Gluten-Free Peach Crisp

Gluten-Free Peach Crisp

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From:, May 2019

The buttery, crunchy topping for this easy gluten-free peach crisp is made with almond flour and oats instead of wheat flour, and sliced almonds add additional crunch. Make this crisp at the height of summer when fresh peaches are at their best. Served as it is or with a dollop of vanilla ice cream, it's sure to be a crowd-pleasing summer dessert.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cups sliced peeled fresh ripe peaches (about 5)
  • 2 tablespoons cornstarch
  • ¼ cup granulated sugar plus ⅓ cup, divided
  • ½ cup almond flour
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ⅔ cup gluten-free old-fashioned rolled oats (see Tip)
  • ½ cup sliced almonds


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat a 11-by-7-inch baking dish with cooking spray. Toss peaches with cornstarch and ¼ cup granulated sugar in a large bowl. Spread the peach mixture in the prepared baking dish.
  2. Combine almond flour, brown sugar, cinnamon, salt and the remaining ⅓ cup granulated sugar in a medium bowl. Using a pastry cutter or your hands, work butter into the mixture until it's pea-sized. Stir in oats and almonds. Distribute the oat mixture evenly over the peaches.
  3. Bake the crisp until golden and bubbly, about 40 minutes.
  • Tip: People with celiac disease or gluten sensitivity should use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 251 calories; 13 g fat(5 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 9 mcg folate; 18 mg cholesterol; 26 g sugars; 18 g added sugars; 515 IU vitamin A; 6 mg vitamin C; 37 mg calcium; 1 mg iron; 120 mg sodium; 233 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1½ other carbohydrate, ½ fruit

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