Gluten-Free Peach Crisp

There’s something about peach season that brings out the baker in me. Whether it’s the scent of ripe peaches filling the kitchen or that golden crisp topping bubbling away in the oven, this gluten-free peach crisp is one of those go-to summer desserts I come back to every year. It’s quick, cozy, and completely satisfying—with a scoop of vanilla ice cream on top, of course. And the best part? You can use fresh or frozen peaches, and it still turns out beautifully.

What Makes This Gluten-Free Peach Crisp So Special

I’ll be honest—most of the time when I bring peaches home, they disappear before I can even think about baking with them. We just eat them over the sink, juice dripping down our arms. But when I manage to save a few, this crisp is the first thing I make.

What makes it shine is the contrast: warm, soft spiced peaches underneath, and a crisp, golden crumble on top that stays perfectly crunchy. The best part is, even if your peaches aren’t quite at their sweetest, baking them with a touch of sugar and cinnamon transforms them into something really special. You don’t need a ton of sugar either—just enough to bring out the natural sweetness.

Now, just to clear things up: a crisp usually has a light, crumbly topping (and oats, often), while a crumble is heavier and more cake-like. Not a huge deal, but it’s nice to know the difference—especially if you’re trying to explain what you’re serving at a potluck.

How to Prepare the Peaches for This Gluten-Free Peach Crisp

When you’re prepping peaches, it helps to know if you’ve got clingstone or freestone varieties. The freestone ones are easier to deal with—you can slice them in half, twist them apart, and the pit pops right out. Cling peaches, though? They make you work for it. The flesh sticks stubbornly to the stone, and you’ll need to slice around and pry it out.

The peaches I used were clingstone, early in the season. Beautifully fragrant but, yes, I had to wrestle with the pits a little. One tip I always follow—after removing the pit, I run my thumb along the inside where the stone was. You’ll sometimes find tiny bits of pit clinging on, and they don’t soften during baking. Trust me, biting into one of those is not something you forget!

If your peaches are super ripe, be gentle when slicing—you want chunks, not mush. And if they’re a little firm, all the better—they’ll hold their shape while baking.

Can You Make This Peach Crisp With Canned or Frozen Peaches?

So here’s the thing—canned peaches are already so soft that baking them kind of turns them to mush. I wouldn’t recommend it for this recipe.

Frozen peaches, though? Totally fair game. I use them often when fresh peaches are out of season. Just don’t thaw them—add them to the recipe straight from the freezer. Thawing makes them watery and mushy. If the frozen peaches come in big slices, try to break them into chunks to mimic the size of fresh-cut fruit. It helps everything cook evenly.

How to Make This Gluten-Free Peach Crisp Topping Without Oats

If you’re skipping oats—whether for dietary reasons or personal preference—you’ve got a few solid options.

You can sub in quinoa flakes, which have a similar texture when baked and give that nice crisp without the oat flavor. I’ve also used extra gluten-free flour in a pinch, and it works well. Just keep in mind that the texture will be a little more crumbly and less toasty.

One note: certified gluten-free oats are safe for most, but if you’re super sensitive or cooking for someone who is, it’s good to have those alternatives on hand.

Gluten-Free Peach Crisp: Ingredients and Substitutions

Gluten-Free Dairy-Free Peach Crisp

This recipe uses butter in the topping, but I’ve had great results swapping it out for vegan butters like Miyoko’s or Earth Balance sticks. If you’re using a softer spread, just watch the topping while it bakes—it might brown quicker.

Gluten-Free Peach Crisp Without Oats

As mentioned above, quinoa flakes are your friend here. Or just replace the oats with a bit more gluten-free flour. You might not get the exact same crunch, but it’ll still be delicious.

Gluten-Free Cornstarch-Free Peach Crisp

The starch in the filling helps soak up all those lovely peach juices so your crisp doesn’t turn into peach soup. If you’re avoiding cornstarch, arrowroot powder is a great substitute. I’ve also used superfine rice flour in a pinch—it works, just don’t overdo it or it might make the filling feel a bit too thick.

Serving Suggestions

You cannot go wrong with a scoop of vanilla ice cream on top. It melts into the warm crisp and becomes this creamy, sweet sauce that pulls everything together. Sometimes I sprinkle a little cinnamon or nutmeg on top, too, just for that extra touch.

If you’re feeling fancy, a dollop of whipped cream or even a spoonful of Greek yogurt (for a tangy twist) is nice. And if you’re serving it cold the next day, try reheating it in the oven for 10–15 minutes—it crisps the topping back up perfectly.

Storage Tips

Let the crisp cool completely before covering it. If you cover it while it’s still warm, the steam softens the topping. I usually store it in the fridge, loosely covered with foil.

It keeps well for up to 3 days. For longer storage, you can freeze the whole thing after baking. Just let it cool, wrap it tightly, and freeze for up to 2 months. Reheat straight from frozen at 350°F until bubbly and warm.

FAQs

Can I use nectarines instead of peaches?
Yes, absolutely. Nectarines work beautifully and don’t need to be peeled. I sometimes mix both for variety.

Do I need to peel the peaches?
It’s up to you. I usually leave the skin on if the peaches are thin-skinned and ripe. It softens nicely in the oven, and you get more fiber. But if you’re not a fan of the texture, go ahead and peel them.

Can I prep this ahead of time?
Yes! You can prepare the filling and topping separately and keep them in the fridge. Assemble just before baking so the topping stays crisp.

Can I make this in a cast iron skillet?
Definitely! A 10-inch skillet works great and gives it a beautiful rustic finish. Just make sure to grease it well and place it on a baking sheet in case of drips.

Let me know if you try it—I’d love to hear how it turns out for you. This one’s been a quiet favorite in our house for years, especially during late summer when we’ve got more peaches than we know what to do with. Happy baking!

Try other recipes:

• Dutch Oven Peach Cobbler
• Crock Pot Peach Cobbler
• Double Crust Peach Cobbler