Birds Eye view: peach crisp in a serving dish with a spoon where crisp has been removed, and a white ramekin holding a serving of crisp

Gluten-Free Peach Crisp (5-Ingredients!)

This Peach Crisp checks all the boxes for the perfect dessert…

  • Gluten-free: like everything on Go Gluten Freely (thanks, celiac disease)
  • Quick & Easy
  • Simple Ingredients: only 5, to be precise
  • Guilt-free: packed with oats and peaches, and only 1 tablespoon of butter and 1 tablespoon of sugar per generous serving
  • Delicious

This fresh, Peach Crisp is guaranteed to be a hit at your next summer gathering, from Fourth of July BBQs and midsummer pool parties to back-to-school events and Labor Day picnics. Anytime you can get your hands on juicy, fresh, peaches is the perfect time to make this simple, summer treat!

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5 Ingredients

  • Gluten-Free Rolled Oats: I use Gluten-Free Prairie Oatmeal or Bakery on Main Rolled Oats. For those of us with celiac disease, oats are complicated. I delve into the subject of gluten-free oats in my apple crisp recipe. If you do not have celiac disease or gluten-intolerance, any brand of rolled oats will work in this recipe.
  • Brown Sugar: Dark brown sugar is ideal for extra moisture and flavor, but light brown sugar also works. Use what you have!
  • Salted Butter: softened, not melted
  • Ground Cinnamon
  • Sliced peaches (4 cups = ~6-8 medium peaches): This recipe cooks hot and fast, so thinly slice the peaches for best results, approximately ¼ inch thick.

Note, starting with really fresh, juicy, sweet peaches means there is no need for added sugar in the filling of this summer dessert. If you are working with out-of-season peaches, you may want to stir ¼ cup of sugar into the filling. Otherwise, let the natural sweetness of ripe peaches shine!

Birds Eye view: four peach slices (thinly sliced)

Step-By-Step Instructions 

Gather ingredients and preheat oven to 400° F.

Use a blender or food processor to blend 1 ⅓ cups of gluten-free rolled oats. (Reserve 1 cup of the oats for the topping.) In about 20-30 seconds in the blender, you’ll have approximately 1 ¼ cups of fine oat flour.

Birds Eye view: ground oat flour in a blender

This next step is the perfect kids-in-the-kitchen job! When my kids were little, they were always happy to squeeze-mix the ingredients for a fruit crisp topping.

Fill a one-gallon bag (Ziploc or silicone) with the remaining 1 cup of rolled oats, 1 cup of the ground oat flour (reserving ¼ cup for the filling), brown sugar, cinnamon, and butter. Remove most of the air and carefully seal the bag closed. Use your fingers to squeeze the bag until the ingredients are well mixed. The topping mixture will be thick and crumbly. Set aside.

Add sliced peaches to a 9″ pie pan or 8″ square baking dish.

Birds Eye view: peach slices in a round, glass baking dish

Sprinkle the remaining oat flour on top of the peaches. Gently toss with a spoon to evenly coat the peach slices with the oat flour. This extra touch creates the perfect thick filling. No runny dessert here!

Birds Eye view: peach slices covered with oat flour, in a round, glass baking dish

Sprinkle the oat topping over the peach filling until fully covered.

Birds Eye view: unbaked peach crisp

Bake at the peach crisp at 400° F for about 30 minutes. It’s ready when the topping is golden brown and the filling is bubbling and thick.

Peach crisp with golden brown topping and bubbly pink-peach colored filling

Allow the peach crisp to cool for 20 minutes before serving warm.

Nothing goes better with peaches than cream. I highly recommend serving this fresh dessert topped with Maple Whipped Cream or vanilla ice cream.

Looking for more fruit crisp inspiration? Try my family recipes for Gluten-Free Strawberry Rhubarb Crisp and Gluten-Free Apple Crisp!

Birds Eye view: peach crisp in a serving dish with a spoon where crisp has been removed, and a white ramekin holding a serving of crisp

Gluten-Free Peach Crisp (5-Ingredients)

This easy gluten-free dessert is filled with juicy peaches then topped with buttery, crispy oats. Thicken the filling and topping with gluten-free oat flour, ground quickly in your blender.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, British
Servings 8 servings

Ingredients
  

  • 2 ⅓ cup gluten-free rolled oats, divided (I use Gluten-Free Prairie Oatmeal or Bakery on Main Rolled Oats)
  • ½ cup brown sugar light or dark
  • ½ cup salted butter softened to room temperature
  • 1 teaspoon ground cinnamon
  • 4 cups sliced peaches (approximately 6-8 medium peaches)

Instructions
 

  • Preheat oven to 400° F.
  • Make Easy Oat Flour: Blend 1 ⅓ cups of gluten-free rolled oats in a blender or food processor for approximately 20-30 seconds until it is a fine flour. (yields approximately 1 ¼ cups of oat flour)
  • Mix Topping: In a one-gallon silicone or Ziploc bag, combine remaining 1 cup of rolled oats, 1 cup of the ground oat flour (reserving ¼ cup for the filling), brown sugar, cinnamon, and butter. Use your fingers to squeeze the bag until the ingredients are well mixed and crumbly. (This is a great "kids in the kitchen" job!) Optionally, mix ingredients in a bowl, using a pastry cutter to cut in the butter.
  • Prepare Filling: Add sliced peaches to a 9" pie pan. Sprinkle with the remaining ¼ cup of ground oat flour. Use a spoon to gently toss filling, coating peach slices with the oat flour.
  • Add Topping: Sprinkle topping over the peach filling until fully covered.
  • Bake & Serve: Bake for approximately 30 minutes until the topping is golden brown and the filling is bubbly. Cool for 20 minutes before serving.
Keyword gluten-free dessert
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