Gluten-Free Peach Crisp (Easy, Healthy, Delicious!)
Raise your spoons, peach lovers! This easy, healthy gluten-free peach crisp is pure summer joy—juicy fruit, golden oat topping, and warm ginger vibes. But here’s a little secret: you can totally swap in nectarines, and it’s just as dreamy.
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Growing up, we had the most magical nectarine tree in our backyard. Every summer, I would stuff myself silly with nectarines. We also had plum trees and boysenberry bushes, so fruit crips were my family’s go-to summer dessert.
Whether you go team peach or team nectarine, this gluten-free peach crisp with oats is the easiest way to bring summer sunshine to your table—dessert, breakfast, or anytime!
Why you’ll love this gluten-free peach crisp recipe
🍑 Ingredients, Swaps, & Additions
- Peaches (or Nectarines!) Juicy, ripe peaches are the star, but nectarines, plums, or apricots work great too. No fresh fruit? Use frozen!
- Chia Seeds – For fiber, omega-3s, and a natural thickener.
- Gluten-Free Grains – Gluten-free rolled oats, combined with a mix of sorghum flour and tapioca starch, make the crisp topping sing. Swap with almond flour or your fave GF flour blend.
- Vegan Butter – Earth Balance is my go-to, but avocado oil works well too.
- Maple Syrup – Just a hint for natural sweetness. Swap with honey or try monk fruit sweetener for a lower-sugar version.
- Ginger (or Spice it Up) – Ground ginger brings warmth and pairs perfectly with peaches. Sub with cinnamon or cardamom for extra cozy vibes.
- Greek Yogurt (Optional) A perfect protein add-on for breakfast and creaminess.
- Other Add-Ins – Mix with blueberries or other fruit. Feeling indulgent? Top it off with whipped cream or a scoop of vanilla ice cream.
How to make a gluten-free peach crisp
- Make the filling. Combine peach slices with chia seeds, tapioca flour, maple syrup, and spices. Place in individual ramekins or in an 8—or 9-inch baking dish.
- Make the crisp topping. Mix the gluten-free oats and sorghum flour with maple syrup and melted vegan butter in a bowl. Top the peach filling with the crumble.
- Bake for 15 minutes or until light golden brown. Enjoy while it’s warm.
- Optional: Serve with yogurt for a healthy peach crisp or top with whipped cream or ice cream for a more indulgent version.
Meal Prep & Storage
Make your gluten-free peach crisp ahead of time. Store it in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave before serving. I LOVE leftovers for breakfast the next day!!
Dietitian Nutrition Notes
This isn’t just any old gluten-free peach crisp—it’s loaded with nutritious perks!
- Whole-Grain Goodness: The oat topping provides heart-healthy soluble fiber to support digestion, help stabilize blood sugar levels, and even keep cholesterol in check.
- Peach Power: Peaches provide a vitamin C boost for immune health, along with potassium that supports healthy blood pressure levels.
- Mindful Sweetening: Just a touch of maple syrup sweetens the dish —keeping added sugars low.
- Better Fats: A bit of vegan butter adds crave‑worthy crispiness, Chia seeds provide omega-3 fats.
- Plant‑Powered Protein: A sprinkle of chopped nuts or seeds boosts the protein and adds healthy fats and crunch—making it more satisfying and keeping you fuller longer.
- Nutrition Highlights: One serving (with yogurt) has 350 calories, 16 grams of protein, and 6 grams of fiber. It’s low in saturated fat (3 grams) and a good source of vitamin A and calcium.
- Special Diets: This recipe is gluten-free, vegetarian, vegan (excluding yogurt), and MIND diet and DASH diet friendly.
More Healthy Gluten-Free Fruit Crip Recipes
Healthy Gluten Free Peach Crisp (Vegan Option)
Ingredients
- 4 ripe peaches, seeds removed, and cut into cubes
- 2 tablespoons chia seeds
- 1 tablespoon tapioca starch
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt, divided
- 3/4 cup gluten free oats
- 1/4 cup sorghum flour
- 2 tablespoons vegan butter, melted
- 2 cups Greek yogurt , optional for serving
Instructions
- Preheat the oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish.
- Combine peaches, chia seeds, tapioca starch, 1 tablespoon of maple syrup, ground ginger, and 1/8 teaspoon salt in a mixing bowl. Stir well to combine, and spoon mixture, divided equally, into ramekins/custard cups.
- Rinse out and dry the mixing bowl. Add gluten-free oats, sorghum flour, melted vegan butter, remaining maple syrup (1 tablespoons), and 1/8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches.
- Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/2 cup Greek yogurt if desired.
Notes
- Swap peaches with nectarines, plums, or apricots. Or, mix the peaches with blueberries.
- Maple syrup can be swapped for honey. For a lower-sugar version, try Lakanto Baking Monkfruit Sweetener.
- Chia seeds add nutrition and help to thicken the fruit, but they are optional. So, feel free to omit if you don’t have them on hand.
- Brown rice flour, almond flour, or any other gluten-free flour can be used as a substitute for sorghum flour.
- Try cinnamon or cardamom instead of ginger.
- Vegan butter can be replaced with avocado oil.
- Feeling indulgent? Top with whipped cream or vanilla ice cream for a healthy yet scrumptious dessert!
Nutrition
Want my easy secret to vibrant health?
eat more plants!
Let me tell show you how fun healthy eating can be!
🍑 P.S. Got more peaches? Make my healthy gluten-free peach tart recipe with cream cheese filling and berry sauce. Yum!!!
Did you make this recipe?
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