You’ll love this gluten-free peach crisp – a bed of sweet, juicy peaches topped with a crispy oat crumble that gives this summer peach dessert a great contrast. Serve with a scoop of vanilla ice cream for the perfect finish! Totally dairy-free and vegan too.
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Jump to:
- Perfect Summer Dessert
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Peach Crisp (Step by Step):
- Dish by Dish Tip/Tricks:
- Recipe FAQs:
- Other Gluten-Free Peach Recipes to Make:
- Gluten-Free Desserts to Indulge In:
- Gluten-Free Peach Crisp Recipe (Dairy-Free, Vegan)
Perfect Summer Dessert
Summer means that peach season is in full swing, and when the long, hot glorious summer days provide an abundance of sweet and juicy ripe peaches, it only makes sense to make everything you possibly can with them!
Some of our favorite recipes to use you fresh summer peaches include this easy peach cobbler, this refreshing peach yogurt walnut parfait, and this peach, arugula and tomato salad.
And of course, I had to make this amazing peach crisp because summer meals aren’t complete without a peach dessert!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten free peach crisp are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing this peach crisp is easy – start with the cooking the peach filling on the stovetop and then preparing the crumble topping which goes on top of the peach filling. Bake until golden and crispy – how easy was that?
- Great Texture: With a bed of soft, tender peaches covered with a crunchy topping, the contrast in textures is just amazing.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this simple dessert is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a gluten-free or vegan diet can enjoy this gluten-free peach dessert without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this easy gluten-free peach crisp recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Peaches: I used fresh peaches here, but you can also used frozen peaches or canned peaches if you prefer (if using canned, make sure to drain away the syrup from the can). I peeled the peaches for this recipe, but it will work just as well with the skins on. Alternatively, you can also use other stone fruit such as nectarines, plums or apricots for this recipe.
- Cornstarch: Cornstarch works as a binder to better bind the peach filling ingredients together. Alternatively, if you have corn allergies or intolerances, you may also use tapioca starch or arrowroot starch instead.
- Brown Sugar: I used dark brown sugar, but you may also use light brown sugar, coconut sugar, cane sugar or white sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Apple Juice: I like adding a bit of apple juice for tartness. Alternatively, you may use lemon juice instead.
- Spices: Ground cinnamon and ground nutmeg add a delicious flavor to the peach crisp filling, so make sure to add them in!
- Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You may also use coconut oil instead. Alternatively, if you are not lactose-intolerant, feel free to use regular butter instead.
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour).
- Granola: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free granola as most granola contain oats (which may sometimes be processed in the same facility as wheat or other gluten-containing grains). Alternatively, you may also use rolled oats instead of granola.
How to Make Gluten-Free Peach Crisp (Step by Step):
1. Preheat Oven
Preheat the oven to 350F.
2. Cook Peaches
In a saucepan, add the sliced peaches, cornstarch, brown sugar and apple juice. Cook over medium heat, stirring every minute or so until the peaches begin to soften, are caramelized and create a thickened sauce (this will take about 7 minutes).
3. Add Spices
Remove from the heat and add the cinnamon and nutmeg, stirring together. Set aside.
4. Melt Butter
In another saucepan, melt the butter over medium heat.
5. Add Flour, Granola and Brown Sugar
Once melted, add the gluten-free all-purpose flour, granola and brown sugar. Mix and cook the granola and brown sugar mixture together until all the topping ingredients are is combined. Set aside.
6. Transfer Cooked Peaches to Cast Iron Skillet
Add the cooked peaches to a 6-inch cast iron skillet or ramekin or small baking dish.
7. Top with Granola Mixture
Spoon the cooked granola mixture on top of the peaches, spreading it out evenly.
8. Bake Until Ready
Bake in the oven for 20 minutes. The sauce from the peaches should be bubbling around the granola crust and the topping should be golden brown.
9. Garnish and Serve
Remove and let cool for a couple minutes. Top this summer fruit crisp with a scoop of ice cream and caramel or maple syrup enjoy!
Dish by Dish Tip/Tricks:
- Fresh or Frozen or Canned Fruit: I used fresh peaches here, but you can also used frozen peaches or canned peaches if you prefer (if using canned, make sure to drain away the syrup from the can).
