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 easy. Throw all the fruit in, add your topping, bam. They’re perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day.
So, here I am with another crisp to add to my collection of fruit crisps on the blog. It’s so delicious, I had to remind myself to save some for later.
This luscious peach crisp recipe is full of warm, gooey, slightly cinnamon-y summer peaches, and finished with a crisp but tender oat and almond topping. I’m calling it “gluten-free peach crisp,” but it’s truly the best peach crisp I’ve ever had!
This crisp is a healthier option than most, since 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.
The topping happens to be gluten free, so you can share it with more of your friends. If you find yourself with leftovers, lucky you! Peach crisp makes a great breakfast with Greek yogurt, too.
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.
I used Adobe’s new iPhone app called Spark Post to add the recipe title on top of my photos. Have you downloaded it yet? It’s free! I just learned that you can use their tools on their site, too.
I love being able to add cute graphics and lines of text on my photos right from my phone. Their built-in tools make it so easy to create professional-looking graphics that you can use for Facebook, Instagram, party invites and whatever else you can dream up.
Gluten-Free Peach Crisp
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.
- 2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 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!
- 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.
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 for the peaches!
If you love this recipe: You’ll also love my strawberry rhubarb crisp, balsamic stone fruit sundae, individual peach crisps and honey almond cake.
▸ Nutrition Information
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I didn’t have almond meal so I made the crust with 1/2 oatmeal and half whole wheat flour. It was sort of like eating wet sand. I am going to look for another recipe next time. The peach filling was pretty good but the crust was terrible.
Hi Ellen, changing the ingredients will impact your results. I’m sorry it didn’t work with your adjustments.
I recommend millet, hazelnut, or even rice flour! Also if you want something yummier than sand to substitute for the sliced almonds, toasted coconut flakes are mighty nice! Also, I used all butter and no yogurt which toasts up the crust quite nicely. Lastly, I added a whole pear since I didn’t quite have the right amount of peaches. Delicious! I had it all with pistachio ice cream (dairy free) and oh yum goodness.
I used cassava flour. It turned out to be well received! Loved the addition of the yogurt to the topping for moisture and less dairy. I used cinnamon instead of ginger
Elke Hodson Marten
Made this yesterday and love it! Didn’t do any substitutions. The topping is delicious. Love the ginger!
Thank you, Elke! I appreciate your review.
I made this and it turned out perfectly!
I used all purpose gluten free flour instead of almond flour and it was fine. I saw another comment saying that subbing regular flour made it grainy, but the stuff I used was pretty finely ground, so that’s probably the deciding factor there on how it turns out.
I had to give my crisp another 10 minutes in the oven, but that was all the adjustments this recipe needed.
It still had that signature pie filling-esque flavor despite the less sugar, and overall it was a great crisp!
That’s great, Katherine! Thank you for sharing.
This was delicious. I tripled it because I knew my family would eat it up. I didn’t add as much honey because we like it a bit on the sour side. I added a little oats to the peaches because they were so juicy. I also added nutmeg into the topping. I made this dairy free and used dairy free butter and coconut nut milk vanilla yogurt. Thanks for the recipe! I was going to attach a picture but I don’t know how.
I love that you made so much! Thank you for your review.
Could I substitute the butter with olive oil?
You could try coconut oil if you need it to be dairy free.
Loved this recipe as I’m GF/DF. Made the first batch and loved it so much I made 2 more batches for friends as I had bought a flat of ripe peaches from a Palisade, CO, farm. So unbelievably yummy and people would never guess it was GF/DF.
I added 1/3 cup of unsweetened coconut too:). A very healthy dessert!
Thank you for sharing! I’m happy you enjoyed it, Teresa.
Made this with juicy PNW peaches and it was a hit. I followed the recipe as written, except I used maple syrup instead of honey – I usually have better luck with syrup. The crust came out perfect and was a real treat. We served it with salted vanilla gelato and plan to make this many more times this summer. Thanks for the great recipe – it has wonderful flavor and texture and doesn’t make you feel crummy and tired afterwards.
So good! I made it vegan with coconut oil instead of butter, and applesauce instead of yogurt, and everyone loved it!
That’s great, Audrey! Thank you for your review.
Looks yummy! Wondering if this could be frozen and baked at a later date?
I haven’t tried it so I can’t say for sure, Becky. If you do try it, I would be interested to hear your results!
