Gluten Free Peach Crisp

This easy gluten free peach crisp features juicy, lightly sweetened peaches under a buttery almond flour and oat topping. Naturally dairy-free and vegan, it takes just 15 minutes to prep and can be made with fresh or frozen peaches.

This gluten free peach crisp pairs juicy peaches with a buttery, cinnamon-spiced topping made from almond flour, oats, and brown sugar. I use just enough cornstarch to turn the peach juices thick and jammy without making the filling gummy, while softened vegan butter helps the topping bake into crisp, tender clusters.

The two details that make the biggest difference are using ripe but still firm peaches and letting the finished crisp rest for at least 15 minutes so the filling can thicken. It takes just 15 minutes to prepare, is naturally dairy-free and vegan, and works with fresh or frozen peaches.

For more gluten free summer desserts, try my almond flour apricot galette and fruit tart with almond-date crust!

Jump to:

• ⭐️ Why You'll Love This Almond Flour Peach Crisp
• 🍑 Ingredient Notes
• 🔪 How To Make Gluten Free Peach Crisp
• 👩🏼‍🍳 Expert Tips
• 📝 Variations & Substitutions
• Storage & Reheating
• 💬 Frequently Asked Questions
• More Gluten Free Dessert Recipes
• Gluten Free Peach Crisp Recipe

⭐️ Why You'll Love This Almond Flour Peach Crisp

• Crisp almond-oat topping: Almond flour, rolled oats, brown sugar, and softened butter create buttery clusters with plenty of texture.
• Jammy peach filling: Cornstarch thickens the peach juices without overpowering the fresh fruit.
• Quick preparation: The crisp takes approximately 15 minutes to assemble before baking.
• Gluten-free and dairy-free: The recipe is naturally made without wheat flour and uses vegan butter.

🍑 Ingredient Notes

• Peaches: Use ripe but still firm peaches. Very soft or overripe peaches can release too much liquid and become mushy. Peeling is optional.
• Gluten-free oats: Use old-fashioned rolled oats labeled or certified gluten-free. Ordinary oats can encounter gluten through cross-contact during growing and processing.
• Almond flour: Use finely ground almond flour for a cohesive, tender topping. Almond meal will create a slightly coarser texture.
• Cornstarch: Thickens the peach juices as the crisp bakes. Arrowroot can be used as a substitution.
• Vegan butter: Soften it rather than melt it so the topping forms clusters. Regular unsalted butter can be used when dairy-free is not necessary.
• Almond extract: Optional, but its subtle nuttiness complements peaches particularly well.

🔪 How To Make Gluten Free Peach Crisp

Preheat oven to 350 degrees F. Prepare a 8x8" baking dish with non-stick cooking spray. Peel peaches (use this hack for easier peeling) and place in a large mixing bowl.

Add cornstarch, vanilla extract, almond extract, lemon juice, maple syrup, and stir to coat peaches.

In a small bowl, whisk together oats, almond flour, brown sugar, salt, and cinnamon.

Add softened vegan butter, vanilla extract, and almonds (if using), and combine with a fork, until soft clumps form.

Pour peach filling into prepared baking dish and sprinkle with crisp topping. Use your hands to pat down lightly.

Bake for 35-40 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. Let rest for at least 15 before serving to allow the juices to thicken. Serve with ice cream or whipped cream.

👩🏼‍🍳 Expert Tips

• Choose ripe but firm peaches. They should smell fragrant and yield slightly when pressed, but should not feel very soft.
• Slice the peaches evenly. Similar-sized slices cook at the same rate and give the filling a more consistent texture.
• Look for bubbling filling. A golden topping alone does not necessarily mean the cornstarch has fully activated; the peach juices should be visibly bubbling.
• Let it rest. Cool the crisp for at least 15 minutes before serving so the juices can thicken instead of running across the plate.

📝 Variations & Substitutions

• Frozen peaches or canned peaches can be substituted for fresh. No need to thaw the frozen peaches - add them directly from the freezer!
• Add berries: Replace some of the peaches with up to 1 cup of blueberries, blackberries, or raspberries.
• Change the nuts: Use pecans or walnuts instead of almonds, or omit the chopped nuts.
• Add another spice: Add a small amount of nutmeg, cardamom, or ginger alongside the cinnamon.

Storage & Reheating

• Refrigerator: Cover and refrigerate for up to 4 days.
• Reheating: Reheat individual portions or the entire baking dish in a 350°F oven until warmed through. The oven restores more crispness than the microwave.
• Freezer: Freeze the completely cooled crisp in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

💬 Frequently Asked Questions

More Gluten Free Dessert Recipes

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