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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Thanks for the recipe. I would have never figured out that combo of ingredients. Excited to try this. Love all the GF/Paleo recipes I found on your site. -Anna
Thanks so much Anna! So happy you stopped by to say hi!
This is a home run 🙂 I didn’t use coconut oil and it turned out perfect. I’d say it’s closer to 3 good sized portions instead of 4… 😉
Sprinkle some cinnamon on top and it’s good to go! Great easy breakfast to use up some peaches 🙂
So glad you enjoyed the recipe Chase! And, I can totally respect you for turning it in to 3 portions instead of 4 🙂 Cheers!
This is perfect. I just picked 50#s of peaches! This is the crisp I’m making!! Pinned. Making tonight!
50#####s of peaches? I so wish we were neighbors so you could share some with me 🙂 🙂
Oh my days, this looks so good!! I am never of a mind to do baking for breakfast, but you may tempt me. Or I will have it for dessert. Question: I am a bit in love with malty-tasting brown teff flour. Is this a suitable sub for sorghum flour?
Thanks so much Kellie! And, I do hope I’ve tempted you to try this 🙂 I think subbing the sorghum flour with teff is brilliant! If you give it a try, let me know how it turns out!
This looks delicious! Love that it’s so easy (and quick) to whip up! :]!
Thanks Farrah! I’m all about “quick and easy” these days 🙂
I absolutely love how healthy this peach crisp is!!!
Thanks so much Laura!!
Cutting back on food waste is ALWAYS something I’m working on. If I can’t use something fast enough…I usually try to freeze it. Regardless, this peach crisp looks so delicious. My kind of sweet breakfast!
Hi Tara! Nice to know I’m in such good company 🙂 It’s something I’m always working on as well. Your tip to freeze foods you can’t use right away is such a good one! Hope you get to make this peach crisp for breakfast soon!
I am in love with this! Anything peaches you can surely count me in! I hate it when I do that, too! I put bananas, etc. in place to ripen quickly and then lo and behold, they do! HAH! Nice job on reducing food waste, such an important topic. One time I had such ripe peaches I turned it into a “peach pancake gravy” with a little cornstarch to make an alternative to syrup! YUM!
Thanks Liz!! I know I can always count on you to come up with something super creative~like “peach pancake gravy”!!! Happy Monday friend 🙂