- Use Other Fruits: You can also use other stone fruit (such as nectarines, plums or apricots) or even berries (strawberries, raspberries, blueberries, blackberries, or a mix of them) for this recipe.
Recipe FAQs:
To store, cover the gluten-free dairy-free peach crisp with plastic wrap and store in the refrigerator for up to 3 days. Reheat in the oven at 350F for 5 minutes to crisp up the topping before eating.
Other Gluten-Free Peach Recipes to Make:
- Peach Cobbler (Gluten-Free, Vegan)
- Peach, Arugula and Tomato Salad (Gluten-Free)
- Peach Walnut Yogurt Parfait (Gluten-Free)
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Peach Crisp Recipe (Dairy-Free, Vegan)
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
You’ll love this gluten-free peach crisp – a bed of sweet, tender peaches topped with a crispy oat crumble that gives this summer peach dessert a great contrast. Serve with a scoop of vanilla ice cream for the perfect finish! Totally dairy-free and vegan too.
Ingredients
For the Peach Filling:
- 2 fresh peaches, sliced (with out without the peel)
- 1/2 teaspoon cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon apple juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Crisp Topping:
- 4 tablespoons unsalted dairy-free butter
- 1/4 cup gluten-free all-purpose flour
- 1/2 cup gluten-free granola
- 1/4 cup brown sugar
For Accompanying (Optional):
- Dairy-free vanilla ice cream
- Vegan caramel sauce
Instructions
- Preheat Oven: Preheat the oven to 350F.
- Cook Peaches: In a saucepan, add the peaches, cornstarch, brown sugar and apple juice. Cook over medium heat, stirring every minute or so until the peaches begin to soften, caramelized and create a thickened sauce. About 7 minutes.
- Add Spices: Remove from the heat and add the cinnamon and nutmeg, stirring together. Set aside.
- Melt Butter: In another saucepan, melt the butter over medium heat.
- Add Flour, Granola and Brown Sugar: Once melted, add the gluten-free all-purpose flour, granola and brown sugar. Mix and cook the granola and brown sugar mixture together until everything is evenly coated. Set aside.
- Transfer Cooked Peaches to Cast Iron Skillet: Add the cooked peaches to a 6-inch cast iron skillet or ramekin. Spoon the cooked granola mixture on top, spreading evenly.
- Bake Until Ready: Bake in the oven for 20 minutes. The sauce from the peaches should be bubbling around the granola crust.
- Garnish and Serve: Remove and let cool for a couple minutes. Top with a scoop of vanilla ice cream and caramel enjoy!
Notes
Peaches: I used fresh peaches here, but you can also used frozen peaches or canned peaches if you prefer (if using canned, make sure to drain away the syrup from the can). I peeled the peaches for this recipe, but it will work just as well with the skins on. Alternatively, you can also use other stone fruit such as nectarines, plums or apricots for this recipe.
Cornstarch: Cornstarch works as a binder to better bind the peach filling ingredients together. Alternatively, if you have corn allergies or intolerances, you may also use tapioca starch or arrowroot starch instead.
Brown Sugar: I used dark brown sugar, but you may also use light brown sugar, coconut sugar or cane sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Apple Juice: I like adding a bit of apple juice for tartness. Alternatively, you may use lemon juice instead.
Spices: Ground cinnamon and ground nutmeg add a delicious flavor to the peach crisp filling, so make sure to add them in!
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free and vegan. You may also use coconut oil instead. Alternatively, if you are not lactose-intolerant, feel free to use regular butter instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour).
Granola: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free granola as most granola contain oats (which may sometimes be processed in the same facility as wheat or other gluten-containing grains).
Storing: To store, cover the gluten-free peach crisp with plastic wrap and store in the refrigerator for up to 3 days. Reheat in the oven at 350F for 5 minutes to crisp up the topping before eating.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Grace Lim says
Good morning Felicia!
Yeah when peaches are in abundance, it is so great to have different recipes to prepare the peaches for consumption in a variety of ways to enjoy them over and above eating them fresh.
Thank you and have a blessed day ahead!
Love you lots!
Mum
Felicia Lim says
Yes, this is perfect for summer peach season!