Peach Crisp (Gluten-Free)
This healthy peach crisp features juicy summer peaches and a delicious oat and almond topping. It's gluten free and easily made vegan.
Updated by Kathryne Taylor on August 29, 2024
This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.
Like my other crisp recipes, the recipe just-so-happens to be gluten free, so you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had!
As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.
Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!
How to Make Peach Crisp
Confession: This peach crisp recipe was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.
Crisps are so easy to make. They’re perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day. Over pie, too! I’m a crisp girl, through and through.
You’ll find the full recipe below, but here’s a brief rundown:
- In a baking dish, you’ll mix together sliced peaches, honey, arrowroot or cornstarch, vanilla extract and cinnamon.
- In a mixing bowl, you’ll stir together oats, almond meal, sliced almonds, coconut or brown sugar, ginger and salt.
- Mix in the melted butter and yogurt until it’s all evenly moistened, then dollop the topping over the fruit.
- Bake until it’s bubbling around the edges and your kitchen smells amazing, about 30 minutes.
Watch How to Make Peach Crisp
Extra Peaches?
Try these peachy recipes on Cookie and Kate:
- Balsamic Stone Fruit Sundae
- Creamy Peach & Honey Popsicles
- Erin’s Peach & Avocado Green Salad
- Individual Peach Crisps
- Simple Peach, Basil and Ricotta Flatbread
More Crisps to Make
- Apple Crisp
- Blueberry Crisp
- Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
- Mixed Berry Crisp
- Plum Crisp
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.
Peach Crisp (Gluten-Free)
This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping, which happens to be gluten free. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.
Ingredients
Peach Filling
- 2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 medium-to-large)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Crisp topping
- 1 cup old-fashioned oats (certified gluten free if necessary)
- ½ cup almond meal or almond flour, lightly packed
- ⅓ cup sliced almonds
- ⅓ cup packed coconut sugar or brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 to 4 tablespoons plain yogurt (regular or Greek)
Don’t forget vanilla ice cream!
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.
Notes
Recipe adapted from my plum crisp with pistachios.
Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.
Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.
Change it up: Substitute any variety of stone fruit or berries for the peaches, by weight. Cherries, plums, sliced strawberries, blackberries or blueberries would be lovely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you read my mind? Love your recipes and was just looking for a gluten-free crisp recipe yesterday. question though – do you think I could sub the same weight of blueberries? (instead of peaches…I could also do a combo, I suppose) Wondering if you had any thoughts on subbing in equivalent weight of a different fruit. Thanks!
How perfect! Yes, you definitely could sub the same weight of blueberries. I actually have a blueberry crisp recipe that should be perfect for you. :)
I agree – I’m a crisp over cobbler girl myself! And ripe summer peaches are THE BEST! Gorgeous pictures!
Thank you, Lisa! Have a great weekend.
Love fruit crisps and I love the idea of using yogurt in the topping! Your fans should be aware that not all oatmeal is gluten free, however. If gluten is a medical issue for you, buy oatmeal that is labeled gluten free.
Thanks, Kate. I always add a note about that but forgot this time. Fixed it!
Crisps are so good! I think I’d take one over a cobbler any day. And I love all the healthy changes you made for this crisp to be a little more lightened up! Exchanging yogurt for butter was such a good idea!
Thanks, Rachel! Crisps > cobblers, for sure. You’d never guess this is a lightened-up crisp!
The Gluten free peach crisp intrigued me, however all I had on hand was fresh Mangoes, so WOW–just as tasty! Thank you for the recipe.
Dottie
You’re quick, Dottie! Thank you! I hadn’t thought to make a mango crisp, but I think of mangoes as tropical peaches, so that sounds delicious!
Looks like the perfect summer dessert!!
Thanks, Mick!
Your Peach Crisp sounds so yummy! A friend just brought me some peaches from the Okanagan so I am definitely going to try this recipe. Question … does this recipe freeze well? Hope so as good peaches are only available for a short season here. Am wondering if perhaps it might be better to just freeze some sliced peaches separately and make the Crisp as needed. Look forward to your valued suggestions:)
Thank you.
Hi Blanche! I think freezing sliced peaches would be your best bet. No need to defrost them before you assemble your crisp, but your crisp might need up to 10 more minutes in the oven.
Oh so yummy! I’ll omit the yogurt and honey to make the recipe plant-based :) the photos are absolutely stunning!
I think that will work well! Thanks, Cassie.
Crisps are the best! Love how you kept this one gluten free and used the quintessential summer fruit- peaches :)
This looks so delicious, I love the abundance of peaches this time of year. Crisps are for sure my favorite type of fruit dessert, thanks for another great recipe!
Thank you, Rachel!
I’ve been subbing unsweetened applesauce for the butter in crisp topping for years & I’m not looking back! The extra sweetness of the apples lets you cut out some of the added sugar and on the rare occasion it doesn’t disappear same/next day, it stays crispy longer than a buttery topping, too. Can’t wait to try this special peach crisp; thanks for posting!
That’s a good idea! I’ll have to try that. Thanks, Melissa!
