This peach crisp recipe was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.
Crisps are easy. Throw all the fruit in, add your topping, bam. They’re perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day.
So, here I am with another crisp to add to my collection of fruit crisps on the blog. It’s so delicious, I had to remind myself to save some for later.
This luscious peach crisp recipe is full of warm, gooey, slightly cinnamon-y summer peaches, and finished with a crisp but tender oat and almond topping. I’m calling it “gluten-free peach crisp,” but it’s truly the best peach crisp I’ve ever had!
This crisp is a healthier option than most, since I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is.
The topping happens to be gluten free, so you can share it with more of your friends. If you find yourself with leftovers, lucky you! Peach crisp makes a great breakfast with Greek yogurt, too.
Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.
I used Adobe’s new iPhone app called Spark Post to add the recipe title on top of my photos. Have you downloaded it yet? It’s free! I just learned that you can use their tools on their site, too.
I love being able to add cute graphics and lines of text on my photos right from my phone. Their built-in tools make it so easy to create professional-looking graphics that you can use for Facebook, Instagram, party invites and whatever else you can dream up.
Gluten-Free Peach Crisp
- Author:
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.
Ingredients
Peach Filling
- 2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Crisp topping
- 1 cup old-fashioned oats (certified gluten free if necessary)
- ½ cup almond meal or almond flour, lightly packed
- ⅓ cup sliced almonds
- ⅓ cup packed coconut sugar or brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 to 4 tablespoons plain yogurt (regular or Greek)
Don’t forget vanilla ice cream!
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.
Notes
Recipe adapted from my plum crisp with pistachios.
Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.
Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.
Change it up: Substitute any variety of stone fruit for the peaches!
If you love this recipe: You’ll also love my strawberry rhubarb crisp, balsamic stone fruit sundae, individual peach crisps and honey almond cake.
▸ Nutrition Information
This post was created in partnership with Adobe Spark Post and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Rebecca
Did you read my mind? Love your recipes and was just looking for a gluten-free crisp recipe yesterday. question though – do you think I could sub the same weight of blueberries? (instead of peaches…I could also do a combo, I suppose) Wondering if you had any thoughts on subbing in equivalent weight of a different fruit. Thanks!
Kate
How perfect! Yes, you definitely could sub the same weight of blueberries. I actually have a blueberry crisp recipe that should be perfect for you. :)
Lisa | Garlic + Zest
I agree – I’m a crisp over cobbler girl myself! And ripe summer peaches are THE BEST! Gorgeous pictures!
Kate
Thank you, Lisa! Have a great weekend.
Kate Bohl
Love fruit crisps and I love the idea of using yogurt in the topping! Your fans should be aware that not all oatmeal is gluten free, however. If gluten is a medical issue for you, buy oatmeal that is labeled gluten free.
★★★★★
Kate
Thanks, Kate. I always add a note about that but forgot this time. Fixed it!
Rachel @ Mesa Cooking Co.
Crisps are so good! I think I’d take one over a cobbler any day. And I love all the healthy changes you made for this crisp to be a little more lightened up! Exchanging yogurt for butter was such a good idea!
Kate
Thanks, Rachel! Crisps > cobblers, for sure. You’d never guess this is a lightened-up crisp!
Dottie
The Gluten free peach crisp intrigued me, however all I had on hand was fresh Mangoes, so WOW–just as tasty! Thank you for the recipe.
Dottie
★★★★★
Kate
You’re quick, Dottie! Thank you! I hadn’t thought to make a mango crisp, but I think of mangoes as tropical peaches, so that sounds delicious!
Mick
Looks like the perfect summer dessert!!
Kate
Thanks, Mick!
Blanche McKenzie
Your Peach Crisp sounds so yummy! A friend just brought me some peaches from the Okanagan so I am definitely going to try this recipe. Question … does this recipe freeze well? Hope so as good peaches are only available for a short season here. Am wondering if perhaps it might be better to just freeze some sliced peaches separately and make the Crisp as needed. Look forward to your valued suggestions:)
Thank you.
