These baked peaches with gluten-free streusel topping are ready in 35 minutes and taste like individual peach cobblers. The peaches get soft and sweet in the oven while the oat streusel topping turns crispy and golden.
Serve them warm with a scoop of vanilla ice cream for an easy summer dessert. Each person gets their own peach half, which makes this perfect for dinner parties or casual weeknight treats.
Why You’ll Love this Recipe
Ingredient Notes
- Peaches – Use ripe peaches that yield slightly to pressure but aren’t mushy. Peaches peak in July and August, so that’s when you’ll get the best flavor. You need 4 large peaches to make 8 servings.
- Gluten-Free Flour Blend – Any 1-to-1 gluten-free flour blend works here. Bob’s Red Mill, King Arthur, or your favorite brand will all work fine in the streusel topping.
- Certified Gluten-Free Oats – The oats give the streusel topping texture and help it get crispy in the oven. If you can’t tolerate oats, you can use chopped nuts or shredded coconut instead.
- Brown Sugar – Light or dark brown sugar both work. Dark brown sugar will give you a deeper molasses flavor.
- Spices – Cinnamon, nutmeg, and ginger add warmth without overwhelming the peach flavor. You can use just cinnamon if that’s all you have.
- Cold Butter – The butter must be cold for the streusel to work properly. Cold butter creates those crumbly pockets that turn crispy when baked.
Use Purity Protocol Oats
Standard oats get contaminated with wheat in the fields and during processing. Purity protocol oats are different because they’re grown in dedicated gluten-free fields with no wheat exposure from planting through packaging. Gluten-Free Prairie is a purity protocol brand that’s safe for people with celiac disease. Keep in mind some people with celiac disease still cannot tolerate oats, even purity protocol ones.
Recipe FAQs
No, frozen peaches release too much water when thawed and will make the streusel soggy. This recipe needs fresh, ripe peaches for the best texture and flavor.
Yes, they work well. Use the same method and timing. Nectarines are similar in size to peaches and work exactly the same way.
Yes, use vegan butter in place of regular butter in the streusel topping. The rest of the recipe is already dairy-free unless you add ice cream on top.
Expert Tips
Storage Instructions
Make Ahead: You can make the streusel topping up to 3 days ahead and store it in the fridge. Keep it in an airtight container and stuff the peaches right before baking.
Refrigerate: Store leftover baked peaches in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10 minutes to crisp up the topping again. You can also microwave to reheat, but it’s not as good as in the oven.
Serving Suggestions
Serve these baked peaches with Fresh Strawberry Ice Cream when you want homemade ice cream instead of store-bought. Make them for dessert after a summer BBQ alongside Gluten-Free Pasta Salad and grilled chicken for a complete menu.
For another tropical peach dessert, serve Gluten-Free Peach Mango Pie when you want a full pie instead of individual servings. If you need a make-ahead option, serve Gluten-Free Blueberry Crumb Bars that can sit out at room temperature while these baked peaches need to be served warm.
You can also top these with caramel sauce, sprinkle with toasted pecans, or drizzle with honey before serving.
More gluten-free desserts to try
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Baked Peaches with Gluten-Free Streusel Topping
Ingredients
- 4 large ripe peaches - halved and pits removed
- ½ cup gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ½ cup brown sugar - light or dark
- ¾ cup purity protocol gluten-free oats
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter - cut into small cubes
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F. Place an oven rack in the center position.
- Prepare the peaches. Cut 4 large ripe peaches in half from top to bottom. Twist the halves to separate them and remove the pit. Place peach halves cut-side up in a 9×13-inch baking dish, leaving space between each half.
- Make the streusel topping. In a medium bowl, whisk together ½ cup gluten-free flour blend, ½ cup brown sugar, ¾ cup purity protocol gluten-free oats, 1 ½ teaspoons ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon salt until well combined.
- Cut in the butter. Add 4 tablespoons cold unsalted butter to the flour mixture. Use a fork to cut the butter into the dry ingredients, pressing and mixing until the butter is broken down into pea-sized pieces. The mixture should look like coarse crumbs and hold together when squeezed.
- Stuff the peaches. Divide the streusel mixture evenly among the 8 peach halves, pressing it gently into the center where the pit was and mounding it on top.
- Bake. Bake for 22-25 minutes, until the streusel topping is golden brown and crispy, and the peaches are tender when pierced with a knife.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes. The peaches will be very hot. Serve warm, topped with a scoop of vanilla ice cream if desired.
Notes
- Gluten-free. This recipe is gluten-free when made with a gluten-free flour blend and purity protocol gluten-free oats. Make sure all ingredients are certified gluten-free if you have celiac disease.
- Oat alternatives. If you can’t tolerate oats (even purity protocol), replace them with chopped pecans, walnuts, or shredded coconut. Use the same amount (3/4 cup). The texture will be different but still delicious.
- Serving size and scaling. This recipe makes 8 peach halves (8 servings). You can easily halve the recipe for 4 servings or double it for a crowd. If doubling, you may need two 9×13-inch baking dishes so the peaches aren’t crowded.
- Vegan Option: Replace the butter with vegan butter (same amount, also cold from the fridge). The streusel topping will work the same way. Skip the ice cream or use a dairy-free alternative for serving.
Looks awesome… And I imagine this would be even tastier with a nice scoop of vanilla ice cream too!
Mmm cobblers and crumbles are a huge fav of mine. It was cool thta you shared with your buddy and also with us..
holy moly! first of all, i’m so glad to see another awesome recipe from you. i’m sure i’ve missed recent posts due to going back to school, so i’m about to go check them out after i finish this.
this looks amazing. any tips on how to get the peach pit out? i always struggle with that
after i slice all the way around the peach and twist the halves so that the pit is in one half, i use a knife to make a slit right on top of the pit and right on the bottom of it just to loosen it. and then with my thumb i get under the pit and scoop it out. for this recipe however, you can just cut around the pit and scoop it out with a spoon since you have to get rid of some of the extra flesh anyways!