This Gluten Free Peach Crisp is an easy and fruity summer dessert. Fresh peaches are coated in sugar and vanilla, then baked with a cinnamon and almond flour streusel on top. Add a scoop of ice cream and enjoy!
Yes, the warm weather means summer has arrived, but do you know what else it means? Peach season! Fresh summer peaches add sweetness and bursts of fruity flavors to everything, from leafy green salads to green smoothies to seafood dishes.
One of my favorite ways to use summer peaches is in desserts, like this Gluten Free Peach Crisp. Sliced peaches are tossed with sugar, vanilla, and lemon juice before being topped with almond flour and cinnamon streusel. Bake, top with a big scoop of vanilla ice cream, and enjoy!
The best part of this gluten free peach dessert is that it’s so easy. The ingredients are simple and when combined, offer you bites of warm, sweet, and comforting goodness. How could anyone pass up a scoop of peach crisp?
If you fall for this peach crisp like I did, then you’re sure to love my Gluten Free Rhubarb Crisp and Strawberry Crisp as well!
- Possibly the easiest and most delicious summer dessert. Gluten free ingredients are just a bonus!
- It’s a no-nonsense, foolproof recipe you can throw together in minutes.
- Scoops of vanilla ice cream on top are an absolute must.
- Peaches - Fresh and juicy peaches pop up at farmer’s markets throughout summer. If they have a slight give when squeezed, you’ll know the peaches are ripe. Frozen peaches should also work in this recipe.
- Sugar - I used cane sugar but any granulated sugar (brown, white, or coconut sugar) will work.
- Arrowroot starch - Or cornstarch. The starch is important, as it thickens the peach mixture and prevents the fruit from getting too juicy.
- Almond flour - Most fruit crisp recipes are topped with a buttery oat topping. The oats crisp in the oven and become golden brown, just like when you make homemade granola. Almond flour is a naturally gluten free alternative that gives this peach crisp added warm and nutty flavors.
- Cinnamon - For a deliciously warm flavor. You can add nutmeg or allspice for even more depth.
- Butter - Melted butter turns the crumbly topping into a golden brown delight. Use regular or dairy free butter.
Step 1: Start assembling. Place the sliced peaches into a greased baking dish. Sprinkle the sugar, arrowroot starch, lemon juice, and vanilla over top. Stir to combine.
Step 2: Prepare the topping. Stir the almond flour, sugar, cinnamon, and walnuts together in a bowl. Add the melted butter and stir to combine.
Step 3: Add the topping. Sprinkle the almond flour topping on top of the peaches in the baking dish.
Step 4: Bake. Bake the peach crisp until the peaches are bubbling and the topping is golden brown.
Step 5: Serve with ice cream! Scoop the warm peach crisp into bowls and top with vanilla ice cream. Enjoy!
Tips and FAQs
- You can keep this dessert nut free by using another gluten free flour and leaving out the walnuts.
- I’ve only tested this recipe with almond flour but almond meal and certified gluten free old fashioned oats should also work as a replacement.
- If you need it to be dairy free, replace the butter with dairy free butter. Don’t forget the vegan ice cream!
Fruit crisp vs. cobbler vs. crumble
All three of these desserts feature warm baked fruit, but their differences lie in the toppings. Fruit crisps are topped with a crispy oat topping while crumbles and cobblers have a flour, sugar, and butter streusel. The topping on a cobbler is closer to biscuit dough than a traditional streusel.
Can you make this dessert with another type of fruit?
Yes, crisp recipes can be made with all kinds of fruit! Feel free to swap the peaches for cherries, nectarines, strawberries, rhubarb, plums, or apples.
Can you make it ahead of time?
Yes, the peach crisp can be partially assembled up to 1 day ahead of time. Store the coated peaches in the baking dish and make the almond flour streusel in a separate bowl. Keep them both covered in the fridge and assemble and bake the next day.
Refrigerator: If you end up with leftovers, store them in an airtight container in the fridge for up to 4 days.
Freezer: Once it’s baked, cover the cooled peach crisp in the baking dish and freeze for up to 3 months. Let it thaw in the fridge overnight, then warm in a 350ºF oven the next day.
More gluten free desserts
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Gluten Free Peach Crisp
for the base:
- 8 peaches sliced
- 1 tablespoon cane sugar
- 1 tablespoon arrowroot or sub cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
for the topping:
- 1 cup almond flour
- 1 cup brown sugar or sub coconut sugar for less sweet
- ¼ teaspoon cinnamon
- ⅓ cup walnuts chopped
- ⅓ cup butter melted; use vegan butter to keep it vegan
- Preheat oven to 350° and grease a baking dish with coconut oil; set aside.
- Add the sliced peaches to a baking dish, then add the sugar, arrowroot, lemon juice, and vanilla to the dish and stir to combine. Let the mixture sit for 10 minutes.
- Meanwhile, prepare the topping: stir the almond flour, sugar, cinnamon, and walnuts together in a bowl, then pour in the melted butter and stir to combine. Use your hands to sprinkle the topping over the peaches.
- Place the peach crisp in the oven and bake for 30-35 minutes, until the peaches are bubbling around the outside and the topping is golden brown.
- Wait 5 minutes before serving. It's delicious on its own, but even better paired with vanilla ice cream. Enjoy!
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