★★★★★
Kate
Hi Blanche! I think freezing sliced peaches would be your best bet. No need to defrost them before you assemble your crisp, but your crisp might need up to 10 more minutes in the oven.
Cassie
Oh so yummy! I’ll omit the yogurt and honey to make the recipe plant-based :) the photos are absolutely stunning!
Kate
I think that will work well! Thanks, Cassie.
Medha
Crisps are the best! Love how you kept this one gluten free and used the quintessential summer fruit- peaches :)
Rachel @ Baking Up Bliss
This looks so delicious, I love the abundance of peaches this time of year. Crisps are for sure my favorite type of fruit dessert, thanks for another great recipe!
Kate
Thank you, Rachel!
Melissa
I’ve been subbing unsweetened applesauce for the butter in crisp topping for years & I’m not looking back! The extra sweetness of the apples lets you cut out some of the added sugar and on the rare occasion it doesn’t disappear same/next day, it stays crispy longer than a buttery topping, too. Can’t wait to try this special peach crisp; thanks for posting!
Kate
That’s a good idea! I’ll have to try that. Thanks, Melissa!
Heidi @ Red Checkered Tablecloth
This looks so good! We made peach crisp yesterday–I wish I had seen this one first, but we don’t mind making it again. :) We did ours in the crock pot (our first time). It turned out great, and we didn’t have to turn on the oven on a hot day!
Kate
That’s a neat idea! My crock pot is just taking up space in my garage right now. I need to use it more often.
Vegan Heaven
Yummy! This looks absolutely delicious, Kate! Perfect for summer. :-)
Kate
Thank you!
Celeste | The Whole Serving
This is so delicious. I have been eating my weight in peaches and strawberries this summer, I’m off to the store to load up again and the ingredients for this recipe is on my shopping list. I might just add in a few strawberries.
Kate
Thanks, Celeste! I don’t think you could go wrong adding strawberries.
Kari
Yum! I love a good peach crisp!
Jeannie
Perfect timing! I got fresh peaches in my CSA bag yesterday. I’m making this for dinner tonight.
Kate
Hope you loved it, Jeannie!
Jeannie
My family loved it! We are vegan so thank you for the substitutes. My son took home a portion and the rest went in my husband’s lunch the next day. I will make this again and again. Thanks again!
Kate
I’m so glad! Thank you for letting me know, Jeannie. :)
Aiza @ Aesthetic Gourmet
This sounds amazinggg! Love taking full advantage of the peach season!
Becks
Hi Kate! Greetings Ms. Cookie! I DID make your peach crisp – albeit, – – a tad bit different adding lemon zest and a splash of fresh lemon juice, along with fresh torn basil (my own….I feel so accomplished…) and fresh ground nutmeg to the peach filling. I subbed pecans for almonds in the topping and LOVED your addition of the yogurt making it SO good! I’ve brought left-over into my office today and I feel a bit of a standoff as to who gets how much from my office peeps….! Thank you. Love receiving your e-mails.
★★★★★
Kate
Thanks for letting me know, Becks! Your lemon-basil version sounds stellar. :)
Jacquelyn
Do you think I could use frozen peaches? I live in Florida and the peach season here is much earlier. I have a bunch in the freezer but wasn’t sure how they would work in this recipe. Also, could I leave the peel on? I do enjoy the peel. Love your recipes!
Kate
Yes, I think so, on both accounts! You use frozen peaches for sure; your crisp might just need another 10 minutes or so in the oven. I haven’t tried leaving the skin on but I bet it would be fine!
Klauidella
This looks JUST. SO. GOOD. It seems perfect for this time of the year, when Summer gets chilly and you almost feel Autumn in air (at least in my country). I bet this is a great breakfast dish! :)
★★★★★
Divya
Just tried this recipe with fresh Ontario peaches ( hello from Canada!) for a family gathering and it was gone in seconds! Excellent recipe! Thanks!
