Gluten Free Peach Crisp
Gluten Free Peach Crisp is one of those heartwarming desserts that wraps you in cozy nostalgia while delighting your taste buds in the most delightful way. As summer rolls around, ripe, juicy peaches become the star of the dish, transforming into a bubbling treat with a golden, crumbly topping that’s absolutely irresistible. Imagine the delightful contrast of texture when you scoop your spoon into that tender fruit, topped with a crunchy oat and almond flour crust. It’s a dessert that not only serves the palate but also the soul, evoking memories of family gatherings and sunny afternoons in the garden.
Table of Contents
I still remember the first time I made this delightful gluten free peach crisp. It was a sunny summer day, and the grocery store was overflowing with peaches that beckoned me to create something magical. During the first bite, the warm, sweet juices mingled with the crisp topping, creating a symphony of flavor that made my heart smile. What’s amazing about this recipe is not just how easy it is to whip up, but how it fits perfectly into a variety of occasions—whether you’re hosting a family gathering or just craving a sweet treat after dinner. With a scoop of vanilla ice cream, it’s a dessert that truly brings people together, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: This gluten free peach crisp comes together in no time, perfect for late summer cravings.
- Irresistible Flavor: Sweet, juicy peaches with a crunchy topping make each bite a heavenly experience.
- Eye-Catching Appeal: Its golden-brown crust and bubbly peach filling make it a showstopper on any dessert table.
- Flexible Serving: Ideal for any occasion—whether as a delightful dessert after dinner or a sweet breakfast treat!
- Diet-Friendly Options: Naturally gluten-free, it’s a great option for those with dietary restrictions.
Ingredients You’ll Need
- 2 lbs peaches (6-8 peaches): Fresh, ripe peaches bring this dish to life. If you can’t find peaches, nectarines or plums work well too.
- 2 tablespoons granulated sugar: This will enhance the sweetness of the peaches. Adjust based on the fruit’s natural sweetness.
- 2 tablespoons gluten free flour: Helps thicken the peach filling. Use a blend suited for baking for best results.
- 1 teaspoon vanilla extract: Adds wonderful warmth and depth to the peach mixture.
- 1/2 teaspoon cinnamon: A warm spice that complements the peaches beautifully. Feel free to add more if you love the flavor!
- Ice cream or whipped cream, for serving: Adds a creamy, cold contrast to the warm crisp. Vanilla ice cream is a classic pairing.
- 3/4 cup certified gluten free old-fashioned oats: These add a chewy texture to the crumb topping; make sure they are gluten-free.
- 3/4 cup brown sugar: This sweetens the topping and provides a caramelized flavor. You can use coconut sugar as a healthier alternative.
- 1/4 cup finely ground almond flour: Adds a nutty flavor and moisture to the topping. If nut-free, substitute with more gluten-free flour.
- 1/4 cup sliced almonds: Provides a delightful crunch. You can substitute with chopped walnuts or pecans.
- 2 tablespoons gluten free flour (for topping): This gives the topping its structure.
- 1 teaspoon cinnamon (for topping): Just like in the filling, it brings warmth to the crunchy topping.
- Pinch of salt: Enhances all the flavors in the dish.
- 6 tablespoons cold butter or vegan butter, cut into 1/4” cubes: Incorporating cold butter ensures a flaky, buttery topping. Vegan butter works great for a dairy-free option.
How to Make Gluten Free Peach Crisp
- Preheat the oven: Start by preheating your oven to 350 degrees Fahrenheit. Spray an 8×8” baking dish with nonstick spray to prevent sticking and set it aside.
- Prepare the peaches: Bring a large pot of water to a boil. Carefully score an “X” on the bottom of each peach using a sharp knife. Submerge the peaches in the boiling water for about 30 seconds, or until the skins loosen at the “X.” After that, remove them carefully to a cutting board. Once they’ve cooled enough to handle, peel off the skin and chop them into roughly 1/2 – 3/4” pieces. You should end up with about 4-5 cups of chopped peaches.
- Mix the peach filling: In a large mixing bowl, combine the chopped peaches with 2 tablespoons of gluten free flour, 2 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon. Gently fold everything together with a spatula to coat the peaches evenly, then transfer the mixture to your prepared baking dish.
- Prepare the topping: In the same bowl (or in a separate medium-sized bowl), add 3/4 cup certified gluten free old-fashioned oats, 3/4 cup brown sugar, 1/4 cup finely ground almond flour, 1/4 cup sliced almonds, 2 tablespoons of gluten free flour, 1 teaspoon of cinnamon, and a pinch of salt. Use a fork to mix everything together. Then, add the cold, cubed butter and incorporate it into the dry ingredients using a pastry cutter or your fingertips. Aim for a crumbly mixture resembling small peas.