This recipe is absolutely delicious! (I made no substitutions.) We have one gluten-free family member, which means we all tend to eat gluten free at home. This peach crisp is a winner for all, gluten-free or not! Not too sweet. Rich & satisfying. Thank you!
You’re welcome, Trish!
Marie F Bishop
This is simply ,STUNNINGLY, THE BEST !!!!! You really have some of THE BEST recipes,,hands down !!! I’m an avid cook,gardener,dog & horse lover & owner AND a BIG fan of Cookie & Kate !!!!!
Thank you, Marie! I’m happy you enjoyed it.
I’ve made this a couple of times exactly as written and it is delicious!! Thank you for this great recipe. Can it be frozen? I’d like to make several batches while the peaches are still in season and pop them into our deep freezer. A treat for the winter.
Hi Robin, I haven’t tried to freeze it. I would suspect the topping may become mushy. Let me know if you try it and what the results are.
Hi, I am a celiac & was disappointed to see that you think oats are gluten free. They are not for celiacs. Your recipes look very nice but please put in that the recipes that you have with oats are not for celiacs. You would be doing lots of people with this disease a huge favor. G.I. doctors tell us this! Thanks.
Hi Victory, I do know some brands are certified gluten free, like Bob’s Red Mill. Of course, if they don’t work for you then I would not recommend it.
This is a great find, I’ve made it twice in the last week and each time a little different but always it’s a great hit! The basic crisp of oats, nuts, butter and yogurt is a lovely base to then mix in other things like des. coconut, chopped walnuts, other nuts, dates etc etc. Thanks for a great receipe.
I love that, Naoise! Thank you for your review.
I made with my 8 year old neighbor …. my husband though it was the best cobbler I ever made (I’m 62 so I’ve made all of cobblers ;-)
That’s great to hear, Marcella. I appreciate your review!
This is an outstanding recipe!! The topping is thick and perfectly textured. I realized as I was prepping it that I was out of honey so I ended up doing a rough 50/50 replacement of pure cane sugar and maple syrup and it was great.
Thank you, Lauren! I’m happy you enjoyed it and it worked well with your adjustments.
Hello! I cannot keep this around longer than one day. I double the topping. It’s a great recipe. Peaches plus cinnamon plus honey….amazing. (Soon I will substitute apples as good peaches are getting difficult to find.)
You’re welcome, Sherri!
Hi, as it is January, has anyone used frozen peaches for this recipe?
I’ve been scrolling thru the reviews wondering myself if anyone has used frozen peaches. I froze fresh peaches in September.
Can we use frozen peaches?
Hi Leslie, I haven’t tried it so I can’t say for sure. Sorry!
Made this today with apricots from a tree (kindly given to me by a neighbour) – it was juicy and absolutely delicious! The ginger and cinnamon make this crisp a real winner.
This is also a recipe that adapts really well. I didn’t have almond meal and ground some hazelnuts to use instead – it still tasted fantastic!
Delicious! Have made it twice without substitutions (we don’t have anyone who is GF, just had all the ingredients on hand). I was a bit short on butter, so only used 3T and a bit more yogurt: no one was the wiser. Equally tasty.
Great to hear, Sarah! Thank you for your review.
Made this for a friend who was gluten free. I used 1/2 brown sugar, 1/2 palm sugar because I just wanted it a bit sweeter! I also used the coconut oil instead of butter. This was the best peach crisp I’ve ever had – it came out perfect! I will add this to my collection of go-to recipes. Thank you!
Thank you for sharing how you made it, Clara! I appreciate your review.
I use your recipe for every crisp I make! Whether peach, blueberry, or strawberry rhubarb, this is the best. Thank you!
You’re welcome, Tootie! I appreciate you review.
This was fantastic! Easy to make. We subbed the almond flour with GF flour (1:1). I also doubled the crisp part. So good.
Just tried this tonight because I had about 20 peaches from the tree about to go bad! Turned out amazing I’m gluten free so I love the almond flour oatmeal combo. I used homemade maple syrup instead of honey because I had it on hand. Amazing.
Thank you, Jules!
Could I use frozen peaches?
Hi! I haven’t tried it for this recipe. I do know my other fruit crisp work with frozen (then thawed) fruit. If may be worth a shot! If you try it, let me know.