Kate
Thank you, Divya! Glad it turned out great!
Jessica
Delicious! Followed the recipe , except omitted the ginger. The top did not brown as much as pictuured, even with extra cooking time. Plan to make it again before the end of peach season.
Kate
Thank you, Jessica!
Jennifer
This was a perfect way to use up some overripe peaches and the big pile of ground almonds left over from making homemade almond milk! Definitely a keeper recipe.
Kate
That’s a great idea! Thank you, Jennifer!
Rosalie Galante
I assembled this last night and it’s in the oven now. Can’t wait to try it at our poolside luncheon this afternoon. Thanks for this great gluten free recipe!
Kate
Thanks, Rosalie! I hope it turned out great. Your poolside luncheon sounds lovely.
Leslie
Hi K & C! I want to tell you how much I love your site and recipes! I made the peach crisp for a luncheon and it was hit! The best part is I didn’t feel any guilt when I polished it off by myself that evening! Thank you for sharing your talents and love of food with us that need that extra little help in the kitchen :-)
★★★★★
Kate
Hi Leslie! Thank you so much for your kind words. So glad this one turned out well for you.
Julie Palmer
we really enjoyed this. have already made it twice !
★★★★★
Kate
I’m so glad! Thank you, Julie.
Olivia
Made this last night and it was very tasty! I used plums and blackberries, because alas! I had no peaches on hand. It wasn’t too sweet, so I didn’t feel like I had blown my diet, but I still felt like I had a treat. Great recipe, definitely a keeper.
It makes a delicious breakfast as well! :-)
★★★★
Kate
Thank you, Olivia! Glad to hear that you enjoyed it.
Amber
I really liked this recipe! I wasn’t sure how the yogurt would work but it was fantastic! I used Fage 2% Greek. My peaches were really sweet naturally so I used 1/4 c brown sugar. Will make this again for sure! Thanks for sharing!
Kate
Yay, thanks Amber!
Amber
I just realized I sent my last comment without a rating:( I rate this 5 stars!
★★★★★
Deb
I made this and it was great. Thanks.
Courtney
Yum! We loved this. Oats are my favorite part of another peach crumble I’ve been making for years, so I was really excited to try this. The butter and yogurt additions really bring the ingredients together into a granola-ish crumble. Plus, the honey instead of sugar in the peach mixture is a subtle, complementary sweetness.
Thanks, Kate!
★★★★★
Kate
Thank you, Courtney! I’m so glad you loved it.
Eliza
Great recipe. I put some nutmeg and cinnamon in the peaches for more flavor and some cornstarch to thicken my peaches as they were juicy but other then that it was great and the topping I’ll use it on my apple crisp from now on. It stayed crisp even after a few day.
★★★★★
Chris
I kept mine nut free by using coconut meal and coconut oil… You can add sunflower seeds, too.
Joan
Made this today and am now putting the recipe into my favorites file! Thanks for posting it!
★★★★★
Kate
You’re welcome, Joan!
Karla
I substituted all purpose GF flour for the coconut flour and added a touch of ground clove and tsp of cinnamon. Definitely a do again!
★★★★
Kate
Perfect! Thanks, Karla.
Karen
I made this for a group of friends on the fourth of July. Everyone loved it! However, next time I would substitute maple syrup for the honey and cut way back on the amount because it was too sweet and the honey overwhelmed the flavor of these sweet peaches. Also, the crisp never really got crisp (I substituted coconut oil for the yoghurt because I didn’t have any on hand) and used only 6 total tablespoons). This caused me to bake it for way too long, hoping for crispness, which caused the peaches to overcook. Maybe too much fat? Regardless, it was greatly enjoyed by the crowd. My husband is gluten-free, so thank you for this option that we could all enjoy!
