Glutenfree Peach Crisp Recipe

This peach crisp recipe is made with ripe summer peaches, and topped with gluten-free almond-oat topping. Delicious!

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This peach crisp 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 easier. Throw all the fruit in, add your topping, bam. 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 full of warm, gooey, slightly cinnamon-y summer peaches, and finished with a crisp but tender oat and almond topping. It’s so delicious, I had to remind myself to save some for later.

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. This peach crisp makes a great breakfast with Greek yogurt, too.

I used Adobe’s new iPhone app called Sparkpost 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.

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    Author: Cookie and Kate

    Recipe type: Dessert

    Prep time:

    Cook time:

    Total time:

    Serves: 8 servings


    Peach Filling

    Crisp topping

    Don’t forget vanilla ice cream!



    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 .


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    Source: Cookie and Kate