This crisp is just peachy! Get maximum dessert satisfaction with minimal effort when you whip up this easy Peach Crisp. Our gluten-free version features juicy peach filling and buttery streusel topping with notes of cinnamon and vanilla. Elevate this classic summer treat by going a la mode.
As much as I adore and embrace (and ingest) Southern cuisine, I’ll always give myself away as a Yankee because I’ll take a peach crisp over a peach cobbler any day of the week.
As much as I love a good biscuit, I crave that added hit of caramelly sweetness from the topping to complement the tart edge of peaches, cherries, berries, and apples. (Try my Apple Crisp or Cherry Pie Bars and you’ll see what I mean.) It’s like a dessert bonus!
And speaking of bonuses, just because this recipe is “healthy-ish” that doesn’t mean it isn’t also delish. Yes, there’s almond flour in the topping. But there’s also brown sugar and butter. And yes there’s agave (or honey) in the filling, but you can also slap some ice cream on top. Hence, the “ish”.
Peach Crisp with a Healthy Twist
Making peach crisp during peak peach season means sweeter peaches. And sweeter peaches means you don’t need to rely on nearly as much sugar as traditional recipes call for.
You still want – nay, need – a bit o’ brown sugar in the crumble topping for that caramelly finish, but we found that just a few tablespoons of honey or agave mixed in with the fruit filling is more than enough.
I also eliminated the need for wheat flour by using cornstarch to thicken the compote and almond flour in the topping. As long as you make sure your oats are compliant, you should have a fully gluten free peach crisp recipe.
What is the Difference Between Peach Cobbler and Peach Crisp?
Though both are delicious, cobblers and crisps are actually very different.
Crisps call for a crumbly topping of streusel mixed with oats or nuts, etc. to be sprinkled over top a layer of fruit before baking. Think of it as a crumble pie with no crust.
Cobblers, on the other hand, are generously topped – and, depending on the recipe, bottomed – with biscuit dough and wind up resembling a dump cake, much more than a pie.
How to Make Peach Crisp
We may have found the perfect summer dessert! This recipe for peach crisp is (1) loaded with limited-time-only fresh, ripe peaches, (2) relies on plenty of pantry staples so you don’t have to forage, and (3) is so easy to make you might wonder why you don’t make it a daily ritual. Oh, and did we mention this peach crisp gluten free and has less added sugar? Healthy-ish and delish.
- PREP. Heat the oven to 350°F, then mist 2-quart casserole dish with cooking spray.
- TOPPING. Mix the oats, almond flour, and brown sugar in a bowl until well combined. Add cold butter and work into oat mixture until crumbly. Place back into the fridge to keep chilled.
- FILLING. Thinly slice fresh, ripe peaches. Toss them with honey, cornstarch, vanilla, cinnamon, and salt in a large bowl until the cornstarch is completely dissolved.
- BAKE. Scrape the peach filling into a casserole dish, then evenly sprinkle the topping over the filling. Bake 20-25 minutes, until the fruit is soft and the topping is golden brown and bubbling around the edges.
- SERVE. Serve warmed, topped with vanilla ice cream.
- Double-check your oats and make sure they’re gluten free.
- Oat selection matters – use old-fashioned, not quick cooking or steel cut, for peach oat crisp.
- There’s no need to remove peach skins unless you really want to. (Frankly, I think it’s a pain!) To do so, you can use a sharp knife or peeler; or blanch the peaches and simply slide the skins right off!
- Don’t sell yourself short – if you’re in-season, make peach crisp with fresh peaches whenever you can. This recipe was (literally) made for ’em!
- Any variety of fresh peaches works for this healthy peach crisp, as long as they’re ripe and juicy.
Do You Need to Peel the Peaches for Peach Crisp?
Nope! You can if you want to, but frankly I think it’s a pain. Peach skin is delicate and delicious, plus you’ll get a boost of extra fiber from the skins.
Are Canned or Frozen Peaches Ok to Use?
Ok? Yeah. Sure. They’re “ok.” But here’s some tough love – if you CAN get your hands on fresh peaches while they’re in season, you should.
That being said, life ain’t fair! While fresh peaches are ideal, frozen or canned peaches can be made to work.
Our first choice substitute are frozen peaches. Defrost them first and drain any excess moisture.
We don’t love canned peaches as a substitute, as they can be too sweet (and frankly, too wet). If you’d like to use canned peaches, select no-sugar peaches, then rinse and drain well.
Storing and Reheating
Store leftovers in the fridge in a sealed container or wrapped with cling wrap for up to 3 days.
Reheat single portions in the microwave for 30-60 seconds. If you want to reheat a large batch, opt for the oven. Warm for 10-12 minutes in a 350°F oven, covered with foil to prevent the topping from too much browning, until bubbling around the edges.
Did you make this healthy peach crisp recipe? I’d love to know how it turned out! Leave a comment and a rating below.
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- 2 Quart Casserole Dish
- 1 c old-fashioned rolled oats
- ½ c almond flour
- ½ c packed light brown sugar
- ¼ c cold butter, diced into small pieces
- 6 ripe peaches, pitted and sliced
- ¼ c honey, or agave
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ⅛ tsp kosher salt
- vanilla ice cream, for serving
- Position a rack in the center of the oven and heat to 350°F. Lightly mist a 2-quart casserole dish with cooking spray.
- Combine the rolled oats, almond flour, and brown sugar in a mixing bowl; whisk until well combined. Add the cold butter. Work the butter into the oat mixture with your fingers until the mixture is crumbly. Place back into the fridge while you prepare the filling.
- Combine the peaches, honey, cornstarch, vanilla, cinnamon, and salt in a large mixing bowl. Toss until well combined and the cornstarch is completely dissolved.
- Scrape the peach filling into the casserole dish, then sprinkle the topping evenly over the crisp. Transfer to the oven and bake 20-25 minutes, or until the fruit is soft, the topping is bubbling around the edges, and the topping is golden brown.
- Serve warmed, topped with vanilla ice cream.