★★★
Jem
This was crazy delicious, thank you! I made it for my parents who said going gluten free will be terrible. They loved it!! Great job!
★★★★★
Kate
Haha! I hope this changed their minds, just a bit.
Jane
Thanks for the really nice recipe. I had a big crop of peaches and a very short time to use them this year. I made 4 batches of this – I’m freezing 2 and the first one is almost gone.
I’ve been gluten free for a few years now and this is by far the best crisp recipe I’ve tried. I think the use of ginger in the topping is a great idea. My only substitutions were to use quick cooking GF oats because that was what I had on hand and coconut rather than almonds because my son is not a nut fan. Yum.
Laura
Absolutely delicious – I used maple syrup and it was perfectly sweet! Didn’t have any sliced almonds on hand, so I used chopped toasted hazelnuts. Great way to use up ripe peaches!!
Kate
Awesome! Thanks, Laura!
Lee
This recipe is fantastic ! I added fresh ginger finely chopped. The flavor is great ! different textures & tastes. Had with ice cream Yum…
Thank you
★★★★★
Kate
Yum! Fresh ginger sounds great with this, Lee.
Ken Collier
In recipes to print, could you please set them in a decent-sized font? The peach crisp one seems to be in about font size 6 or 7. Way too small for my old eyes.
★★★★
Kate
Hi Ken, I’m sorry for the trouble. The font is actually size 14. Your printer settings probably have a “scale” function that would allow you to print at, say, 120%. Hope that helps with my recipes and with anything else you might like to print!
April
This turned out fabulous…even without the ice cream! I actually used apples since I have an abundance right now and used cinnamon only instead of the ginger (to compliment the apples better). I can’t wait to try it with peaches.
★★★★★
Kate
Thanks so much for the star review and comment, April! I am happy to hear how this turned out for you with apples. It is the season for sure!
Taylor
Hi! Do you think you could sub half the fruit for blueberries and do a peach/blueb combo? Would it work/in what amounts? Thank you :)
Kate
Sounds like a nice change-up! I haven’t tried a combination, but it should work. Let me know!
Kelly
For your nut free version, if you add whole wheat flour, then it’s no longer gluten free? I found this to be a little surprising that you’d add whole wheat flour to a gluten free recipe?
Kate
Correct, adding whole wheat flour it will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
Mariah
We just picked up a bushel of fresh Georgia peaches, and this was a super easy thing to make with some of them! I’m always happy to find gluten free recipes! I do have a few comments.
My crisp turned out VERY soupy. I’m almost thinking that it either needs pectin or for the peaches to marinate in the sugar/honey for a bit and then the excess juices to be drained off or cooked down.
To me, the honey flavor was too strong. I’d probably use less next time, or substitute sugar.
And finally, it’s super good with pecans in the crumble!
I can’t wait to try this again with some modification!
Kellyann
Celiac Bliss!
The whole family loved this recipe! We used almond flour, brown sugar and gluten-free oats. Also, didn’t have any Greek yogurt, so I added two more tablespoons of butter
The whole family loved this recipe! We enjoyed for dessert – kellyannwarm with vanilla ice cream, and cold for breakfast!
Used a 7x11pyrex and everything was perfect! Will make again and again… can’t wait for apples in fall!
Thank you!
Kate
I’m so happy it met your needs and that you loved it, Kellyann!
Lisa
I made this for a GF friend after she had surgery, a few weeks ago, and she couldn’t stop talking about how much she liked it! I didn’t have enough peaches, so I added some blueberries, too. I’ll have to make one for myself, after we finish the strawberry /rhubarb cobbler I made last night. I’m lucky enough to have a next door neighbor with a big rhubarb plant, that she never uses!
★★★★
Kate
How sweet of you! I hope she is recovering well. Thanks for your review, Lisa!