This looks so good! We made peach crisp yesterday–I wish I had seen this one first, but we don’t mind making it again. :) We did ours in the crock pot (our first time). It turned out great, and we didn’t have to turn on the oven on a hot day!
That’s a neat idea! My crock pot is just taking up space in my garage right now. I need to use it more often.
Yummy! This looks absolutely delicious, Kate! Perfect for summer. :-)
Thank you!
This is so delicious. I have been eating my weight in peaches and strawberries this summer, I’m off to the store to load up again and the ingredients for this recipe is on my shopping list. I might just add in a few strawberries.
Thanks, Celeste! I don’t think you could go wrong adding strawberries.
Yum! I love a good peach crisp!
Perfect timing! I got fresh peaches in my CSA bag yesterday. I’m making this for dinner tonight.
Hope you loved it, Jeannie!
My family loved it! We are vegan so thank you for the substitutes. My son took home a portion and the rest went in my husband’s lunch the next day. I will make this again and again. Thanks again!
I’m so glad! Thank you for letting me know, Jeannie. :)
This sounds amazinggg! Love taking full advantage of the peach season!
Hi Kate! Greetings Ms. Cookie! I DID make your peach crisp – albeit, – – a tad bit different adding lemon zest and a splash of fresh lemon juice, along with fresh torn basil (my own….I feel so accomplished…) and fresh ground nutmeg to the peach filling. I subbed pecans for almonds in the topping and LOVED your addition of the yogurt making it SO good! I’ve brought left-over into my office today and I feel a bit of a standoff as to who gets how much from my office peeps….! Thank you. Love receiving your e-mails.
Thanks for letting me know, Becks! Your lemon-basil version sounds stellar. :)
Do you think I could use frozen peaches? I live in Florida and the peach season here is much earlier. I have a bunch in the freezer but wasn’t sure how they would work in this recipe. Also, could I leave the peel on? I do enjoy the peel. Love your recipes!
Yes, I think so, on both accounts! You use frozen peaches for sure; your crisp might just need another 10 minutes or so in the oven. I haven’t tried leaving the skin on but I bet it would be fine!
This looks JUST. SO. GOOD. It seems perfect for this time of the year, when Summer gets chilly and you almost feel Autumn in air (at least in my country). I bet this is a great breakfast dish! :)
Just tried this recipe with fresh Ontario peaches ( hello from Canada!) for a family gathering and it was gone in seconds! Excellent recipe! Thanks!
Thank you, Divya! Glad it turned out great!
Delicious! Followed the recipe , except omitted the ginger. The top did not brown as much as pictuured, even with extra cooking time. Plan to make it again before the end of peach season.
Thank you, Jessica!
This was a perfect way to use up some overripe peaches and the big pile of ground almonds left over from making homemade almond milk! Definitely a keeper recipe.
That’s a great idea! Thank you, Jennifer!
I assembled this last night and it’s in the oven now. Can’t wait to try it at our poolside luncheon this afternoon. Thanks for this great gluten free recipe!
Thanks, Rosalie! I hope it turned out great. Your poolside luncheon sounds lovely.
Hi K & C! I want to tell you how much I love your site and recipes! I made the peach crisp for a luncheon and it was hit! The best part is I didn’t feel any guilt when I polished it off by myself that evening! Thank you for sharing your talents and love of food with us that need that extra little help in the kitchen :-)
Hi Leslie! Thank you so much for your kind words. So glad this one turned out well for you.
we really enjoyed this. have already made it twice !
I’m so glad! Thank you, Julie.
Made this last night and it was very tasty! I used plums and blackberries, because alas! I had no peaches on hand. It wasn’t too sweet, so I didn’t feel like I had blown my diet, but I still felt like I had a treat. Great recipe, definitely a keeper.
It makes a delicious breakfast as well! :-)
Thank you, Olivia! Glad to hear that you enjoyed it.
I really liked this recipe! I wasn’t sure how the yogurt would work but it was fantastic! I used Fage 2% Greek. My peaches were really sweet naturally so I used 1/4 c brown sugar. Will make this again for sure! Thanks for sharing!
Yay, thanks Amber!
I just realized I sent my last comment without a rating:( I rate this 5 stars!
I made this and it was great. Thanks.
Yum! We loved this. Oats are my favorite part of another peach crumble I’ve been making for years, so I was really excited to try this. The butter and yogurt additions really bring the ingredients together into a granola-ish crumble. Plus, the honey instead of sugar in the peach mixture is a subtle, complementary sweetness.
Thanks, Kate!
Thank you, Courtney! I’m so glad you loved it.
Great recipe. I put some nutmeg and cinnamon in the peaches for more flavor and some cornstarch to thicken my peaches as they were juicy but other then that it was great and the topping I’ll use it on my apple crisp from now on. It stayed crisp even after a few day.
I kept mine nut free by using coconut meal and coconut oil… You can add sunflower seeds, too.
Made this today and am now putting the recipe into my favorites file! Thanks for posting it!
You’re welcome, Joan!
I substituted all purpose GF flour for the coconut flour and added a touch of ground clove and tsp of cinnamon. Definitely a do again!
