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!
- Practically a seamless GF conversion
- Can prep now and bake later. Actually, I find that it is better the day after
- 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.
- Used GF all purpose flour
- Added GF rolled oats
- Used cornstarch
- Prep: about 30 minutes
- Bake: about 32 minutes
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
- Preheat oven to 375 F.
- Lightly grease casserole/baking dish (1.5 quart) with butter
- Peel, core and slice peaches (about 1 inch chunks)
- In a large bowl combine peaches, sugar, cornstarch
- Remove excess juice by running peach mixture through a strainer. Place a bowl underneath to catch the juice. Set bowl aside.
- Transfer strained peach mixture to the buttered dish and set aside
- In a medium bowl add flour, oats, brown sugar – whisk until thoroughly combined
- Add butter to dry mixture – cut in with a pastry cutter until you get a slightly coarse yet crumbly consistency
- Add about 3-5 tablespoons, from the bowl of excess juice, and drizzle back on top of the peaches
- Evenly sprinkle the crumbly mixture on top of the peach filling
- Place dish on a baking sheet lined with parchment paper (in case it spills over)
- Bake for 30 to 35 minutes or until it starts to bubble from the sides
- Remove from the oven and place on cooling rack until completely cooled
- 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.
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