Virginia Moss
I’m 78 and 4 years ago I was informed that I’m a celiac. I love to bake but pretty much quit because of not having good GF recipes. I had some peaches and saw your recipe for peach crisp. So, decided to try it. I did add some lemon juice and zest. It came out great and my husband just raved about it and he is pretty stingy with complements. I appreciate the fact that you experiment with recipes because at my age it takes me too long. Thank you for sharing!
Kate
I’m sorry to hear that! Luckily, there are so many great gluten-free options out there now. I do typically provide a gluten-free alternative when I can with my recipes, if not naturally gluten-free.
Suzanne
Very easy, absolutely delicious (didn’t add any extra honey/sweetener to the peaches)!
★★★★
Kate
Wonderful! Thank you, Suzanne.
Sarah
Going to make this crisp this weekend when i host family dinner for the first time. A few questions:
1) Roughly how many cups of fruit is the 2 1/4 lbs? I have sliced peaches in 5-cup portions in the freezer.
2) Does the topping taste very almondy, or does the nut flavor stay in the background?
3) Could I bake this in a cast iron skillet?
Thanks in advance!
Nata
Thank you! We love it! My husband is GF and I’m always on the lookout for new recipes. This one has become our favorite. I used coconut butter and pecans instead of butter and almonds.
★★★★★
Kate
Wonderful, Nata! Thanks for your review and for sharing.
Mike
Guess what? I’m not writing to say how a added this or changed that, I followed your directions and it was awesome.
★★★★★
Kate
Thanks, Mike! I’m happy you really liked it. Thanks for sharing!
Arielle Galimidi
Just wanted to say that this recipe has become my go to for EVERY dinner party. People LOVE it so much that they specifically request it! Thank you!
★★★★★
Kate
That’s wonderful, Arielle! Thanks for sharing.
sanjay sharma
Your recipe this looks absolutely amazing! Got to add this to my reading list.Thanks for sharing this recipe.
★★★★★
Kate
Thank you!
Amy Rockefeller
Is it possible to make this with frozen peaches? It’s early for fresh but I want this now….
Kate
I would think so. Thaw them first and drain any extra moisture. Let me know what you think!
Merschon
I made this with nectarines because they were on sale. I didn’t peel them and I left out the cinnamon and ginger. It was incredibly delicious!
★★★★★
Kate
I’m glad you loved it!
Betty Jo Jackson
I really like this recipe. I’ve made it more than a few times. I make it with gluten free flour instead of the almond meal and chopped nuts. I also like to throw a big handful of blueberries in with the peaches which reminds me of how my grandmother and aunts always made their summer cobblers.
★★★★★
Kate
I like your combination! Thanks for sharing, Betty.
Patty
Hi Kate, once again you have dazzled my taste buds with another amazing baked goodie! I’ve made this crisp 3 times in the last month, added a handful of blueberries…what a satisfying treat warm or cold! The addition of yogurt is a welcome surprise ingredient…I’ve made all of your quick breads in every fruit combo and love the texture the yogurt creates in those, especially with the grated apple! Thank you for all the experimenting and playing that you do, so that we may all benefit from you baking/cooking prowess!
★★★★★
Kate
You’re welcome, Patty! Thank you for your feedback and review.
Bob Backus
I made this gluten and nut free by skipping the almonds and substituting gluten free flour for the almond flour. It turned out perfect, I’ve tried making gluten free crisp before by using mostly oats but this one turned out better than any I’ve been able to create.
★★★★★
Kate
Thanks for sharing what worked for you, Bob!
Cilla
Any advice for making the crisp, sugar free
Elizabeth Cole
I made this last week. Only had 4 peaches, so I threw in some blueberries. It was so good that I didn’t want to share! Ate it for breakfast, too! Making another this weekend for guests…maybe I’ll share.