- Assemble and bake: Crumble the topping evenly over the peach mixture in the baking dish. Place it in the oven and bake for 40-45 minutes. Look for a bubbly filling and a golden brown topping. If the topping darkens too quickly near the end of baking, gently cover it with foil. Remove the foil during the last 5 minutes to allow it to fully brown.
- Serve and enjoy: Once done, let the peach crisp cool until warm or at room temperature. Scoop it into bowls and top with ice cream or whipped cream if desired. Store any leftovers covered in the fridge for up to 3 days.
Storing & Reheating
To store your gluten free peach crisp, let it cool down to room temperature. Cover it and keep it in the refrigerator for up to three days. If you want to store it longer, consider freezing it. Wrap the dish tightly in plastic wrap and aluminum foil and freeze for up to three months. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat in a preheated oven at 350°F for about 15-20 minutes, or until it’s warmed through. The topping may not be quite as crisp after freezing, but a quick reheat helps refresh those flavors!
Chef’s Helpful Tips
- Avoid Overcooking: Keep an eye on the crisp during the last few minutes of baking to prevent it from becoming overly dark.
- Peach Peel: Boiling the peaches makes peeling easy—just be careful with the hot water!
- Butter Temperature: Use cold butter for the topping; this will create the best texture.
- Making Ahead: You can prepare the peach mixture and the topping separately in advance, then combine and bake when ready to serve.
- Flavor Boost: Add a teaspoon of lemon juice to the peach mixture for a bright flavor enhancement.
- Texture Troubles: If the topping is too crumbly, add a bit more butter until it holds together better.
With all its sweet, juicy goodness and crunchy topping, this gluten free peach crisp is not just a dessert; it’s an experience. You’ll savor the flavors of summer with each bite while also entertaining the joy of making it from scratch. Don’t hesitate to experiment with different fruits or toppings—add your personal touch! I encourage you to get into your kitchen, create this scrumptious dessert, and make it your own. Your family and friends will surely love it!
Recipe FAQs
Can I use canned peaches instead of fresh?
Absolutely! Canned peaches are a great alternative. Just be sure to drain them well and reduce the amount of sugar in the filling, as canned peaches tend to be sweeter than fresh ones.
Is gluten free flour a must for this recipe?
Yes, using certified gluten free flour is important if you’re looking for a truly gluten-free dessert. If you’re not avoiding gluten, regular all-purpose flour works perfectly as well.
How do I know when the crisp is done baking?
The crisp is done when the topping is golden brown and the peach filling is bubbly around the edges. A pleasant aroma will fill your kitchen, making it hard to resist!
Can I make this recipe vegan?
Yes! To make this gluten free peach crisp vegan, simply substitute the butter for a vegan butter alternative and ensure the ice cream is also dairy-free. It’s a delicious way to cater to various dietary preferences!
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📖 Recipe Card
Gluten Free Peach Crisp
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Gluten Free Peach Crisp brings together the sweetness of ripe peaches and the crunch of oats, making it an irresistible dessert. Easy to prepare with simple ingredients, it’s perfect for a quick treat after dinner or a delightful addition to any gathering.
Ingredients
- 2 lbs peaches (6–8 peaches)
- 2 tablespoons granulated sugar
- 2 tablespoons gluten free flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- ice cream or whipped cream (for serving)
- 3/4 cup certified gluten free old fashioned oats
- 3/4 cup brown sugar
- 1/4 cup finely ground almond flour
- 1/4 cup sliced almonds
- 2 tablespoons gluten free flour (for topping)
- 1 teaspoon cinnamon (for topping)
- pinch salt
- 6 tablespoons cold butter or vegan butter (cut into 1/4" cubes)
Instructions
- Preheat the oven to 350°F and spray an 8×8” baking dish with nonstick spray.
- Boil water in a large pot. Score an 'X' on the bottom of each peach. Add the peaches to the boiling water for 30 seconds or until the skins peel easily.
- Remove and cool the peaches enough to handle, then peel the skins off and chop them into 1/2 to 3/4-inch pieces to yield 4-5 cups of chopped peaches.
- In a large mixing bowl, combine the chopped peaches, gluten free flour, granulated sugar, vanilla extract, and cinnamon. Gently fold to coat the peaches and transfer the mixture to the prepared baking dish.
Notes
Fresh peaches are best for this recipe, but you can use frozen peaches if needed. Just thaw and drain excess liquid before using.
Serve warm with a scoop of ice cream or a dollop of whipped cream for added indulgence.
Store leftovers covered in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
