This time of year all I do is dream about peaches. In smoothies, on ice cream, as the base for salsa — you name it I’m down to add peaches. Over the years I’ve been creating more and more delicious peach recipes, and I’ve realized that this gluten free peach crisp is probably my favorite so you know I had to share it again!
I first made this recipe for Tony’s Dad’s birthday years ago. We all sat together on the couch, ate this peach crisp with vanilla bean ice cream, and bonded over Game of Thrones. Apparently, I remember my days by the food I was eating. Anyone else do that? Tell me I’m not alone.
Truth be told, I’m completely infatuated with this crisp, and not just because I was initially staring at Jon Snow between bites. Rather, it’s because this peach crisp is truly one of a kind (and just so happens to be gluten free and dairy free too so all your friends can enjoy it too.)
I like to call this recipe: the best damn gluten free peach crisp you’re ever going to eat in your life. So I guess there’s always that too.
Gluten free peach crisp ingredients
This incredible, healthier peach crisp recipe is naturally sweetened, vegan and dairy free but tastes oh-so indulgent. Juicy peaches, a crumbly oat topping, salted caramel drizzle — what more could you ask for? Here’s what you’ll need to make it:
- The peach filling: you’ll need some juicy ripe peaches, maple syrup, vanilla extract, warming cinnamon and nutmeg. It’s like a cozy summertime hug.
- The crunchy oat topping: I’m pretty much obsessed with this crunchy, golden oat topping. To make it you’ll need gluten free rolled oats, pecans, dark brown sugar or coconut sugar, salt, cinnamon and some coconut oil. Essentially you end up making your own gluten free flour combination out of oats and pecans. Half of the mixture is blended to create a flour-like consistency, and half stays whole to create a ridiculously crunchy topping! It’s SO good.
- The salted caramel: we’re keeping the caramel dairy free by using canned coconut milk, water, coconut sugar, vanilla and some sea salt. The result is AMAZING.
Simple ingredients swaps
If you’re out of any of these ingredients for the gluten free peach crisp, here’s what I can recommend:
- For the oats: if you’re not gluten free, you can also use regular, all purpose flour in the topping. You may then want to add more melted coconut oil for moisture.
- For the coconut oil: feel free to use melted butter or vegan butter.
- For the pecans: I think walnuts would also be great for the topping!
- For the coconut sugar: feel free to also use brown sugar throughout the recipe.
Now, can we get to the salted coconut milk caramel already?
The dairy free coconut milk caramel recipe is super simple and only requires 4 ingredients to make. To make it:
- Mix the coconut milk, water & coconut sugar together on the stovetop over medium heat.
- Bring it to a boil, then reduce the heat to low and let it all simmer.
- Simmer the caramel for about 15 minutes until it thickens up, then stir in vanilla and sea salt.
- Watch your silky smooth caramel happen!
It’s basically magic, and you’ll be even more impressed after you drizzle it over the crunchy oat pecan topping. Now of course the caramel isn’t necessary, but it is fun to make and fairly easy, so I say why not?
Make it ahead of time
This healthier peach crisp is so easy to make and perfect for making ahead of time! Simply prepare the peach crisp as directed, cover it with foil, place it in the fridge and bake as directed before you’re ready to serve.
How to grill this peach crisp
You read that right — this gluten free peach crisp can be made right on your grill! Skip the oven and follow these simple instructions:
- Preheat your grill. Turn on a burner on only one side of your grill to 375 degrees F or medium high heat.
- Prep your crisp. Follow the peach crisp recipe up until you’re ready to bake it. Once you’ve added the peach filling and the crumble topping to a cast iron skillet, cover the skillet with tinfoil.
- Grill your crisp. Place the skillet on the opposite side of the burner that’s lit. This is so that you are indirectly cooking the peach crisp and avoid burning it. Bake the crisp for 45 minutes – 1 hour, or until the topping is golden brown and filling is bubbling.
- Remove & serve. Grill mitts are especially useful here! Use them to remove the skillet from the grill, let the peach crisp cool and then serve warm with your fav vanilla ice cream or yogurt on top.
Storing tips
- In the fridge: store any leftover peach crisp in an airtight container in the fridge. Simply warm it up a bit in the microwave or enjoy cold straight from the fridge.
- In the freezer: yes, this healthy peach crisp is freezer-friendly! Assemble the peach crisp but do not bake it. Cover the crisp well with aluminum foil and transfer it to the freezer for up to 3 months. Bake the frozen peach crisp at 350 degrees for about an hour or until it’s golden and bubbly.
More ways to use fresh peaches
Get all of our delicious peach recipes here!
I hope you LOVE this gluten free peach crisp recipe as much as we did. Leave me know if you make it by leaving a comment below, or snapping a photo and tagging #ambitiouskitchen on Instagram. xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
Juicy gluten free peach crisp with a crunchy pecan-oat topping and a drizzle of the easiest homemade dairy free caramel. You’re going to LOVE this healthy peach crisp recipe. The perfect summertime dessert with a scoop of your favorite ice cream!
Ingredients
- For the filling:
- 6-7 large ripe peaches, thinly sliced (about 7 cups thinly sliced peaches)
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- Optional: 1 vanilla bean, split and seeded
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- For the topping:
- 1 cup (95g) old fashioned rolled oats, gluten free if desired
- 1 cup (112g) raw chopped pecans
- ⅓ cup (71g) dark brown sugar (can also sub coconut sugar but brown sugar is best)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup (56g) melted and cooled coconut oil (can also sub melted butter)
- For the salted coconut milk caramel:
- ¼ cup (59g) canned coconut milk (light or full fat will work — just make sure the full fat is stirred completely first)
- ¼ cup (60g) water
- ¼ cup (39g) coconut sugar
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
Instructions
-
Preheat oven to 350 degrees Grease a 8×8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
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In a large bowl, toss together the peach slices, maple syrup, vanilla, optional vanilla bean, cinnamon and nutmeg. Set aside while you make the topping.
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To make the topping, add ½ cup oats and ½ cup pecans to a blender. Pulse for 15-30 seconds until oats are fine. Transfer mixture to a medium bowl, then add in remaining ½ cup oats and ½ cup chopped pecans, followed by the dark brown sugar, cinnamon and salt. Stir with a fork to combine. Next add in coconut oil and stir with a fork until it begins to form small clumps and is well combined.
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Grab ⅓ cup of the topping mixture and add it the bowl with the peaches, stirring to combine. Add peaches to the skillet, spreading evenly. Sprinkle remaining topping evenly all over the peaches. Bake for 40-55 minutes or until filling is very bubbly, topping is golden brown and peaches are fork tender.
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Once ready to serve the peach crisp, make the coconut caramel by adding the coconut milk, water and coconut sugar to a small saucepan. Place over medium high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until mixture thickens. Before you remove from heat add vanilla and sea salt. Drizzle caramel all over the top of the peach crisp. Enjoy!
Recipe Notes
See the full post for tips, tricks, storing & freezing instructions!
Nutrition
Serving: 1serving (based on 8)Calories: 310calCarbohydrates: 38.2gProtein: 3.1gFat: 18.9gSaturated Fat: 7.2gFiber: 4gSugar: 25.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 23, 2017, republished on July 26, 2021, republished on July 20, 2022, republished on July 23rd, 2023, and republished on June 27th, 2024.