★★★★★
Kate
That sounds delicious! Thanks for sharing. It makes a great breakfast :)
Liz N
I had a very ripe pear and it made a serving for 2. No sliced almonds on hand, so I ground some walnuts. You know how a recipe can be tweaked to suit your stock! The topping was delicious! Loved the almond flour in it. Thank you.
★★★★★
Kate
You’re welcome, Liz!
Kathryn
This is a spectacular recipe. I agree that a crisp is better than a cobbler and the combination of flavors in this crisp worked well. I played a little with the ingredients because I had fewer peaches than called for. It still was a success.
★★★★★
Kate
Thank you for sharing, Kathryn!
Kristen Vincent
This recipe was amazing! I made it with peaches that I had picked two days earlier which was ! I brought this to a party last night and everybody was talking about it and a friend who is a chef wanted the recipe! Yum!
★★★★★
Debra
This was a really easy recipe. I used peaches from a tree on my property. I cut back on honey because the peaches were sweet, but that was a mistake. I think this is common when making anything with peaches. I used coconut sugar, but think brown sugar would have been better. I think my next attempt will be better.
★★★★★
SJ
I’m not a huge ginger fan so I added half. It was perfect!!!
★★★★★
Kate
I’m happy you liked it with your variation, SJ!
Carlotta
I love your blog and your recipes so much. My husband froze peaches from our young tree last fall and we forgot about them. When I defrosted the peaches they were small, mushy and liquid. So I drained much of the liquid and added a pint of blueberries. I used a bit less honey and brown sugar. But the yogurt was a genius touch and added that extra something. Loved the ginger (tempted to use fresh next time). The crisp topping is perfect!! Despite the mushy peaches, the blend of flavors was warm and bright. Can’t wait to try this recipe with the exquisite Colorado Kokopelli peaches. Thank you Kate – and Cookie.
★★★★★
Coco
Is there any way to prepare this a day ahead, and bake the next day? Or would the topping be mushy then?
I’m leaving Friday to go out of town, and our friends are coming to our house Saturday to clean for us (). I wanted to make this for them as a thank you, but it want it to be as fresh as crispy as possible. So I thought maybe put it all together, leave it in the fridge, and they could throw it in the oven?
Kate
Hey Coco! I believe you could assemble it all the day before, but I haven’t tried to be sure. Peaches tend to oxidize (turn brown) after they’ve been sliced, but I *think* that tossing them in the honey required for the filling will keep that to a minimum.
Coco
I’m actually using sliced peaches that I canned last seasons in honey water… I wonder if that would make any difference!!
You don’t think there would be an issue with the oat topping getting mushy and then not getting crunchy when baked? If done in advance.
Kate
I’m jealous of your canned peaches! How fun to share the fruits of your labor with friends. I think you’re safe but I can’t entirely predict the future without trying it myself. Please report back if you give it a go.
Samantha
WOW. This was such a delicious dessert (and sometimes breakfast haha), and I love how health-conscious it is. I felt great eating it, yet it was so tasty still. I made the nut-free version for some friends, and it was demolished in a day. We found it good plain, with vanilla bean ice cream, and Greek yogurt. I had to use white flour, brown sugar, and cornstarch, as that’s all I had at the time, but it came out great! Next time I want to try the almond version with coconut sugar for myself! :)
★★★★★
Loren
This was so good! I ended up cooking my peaches on the stove a bit since they weren’t very ripe, sad face. But the recipe was so good! I would also do less honey or maybe even omit completely since I ate it with ice cream. So yummy! Thanks for the recipe!
★★★★★
Kate
I like that idea! I’m happy you were still able to enjoy them, Loren. Thank you for sharing.
Carrie
Terrific! Will be my go to crisp recipe from now on. I did substitute brown sugar for the honey, add a half cup of fresh blackberries, and use a gf flour blend. Thanks for another yummy and healthy choice.
★★★★★
Kate
You’re welcome, Carrie!
Elizabeth
I can’t wait to try this!! I am in LOVE with your GF banana oat flour pancakes and make them weekly!
