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A close up of gluten-free vegan peach crisp in a square pink baking dish.
5 from 1 vote

Gluten-Free Peach Crisp

This gluten-free peach crisp has a buttery oat and brown sugar topping that bakes up golden and crunchy over a jammy spiced peach filling. On the table in under an hour and good with a scoop of vanilla ice cream while it's still warm.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Metric - US Customary

Ingredients

Peach Filling:

  • 5 cups (800 g) peaches - thinly sliced (about 5-6 peaches, 800g/28 ounces after pitting)
  • ½ cup (100 g) granulated sugar - see notes for vegan
  • 2 tablespoons (16 g) cornstarch
  • 2 tablespoons (30 g) lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg

Gluten-Free Crisp Topping:

  • ½ cup (41 g) gluten-free purity protocol oats - I used Gluten-Free Prairie Purity Protocol Oats
  • ½ cup (70 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
  • ½ cup (100 g) brown sugar - packed, see notes for vegan option
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ⅓ cup (76 g) unsalted butter - melted, see notes for vegan option

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 375°F. Butter an 8x8-inch baking dish and set aside.
    A buttered square baking dish with handles on top of a pink surface.
  • Add 5 cups (800 g) peaches, ½ cup (100 g) granulated sugar, 2 tablespoons (16 g) cornstarch, 2 tablespoons (30 g) lemon juice, ½ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ teaspoon nutmeg to a large bowl. Stir until the peaches are evenly coated.
    A bowl of sliced peaches, cornstarch, cinnamon, lemon juice, nutmeg, and granulated sugar ready to be mixed together.
  • Pour the peach mixture into the prepared baking dish.
    Fresh sliced peaches in a square baking dish tossed with granulated sugar and spices.
  • In a separate bowl, combine ½ cup (41 g) gluten-free purity protocol oats, ½ cup (70 g) gluten-free flour blend, ½ cup (100 g) brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon kosher salt. Pour in the melted ⅓ cup (76 g) unsalted butter and stir until the mixture comes together in clumps.
    A glass bowl with gluten-free oats, brown sugar, gluten-free flour, melted butter, and spices all mixed together with a spoon.
  • Crumble the topping loosely over the peaches. Don't pack it down. You want uneven pieces so some get extra crispy, and it's fine if some peaches peek through.
    Unbaked peach crisp in a square baking dish with handles on a pink herringbone surface.
  • Bake at 375℉ for 35 to 40 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges.
    An overhead view of gluten-free vegan peach crisp in a square baking dish with fresh peaches on the table.
  • Let cool for at least 10 minutes before serving.
    A single serving of peach crisp on a dessert plate with a single scoop of vanilla ice cream with a spoon and surrounded by fresh peaches.

Video

Notes

  • Oats: Use purity protocol oats, not just gluten-free certified oats. I used Gluten Free Prairie Purity Protocol Oats.
  • Vegan Option: Swap the butter for your favorite dairy-free butter. If you're vegan, also check that your granulated sugar and brown sugar are vegan, as some sugars are processed with bone char.
  • Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes.

Nutrition

Calories: 259kcal | Carbohydrates: 47g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 293mg | Potassium: 162mg | Fiber: 3g | Sugar: 34g | Vitamin A: 315IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
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