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
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)
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: 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.
- 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 or berries for the peaches, by weight. Cherries, plums, sliced strawberries, blackberries or blueberries would be lovely.