Question: do you think coconut yogurt will work well instead of Greek? I try to avoid dairy (butter is usually ok).
Kate
Hi Elizabeth! See my note on making it vegan :) I don’t know if coconut yogurt work here. If you try it, let me know.
Brittany
I made this today with some fresh Texas peaches and it is delicious. I love crisps and crumbles because they’re easy to put together and let the fruit shine through! I think I would have wanted the topping to be a little more rich and buttery, but I appreciate the addition of yogurt as a healthier substitute. I substituted pecans for the almonds in the topping, but otherwise followed the recipe as written.
★★★★
Kay Rose Carbone
Has anyone made this recipe without the Cornstarch, honey and brown sugar?
Kate
Hi! You will need a starch and sugar to make this topping work.
Liz
I tried this recipe this week, using fresh peaches from Hood River. Most of the peaches were very ripe, but two were quite hard. I used the recommended amount of honey and it was too sweet for my taste. The topping was VERY good fresh out of the oven. Not good if cold, as is the case with most gluten free products. I would definitely make this again, and if I had farm fresh peaches, I might use half the amount of honey. Thanks for a great recipe!
★★★★★
Kathy
We love this peach crisp – it’s also our favorite! We’re always on the lookout for healthier versions of classics, and this hit the spot. We used coconut oil instead of the yogurt, and it was perfect – the topping is awesome. Highly recommend!
★★★★★
Sw
Disappointed the topping was not “crisp” or crunchy!!
★★
Lori Proctor
Love the peach crisp!!!
★★★★★
Con Keller
Hi Kate,
Years ago I had a recipe for Apple Crisp Bars. I lost it. It was simply AMAZING!!! It had the crisp part on the bottom and the top with the apples in the middle. When cooled it would cut and eat like a cookie bar. The crisp part was about 1/2″ thick on top and bottom making a thick cookie. Would you happen to have a recipe like this. If not, could you create this recipe for me. I am not good with creating. I have tried it with this recipe and it didn’t work. It had rolled oats. I don’t remember if it had flour. Butter? Yes, 3/4 or a whole stick. Brown Sugar. And I don’t remember the rest.
Kate
Hi Con, I have an apple crisp recipe you need to try. Let me know what you think!
Hilary S Laing
Another perfect recipe! I added blueberries and it made for a colorful dish. Thanks Kate- I know I can count on you for good recipes!!
Adina
Sounds delish!! Want to make tonight! What if I don’t have corn starch?
Kate
Hi Adina! Arrowroot starch works here too.
Jeanne Rose
Kate –
Do you think I can sub coconut flour for the almond flour, and if so, would it be the same amount?
Thanks – can’t wait to make it!
Kate
Hi Jeanne, I wouldn’t recommend it. Coconut flour doesn’t typically work well in my experience.
Erica Domingo
I made this with 1/2 peaches 1/2 blueberries (NJ- the blueberry capital of the world) for a friend who is gluten-free, and it was AMAZING! Didn’t have vanilla ice cream, but I threw on a dollop of plain Greek yogurt, and it brought out the tang in the topping. I’m making it again this weekend with my local peaches and the last of my blueberry haul and I’m already salivating thinking about it.
★★★★★
Cynthia
Absolutely delicious! This recipe is a keeper. I love the use of yogurt to cut down the amount of butter used. Based on some of the reviews, I reduced the maple syrup in the filling to 1 teaspoon, added lemon juice and zest, added clove, and subbed GF flour for almond flour and pecans for almonds since that’s what I had. I grated an apple to add pectin. I prefer almond extract in my crisps instead of vanilla so I subbed that in. Thank you for this wonderful recipe!
★★★★★
ines
I made this crisp for the first time and forgot to add the sugar in the topping. Guess what it turned out great and not so sweet. I also substituted the Almond slivers with 3/4 cup of gluten free rolled oats and added a 1/8 cup of shredded coconut. Super yummy! Thank you for this great recipe.
