Introduction

Peach crisp is a warm, comforting dessert that celebrates the sweet juiciness of ripe peaches topped with a crunchy, cinnamon-spiced crumble. This gluten-free version is naturally sweetened with maple syrup, making it a delicious treat for any season.

A close-up view of a peach crumble baked in a black cast iron skillet, with a crumbly, golden-brown oat topping covering juicy, bright orange and yellow peach slices visible beneath, some peach juices oozing around the edges, two silver forks resting inside the skillet near the empty portion, and two whole peaches placed in the background on a white marbled surface scattered with oats, photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large ripe peaches (pitted and sliced)
2 Tbsp gluten-free all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup
1/4 tsp ground cinnamon
Pinch ground nutmeg (optional)
Pinch sea salt
3/4 cup gluten-free all-purpose flour
1/2 cup gluten-free rolled oats
1/4 cup pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp sea salt
1/3 cup coconut oil (softened or melted)

Instructions

Step 1: Preheat the oven to 350 degrees F and lightly oil an 8-inch or 9-inch square or round baking dish.
Step 2: Combine all of the ingredients for the crumble topping—gluten-free flour, oats, maple syrup, cinnamon, sea salt, and coconut oil—in a mixing bowl and stir well to combine. Refrigerate for 5 minutes while you prepare the peach filling.
Step 3: In a large mixing bowl, add the sliced peaches along with gluten-free flour, lemon juice, lemon zest, vanilla extract, maple syrup, cinnamon, nutmeg (if using), and a pinch of sea salt. Gently toss everything together until evenly combined.
Step 4: Transfer the peach filling to the oiled baking dish, then evenly spread the crumble topping on top.
Step 5: Bake on the center rack of the oven for 40 to 50 minutes, or until the topping is golden-brown and crispy.
Step 6: Allow the crisp to cool for 15 minutes before serving. Enjoy it warm, ideally with a scoop of ice cream or your favorite dairy-free alternative.

Tips & Variations

Use slightly underripe peaches for a firmer texture in the filling that holds up better during baking.
Substitute coconut oil with vegan butter or regular butter if not avoiding dairy.
Add chopped nuts like pecans or walnuts to the crumble topping for extra crunch and flavor.
For a spicier note, increase the cinnamon or add ground ginger to the crumble mix.

Storage

Store leftover peach crisp in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 30-45 seconds or in a preheated oven at 325 degrees F until heated through. The topping may lose some crispness but will still taste delicious.

How to Serve

The image shows a small black cast iron skillet filled with two main layers: the bottom layer is made of bright orange and red peach slices with a juicy, glossy texture, while the top layer is a crumbly, golden-brown oat and cookie crust with bits of oats visible. On the right side of the skillet, there is a large scoop of creamy off-white ice cream melting slightly onto the fruit and crust. The skillet is placed on a white marbled surface. In the blurred background, there is a larger skillet with the same peach crumble dish and another small skillet partially visible. A silver fork lies in the skillet with the ice cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, frozen peaches can be used if fresh ones aren’t available. Thaw and drain them well to reduce excess moisture before preparing the filling to avoid a soggy crisp.

Is this recipe dairy-free?

Yes, this peach crisp recipe is dairy-free and gluten-free, using coconut oil and gluten-free flour. You can serve it with dairy-free ice cream or whipped topping for a fully plant-based dessert.