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+ servings
big spoonful of gluten-free peach crisp

Easy Gluten-Free Peach Crisp

Fresh or canned peaches and slivered almonds seasoned with cinnamon and brown sugar, covered in a crumbly oat topping and baked. The perfect summer dessert! Wheat-free, dairy-free and vegan. Even better served warm, topped with a scoop of vanilla ice cream.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 322kcal
Author Amee


  • For the topping:
  • ½ cup whole oats
  • ½ cup quick oats
  • 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.
    Peach crisp topping in a mixing bowl
  • 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.
    Baking dish with chopped fresh peaches
  • 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.
    Fresh peaches tossed with sugar and spices in a baking dish
  • Add your topping over the peaches in an even layer and bake at 350 degrees for 45 minutes.
    Cooked peach crisp in a baking dish


Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Sodium: 152mg | Potassium: 403mg | Fiber: 5g | Sugar: 26g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg