A delicious and simple recipe for gluten-free peach crisp made with whole grain oats, flax, peaches, almonds, and organic coconut oil. This easy peach crisp recipe using canned peaches is also Vegan and dairy-free, with a variation included for using fresh ripe summer peaches.
I have really been testing my food chemistry skills this week. I took two of my favorite recipes, fruit crisp, and banana bread, and came up with alternatives that are wheat and dairy-free. The results have been great. My family is definitely not complaining about all the recipe samples either.
This summery dessert is very simple to throw together. I go kinda peach crazy this time of year. If you haven't tried making grilled peaches, peach chimichurri for steak, or these peach chicken kabobs, then you should definitely check out those recipes! They are some of my summer favorites.
I replaced regular butter in this recipe with organic unrefined coconut oil but definitely go with butter if that's your jam. Sometimes I use half coconut oil and half butter to get a nice buttery flavor. Another vegan butter substitute option for this recipe is Earth Balance Buttery Spread. I find that coconut oil gives baked goods great flavor, without having an overpowering coconut taste. I also replaced the regular flour with oat flour for a whole-grain substitution. Gluten-free all-purpose flour works well as an alternative for oat flour if you don't have that on hand. I've made it both ways with tasty results.
Tip For Using Fresh Peaches Instead of Canned
To prevent the peach crisp filling from getting soggy if you are using fresh peaches, toss the sliced peaches in a few tablespoons of sugar and sprinkle with a little salt. Let the peaches macerate for about an hour. Reserve 2 tablespoons of the liquid and drain the peaches. Add the reserved liquid back to the peaches when assembling the crisp.
Preheat your oven to 350 degrees. In the bowl of an electric mixer, add all topping ingredients.
Mix on medium speed until it forms a crumbly texture.
Set topping aside and prepare your peaches. Place your drained canned peaches into a 7 x 11" glass baking dish sprayed with cooking spray.
Stir the cornstarch into the lemon juice and pour over peaches. Give the peaches a good stir, then sprinkle cinnamon on top, using more or less to taste. I like a LOT of cinnamon!
For the fresh peach version: add a little extra sugar if desired. I love the Truvia brown sugar blend for adding sweetness without a lot of extra calories. The canned peaches have enough sweetness from being canned in a fruit juice concentrate.
Add the oat topping over the peaches in an even layer and bake at 350 degrees for 45 minutes.
Don't forget the ice cream or frozen yogurt!!
Get it while it's hot! Crisp is always best served warm right out of the oven.
*Note: This post was originally published in March 2012. It has been updated throughout.
Easy Gluten-Free Peach Crisp
- For the topping:
- ½ cup whole oats
- ½ cup quick oats
- ⅓ cup oat flour or a multi-purpose GF flour blend, like King Arthur brand
- 2 tablespoon ground golden flaxseed
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ cup unsalted slivered almonds walnuts and pecans are great too
- ½ cup unrefined organic coconut oil can also use butter, but then it's not vegan ;
- ½ cup brown sugar or regular sugar
- For the Fruit Mixture:
- 48 oz canned sliced peaches in juice, drained or 8 very ripe fresh peaches
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon I sprinkle generously on top of peaches without measuring
- *optional: extra sugar or stevia blend for added sweetness
- If you are using fresh peaches, toss the sliced peaches in a couple of tablespoons of sugar and sprinkle with a little salt. Let the peaches macerate for about an hour. Reserve 2 tablespoons of the liquid and drain the peaches.
- Preheat your oven to 350 degrees F.
- In the bowl of an electric mixer, add all topping ingredients and mix on medium speed until it forms a crumbly texture.
- Set topping aside and prepare your peaches.
- The canned peaches in juice don't require the extra macerating step but do need to be drained thoroughly. They already have enough sweetness since they are canned in the juice.
- Place drained peaches into a 7 x 11″ glass baking dish sprayed with cooking spray.
- Stir the cornstarch into the lemon juice and pour over peaches. If you are using fresh peaches, add the 2 tablespoon of the reserved liquid from the macerating process into the cornstarch mixture.
- Give the peaches a good stir, then sprinkle cinnamon on top, using more or less to taste. If you are using fresh ripe peaches, add a little stevia or brown sugar for (1-2 tbsp) for sweetness.
- Add your topping over the peaches in an even layer and bake at 350 degrees for 45 minutes.
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