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.
Thank you! We love it! My husband is GF and I’m always on the lookout for new recipes. This one has become our favorite. I used coconut butter and pecans instead of butter and almonds.
Wonderful, Nata! Thanks for your review and for sharing.
Guess what? I’m not writing to say how a added this or changed that, I followed your directions and it was awesome.
Thanks, Mike! I’m happy you really liked it. Thanks for sharing!
Just wanted to say that this recipe has become my go to for EVERY dinner party. People LOVE it so much that they specifically request it! Thank you!
That’s wonderful, Arielle! Thanks for sharing.
Your recipe this looks absolutely amazing! Got to add this to my reading list.Thanks for sharing this recipe.
Thank you!
Is it possible to make this with frozen peaches? It’s early for fresh but I want this now….
I would think so. Thaw them first and drain any extra moisture. Let me know what you think!
I made this with nectarines because they were on sale. I didn’t peel them and I left out the cinnamon and ginger. It was incredibly delicious!
I’m glad you loved it!
I really like this recipe. I’ve made it more than a few times. I make it with gluten free flour instead of the almond meal and chopped nuts. I also like to throw a big handful of blueberries in with the peaches which reminds me of how my grandmother and aunts always made their summer cobblers.
I like your combination! Thanks for sharing, Betty.
Hi Kate, once again you have dazzled my taste buds with another amazing baked goodie! I’ve made this crisp 3 times in the last month, added a handful of blueberries…what a satisfying treat warm or cold! The addition of yogurt is a welcome surprise ingredient…I’ve made all of your quick breads in every fruit combo and love the texture the yogurt creates in those, especially with the grated apple! Thank you for all the experimenting and playing that you do, so that we may all benefit from you baking/cooking prowess!
You’re welcome, Patty! Thank you for your feedback and review.
I made this gluten and nut free by skipping the almonds and substituting gluten free flour for the almond flour. It turned out perfect, I’ve tried making gluten free crisp before by using mostly oats but this one turned out better than any I’ve been able to create.
Thanks for sharing what worked for you, Bob!
Any advice for making the crisp, sugar free
I made this last week. Only had 4 peaches, so I threw in some blueberries. It was so good that I didn’t want to share! Ate it for breakfast, too! Making another this weekend for guests…maybe I’ll share.
That sounds delicious! Thanks for sharing. It makes a great breakfast :)
I had a very ripe pear and it made a serving for 2. No sliced almonds on hand, so I ground some walnuts. You know how a recipe can be tweaked to suit your stock! The topping was delicious! Loved the almond flour in it. Thank you.
You’re welcome, Liz!
This is a spectacular recipe. I agree that a crisp is better than a cobbler and the combination of flavors in this crisp worked well. I played a little with the ingredients because I had fewer peaches than called for. It still was a success.
Thank you for sharing, Kathryn!
This recipe was amazing! I made it with peaches that I had picked two days earlier which was ! I brought this to a party last night and everybody was talking about it and a friend who is a chef wanted the recipe! Yum!
This was a really easy recipe. I used peaches from a tree on my property. I cut back on honey because the peaches were sweet, but that was a mistake. I think this is common when making anything with peaches. I used coconut sugar, but think brown sugar would have been better. I think my next attempt will be better.
I’m not a huge ginger fan so I added half. It was perfect!!!
I’m happy you liked it with your variation, SJ!
I love your blog and your recipes so much. My husband froze peaches from our young tree last fall and we forgot about them. When I defrosted the peaches they were small, mushy and liquid. So I drained much of the liquid and added a pint of blueberries. I used a bit less honey and brown sugar. But the yogurt was a genius touch and added that extra something. Loved the ginger (tempted to use fresh next time). The crisp topping is perfect!! Despite the mushy peaches, the blend of flavors was warm and bright. Can’t wait to try this recipe with the exquisite Colorado Kokopelli peaches. Thank you Kate – and Cookie.
Is there any way to prepare this a day ahead, and bake the next day? Or would the topping be mushy then?
I’m leaving Friday to go out of town, and our friends are coming to our house Saturday to clean for us (). I wanted to make this for them as a thank you, but it want it to be as fresh as crispy as possible. So I thought maybe put it all together, leave it in the fridge, and they could throw it in the oven?
Hey Coco! I believe you could assemble it all the day before, but I haven’t tried to be sure. Peaches tend to oxidize (turn brown) after they’ve been sliced, but I *think* that tossing them in the honey required for the filling will keep that to a minimum.
