Gluten-Free Peach Crisp2
Gluten-Free Peach Crisp2

Gluten-Free Peach Crisp

August 16, 2016

I love (and miss) pie, but I know first-hand that gluten-free pie crusts are impossible to make. I decided long ago that crisps taste just as amazing as pie (maybe even better) and take little effort to make gluten-free. Enjoy!

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Yields: 8-12 servings


Peach Filling:

3 lbs ripe fresh peaches, cored and diced into chucks

1 Tbsp fresh lemon juice

1/4 cup granulated sugar

2 Tbsp all-purpose gluten-free flour (use Bob Red Mill's 1to1 GF flour)


3/4 cup old-fashioned oats (make sure oats are marked GF)

3/4 cup all-purpose gluten-free flour (use Bob Red Mill's 1to1 GF flour)

3/4 cup packed light-brown sugar

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground ginger

1/8 tsp ground nutmeg

10 Tbsp unsalted butter, cold and cut into 1/2-in cubes


Preheat oven to 350 degrees.

In a large mixing bowl toss peaches with lemon juice. Sprinkle granulated sugar and flour over top of peach mixture and toss to evenly coat.

Pour peach mixture into a greased casserole dish and set aside.

In a mixing bowl, whisk together flour, oats, salt, cinnamon, nutmeg, ginger and brown sugar.

Add cold butter cubes to mixture and mix well (you may want to use your hands to ensure no butter is visible.

Spread crumbly mixture on top of the peaches.

Bake for 40-45 minutes until mixture is bubbly and topping begins to brown.

Allow 10-15 minutes to cool before digging in.


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