Gluten-Free Peach Crisp
This Gluten-Free Peach Crisp combines sweet, juicy peaches with a buttery, crunchy oat crumble topping. Made with simple pantry ingredients and certified gluten-free oats, it is an easy summer dessert that comes together quickly and bakes into a warm, comforting treat perfect with vanilla ice cream.
Servings: 8 servings
Calories: 335kcal
Cost: 8
Equipment
- 9x9-inch baking dish
- large mixing bowl
- medium mixing bowl
- pastry blender or fork
- measuring cups and spoons
Ingredients
- 6 cups fresh peaches, sliced into bite-sized pieces
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 cup certified gluten-free rolled oats
- 3/4 cup gluten-free all-purpose flour blend
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish.
- Place the sliced peaches in a large mixing bowl. Add the granulated sugar, cornstarch, lemon juice, and cinnamon. Toss gently until evenly coated.
- Transfer the peach mixture to the prepared baking dish and spread into an even layer.
- In a separate bowl, whisk together the gluten-free rolled oats, gluten-free flour blend, brown sugar, and cinnamon.
- Add the cold cubed butter and work it into the mixture using a pastry blender, fork, or fingertips until coarse buttery clumps form.
- Sprinkle the crumble topping evenly over the peaches, leaving the texture loose and clumpy.
- Bake for 35 to 40 minutes, until the topping is deep golden brown and the filling is bubbling around the edges.
- Allow the crisp to rest for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
Use fresh, frozen, or canned peaches. For frozen peaches, add 1 extra teaspoon cornstarch and 5–10 extra minutes baking time. For canned peaches, drain thoroughly and reduce sugar by half. Allow the crisp to rest 10–15 minutes before serving for the best texture. Store refrigerated up to 4 days.