I’m actually using sliced peaches that I canned last seasons in honey water… I wonder if that would make any difference!!
You don’t think there would be an issue with the oat topping getting mushy and then not getting crunchy when baked? If done in advance.
I’m jealous of your canned peaches! How fun to share the fruits of your labor with friends. I think you’re safe but I can’t entirely predict the future without trying it myself. Please report back if you give it a go.
WOW. This was such a delicious dessert (and sometimes breakfast haha), and I love how health-conscious it is. I felt great eating it, yet it was so tasty still. I made the nut-free version for some friends, and it was demolished in a day. We found it good plain, with vanilla bean ice cream, and Greek yogurt. I had to use white flour, brown sugar, and cornstarch, as that’s all I had at the time, but it came out great! Next time I want to try the almond version with coconut sugar for myself! :)
This was so good! I ended up cooking my peaches on the stove a bit since they weren’t very ripe, sad face. But the recipe was so good! I would also do less honey or maybe even omit completely since I ate it with ice cream. So yummy! Thanks for the recipe!
I like that idea! I’m happy you were still able to enjoy them, Loren. Thank you for sharing.
Terrific! Will be my go to crisp recipe from now on. I did substitute brown sugar for the honey, add a half cup of fresh blackberries, and use a gf flour blend. Thanks for another yummy and healthy choice.
You’re welcome, Carrie!
I can’t wait to try this!! I am in LOVE with your GF banana oat flour pancakes and make them weekly!
Question: do you think coconut yogurt will work well instead of Greek? I try to avoid dairy (butter is usually ok).
Hi Elizabeth! See my note on making it vegan :) I don’t know if coconut yogurt work here. If you try it, let me know.
I made this today with some fresh Texas peaches and it is delicious. I love crisps and crumbles because they’re easy to put together and let the fruit shine through! I think I would have wanted the topping to be a little more rich and buttery, but I appreciate the addition of yogurt as a healthier substitute. I substituted pecans for the almonds in the topping, but otherwise followed the recipe as written.
Has anyone made this recipe without the Cornstarch, honey and brown sugar?
Hi! You will need a starch and sugar to make this topping work.
I tried this recipe this week, using fresh peaches from Hood River. Most of the peaches were very ripe, but two were quite hard. I used the recommended amount of honey and it was too sweet for my taste. The topping was VERY good fresh out of the oven. Not good if cold, as is the case with most gluten free products. I would definitely make this again, and if I had farm fresh peaches, I might use half the amount of honey. Thanks for a great recipe!
We love this peach crisp – it’s also our favorite! We’re always on the lookout for healthier versions of classics, and this hit the spot. We used coconut oil instead of the yogurt, and it was perfect – the topping is awesome. Highly recommend!
Disappointed the topping was not “crisp” or crunchy!!
Love the peach crisp!!!
Hi Kate,
Years ago I had a recipe for Apple Crisp Bars. I lost it. It was simply AMAZING!!! It had the crisp part on the bottom and the top with the apples in the middle. When cooled it would cut and eat like a cookie bar. The crisp part was about 1/2″ thick on top and bottom making a thick cookie. Would you happen to have a recipe like this. If not, could you create this recipe for me. I am not good with creating. I have tried it with this recipe and it didn’t work. It had rolled oats. I don’t remember if it had flour. Butter? Yes, 3/4 or a whole stick. Brown Sugar. And I don’t remember the rest.
Hi Con, I have an apple crisp recipe you need to try. Let me know what you think!
Another perfect recipe! I added blueberries and it made for a colorful dish. Thanks Kate- I know I can count on you for good recipes!!
Sounds delish!! Want to make tonight! What if I don’t have corn starch?
Hi Adina! Arrowroot starch works here too.
Kate –
Do you think I can sub coconut flour for the almond flour, and if so, would it be the same amount?
Thanks – can’t wait to make it!
Hi Jeanne, I wouldn’t recommend it. Coconut flour doesn’t typically work well in my experience.
I made this with 1/2 peaches 1/2 blueberries (NJ- the blueberry capital of the world) for a friend who is gluten-free, and it was AMAZING! Didn’t have vanilla ice cream, but I threw on a dollop of plain Greek yogurt, and it brought out the tang in the topping. I’m making it again this weekend with my local peaches and the last of my blueberry haul and I’m already salivating thinking about it.
