Peach season is my absolute favorite each year, and this gluten free peach crisp is one dessert I actually manage to bake before devouring all the fruit. It’s an easy, forgiving recipe that highlights ripe, juicy peaches with a crunchy oat and pecan topping. The crisp is gluten free and vegan (or easily made with regular butter), so it’s a versatile summer dessert that appeals to a wide range of diets. Beginners will find it simple to prepare, and experienced bakers will appreciate how well it showcases fresh peaches.
If you love peaches, also try the gluten free peach muffins recipe mentioned in the original collection for another way to enjoy summer fruit.
Why You’ll Love This Peach Crisp Recipe
- Gluten free and vegan-friendly when made with plant butter.
- Simple to assemble with no mixer required—one bowl for the topping and one for the filling.
- Crunchy topping made from gluten free oats and chopped pecans for texture and flavor.
- Flexible baking vessel: a deep-dish pie pan, a baking dish, or a cast iron skillet all work well.
Ingredients
- Vegan butter – I use a plant-based butter like Miyoko’s or Country Crock Plant Butter. If you prefer dairy, use the same amount of regular butter.
- Light brown sugar – Adds a touch of caramel flavor and helps the topping crisp up while baking.
- Gluten free 1-to-1 flour blend – Any trusted brand works; because the recipe uses a small amount, most blends will perform similarly.
- Gluten free oats – Choose oats labeled gluten free to avoid cross-contamination.
- Pecans – Chopped pecans add richness and a pleasant crunch. Swap for walnuts or pistachios if you like.
- Fresh peaches – Use ripe, juicy peaches when in season. Frozen peaches will also work; canned peaches are not recommended for best texture.
- Sugar – A bit of granulated sugar sweetens the fruit and helps draw out peach juices for a saucy filling.
- Cinnamon and vanilla – Small amounts add warm, rounded flavor to the filling.
How do you make a gluten free peach crisp?
This recipe is easy and approachable. You won’t need a mixer—just a few bowls and a baking pan. Prep takes about 10 minutes and bake time is roughly 35 minutes.
Make the topping first: combine melted vegan butter, light brown sugar, a pinch of salt, gluten free flour, oats, and chopped pecans in a medium bowl. Stir until evenly combined, then chill the mixture briefly to firm it up while you prepare the peaches. Chilling helps the topping hold a crumbly texture when crumbled over the fruit.
Step 1: Peel and slice about 6 cups of fresh peaches (roughly 5–6 medium peaches). Toss the peach slices with 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 3 tablespoons gluten free 1-to-1 flour until the fruit is evenly coated.
Step 2: Crumble the chilled oat-pecan topping evenly over the peach mixture and spread it lightly. Bake in a 375°F (190°C) oven for about 35 minutes or until the topping is golden and the peach juices are bubbling around the edges.
What is the difference between a crisp, a crumble and a cobbler?
These fruit desserts are related but distinct:
- Crisp: Fruit filling topped with a streusel that typically includes oats for a crispy, crunchy finish. This recipe is a classic crisp.
- Crumble: Fruit filling topped with a thicker, more cake-like streusel that usually does not include oats.
- Cobbler: Fruit filling topped with a biscuit- or dumpling-like dough, resulting in a more substantial pastry topping.
How do you store leftover peach crisp?
Cover leftovers with aluminum foil or plastic wrap and refrigerate for up to 3 days. Reheat individual servings in the microwave for convenience (the topping may lose some crispness), or restore crunch by reheating the entire dish in a 350°F (175°C) oven for about 20 minutes until warmed through and the topping is crisp again.
More peach recipes to consider
-
Gluten Free Peach Muffins -
Gluten Free Peach & Pecan Blondies
-
Gluten Free Peach and Pistachio Muffins
If you try this recipe, please leave a star rating and share your thoughts in the comments—your feedback helps others find great summer desserts.
Recipe
Gluten Free Peach Crisp
Ingredients
- 6 Tablespoons vegan butter, melted (or regular butter)
- 1/4 cup + 2 tablespoons light brown sugar
- Pinch of salt
- 1/3 cup gluten free 1-to-1 flour blend
- 3/4 cup gluten free oats
- 1/2 cup pecans, roughly chopped
- 6 cups sliced peaches (about 5–6 medium peaches)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons gluten free 1-to-1 flour blend (for filling)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the melted butter, light brown sugar, a pinch of salt, 1/3 cup gluten free flour, oats, and chopped pecans. Stir until blended. Chill briefly to firm the topping.
- Peel (optional) and slice the peaches to make about 6 cups of fruit.
- In a separate bowl, toss the peach slices with 1/2 cup sugar, 1/2 teaspoon cinnamon, 1 teaspoon vanilla, and 3 tablespoons gluten free flour until the fruit is coated.
- Place the peach mixture in a baking dish and crumble the chilled oat topping evenly over the top.
- Bake for about 35 minutes, until the topping is golden and the filling is bubbling.
- Let cool slightly, then serve warm with ice cream or whipped cream.
Notes
Storage: Cover leftover crisp and refrigerate up to 3 days. To reheat, warm individual portions in the microwave or restore the topping’s crispness by baking the whole dish at 350°F (175°C) for about 20 minutes.