★★★★★
Molly Morphett
Hi! I made your peach crisp last night. It was awesome! So quick and easy. Best ever topping, chewy and delicious! Even better with vanilla ice cream or just a drizzle of unwhipped cream. My 21 year old and my husband loved it. I used ghee instead of butter, by the way. I mostly use it these days as a substitute for butter bc it is easy, tasty, does not need refrigeration and has a very high burn point. Can’t wait to make year round seasonal crisps with your template to guide me.
Thank you, Cookie and Kate! ~Molly
★★★★★
Terri
Recipe looks great. Would like to make it with what I have in hand. Do not have yogurt. What can I substitute? Applesauce? Butter!
Kate
Hi Terri! Check out the vegan note below the instructions. I hope you love it!
Koriander
Hubby came home with peaches from a local farm stand. I was too lazy to make a pie crust so I searched your site for a peach crisp.
Hands down, the best dessert I’ve ever made! And so easy too! Had to squirrel some away for myself before hubby finished it off for breakfast the next morning. That evening he arrived home with more peaches!
★★★★★
Kate
I’m with you! Pies are a lot of work(but delicious!). I’m excited you loved it, Koriander.
Mim
Best GF topping I’ve had yet. In fact, best crumble I’ve ever had. I used cardamom instead of ginger, and it was great. Thanks!
★★★★★
Maria
Thanks so much for a delicious recipe! I made this recipe yesterday and it was a hit! Do you have any experience with freezing this dish? I am wondering if I could prepare it, freeze it, and then bake it for a longer time once I take it out of the freezer. Thoughts or suggestions?
★★★★★
Kate
Hi Maria! I’m glad you loved it. I’m not sure about freezing this one without trying it. If you try that method, let me know!
Lisa
Hi! This sounds great! Do you think a plat-based vanilla yogurt would work well?
Kate
Hi Lisa! I have vegan recommendations in the notes. You want something with a fat content in here to work well. Checkout those notes and I hope you are able to enjoy it!
Kristal
It’s fresh peach season in southern Ontario. This is absolutely awesome with peaches in season. To accommodate everyone at a luncheon I needed a desert that was gluten free, vegan (substituted vegan margarine for butter), free of white sugar, and corn free (used potato starch for corn starch). This was a hit for everyone! Due to reluctance to share food right now, I made individual servings in small tins. Topped it with coconut whipped cream. Yum, yum, yum!
★★★★★
Hélène Langevin
très très très BON! it means very very very GOOD!
★★★★★
Jennifer
Hi! I am making this tonight with some fresh peaches that my neighbour gave me. I was wondering if I could freeze this recipe in a glass dish? as I have about double the amount of peaches I need, and I know I would love this later in the fall!
Thanks in advance!
Jen
★★★★★
Kate
Hi Jennifer! I haven’t tried freezing it. I would be hesitant the topping wouldn’t get mushy. If you try it, let me know!
Beverley McCauley
Can I use whole wheat flour
Linda
Loved it, used olive oil, all fresh ginger, even jalapenos. Can’t fig.out how send U a pic w/out having to instagram. Or how use instagram w/out having download app or open an acct.
Sherri3009
Made this gluten free dessert again with seasonal peaches and it was again a hit. Might omit butter next time. I used non-dairy yogurt. Delicious. My organic oats included dry raspberries, which were delicious. Next up: tart apples with a bit less sweet stuff.
Thank you!
★★★★★
Lynn
This was amazing – the almond base topping was delish. I served this at a dinner party and everyone loved it. This is now my go to for fruit crisp
★★★★★
Anjuly
Tried it with date syrup instead of honey (that’s what I had at hand), a mix of avocado oil mixed with yoghurt instead of butter, added some toasted coconut flakes, and it turned out delicious. So quick and easy to make too. Many thanks.
★★★★★