This easy peach crisp recipe is a crowd pleasing summer dessert made with gluten free oats and almond meal before baked until bubbly.
Those who know me know I don’t have much of a sweet tooth. But when I’m feeling up for dessert, I can’t go wrong with something warm and fruity. And who says you can’t make desserts healthier? Made with maple syrup and almond flour, I have the Best Gluten Free Peach Crisp that will fulfill that sweet craving without leaving you feeling guilty.
INgredients
- Peaches: Sliced, ripe peaches are juicy and sweet, and this recipe can be made with either fresh or frozen.
- Gluten free oats: Oats are filling and a great source of fiber and protein, but they also crisp up wonderfully in the oven for a crunchy topping.
- Almond flour: Helps to bind the ingredients of the topping together and bake evenly.
- Walnuts: Earthy and nutty in flavor, the chopped walnuts in the topping naturally sweeten as they bake and get deliciously crunchy.
- Maple syrup: Pure maple syrup is a great, natural sweetener and alternative to refined sugar.
- Olive oil: Adds a bit more liquid to the topping to help mix it altogether and bind it.
- Cinnamon: This aromatic spice pairs great with both sweet and savory dishes, and is a classic flavor in crisps.
How to Make Gluten Free Peach Crisp
Start your Gluten Free Peach Crisp by mixing your oats, almond flour, walnuts, cinnamon, and salt in a medium sized bowl. Drizzle in the olive oil and maple syrup and toss together.
Then line the bottom of a 9×9 or 9×13 baking dish with your peach slices. Coat the top of the peaches evenly with the oat mixture, and then throw in the oven at 350.
Bake for about 45 minutes, until topping is golden brown and fruit is bubbly, then remove to cool. Serve warm with vanilla ice cream or a dollop of homemade whipped cream and enjoy your Gluten Free Peach Crisp!
Frequently Asked Questions:
Is peach crisp the same as peach cobbler?
While using similar ingredients, my peach crisp is not the same as a cobbler, which typically uses more of a biscuit topping.
Do you have to peel peaches before baking?
You don’t have to, but many find the texture unpleasant and taste a little bitter. I used peeled peaches.
Should you refrigerate peach crisp?
Yes, leftover peach crisp should be stored in an airtight container in the fridge.
More Healthy Desserts
- Vegan Chocolate Espresso Mousse
- Gluten Free Apple Crisp
- Healthy Oatmeal Chocolate Chip Cookies
- Greek Yogurt Berry Popsicles
- Dark Chocolate Bars with Sea Salt and Cherries
Eat it, Like It, Share It!
Did you try this peach crisp recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Get creative and swap the peaches out for whatever fruit you have on hand, but either way, you’ll find a new favorite in my Gluten Free Peach Crisp!
Your fork is waiting.
Best Gluten Free Peach Crisp
Recipe Video
Ingredients
- 4 cups sliced peaches (fresh or frozen)
- 2 cups Bob's Red Mill Gluten Free Oats
- ½ cup Bob's Red Mill Almond Flour
- ½ cup walnuts (chopped)
- ⅓ cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon cinnamon
- ½ teaspoon salt
- vanilla ice cream (to serve, optional)
Instructions
- Pre-heat oven to 350 degrees.
- Place peach slices in the bottom of a 9" x 13" baking dish.
- In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of peaches.
- Bake until oat topping is golden brown and peaches are warm and bubbly, about 45 minutes. Serve with vanilla ice cream if you wish.
Amazing!! Followed it exactly except I used pecans instead of walnuts. It came out perfectly after 45 min of baking 👌🏼 love that it doesn’t use gluten or dairy thank you!!
I’m so glad you enjoyed it!!!!
Such an amazing summer treat! I love it!
I love how simple this is to make AND that you used peaches!
Yes super simple!
Amazing!! Followed it exactly except I used pecans instead of walnuts. It came out perfectly after 45 min of baking 👌🏼 love that it doesn’t use gluten or dairy thank you!!
I’m making this now but am wondering if the bake time is 15 or 45 min? I think the video says 15 but recipe says 45? Either way I’m keeping an eye on it & looking forward to tasting it :)
Its 45 minutes sorry about that confusion!!