Absolutely delicious! This recipe is a keeper. I love the use of yogurt to cut down the amount of butter used. Based on some of the reviews, I reduced the maple syrup in the filling to 1 teaspoon, added lemon juice and zest, added clove, and subbed GF flour for almond flour and pecans for almonds since that’s what I had. I grated an apple to add pectin. I prefer almond extract in my crisps instead of vanilla so I subbed that in. Thank you for this wonderful recipe!
I made this crisp for the first time and forgot to add the sugar in the topping. Guess what it turned out great and not so sweet. I also substituted the Almond slivers with 3/4 cup of gluten free rolled oats and added a 1/8 cup of shredded coconut. Super yummy! Thank you for this great recipe.
Hi! I made your peach crisp last night. It was awesome! So quick and easy. Best ever topping, chewy and delicious! Even better with vanilla ice cream or just a drizzle of unwhipped cream. My 21 year old and my husband loved it. I used ghee instead of butter, by the way. I mostly use it these days as a substitute for butter bc it is easy, tasty, does not need refrigeration and has a very high burn point. Can’t wait to make year round seasonal crisps with your template to guide me.
Thank you, Cookie and Kate! ~Molly
Recipe looks great. Would like to make it with what I have in hand. Do not have yogurt. What can I substitute? Applesauce? Butter!
Hi Terri! Check out the vegan note below the instructions. I hope you love it!
Hubby came home with peaches from a local farm stand. I was too lazy to make a pie crust so I searched your site for a peach crisp.
Hands down, the best dessert I’ve ever made! And so easy too! Had to squirrel some away for myself before hubby finished it off for breakfast the next morning. That evening he arrived home with more peaches!
I’m with you! Pies are a lot of work(but delicious!). I’m excited you loved it, Koriander.
Best GF topping I’ve had yet. In fact, best crumble I’ve ever had. I used cardamom instead of ginger, and it was great. Thanks!
Thanks so much for a delicious recipe! I made this recipe yesterday and it was a hit! Do you have any experience with freezing this dish? I am wondering if I could prepare it, freeze it, and then bake it for a longer time once I take it out of the freezer. Thoughts or suggestions?
Hi Maria! I’m glad you loved it. I’m not sure about freezing this one without trying it. If you try that method, let me know!
Hi! This sounds great! Do you think a plat-based vanilla yogurt would work well?
Hi Lisa! I have vegan recommendations in the notes. You want something with a fat content in here to work well. Checkout those notes and I hope you are able to enjoy it!
It’s fresh peach season in southern Ontario. This is absolutely awesome with peaches in season. To accommodate everyone at a luncheon I needed a desert that was gluten free, vegan (substituted vegan margarine for butter), free of white sugar, and corn free (used potato starch for corn starch). This was a hit for everyone! Due to reluctance to share food right now, I made individual servings in small tins. Topped it with coconut whipped cream. Yum, yum, yum!
très très très BON! it means very very very GOOD!
Hi! I am making this tonight with some fresh peaches that my neighbour gave me. I was wondering if I could freeze this recipe in a glass dish? as I have about double the amount of peaches I need, and I know I would love this later in the fall!
Thanks in advance!
Jen
Hi Jennifer! I haven’t tried freezing it. I would be hesitant the topping wouldn’t get mushy. If you try it, let me know!
Can I use whole wheat flour
Loved it, used olive oil, all fresh ginger, even jalapenos. Can’t fig.out how send U a pic w/out having to instagram. Or how use instagram w/out having download app or open an acct.
Made this gluten free dessert again with seasonal peaches and it was again a hit. Might omit butter next time. I used non-dairy yogurt. Delicious. My organic oats included dry raspberries, which were delicious. Next up: tart apples with a bit less sweet stuff.
Thank you!
This was amazing – the almond base topping was delish. I served this at a dinner party and everyone loved it. This is now my go to for fruit crisp
Tried it with date syrup instead of honey (that’s what I had at hand), a mix of avocado oil mixed with yoghurt instead of butter, added some toasted coconut flakes, and it turned out delicious. So quick and easy to make too. Many thanks.
Great recipe. Used 6 (over ripe) white peaches, substituted 1/4c maple syrup for the honey, olive oil instead of butter, and used chopped almonds and cashews in the topping. Turned out great!
Sounds delicious, Marilyn! Thank you for your review.
This was so delicious!! I used coconut oil and omitted the yogurt because I did not have it. Still delicious and easy to make. I will definitely make this again.
That’s great! Thank you for your review, Marisa.