Gluten-Free Peach Crisp

This gluten-free peach crisp is the easiest summer dessert you can make when fresh peaches are in season. Sliced peaches go into a baking dish with a little sugar, lemon juice, and warm spices, then get topped with a buttery oat and brown sugar crumble that bakes up golden and crunchy. The whole thing is on the table in under an hour.

One thing worth knowing before you make this: if you have celiac disease, the oats matter. Not all gluten-free oats are created equal, and I use purity protocol oats in this recipe. I have celiac disease and went through a lot of trial and error figuring out which oats actually work for me.

Ingredient Notes

• Peaches – Use fresh, ripe peaches for the best results. I don’t bother peeling mine. The skin softens in the oven and you won’t notice it. If peaches are out of season, frozen peaches work. Thaw them first and drain off any extra liquid before using, otherwise the filling will be too wet. I used about 6 peaches for this recipe, which was 800 grams after removing the pits, or 28 ounces. The peach pits weigh about 10 grams or .3 ounces. So, if you’re at a grocery store weighing out the peaches, get about 30 ounces (just under 2 lbs) to be safe. 
• Gluten-Free Purity Protocol Oats – Not all gluten-free oats are the same. I use purity protocol oats, which are grown in dedicated gluten-free fields and processed in gluten-free facilities.
• Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). It already contains xanthan gum so you don’t need to add more.
• Butter – Melt it before mixing into the topping. If you’re dairy-free, vegan butter works just as well here.

Are oats gluten-free? 

Oats are not a gluten-containing grain, but they’re frequently contaminated with gluten during growing, sorting, or manufacturing. Gluten-free certified oats are tested to under 20ppm, but that testing happens across large batches. You can still end up with a contaminated portion.

If you have celiac disease, purity protocol oats are the safer choice. They’re grown in fields that haven’t seen gluten-containing grains for a set number of years and processed in dedicated gluten-free facilities.

Also keep in mind, that many people with celiac disease are also not able to tolerate oats. In some countries, oats are never able to be labeled gluten-free. It’s important to do your due diligence regarding oats if you have celiac disease. 

I have celiac disease and I am able to tolerate purity protocol oats. I use Gluten-Free Prairie Purity Protocol Oats, but there are other brands of purity protocol oats on the market. 

Storage Instructions

Storing: Keep leftovers covered in the refrigerator for up to 3 days. The topping will soften as it sits.

Reheating: Warm in a 350°F oven for 10 to 15 minutes to bring the topping back to life. The microwave works but the topping will be soft.

Freezing: Freeze the baked crisp tightly covered for up to 3 months. If you know you’re going to freeze it, bake it in a disposable aluminum pan so you’re not keeping your baking dish in the freezer. Reheat from frozen in a 350°F oven until warmed through.

Serving Suggestions

This crisp is best served warm, straight from the oven with a scoop of vanilla ice cream melting into the topping. If you want to keep baking while peaches are in season, my gluten-free peach crumble pie uses the same summer fruit and is worth making if you want something a little more structured for entertaining. And if you find yourself with extra summer fruit beyond the peaches, my gluten-free blueberry cobbler comes together just as quickly and bakes at the same temperature.