This gluten free peach crisp is healthy enough to eat for breakfast and delicious enough to enjoy for dessert! You’ll love this easy peach crisp recipe with whole-grain gluten-free oats, omega-3 rich chia seeds, fresh peaches, and a smidge of ginger. The recipe is vegan too. Enjoy!
Got ripe peaches? Run, don’t walk, to your kitchen to make this super easy gluten free peach crisp for breakfast ASAP! Gluten free or not, this is simply the best peach crisp recipe made with simple ingredients, plus it’s healthy to boot!
Not breakfast time? It’s ok if you make this gluten-free peach crisp for an afternoon snack or a summer dessert too! Or lunch. Or dinner. I’ve got you covered!
Trying to be much better about cutting back on food waste, I made this gluten free peach crisp for breakfast last Friday on a whim.
You see, I had discovered the “not quite ripe” peaches I bought on Monday, and had placed in a bag on the counter, had suddenly ripened in all their juicy glory.
They were *almost* past their prime, so what better way to salvage them from a trip to the trash can than to turn them into a delectable “dessert for breakfast” meal. This is such a great recipe that’s a real crowd pleaser, and a healthier option to traditional peach crisps or gluten-free peach crumble.
How to make gluten free peach crisp. It’s so easy!
- Gather your ingredients (see below).
- Prep your peach filling by combining sliced peaches with chia seeds, a little gluten free flour, a hint of sweetener, and spices.
- Make the crisp topping with your dry ingredients-gluten free oats & sorghum flour-plus a little more sweetener and melted coconut oil.
- Bake in the oven for 15 minutes and serve right away, OR you can quickly prep these ahead of time and reheat them in the oven or microwave the following day for a super quick breakfast.
What you need for this gluten free peach crisp recipe
- Fruit: Sweet, juicy peaches
- Gluten Free Grains: Gluten free oats, sorghum flour, tapioca flour
- Healthy Fats: Chia seeds, virgin coconut oil
- Sweetener & Flavor Enhancers: Pure maple syrup, ground ginger, salt
- Optional: Greek yogurt or plant based yogurt for serving.
Nutrition
- The chia seeds & gluten free oats add a delicious dose of prebiotic rich fiber and healthy plant based omega-3s. (Want to eat more plant based foods for better health? Sign up for my 30-40+ plants per day challenge!)
- With 16 grams of protein and 6 grams of fiber per serving {if you top it off with Greek yogurt}, this peach crisp will keep your energy level humming all morning long!
Easy Ingredient Swaps & Recipe Notes
- Swap sweet peaches with any fruit of your choice. For summer, other stone fruit, such as nectarines, plums, or apricots, would be delicious in this gluten free peach crisp recipe!
- Chia seeds add nutrition and help thicken the fruit, but they are optional. So, feel free to omit if you don’t have them on hand.
- Tapioca starch can be replaced with arrowroot starch.
- Maple syrup can be swapped with honey. Other sweetener options include coconut sugar or brown sugar. Or, for a lower sugar version, try Lakanto Baking Monkfruit Sweetener.
- Brown rice flour, almond flour, almond meal, oat flour, sweet rice flour, or any other gluten-free flour can be used in place of sorghum flour. Note: If you’re not following a gluten free diet, you may use whole wheat or all purpose flour.
- Try cinnamon or cardamom instead of ginger. Add vanilla extract if desired.
- You can replace virgin coconut oil with high oleic expeller pressed sunflower oil, olive oil, melted vegan butter (i.e., Earth Balance or Melt), or even regular butter.
- Are you feeling indulgent? Top with whipped cream or a scoop of ice cream for a healthy yet tasty dessert!
- I make my peach crisp in individual ramekins, but you can bake it all together in an 8 or 9-inch baking dish.
Craving more fresh fruit crisps?
Try my Apple Crisp, Strawberry Rhubarb Crisp, and Oatmeal Chia Berry Crisp recipes too!
Gluten Free Peach Crisp
Ingredients
- 4 ripe peaches, seed removed, and cut into cubes
- 2 tablespoons chia seeds
- 1 tablespoon tapioca flour*
- 3 tablespoons + 2 teaspoons pure maple syrup, divided
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt, divided
- 3/4 cup gluten free oats*
- 1/4 cup sorghum flour, or brown rice flour
- 2 tablespoons melted virgin coconut oil
- 2 cups yogurt , i.e. Greek, coconut, almond, soy~optional for serving
Instructions
- Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish.
- Combine peaches, chia seeds, tapioca flour, 1 tablespoon 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 mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, 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 yogurt if desired.
Notes
- Swap peaches with any fruit of your choice. For summer, nectarines, plums, or apricots would be delicious in this gluten-free peach crisp recipe!
- 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.
- Maple syrup can be swapped with honey. Other sweetener options include coconut sugar or brown sugar. Or, for a lower sugar version, try Lakanto Baking Monkfruit Sweetener.
- Brown rice flour, almond flour, or any other gluten-free flour can be used in place of sorghum flour.
- Try cinnamon or cardamom instead of ginger. Add vanilla extract if desired.
- Virgin coconut oil can be replaced with high oleic expeller pressed sunflower oil, melted vegan butter (i.e. Earth Balance or Melt), or even regular butter.
- Feeling indulgent? Top with whipped cream or vanilla ice bream for a healthy, yet scrumptious dessert!
- I make my peach crisp in individual ramekins, but you can bake it all together in an 8 or 9-inch baking dish.
Nutrition
Let’s Chat! Have you made a gluten free peach crisp before? Have you been eating your fill of peaches this summer? What’s your favorite dessert for breakfast?
