This is my FAVORITE gluten free peach crisp recipe. Actually, let me revise that, this is my favorite peach crisp recipe, period. It’s a cinch to make (more on that in a minute), it will make your house smell like HEAVEN, and it’s always a crowd pleaser. Oh, and did I mention that it’s naturally sweetened and can easily be made vegan? Oh yes. 

Overhead shot of a gluten free peach crisp, along with serving bowls.

Gluten free peach crisp recipe

The star of any crisp is the craggly, crunchy topping (am I right?). This crisp features a high topping-to-fruit ratio, maximizing the cookie-like crust. Oh YES.

The simple topping is made with just oats, making it naturally gluten free. It’s adapted from my Apple Crisp recipe and features crunchy pecans (or you can use any other nuts you like, such as walnuts or almonds) for crunch. 

Close up of the baked peach crisp topping.

Gluten free crisp topping

Instead of using all-purpose flour in the crisp topping, it’s bound with oat flour instead. Whole oats are ground in a food processor (or you can use a Vitamix) until coarsely ground. The food processor is also used to chop up the pecans, making quick work of the recipe (you can also make the topping without a food processor – see the Tips below!). The oat flour and nuts are mixed with whole oats, cinnamon, nutmeg, butter (or coconut oil) and maple sugar or coconut sugar (or you can also use brown sugar, if you prefer). 

Process shot showing a hand sprinkling the topping over peaches for the peach crisp recipe.
Baked peach crisp in a baking dish on a cooling rack.

Healthy peach crisp

The fresh peach filling is naturally sweetened and is flavored with a touch of cinnamon and cardamom. Peaches and cardamom are a match made in HEAVEN, although you can always omit the cardamom if you don’t have it. 

Overhead shot of gluten free peach crisp in serving bowls.

Vegan peach crisp

This peach crisp recipe can easily be made vegan by swapping out the butter in the topping for melted coconut oil or vegan butter!

Easy peach crisp

This crisp needs only 30 minutes in the oven, making it a quick and easy dessert that’s just as fitting on a special occasion as it is on a weeknight. We serve it with a dollop of whipped cream (you can use coconut whipped cream for a vegan version), or better yet, a scoop of ice cream. The cold ice cream with the crunchy crust and warm, plump peaches… 🥰 Well, my friends, you’re just going to have to try it for yourselves… 😊

Close up of a bowl of gluten free peach crisp topped with vanilla ice cream.

FAQ

Can you make the peach crisp ahead?

Yes! The peach crisp can sit out at room temperature for up to 6 hours. You can either eat the crisp at room temperature or reheat it in a 350˚F degree oven until warmed through. Leftovers are also delicious straight out of the fridge the next day (p.s. it’s the best breakfast ever!).

What’s the difference between a peach cobbler and a peach crisp?

A peach cobbler is topped with a biscuit topping, whereas a peach crisp is topped with an oat and nut topping. A peach crumble differs from a crisp in that the topping usually doesn’t include oats.

Are you supposed to peel peaches for cobblers and peach crisps?

It’s up to you! I prefer to leave the peels on since I like their flavor and appearance (and, let’s be honest, it’s so much easier!). However, if you prefer, you can remove the peach skin using a vegetable peeler before slicing.

Peach crisp in a serving bowl, topped with vanilla ice cream.

Tips for this recipe:

  • You’ll need an 8×8-inch baking dish or baking pan for this crisp. You can also make smaller individual sized crisps instead (like these) – check the crisps at 20 minutes.
  • You can use either fresh peaches or nectarines (or a mix!) in this recipe. There’s no need to peel them. 
  • This crisp is naturally sweetened with coconut sugar or maple sugar (although you can use brown sugar if you prefer). If your peaches aren’t very sweet, feel free to add another tablespoon of sugar to the filling. 
  • The topping features both whole and ground oats (the ground oats bind the topping together). A food processor or Vitamix makes quick work of grinding the oats and chopping the nuts. If you don’t want to grind the oats, you can also use 1/2 cup of store-bought oat flour instead and chop the nuts by hand.
  • Feel free to swap out the pecans for walnuts, almonds or hazelnuts. 
  • Don’t miss this easy apple crisp recipe and this gorgeous strawberry crisp!
  • For other recipes that use the food processor, check out my first book, The Food Processor Family Cookbook

Healthy desserts to try:

Other recipes you might like:

Get the recipe!

