This delicious gluten free peach crisp is a quick and easy way to use fresh or frozen peaches! It has a delicious jammy peach ginger filling and a brown sugar crisp topping that is so easy to make. With just a few simple ingredients, and a few minutes, you can easily have a show-stopping dessert that everyone is sure to love.
The Best Peach Ginger Crisp
Fruit crisps are one of my favorite desserts to make. They are a great way to use seasonal fruit while it is ripe and available. Plus, they aren’t just delicious, they are also EASY! With just a few simple ingredients you can create a stunning dessert that everyone will love.
This delicious gluten-free peach crisp is so easy to make and has just the right touch of sweetness, thanks to pure maple syrup and brown sugar. Fresh lemon juice and ginger add a subtle brightness and a unique flavor that really sets this crisp apart from the crowd. I know you are going to love this recipe!
What Is the Difference Between a Crisp and a Crumble?
While crisp and crumbles are similar, there is a key difference. Crumbles also have a streusel topping, similar to a crisp, however crisps contain oats and crumbles usually do not. Crumble toppings also tend to be a bit more dense and cake-like.
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Gluten Free Peach Crisp Video
Ingredients You’ll Need for This Gluten Free Crisp Recipe
(full list of ingredients and instructions in recipe card, below.)
Gluten-Free Old Fashioned Oats: if you have a gluten allergy or intolerance, be sure to use certified gluten-free oats in this recipe.
Almond Flour: instead of using all-purpose flour, this recipe uses almond flour to keep things completely gluten-free. Look for finely ground, blanched almond flour for the best results.
Dark Brown Sugar: this adds just the right touch of sweetness to the crisp topping. If you do not have dark brown sugar, feel free to use light. You could also use coconut sugar if you prefer.
Butter: to create that classic crisp topping, this recipe uses unsalted butter. If you need to keep this recipe dairy free, you can use coconut oil or your favorite vegan butter instead.
Cinnamon: a must have ingredient that works so well with the flavor of the peaches.
Vanilla Extract: a must-have in any crisp really good crisp recipe.
Lemon Juice: this adds a touch of brightness to the filling and helps to amplify the flavor of the fresh fruit.
Ginger: if you have not had ginger and peaches together, well…it is a match made in heaven. The flavor combination is absolutely delicious and unique.
Peaches: fresh, sweet, ripe peaches become even more delicious and juicy once baked in this crisp.
Arrowroot Starch: this helps the filling to thicken a bit. If you do not have arrowroot starch, you can use cornstarch instead.
Maple Syrup: this adds a touch of natural sweetness that works incredibly well with the peaches but will not overpower their natural sweetness. Feel free to use honey instead of maple syrup if you prefer.
Helpful Kitchen Tools
Fruit or Vegetable Peeler – this makes peeling all of your peaches extra easy!
Paring Knife – I like to use a smaller paring knife to cut my peaches into the perfect slices for this crisp.
MIXING BOWL – choose a large mixing bowl to hold all of those peaches! You can use the same bowl to make the filling and the oat topping.
SILICONE SPATULA – this is my preferred kitchen tool to use to mix the filling and the crisp topping.
CASSEROLE DISH – love this dish for making and storing my crisps!
MEASURING CUPS & MEASURING SPOONS – I always use measuring cups and spoons to get the most accurate results when baking.
How to Make This Easy Peach Ginger Crisp
(full list of ingredients and instructions in recipe card, below.)
Step One: First, spray a 9×13 baking dish with a non-stick spray and set aside.
Step Two: Add the sliced peaches, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, ginger, and maple syrup to a mixing bowl. Stir until well combined and then transfer the peaches to the prepared baking dish.
Step Three: Now, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.
Step Four: Bake the crisp at 350 degrees for 30 minutes and then cover with foil and bake for another 15 minutes until the fruit is bubbling around the edges. Covering the crisp with foil prevents it from burning while the peaches continue to cook. Serve with vanilla ice cream and enjoy!
Frequently Asked Ingredient Questions
Can I use frozen peaches?
Yes! I like to let the peaches thaw a bit before making the peach filling for the best results.
What can I substitute for almond flour?
If you have a nut allergy or do not have almond flour on hand, you can replace it with finely ground oat flour or all-purpose flour. If you need to keep the recipe gluten free, you can use gluten free all-purpose flour.
You cannot substitute coconut flour for the almond flour in this recipe as it will make the topping a bit too dry.
Can I make this dairy free?
Yes! To keep this recipe dairy free you can swap the butter with coconut oil or use your favorite vegan butter alternative. If you use coconut oil, know that it will give the crisp a slight coconut flavor.
Can I use ground ginger instead of fresh?
For the flavor of the ginger to really shine through, I recommend using fresh ginger instead of a ground powder. If ground ginger is all you have, make sure it is fresh and try starting with one teaspoon.
How to Serve
This crisp is best served warm with a scoop of vanilla ice cream or fresh whipped cream on top. I like to let the crisp cool a bit before serving so that it is still warm but not piping hot.
How to Store
Store this peach crisp in the fridge for up to three days. Cover it tightly with foil or wrap to keep it as fresh as possible.
I hope you give this Gluten-Free Peach Ginger Crisp a try! It’s absolutely delicious and so easy to make!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings / #allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Gluten Free Peach Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This delicious peach crisp is a quick and easy way to use fresh or frozen peaches! It has a delicious jammy peach ginger filling and a brown sugar crisp topping that is so easy to make. With just a few simple ingredients, and a few minutes, you can easily have a show-stopping dessert that everyone is sure to love.
Ingredients
For the filing
- 3.5 pounds peaches, peeled and sliced (around 8 small/medium peaches)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon arrowroot starch
- 1 tablespoon vanilla extract
- 1/2 tablespoon lemon juice
- 2-inch knob of ginger, finely grated
- 1/3 cup maple syrup
For the Crumble Topping
- 1 1/2 cups gluten-free old fashioned oats
- 1/2 cup almond flour
- 1/2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons butter
Instructions
- Spray a 9×13 baking pan with non-stick spray.
- Add the sliced peaches, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, ginger, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
- Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping. Sprinkle the crisp topping evenly over the fruit.
- Bake the crisp at 350 degrees for 30 minutes and then cover with foil and bake for another 15 minutes until the fruit bubbles around the edges.
- Let cool for ten minutes and then serve with vanilla ice cream and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
