Some of my favorite kitchen memories smell like warm peaches and butter. I picture a chipped ceramic baking dish steaming on the table while my mom pulled out a spoon and declared dessert time; the kitchen glowed orange and sweet, and everyone paused their conversation for that first crackly scoop. This gluten-free peach crisp brings that same cozy pause — juicy, slightly tangy peaches under a golden, crunchy topping that sings with cinnamon and brown sugar. It’s comfort food without fuss: simple fruit, pantry-friendly staples, and a topping that toasts up perfectly in a half hour. If you want dessert that smells like summer and eats like a hug, this one’s for you.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Why This Recipe is Awesome
This peach crisp tastes like summer in a baking dish: bright, syrupy peaches with a toasty, crunchy topping that snaps at the edges. It’s easy enough for weeknights and show-stopping enough for company. The texture contrast — juicy filling and crumbly top — makes every bite interesting. Plus, it’s gluten-free without sacrificing that buttery, crunchy goodness. It’s so simple even your oven can’t mess it up (unless you forget to preheat — don’t do that, promise?).
Ingredients
For the Main Dish:
- 6 cups peeled and sliced **ripe peaches** (about 6 medium peaches; leave skins on if you like texture)
- 2 tbsp fresh lemon juice
- 1/3 cup granulated sugar
- 2 tbsp cornstarch (or tapioca starch for extra glossy filling)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp unsalted butter, cut into small pieces (for dotting the filling)
For the Topping:
- 1 cup gluten-free rolled oats
- 3/4 cup almond flour (or gluten-free all-purpose flour)
- 1/3 cup packed light brown sugar
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 6 tbsp cold unsalted butter, cut into cubes (or use coconut oil for dairy-free)
- 1/4 cup chopped pecans or sliced almonds (optional, for crunch)
For the Sauce / Garnish (if applicable):
- Vanilla ice cream or whipped cream, for serving (optional but strongly recommended)
- Fresh mint leaves or a sprinkle of flaky sea salt for finishing (optional)
How I Make It
Step 1:
Preheat your oven to 375°F. Toss the sliced **peaches** in a large bowl with the **lemon juice**, **granulated sugar**, **cornstarch**, **cinnamon**, **nutmeg**, **vanilla**, and a pinch of salt. The sugar should start drawing juices from the peaches right away; that glossy syrup is flavor gold. Taste one slice — if the peaches aren’t quite sweet, add another tablespoon of sugar. Transfer the peach mix to a greased 9×13-inch or similar baking dish and dot with **1 tbsp butter**.
Step 2:
Make the topping: combine the **gluten-free oats**, **almond flour**, **brown sugar**, **salt**, and **cinnamon** in a bowl. Add the **cold butter** cubes and use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mix forms uneven crumbs — some pea-sized, some finer. Stir in the **pecans** if you’re using them. The mixture should smell nutty and buttery; that aroma means crunch is coming.
Step 3:
Scatter the topping evenly over the peaches, pressing a little in spots so it sticks. Slide the dish into the oven and bake at **375°F** for about 40–45 minutes. You want the filling to be bubbling at the edges and the topping to turn a deep golden brown. Around 25 minutes in, you’ll smell warm caramelized sugar and cinnamon — that’s your house announcing dessert.
Step 4:
If the topping browns too fast, tent the dish loosely with foil for the last 10 minutes. When the filling bubbles and the topping crisps (look for deep golden edges and firm crumbs), remove from the oven. The juices will thicken as it rests; don’t skip the resting time or the filling will runny on the first scoop.
Step 5:
Let the crisp rest for about 10 minutes, then serve warm with a scoop of **vanilla ice cream** or a dollop of whipped cream. Sprinkle flaky sea salt or extra chopped nuts on top if you like contrasts. I love the first spoonful when the ice cream melts into the hot peach syrup — pure comfort and a little show-off-worthy.
Pro Tips
- Use ripe but firm peaches so they hold their shape. If your peaches are super soft, reduce cornstarch to 1 tbsp.
- Keep the butter cold for the topping. Cold butter creates crisp, flaky crumbs rather than a paste.
- For a deeper peach flavor, toss peaches with 1 tbsp peach jam or a splash of bourbon.
- Want extra crisp? Broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **almond flour** for gluten-free all-purpose flour if you prefer a more neutral taste; almond flour adds richness and a slight nuttiness.
- Use coconut oil instead of butter to make it dairy-free; expect a faint coconut note and slightly different crumble texture.
- Substitute pears or apples for peaches in cooler months — they bake similarly but add a firmer bite.
- Use certified **gluten-free rolled oats** to keep it truly gluten-free; regular oats may be cross-contaminated.
Variations & Tips
- Add 1/2 cup frozen raspberries or blueberries to the peaches for a sweet-tart pop of color.
- Stir 1/4 tsp ground ginger or cardamom into the topping for warm, spiced complexity.
- Make it boozy: mix 1–2 tbsp bourbon or rum into the peach filling for an adult twist.
- Turn it into mini crisps by baking in oven-safe ramekins for cute individual desserts.
- For a crunchy streusel, swap half the oats for crushed gluten-free graham crackers or granola.
- Try a maple-brown-sugar topping in fall for cozy, autumnal flavors.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the crisp in the baking dish, cover, and refrigerate up to 24 hours. Bake from cold and add an extra 5–10 minutes to the cook time so the filling reaches a good bubble.
- Can I double the recipe?
- Sure thing. Use a larger dish or two pans. If you use a deeper pan, add 5–10 minutes to baking time and watch for bubbling juices at the edges.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and chill the topping before baking to help it crisp up.
- How do I know it’s done?
- You’ll see the filling **bubbling at the edges** and the topping will be **deep golden brown** and crisp to the touch. If the juices still look thin, give it 5–10 more minutes.
- What if I don’t have ingredient X?
- Can’t find almond flour? Use gluten-free all-purpose flour. No cornstarch? Try 2 tbsp quick oats ground in a blender or 1½ tbsp flour — the texture will change slightly but the filling will set.
How I Like to Serve It
I love serving this warm from the oven with a big scoop of cold **vanilla ice cream** that melts into the peach syrup — heavenly. It also works for brunch: top with Greek yogurt and a sprinkle of granola. For potlucks, bake in a disposable aluminum tray and bring a tub of whipped cream for easy, crowd-pleasing service. This crisp fits backyard BBQs, cozy autumn nights, or any lazy Sunday that needs a sweet finish.
Notes
- Store leftovers covered in the refrigerator for up to 3 days. Reheat single portions in the microwave or warm the whole dish at 350°F for 10–15 minutes until heated through.
- If you make this with meat for a savory dish (not typical here), remember safe temps: poultry 165°F. (Not relevant for this dessert, but good kitchen practice!)
Final Thoughts
Closing: Go pull out those peaches, warm your oven, and make something that smells like summer — you deserve a dessert that’s simple, cozy, and totally swoon-worthy.