Peach Crisp (Gluten-Free)
This healthy peach crisp features juicy summer peaches and a delicious oat and almond topping. It's gluten free and easily made vegan.
Updated by Kathryne Taylor on August 29, 2024
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This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.
Like my other crisp recipes, the recipe just-so-happens to be gluten free, so you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had!
As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.
Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!
How to Make Peach Crisp
Confession: This peach crisp recipe was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.
Crisps are so easy to make. They’re perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day. Over pie, too! I’m a crisp girl, through and through.
You’ll find the full recipe below, but here’s a brief rundown:
- In a baking dish, you’ll mix together sliced peaches, honey, arrowroot or cornstarch, vanilla extract and cinnamon.
- In a mixing bowl, you’ll stir together oats, almond meal, sliced almonds, coconut or brown sugar, ginger and salt.
- Mix in the melted butter and yogurt until it’s all evenly moistened, then dollop the topping over the fruit.
- Bake until it’s bubbling around the edges and your kitchen smells amazing, about 30 minutes.
Watch How to Make Peach Crisp
Extra Peaches?
Try these peachy recipes on Cookie and Kate:
- Balsamic Stone Fruit Sundae
- Creamy Peach & Honey Popsicles
- Erin’s Peach & Avocado Green Salad
- Individual Peach Crisps
- Simple Peach, Basil and Ricotta Flatbread
More Crisps to Make
- Apple Crisp
- Blueberry Crisp
- Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
- Mixed Berry Crisp
- Plum Crisp
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.
Peach Crisp (Gluten-Free)
This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping, which happens to be gluten free. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.
Ingredients
Peach Filling
- 2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Crisp topping
- 1 cup old-fashioned oats (certified gluten free if necessary)
- ½ cup almond meal or almond flour, lightly packed
- ⅓ cup sliced almonds
- ⅓ cup packed coconut sugar or brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 to 4 tablespoons plain yogurt (regular or Greek)
Don’t forget vanilla ice cream!
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.
Notes
Recipe adapted from my plum crisp with pistachios.
Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.
Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.
Change it up: Substitute any variety of stone fruit or berries for the peaches, by weight. Cherries, plums, sliced strawberries, blackberries or blueberries would be lovely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Such an easy healthy and delicious dessert Everyone loved it with a dollop of whipped cream
Happy to hear you enjoy it, Lucille!
Kate’s blueberry almond crisp was one of my all-time favorites, so I thought I’d give this peach crisp a try and WOW!! This is my go-to dessert any time we are going over to a friend’s house for dinner in peach season! It’s SO easy to make (you really cannot screw it up!!) and it’s a crowd pleaser with adults and kids alike! It’s also super easy to cut everything in half and bake in a smaller pan – perfect for 2-4 people. I do make it vegan by subbing with maple syrup, coconut oil, and vegan yogurt, and it’s delicious – no issues! I do notice that it usually takes a bit longer to bake than the instructions (I usually have it in there for almost an hour) – otherwise I follow the recipe to a T! Thank you Kate!
Hooray! That’s great to hear.
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Can I make this with frozen peaches? And if so what amount? Thanks!
Others have and didn’t mind the results.
I made this from frozen peaches from this past fall. Very good and easy to make. I was expecting a lot of juice and I was fresh out of corn starch. Therefore, I used an equal amount of xantham gum to keep it gluten free. It did not change any flavors and was still delish. Juice/moisture quality was perfect.
Great to hear, Darlene! Thank you for your review.
I wanted another option for topping fresh berry bowls, cooked apple halves, and broiled bananas so I made just the topping of this recipe. I made it exactly as Kate said to, but I used a bit of fresh nutmeg instead of the ginger, thinking maybe it would go better with a wider variety of deserts. I spread it all over a silicone baking mat on a cookie sheet (like a large cookie), and baked at 350. I used a spatula to flip it/break it up every 10 min or so until it got trail-mix loose & golden brown. Crunchy delicious! I keep a bag of it in the freezer & sprinkle some on yogurt or on whatever fruit is desert that day.
Thank you Kate!! You’re helping me stay healthy & happy!
Can you use frozen fruit in your crisps? Would love to use peaches but they aren’t in season. How would I adjust for moisture in frozen fruit?
I haven’t tried it. I know people freeze pies. The inside may work to be frozen. Let me know how it goes!
YUMMMMMMMM
Delicious and such a perfect recipe for this time of year! I used date sugar. Love it with a scoop of coconut frozen dessert on top or coconut yogurt in the AM. warm or room temp, both scrumpy!
Great to hear, Dottie!
Am off to the store for plain yogurt so we can have this for dessert this evening. I’d love to see more recipes without rice flour as those of us who are true GF are finding our blood sugar rising into pre-diabetes/diabetes 1due to the rice ingredient (cheaper but carb high). Great recipes, thanks!
I loved this! I didn’t have quite enough peaches, so I added some blueberries to round out the fruit. I used maple syrup, and next time will add some lemon juice to balance the sweetness. I served it with Salted Caramel ice cream–total yum! Thank you Kate! Good recipes for gluten-free baking are treasures!
Great to hear, Patricia!
I followed the recipe very closely except for subbing in gluten free flour for the almond flour. I have been making crisps for over 40 years and this was the tastiest peach crisp I have ever had. Reminiscent of peach pie flavours. The honey was new for me to add and I think it made the difference . We devoured it with vanilla yogurt on top. Cannot wait to share with company, but this time it was just for beloved and me.
I make this every peach season. The only adjustments I make are decreasing honey (not a fan of honey) and adding other berries.* I increase the recipe 1.5 to 2X or it would not last past the cooling stage. Last night my son told me “this is the best thing you make.” :0 (And I cook allll the time.) lol So, thanks for the great recipe!!
After reading other comments, I will add some coconut. (*Sometimes I throw in a handful of broken up pecans to the crumble, but my kids prefer the almonds.)
Love many of your recipes, however, this one while it being wonderfully easy, I just did not care for the taste. Maybe it’s due to the amount of honey or that honey was used, in general. Maybe it’s just too much honey. I just didn’t care for the taste.
Sorry to hear that, but I appreciate your feedback.
I made this with some fresh peaches right off a friends farm. This has got to be the best recipe I have ever tried for a crisp. The honey and the yogurt are genius. My husband and I loved it…then looked at each other and both said…how about just a little more. Superb. Perfect summer evening — even though its a Monday — thanks to this recipe. P.S. I didnt have almond flour so used King Arthur baking flour and still loved it.
Fresh from the farm peaches, delicious! Thank you for sharing, Laurel.
I come back to this recipe time and time again! I’ve used whatever fruit or berry is in season (plums, peaches, blueberries, apples, etc.) and it always turns out wonderfully. I’ve used crushed walnuts and pecans in the topping and love the texture it gives.