Gluten Free Peach Crisp (Vegan Option!)

This luscious gluten free peach crisp features warm and juicy spiced peaches with a crunchy pecan and oat topping. It just happens to be a healthy peach crisp recipe, but you’d never know it!! This crisp features a high topping-to-fruit ratio, maximizing the cookie-like crust (oh YES!). It’s naturally sweetened with coconut sugar or maple sugar (although you can use brown sugar if you prefer), and the topping is made with just oats, making it naturally gluten free. For a vegan version, use coconut oil or vegan butter in the topping. *If your peaches are not very juicy and ripe, cut back the cornstarch to 2 teaspoons.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten free peach crisp, healthy peach crisp, peach crisp recipe
Servings: 6 people

Ingredients

  • Butter or cooking spray, for pan

Crisp topping

  • 1 cup old fashioned rolled oats, divided
  • 1/3 cup pecans
  • ¼ cup packed coconut sugar, maple sugar or light brown sugar
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon cinnamon
  • Pinch freshly ground nutmeg
  • 4 tablespoons butter or coconut oil, melted

Filling

  • 1 3/4 pounds ripe peaches and/or nectarines (about 6 peaches), cut into 1/2-inch wedges
  • 2 tablespoons packed coconut sugar, maple sugar or light brown sugar
  • ¼ teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon vanilla paste or vanilla extract
  • 1 tablespoon cornstarch

For serving

  • Vanilla ice cream, whipped cream or coconut whipped cream

Instructions

Make the crisp topping

  • Preheat the oven to 400˚F (200˚C). Butter an 8×8-inch baking dish, or spray it with cooking spray.
  • Put ½ cup of the oats in a mini food processor (or you can use a large processor or Vitamix), and process until finely ground. Transfer to a bowl. Add the pecans to the processor (no need to wash it) and pulse until coarsely chopped.
  • Transfer the pecans to the bowl with the ground oats, and add the remaining whole oats, sugar, salt, cinnamon, nutmeg and melted butter. Stir until combined.

Make the filling & Assemble

  • In a large bowl, toss the peaches with the sugar, cinnamon, cardamom and vanilla paste (or extract). Fold in the cornstarch.
  • Scrape the peaches into the baking dish (including any juices that have accumulated in the bottom of the bowl). Sprinkle the crisp topping over the peaches, pressing it gently in an even layer. Bake the crisp until the topping is golden brown and the peaches are bubbling, about 30 minutes. Let cool slightly.
  • Serve the crisp warm or at room temperature with a scoop of ice cream or a dollop of whipped cream. Swoon!

Notes

Do Ahead: The crisp can sit at room temperature for up to 6 hours. Leftovers can be refrigerated for up to 3 days.
Tips:
  • You’ll need an 8×8-inch baking dish or baking pan for this crisp. You can also make smaller individual sized crisps instead (like these) – check the crisps at 20 minutes.
  • You can use either fresh peaches or nectarines (or a mix!) in this recipe. There’s no need to peel them. 
  • This crisp is naturally sweetened with coconut sugar or maple sugar (although you can use brown sugar if you prefer). If your peaches aren’t very sweet, feel free to add another tablespoon of sugar to the filling. 
  • The topping features both whole and ground oats (the ground oats bind the topping together). A food processor or Vitamix makes quick work of grinding the oats and chopping the nuts. If you don’t want to grind the oats, you can also use 1/2 cup of store-bought oat flour instead and chop the nuts by hand.
  • Feel free to swap out the pecans for walnuts, almonds or hazelnuts. 
  • Don’t miss this easy apple crisp recipe and this gorgeous strawberry crisp!
  • For other recipes that use the food processor, check out my first book, The Food Processor Family Cookbook

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