Looking for the perfect light summer dessert? This healthy gluten-free peach crisp is sweet, juicy, and topped with a golden, crunchy oat crumble. It’s so easy to make and is the perfect way to enjoy ripe peaches at their peak.
There’s nothing better than a warm, bubbling peach crisp fresh out of the oven! Sweet, juicy peaches are topped with a golden oat and nut crumble that’s crispy on top and soft underneath. It’s the ultimate summer dessert that’s surprisingly easy to make- and, it’s naturally gluten free.
This gluten-free peach crisp is a healthier twist on the classic dessert. Packed with fiber-rich oats, protein- and nutrient-dense almond flour, heart-healthy pecans, and antioxidant-loaded peaches, this wholesome dessert is lighter than most fruit crisps. You can even enjoy the leftovers for breakfast over Greek yogurt!
If you love peach dishes, you’ll also want to try my Blueberry Peach Cobbler, Peach Baked Oatmeal, Healthy Peach Frozen Yogurt, or Grilled Peaches with Greek Yogurt.
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Why You'll Love This Dish
- Gluten-free – made with gluten-free oats and almond flour
- Easy to make- no special equipment or complicated steps
- Wholesome ingredients – lightly sweetened and fiber rich
- Family-friendly- kids and adults will love it
- Doubles as breakfast- not just a dessert—it’s perfect for breakfast over Greek yogurt
Doctor's Tips
- As a doctor and chef, I love that this healthy peach crisp uses simple, nourishing ingredients. Keeping desserts light and fruit-forward is a smart way to enjoy sweet treats without going overboard.
- Peaches add nutrients like vitamins A and C and potassium, as well as antioxidants.
- Oats provide soluble fiber that supports heart health.
- Almond flour is a naturally gluten-free alternative to traditional wheat flour and adds a boost of nutrition to this peach crisp. It’s rich in healthy fats, vitamin E (a powerful antioxidant), and magnesium, while also providing some plant-based protein.
- To keep added sugars in check, I add just enough light brown or coconut sugar to highlight the sweet fruit. You can adjust the sugar depending on how sweet your peaches are.
Ingredients
Ingredient notes and substitutions. See recipe card at the bottom of post for full ingredient list.
- Peaches – fresh, ripe peaches work best, but frozen peaches are a great option too (see FAQs below)
- Oats – I use rolled (old fashioned) oats; make sure they’re certified gluten-free oats
- Almond flour – keeps the crisp topping light while adding healthy fats
- Brown sugar or coconut sugar – adds caramel-like sweetness
- Cornstarch- thickens the peach filling; can substitute arrowroot powder or tapioca starch
- Pecans- optional but adds a nice crunch to the topping; can substitute almonds or walnuts
- Butter- for that golden, crispy topping; can substitute coconut oil
- Vanilla extract- can substitute almond extract
How To Make Gluten-Free Peach Crisp Step-By-Step
See recipe card at the end of the post for full recipe details and instructions.
- Step 1- Slice the peaches (peel if desired). If using frozen peaches, thaw and drain well. Toss with cornstarch, sugar, vanilla, and lemon juice.
- Step 2 – Mix oats, almond flour, sugar, pecans, cinnamon, and salt together in a medium bowl. Add the cold butter.
- Step 3- Cut in the butter with a fork (or your hands) until the mixture is crumbly and has the texture of cookie dough.
- Step 4 – Spread the peach mixture evenly in a baking dish or pie pan. Sprinkle the topping evenly on top.
Bake in the oven at 375°F for 30-35minutes until bubbly and golden brown. Enjoy this gluten-free peach crisp warm with vanilla ice cream, whipped cream, or Greek yogurt.
Chef's Tips
- A pinch of ginger, nutmeg or cardamom adds a fun twist to the peach filling. You can also use almond extract instead of vanilla extract.
- You can serve leftover peach crisp over a bowl of Greek yogurt for a wholesome breakfast the next day.
- This gluten-free peach crisp is the perfect make-ahead dessert- you can assemble it the day before and bake it when you're ready to serve it.
Recipe FAQs
Yes! Frozen peaches are a great option when fresh peaches aren’t in season. Thaw them first and pat dry with paper towels to remove excess liquid before baking. This prevents the crisp from becoming too watery.
Nope! The skins soften as they bake (and they provide valuable nutrients). If you prefer a smoother texture, you can peel them, but it’s optional. You can use a vegetable peeler or blanch the peaches in hot water for 30 seconds, then easily peel before slicing.
Yes! Swap butter with coconut oil for a dairy-free version. To make it nut-free, replace almond flour with oat flour and omit the pecans in the topping.
Yes, you can assemble and refrigerate it for up to 24 hours before baking. Leftovers store in the fridge for up to 3 days. To freeze, cool completely, wrap tightly, and freeze for up to 1 month. Reheat at 350°F until warmed through.
Not exactly. A crisp has a crumbly oat topping, while a cobbler is usually topped with a biscuit or cake-like batter. If you’re craving cobbler, try my Blueberry Peach Cobbler.
Yes! This crisp is so wholesome it makes a perfect breakfast topping over Greek yogurt—warm, fruity, and satisfying with a protein boost.
More Crisps and Cobblers
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Recipe
Gluten-Free Peach Crisp
Equipment
Ingredients
Filling:
- 5 medium ripe peaches, sliced ½ inch thick (about 5 cups); can peel if desired
- 1 tablespoon cornstarch
- 1 tablespoon light brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
Topping:
- ½ cup certified gluten-free rolled oats
- ½ cup almond flour
- ¼ cup brown sugar or coconut sugar
- 3 tbsp chopped pecans
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup cold butter cut into cubes
Optional toppings:
- vanilla ice cream, whipped cream or Greek yogurt
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch square baking dish, pie pan or similar-sized oven-safe dish.
- In a large bowl, toss the sliced peaches with cornstarch, sugar, vanilla, and lemon juice. Spread evenly into the prepared baking dish.
- In a separate bowl, combine oats, almond flour, sugar, pecans, cinnamon, and salt. Cut in the butter with a fork or your fingers until the mixture is crumbly and has the consistency of cookie dough.
- Sprinkle the topping evenly over the peaches.
- Bake for 30–35 minutes, until the topping is golden brown and the peach filling is bubbling.
- Cool for 10 minutes before serving. Top with vanilla ice cream, whipped cream or Greek yogurt, if desired.
Notes
-
- The peach skins will soften as the fruit bakes and add color, flavor, and extra nutrients. However, if you prefer a smoother filling, you can peel the peaches.
- You can adjust the amount of sugar based on how sweet the peaches are.
- A pinch of ginger, nutmeg or cardamom adds a fun twist to the peach filling. You can also use almond extract instead of vanilla.
- You can spoon leftover peach crisp over a bowl of Greek yogurt for a wholesome breakfast.
- This crisp is the perfect make-ahead dessert- you can assemble it the day before and bake it when you're ready to serve.
- Store leftover peach crisp covered in the fridge for up to 3 days or in the freezer for up to 1 month.
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