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Summer Peach Crisp

Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 8


For the topping:

  • 1/2 cup all purpose flour gluten free
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • ½ cup quick rolled oats gluten free
  • ¼ cup sliced almond roughly chopped
  • ½ cup light brown sugar packed
  • ½ cup unsalted butter cold cut into cubes

For the Filling:

  • 6-7 sliced medium ripe peaches Approx. 5 cups. You can substitute with other fruits as well such as strawberries, cherries, apples etc.
  • ¼ cup gluten free flour
  • 1/3 cup coconut palm sugar granulated sugar works too
  • 1 ½ tsp arrowroot powder
  • ¼ tsp vanilla
  • 1 tbsp freshly squeezed lemon juice


  • Preheat Oven to 350 degrees F.
  • In a medium bowl add sliced peaches. Add in coconut sugar and flour, mix together. Let sit on the counter for 20 minutes. So the juices come out in the peaches.
  • In a separate bowl, add in arrowroot powder, vanilla and lemon juice mix together.
  • Set aside peaches in a 9” baking dish.
  • In a separate bowl, prepare the topping. Combine flour, baking powder, cinnamon, nutmeg, salt, quick rolled oats, sliced almonds, brown sugar. Mix butter in last with a fork.
  • Add topping crumble on top of peaches and put into the oven.
  • Bake for 40-50 minutes or until the topping is lightly golden brown. Careful not to burn.
  • Remove from oven and let it cool slightly before serving.
  • Serve into bowls with a scoop of your favourite vanilla ice-cream on top and enjoy!


Gluten Free Flour:   I love using Bob’s Red Mill Gluten Free Flour. It has a great consistency.