pecans will give you a crunchier texture and a more earthy flavor. Simply omit them if you don’t want pecans!
Cobbler, Crumble, and Crisp: What’s the difference?
While these fruit-based desserts are frequently mixed up, each offers a unique texture and topping.
A crumble features a soft, buttery mixture of flour and sugar that dissolves on the tongue.
In contrast, a crisp is topped with a crunchy, oat-based layer that adds a bit of nuttiness.
A classic cobbler is made with a light, sweet, biscuit-like dough that adds a fluffy texture to the dish.
How To Make Gluten-Free Peach Crisp:
Make the filling.
Preheat your oven to 350 degrees.
Add the peach slices to a large bowl. Add in the sugar, cinnamon, vanilla, and almond extract, and flour and gently toss.
Pour the filling into a 9×13 pan or baking dish of a similar size.
Make the topping.
In a separate bowl, add the flour, oats, pecans, and sugar.
Pour in the coconut oil, almond extract, vanilla, cinnamon, and salt. Stir to combine until a loose crumble forms.
Top and bake.
Top the prepared peach crisp filling with the topping mixture.
Bake until the topping is golden brown and the peaches are bubbly and caramelized.
Serve warm with a scoop of ice cream and enjoy!
Wash the dishes. How sad.
Gluten-Free Peach Crisp FAQ
How do you reheat peach crisp?
Reheat your peach crisp in the microwave or the oven. (I like to eat leftovers for breakfast!)
Is this a dairy-free peach crisp recipe?
You can make this peach crisp recipe dairy-free by choosing coconut oil for your fat. Top it off with dairy-free vanilla ice cream for some extra creamy goodness!
How do you store peach crisp?
Store peach crisp on the counter or in the fridge in an airtight container for up to several days.
Is this a vegan peach crisp recipe?
Yes, this peach crisp can be made vegan. Choose the coconut oil, and you’re good to go!
Can I use frozen peaches?
Yes! Don’t worry about defrosting the frozen peaches. Just replace the fresh peach slices with the frozen ones. You will need to bake the peach crisp a little longer to cook it through fully.
Can canned peaches be used?
No, I do not recommend using canned peaches for this recipe. The results won’t be very good.
Can I use melted butter instead of coconut oil?
Yes! If you don’t need or want to keep this dairy-free, sub in melted butter for the coconut oil.
What gluten-free flour do you recommend?
I love to use Bob’s Red Mill gluten-free flour that is cup for cup!
Are oats gluten-free?
Technically, yes. But it all depends on how and where they are being processed. This brand certifies that their oats are gluten-free, so grab them just to be sure!
Did you make this recipe?
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