Gluten-Free Peach Crisp Recipe

Gluten-Free Goddess Peach Crisp
Fabulous and peachy. Gluten-free peach crisp with oats.

Peachy Goodness.

Your plucky gluten-free goddess at large has been conjuring egg-free disasters- one after another- in her tiny blue-tiled cocina. And tossing said disasters (affectionately known as drek) into the trash bin left and right, developing quite an aim despite her gloomy disposition.

She shoots- she scores!

In fact, the greenbacks spent on the alternative flours, gluten-free casein-free mixes, tiny allergen-free chocolate chips and organic bananas could have bought said Gluten-Free Goddess a lovely bottle of Lavanila Summer. The big bottle, not the purse size. 

And by the way, don't believe what they tell you about subbing eggs with bananas in a chocolate recipe, Babycakes, unless you have a taste for tacky, gummy brownies that have a faint but distinct Eau de Baby Food top note.

But in every third act... there's a moment.

You know, that pregnant pause, where our bruised but glistening heroine turns- damp and tendrilled, emotionally raw, soy-free chocolate smears artfully adorning her noble apron- and tucks an errant wisp of hair behind her left ear as she squints into the radiating oven, inhales a whiff of cinnamon-laced peachy heaven and senses deep in her fragile loyal heart she's got a winner. 

Cue music.

Darling, this summery vegan treat is so luscious your gluten-eating wiener-chomping friends will scrape their plates shiny clean and beg for more. They will. Promise.

So you may as well make two. One for them.

And one for you.

All gone.

Gluten-Free Peach Crisp Recipe

Recipe posted July 2007.

If oats don't agree with you (some folks have trouble digesting oats), see my other crisp recipes featuring quinoa flakes or simple flour-and-sugar crumble toppings. They're equally tasty!


1/2 cup certified gluten-free rolled oats

3 tablespoons organic gluten-free vanilla rice or non-dairy milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/2 cup gluten-free baking mix and pancake mix 
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
3-4 tablespoons organic coconut oil


Pre-heat the oven to 350ºF.  Grease a 9-inch glass pie plate and set aside.

Place the gluten-free oats in a bowl and soak them in the rice milk for ten minutes.

Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate.

Add the gluten-free baking mix, brown sugar, and cinnamon to the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mix into the shortening between your palms until the mixture gets crumbly and moist. If you by chance need another tablespoon of rice milk to moisten the mixture, go ahead and add it. 

Top the peaches with the crisp and crumble topping. 

Bake on a center rack for 30 to 40 minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Serve warm or cooled. 

Try not to lick the empty pie plate. 

Okay. If no one's looking darling, go ahead. 


Serves 4-6. 

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Karina's note:

Concerned about the safety of gluten-free oats? Read the latest findings on gluten-free oats and celiac here.

xox Karina


jane said...

I thought oats are generally thought to be contaminated with gluten in the fields?

Karina Allrich said...

Hi Jane,

Yes, in the past oats were off limits to celiacs, due to cross contamination.

However - now there are a handful of small farmers growing certified gluten-free oats. The brand I mentioned, Lara's of Cream Hill Farms is indeed gluten-free.

My recipe calls for certified gluten-free oats; to reiterate, your average brand of non-certified oats may indeed be a risk.

The protein in oats is not the same gluten protein in wheat, rye, spelt and barley.

If you are worried you may react to gluten-free oats, I suggest getting a blood test for oat allergy. I was lucky enough to test totally negative to oats.

Oats are such a fab source of protein, iron, vitamin E, heart-healthy fiber and other nutrients that it's a huge plus to be able to include them in our gluten-free diet, if possible.

Take care!


jane said...

Great, thanks! Glad to add oats back into my diet. I'll look for the gluten-free ones at my local store and if they don't have them, I'll order online.

I really appreciate the time you took to answer my question so completely. Thank you!

Karina Allrich said...

Hi Jane -

Glad to help. One tidbit - oats are high in fiber so re-introduce them slowly; give your body time to adjust to the increase in fiber. Some folks who feel they "react" to certified gluten-free oats may actually be feeling the fiber.

It is recommended that eating 1/2 cup certified gluten-free rolled oats only twice a week - to start - is a good way to re-introduce them into your diet. Then, increase at will.



Slacker Mom (aka Mrs. GF) said...


You rock.