Perfect! Thanks, Karla.
I made this for a group of friends on the fourth of July. Everyone loved it! However, next time I would substitute maple syrup for the honey and cut way back on the amount because it was too sweet and the honey overwhelmed the flavor of these sweet peaches. Also, the crisp never really got crisp (I substituted coconut oil for the yoghurt because I didn’t have any on hand) and used only 6 total tablespoons). This caused me to bake it for way too long, hoping for crispness, which caused the peaches to overcook. Maybe too much fat? Regardless, it was greatly enjoyed by the crowd. My husband is gluten-free, so thank you for this option that we could all enjoy!
This was crazy delicious, thank you! I made it for my parents who said going gluten free will be terrible. They loved it!! Great job!
Haha! I hope this changed their minds, just a bit.
Thanks for the really nice recipe. I had a big crop of peaches and a very short time to use them this year. I made 4 batches of this – I’m freezing 2 and the first one is almost gone.
I’ve been gluten free for a few years now and this is by far the best crisp recipe I’ve tried. I think the use of ginger in the topping is a great idea. My only substitutions were to use quick cooking GF oats because that was what I had on hand and coconut rather than almonds because my son is not a nut fan. Yum.
Absolutely delicious – I used maple syrup and it was perfectly sweet! Didn’t have any sliced almonds on hand, so I used chopped toasted hazelnuts. Great way to use up ripe peaches!!
Awesome! Thanks, Laura!
This recipe is fantastic ! I added fresh ginger finely chopped. The flavor is great ! different textures & tastes. Had with ice cream Yum…
Thank you
Yum! Fresh ginger sounds great with this, Lee.
In recipes to print, could you please set them in a decent-sized font? The peach crisp one seems to be in about font size 6 or 7. Way too small for my old eyes.
Hi Ken, I’m sorry for the trouble. The font is actually size 14. Your printer settings probably have a “scale” function that would allow you to print at, say, 120%. Hope that helps with my recipes and with anything else you might like to print!
This turned out fabulous…even without the ice cream! I actually used apples since I have an abundance right now and used cinnamon only instead of the ginger (to compliment the apples better). I can’t wait to try it with peaches.
Thanks so much for the star review and comment, April! I am happy to hear how this turned out for you with apples. It is the season for sure!
Hi! Do you think you could sub half the fruit for blueberries and do a peach/blueb combo? Would it work/in what amounts? Thank you :)
Sounds like a nice change-up! I haven’t tried a combination, but it should work. Let me know!
For your nut free version, if you add whole wheat flour, then it’s no longer gluten free? I found this to be a little surprising that you’d add whole wheat flour to a gluten free recipe?
Correct, adding whole wheat flour it will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
We just picked up a bushel of fresh Georgia peaches, and this was a super easy thing to make with some of them! I’m always happy to find gluten free recipes! I do have a few comments.
My crisp turned out VERY soupy. I’m almost thinking that it either needs pectin or for the peaches to marinate in the sugar/honey for a bit and then the excess juices to be drained off or cooked down.
To me, the honey flavor was too strong. I’d probably use less next time, or substitute sugar.
And finally, it’s super good with pecans in the crumble!
I can’t wait to try this again with some modification!
Celiac Bliss!
The whole family loved this recipe! We used almond flour, brown sugar and gluten-free oats. Also, didn’t have any Greek yogurt, so I added two more tablespoons of butter
The whole family loved this recipe! We enjoyed for dessert – kellyannwarm with vanilla ice cream, and cold for breakfast!
Used a 7x11pyrex and everything was perfect! Will make again and again… can’t wait for apples in fall!
Thank you!
I’m so happy it met your needs and that you loved it, Kellyann!
I made this for a GF friend after she had surgery, a few weeks ago, and she couldn’t stop talking about how much she liked it! I didn’t have enough peaches, so I added some blueberries, too. I’ll have to make one for myself, after we finish the strawberry /rhubarb cobbler I made last night. I’m lucky enough to have a next door neighbor with a big rhubarb plant, that she never uses!
How sweet of you! I hope she is recovering well. Thanks for your review, Lisa!
I’m 78 and 4 years ago I was informed that I’m a celiac. I love to bake but pretty much quit because of not having good GF recipes. I had some peaches and saw your recipe for peach crisp. So, decided to try it. I did add some lemon juice and zest. It came out great and my husband just raved about it and he is pretty stingy with complements. I appreciate the fact that you experiment with recipes because at my age it takes me too long. Thank you for sharing!
I’m sorry to hear that! Luckily, there are so many great gluten-free options out there now. I do typically provide a gluten-free alternative when I can with my recipes, if not naturally gluten-free.
Very easy, absolutely delicious (didn’t add any extra honey/sweetener to the peaches)!
Wonderful! Thank you, Suzanne.
Going to make this crisp this weekend when i host family dinner for the first time. A few questions:
1) Roughly how many cups of fruit is the 2 1/4 lbs? I have sliced peaches in 5-cup portions in the freezer.
2) Does the topping taste very almondy, or does the nut flavor stay in the background?
3) Could I bake this in a cast iron skillet?
Thanks in advance!