A childhood favourite form rom my grandma’s little black box, this delightfully simple gluten free peach crisp is one of my absolute favourite desserts for summer time!

Favourite Takeaways:

1. Practically a seamless GF conversion
2. Can prep now and bake later. Actually, I find that it is better the day after
3. Easily made when in a pinch

Like most baked goods involving fruit, this is immeasurably better when made with fresh and local peaches. I prefer the Redhaven variety from my auntie’s orchard. 

alteration notes:

• Used GF all purpose flour
• Added GF rolled oats
• Used cornstarch

approximate times:

• Prep: about 30 minutes
• Bake: about 32 minutes

ingredients

f i l l i n g

• 6-8 peaches sliced into chunks
• 1/4 to 1/2 cup of sugar (depending on peach variety used)
• 2 tablespoon cornstarch (or GF all purpose flour)

t o p p i n g

• 1/2 cup GF all purpose flour
• 3/4 cup GF rolled oats
• 1/3 cup light brown sugar
• 1/4 cup cold, unsalted butter

directions

1. Preheat oven to 375 F.
2. Lightly grease casserole/baking dish (1.5 quart) with butter
3. Peel, core and slice peaches (about 1 inch chunks)
4. In a large bowl combine peaches, sugar, cornstarch
5. Remove excess juice by running peach mixture through a strainer. Place a bowl underneath to catch the juice. Set bowl aside.
6. Transfer strained peach mixture to the buttered dish and set aside
7. In a medium bowl add flour, oats, brown sugar – whisk until thoroughly combined
8. Add butter to dry mixture – cut in with a pastry cutter until you get a slightly coarse yet crumbly consistency
9. Add about 3-5 tablespoons, from the bowl of excess juice, and drizzle back on top of the peaches
10. Evenly sprinkle the crumbly mixture on top of the peach filling
11. Place dish on a baking sheet lined with parchment paper (in case it spills over)
12. Bake for 30 to 35 minutes or until it starts to bubble from the sides
13. Remove from the oven and place on cooling rack until completely cooled

further insights:

• serves about 6-8
• chose a Gluten Free flour with Xanthan Gum
• prefer the Redhaven variety (naturally sweet & easier to slice)
• highly advise not skipping steps 5 + 9
• if you do not have a pastry cutter, try a knife and fork
• can be made ahead and stored in the fridge – about 1 to 2 days prior
• freezes well in airtight container (if any left over)

You may also want to try my incredibly simple cake recipe if you love a simple summer dessert as much as I do. Like this gluten peach free crisp, the cake is also a great excuse for peaches and ice cream. Just saying.

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.