I can't wait for oats..I haven't had them in so long. I did hear to wait for a year before introducing them again, I have 3 months left. Maybe it is because of all the healing stuff and the fiber...

I'll wait, just to play it safe..and then that apple crisp will be the best I will ever have.

Samantha said...

I am a little scared of oats, even gluten free ones. It sure would make life easier if I could eat them though. I should get the blood test. The recipe looks amazing!

lucette said...

This recipe comes in very handy, since I'm going to a potluck with a group that includes a few vegans. Plus, I have some frozen peaches from last year's harvest that I want to use up before my father-in-law's tree starts producing!

Sea said...

Looks lovely and yummy! I wonder how it would be with quinoa flakes instead of the oats.. .hmmm... :)

I'm still a sissy because I've read that the protein in oats is similar enough to gluten to possibly provoke a reaction... but I say, you go girl! I think the certified oats are definitely a good thing to try. Enjoy! You certainly deserve a yummy Karina friendly dessert. :)

kotzebue said...

Another good one, Karina! I made this for my gf-friend last night. I can't actually keep to a recipe to save my life, though, so I added a bunch of frozen mixed berries and some frozen rhubarb that I had on hand. It was very yummy!

Garrett said...

Oh honey, now that look just delightful!!!

Katrina said...

Would Quinoa flakes work as a substitue for the oats?

Karina Allrich said...

Hi Katrina!

It's worth a try. I think quinoa flakes make a decent sub for rolled oats. The thing is- the quinoa flakes will be softer and not as crunchy as oats. But maybe that's a good thing?

If you try it- stop back and give us your thoughts on it.


Annie said...

Hi Karina -

Quick question...

So, is it your understanding that a person who tests positive for oats (I was told not to eat them) should also avoid gluten-free oats? I was hoping I could do the gluten-free variety but now I'm doubting that.


Karina said...

Hi Annie- If your food allergy test showed up positive for oats- no, I would definitely not eat them.

The protein in oats is different than the protein in gluten.

Check out my recipes for Blueberry Crisp or Apple Pear Crisp; those two toppings are free of oats- and delicious!

Take care,


Hänni said...

made this last weekend. my boyfriend said it was the best dessert he'd ever had. i agreed. i'm going "remix" this to make a baked french toast for our early morning trip on Sunday. i'm going to sprinkle half your crumble recipe on the toast and layer fresh sliced pieces in between. yum!

lindtary said...


I was diagnosed with CD about a year ago, but I didn't get the chance to wrassle the gf-baking world last summer because of other health problems.

I've been a faithful reader for awhile now, however I haven't had the gall to comment as of yet (you know one of those pesky lurkers)! I've made a handful of your savory dishes, but this is my first delve into your gorgeous dessert recipes.

This peach crisp is a godsend! I ate half of it, in two sittings mind you, under the cover of darkness.

Next time I might try to sub in some sorghum instead. I dislike using baking mixes despite how handy they are to my gf belly and my busy schedule (it conjures up images of Betty Crocker, and the like). Any ideas on what a good mix might be?

I really appreciate your eye for aesthetics, as well as flavour, and of course, your wit.

I can't wait to see what you dream up in Cali.


rtuts said...

Delicious! My non-celiac family couldn't even tell the difference! Such a quick and easy treat, I will definitely be making this again!

Also, Karina I was just browsing through your artwork--beautiful! I'm only 19, and just moving into my first apartment (so I can cook my own food and not have to deal with university cafeterias!), but when I'm am all grown up and ready to buy my first real painting to go in my first real home, it will be one of yours! Thank you so much for this website, it has helped me through a lot.
Big hugs,


Guest said...


I use quinoa flakes regularly for crumbles and crisps and it works beautifully! Combining brown rice flour with ground almonds is a great combination for the flour portion - adds a lovely flavour!
Fruit crumbles are a favourite breakfast food for me as they are easily transportable to work!

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Victoria S said...

I use quinoa flakes regularly for crumbles and crisps and it works beautifully! Combining brown rice flour with ground almonds is a great combination for the flour portion - adds a lovely flavour!
Fruit crumbles are a favourite breakfast food for me as they are easily transportable to work!

Recent undefined:=-

Alisha Trammell said...

I just came across this website when I was google searching for a gluten free peach cobbler or crisp and I am so glad I found it!!! It turned out to be so delicous =) I didn't have agave syrup so I used pure maple and it was a nice touch I think. Thank you so much for this recipe!

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