This Gluten-Free Peach Crisp is made with fresh peaches, oats and almond flour for a dessert that is both healthy and delicious. This crisp recipe is even healthy enough to enjoy for breakfast!

a gluten-free peach crisp in a dish with a serving spoon

Almond flour peach crisp

There’s nothing that screams *summer* quite like a fresh batch of summer peaches.

And while peaches are delicious on their own, they’re also one of my personal favourite fruits to use in recipes. From Peach Iced Tea to Peach Cobbler, peaches can be used in such a wide variety of ways!

Today’s recipe is for a Gluten-Free Peach Crisp. Which also happens to be one of my favourite summer desserts.

A crisp is made with an oat-based topping that is tossed together with a source of fat (usually butter) and some sugar to create a crumbly granola-like topping. This is different from a peach crumble, which is not made with oats, but rather with flour to create a crumble topping.

This healthy peach crisp recipe is also made with almond flour to keep it gluten-free and give it a little added nutrients.

Why you’ll love this recipe

  • Healthy enough for breakfast. That’s right. This peach crisp recipe has many of the same ingredients you’d find in a healthy bowl of peach oatmeal and can be enjoyed as a healthy breakfast.
  • Easy to make. Unlike making a pie or a galette, peach crisp is extremely easy to make and can be whipped up in no time!
  • Peach heaven. If you love peaches, you will absolutely love this peach crisp. Consider it your new favourite dessert.

Gluten-free peach crisp ingredients

  • Peaches: the star ingredient of this crisp recipe! I use fresh peaches but you could also use frozen or canned peaches. However, keep in mind the crisp won’t be as good.
  • Cornstarch: this is mixed with the peaches to help thicken any of the juices from the peaches so the crisp doesn’t become watery.
  • Maple syrup: this is optional to add to the peaches if you find they need a little extra sweetness.
  • Oats: make sure to use gluten-free certified oats for this recipe.
  • Almond flour: this is mixed with oats to create the crisp topping.
  • Coconut sugar: this is used to sweeten the crisp. You could also use brown sugar if you prefer.
  • Cinnamon: just a little for flavour.
  • Salt: a pinch of salt helps to balance out the sweetness of the crisp.
  • Butter: you could also use coconut oil. This is what turns the crisp topping crispy!

How to make a gluten-free peach crisp

Step 1

Slice the peaches and toss them in a bowl with the cornstarch and maple syrup.

  • sliced peaches with cornstarch in a clear bowl
  • peaches tossed with cornstarch in a clear bowl

Step 2

Add the oats, almond flour, coconut sugar, salt, cinnamon and butter to a food processor. Pulse the mixture together until it’s crumbly.

  • butter, oats, coconut sugar and almond flour in a food processor
  • crisp topping in a food processor

Step 3

Add the peaches to a baking dish and sprinkle the crisp topping on top.

  • peaches coated with cornstarch in a white baking dish
  • peaches and crisp topping in a white baking dish

Step 4

Bake in the oven at 375 degrees F for 45-50 minutes until golden brown. Let the crisp cool slightly before serving.

  • a peach crisp in a white speckled dish
  • gluten-free peach crisp in a white speckled baking dish

How to store peach crisp

Fridge: Store leftover peach crisp covered in a baking dish or in an airtight container in the fridge for up to 5 days.

Freezer: This peach crisp can also be stored in the freezer. To freeze this peach crisp cover the baking dish tightly with plastic wrap and place it in the freezer. If you prefer you can also transfer the crisp to an airtight container and place it in the freezer. Freeze for up to 2 months. Thaw on the countertop and warm up in the oven.

Expert tips for making a healthy peach crisp

  • Use ripe peaches. Ripe and sweet peaches will lead to a sweeter and tastier crisp!
  • Don’t over-pulse the crisp topping. Pulse the ingredients together in the food processor just until combined. If you over-process, you’ll lose the texture of the oats in the crisp.
  • Use any shape baking dish. Round, rectangle, and square all work well for this crisp recipe!

Peach crisp FAQ

Do I need to peel peaches for crisp?

Nope! No need to peel the peaches for this crisp recipe.

Can I make peach crisp with frozen peaches?

Yes. You can use frozen peaches in this recipe. Thaw the peaches on the counter before adding them to the recipe.

Can I make peach crisp with canned peaches?

Yes, however, keep in mind this will change the taste and texture of the recipe. Canned peaches are generally sweetened so they will create a sweeter and less fresh tasting crisp.

Can I make this peach crisp recipe vegan?

Yes! Just substitute the butter in the recipe for vegan butter or coconut oil.

gluten-free peach crisp on a white speckled plate with a fork

Try these crisp recipes next!

If you tried this Gluten-Free Peach Crisp or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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gluten-free peach crisp on a white speckled plate with a fork

Gluten-Free Peach Crisp

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Gluten-free peach crisp is healthy and delicious!

Ingredients

Units Scale

Filling

  • 5 cups sliced peaches (approx 4-5 peaches)
  • 2 tbsp cornstarch
  • 1–2 tablespoons maple syrup

Crisp topping

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add the sliced peaches to a large mixing bowl with the cornstarch and maple syrup and mix together.
  3. In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
  4. Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
  5. Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.

Notes

Store covered in the fridge for up to 5 days.

This crisp can also be frozen for up to 2 months.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 210
  • Sugar: 14g
  • Fat: 8g
  • Saturated Fat: 3.5g
  • Carbohydrates: 32g
  • Fiber: 3.5g
  • Protein: 2.5g