Gluten Free Peach and Almond Crisp

My naturally Gluten Free Peach and Almond Crisp is one of the joys of summertime, but you can make this easy peach dessert any time of the year with frozen peaches, too, so there’s no need to miss out ~ it works for breakfast, too!

Gluten Free Peach and Almond Crisp ~

There is one time every year when you’d be crazy not to make this Peach and Almond Crisp. And it’s right now. You can’t not do it. There are so many peaches out there, and they’re all ripe! And they’re cheap!!

Gather up your peaches, peel them, hit them with the juice of 1/2 a lemon, and lay them out in your baking dish. This summer I discovered the serrated peeler.  It looks just like a regular vegetable peeler, but it has a tiny sharp serrated edge that makes peeling soft fruits like ripe peaches a breeze. It’s my new favorite kitchen tool and it works on mangoes, tomatoes, even cooked beets.

pan of peaches ready to make gluten free peach and almond crisp

The almond topping is quick and so wonderful you’ll be tempted to eat it raw, but don’t, you want a nice thick coating on the peaches. It’s got three layers of almond flavor!

gluten free peach and almond crisp ready for the oven

And don’t file this just under dessert. I think it’s the perfect breakfast. It’s only got 1/2 cup of brown sugar, the rest is fruit and almonds. Even with hefty portions this serves 4, so if you do the math, that’s pretty much equivalent to the sugar you’d put on oatmeal, or to the jam on your toast. In fact I was this close to baking the whole thing on top of a layer of oatmeal. That would seal the deal.

serving of gluten free peach and almond crisp with whipped cream

Also try ~

Peach and Almond Crisp, Gluten Free
3.74 from 34 votes

Peach and Almond Crisp (gluten free)

My naturally Gluten Free Peach and Almond Crisp is one of the joys of summertime, but you can make this easy peach dessert any time of the year with frozen peaches, too, so there's no need to miss out ~ it works for breakfast, too!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Author Sue Moran


  • 5 or 6 ripe peaches
  • juice of 1/2 lemon
  • 1 cup almond flour
  • 1/2 cup brown sugar
  • 1/2 cup sliced almonds
  • 6 Tbsp unsalted butter room temperature
  • 1 tsp almond extract


  • Set oven to 375F
  • Peel and slice the peaches, Toss them with the lemon juice and spread out in an oval gratin style baking dish, or a 9x9 square.
  • Mix the almond flour, sugar, almonds, butter and almond extract with your fingers until well mixed and crumbly. Crumble over the peaches.
  • Bake for about 30 minutes until bubbling and browned on top. Cover with foil halfway through if the top is getting too brown.
  • Serve hot with creme fraiche, heavy cream, whipped cream or ice cream.

notes and variations

I topped mine with my WHIPPED YOGURT, but if you're feeling a little more decadent, you can also use whipped cream, creme fraiche, or ice cream.  My NO CHURN VANILLA BEAN ICE CREAM would be absolute perfection with this crisp, and you don't even need an ice cream maker!
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Don’t forget to pin this Gluten Free Peach and Almond Crisp

Naturally Gluten Free Peach and Almond Crisp pin



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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 31, 2019 at 6:35 pm


    Can I use canned peaches? – They are not in season anymore 🙁
    Does this change the cooking time?

    Thank you!

    • Reply
      January 31, 2019 at 7:16 pm

      You could use canned, or frozen, and it wouldn’t change the cooking time, I don’t think.

  • Reply
    Jeanne Aldrich
    August 3, 2018 at 4:43 pm

    5 stars
    I made it today! It was delicious! I have Celiac disease so needed it to be gluten free. I also, have a sensitivity to any oats so I was looking for gluten free and oat free. This was perfect! And, I had all the ingredients!

    • Reply
      August 4, 2018 at 9:41 am

      It sounds like it was meant to be Jeanne 🙂

  • Reply
    July 22, 2018 at 11:36 am

    Hi, I wonder if there should be full coverage over the fruit or it should be sparse! Wondering if I should double up?

    • Reply
      July 22, 2018 at 12:11 pm

      I do a pretty full coverage, but you can go either way with the topping Freya. If you are using a large baking pan and extra peaches you might want to make extra.

  • Reply
    June 21, 2018 at 4:55 pm

    5 stars
    I fixed this for my husband. I left out the almonds and almond extract (used vanilla), and substituted Truvia brown sugar. It gave him his favorite dessert guilt free. I love this recipe

    • Reply
      June 21, 2018 at 5:10 pm

      Thank you Tracey, It’s so nice when you can adjust a recipe to just what you need, I appreciate the feedback 🙂

  • Reply
    March 17, 2018 at 4:05 am

    If using frozen peaches, are the directions different? What amount of frozen peaches are used? Thank you.

    • Reply
      March 17, 2018 at 6:19 am

      The directions would be the same for frozen peaches, Maureen, but if you use them frozen the baking time will be longer, and I would cover loosely with foil to prevent too much browning. You could remove the foil toward the end of cooking. See the photos for the approximate amount of peaches, you want to fill your gratin dish or square baker full but not overflowing.

  • Reply
    Lauren C
    October 3, 2017 at 2:39 pm

    Could I substitute coconut oil for the butter to make it dairy free?

    • Reply
      October 3, 2017 at 2:43 pm


  • Reply
    August 29, 2017 at 2:25 pm

    What size baking dish???

    • Reply
      August 29, 2017 at 2:42 pm

      I just used a basic gratin dish, Joyce, but I think you could use a 9×9 baker if you have one. This is a fairly forgiving recipe, so you can make the peaches as deep or as shallow as you like.

  • Reply
    July 3, 2017 at 10:10 am

    5 stars
    This is so tasty! I have followed your recipe for years!! Thank you.
    My personal hint: I always ask for “throw away” peaches at the Farmer’s Market. Old peaches … with a few bad spots … are perfect for cobbler or this crisp. (They give them away.) Just cut out the spots and you’re set!!

    • Reply
      July 3, 2017 at 10:19 am

      That’s such a great tip, Holly, and I can think of so many uses for that type of fruit ~ how about for my peach butter, for instance!

  • Reply
    Maureen Blair
    June 13, 2017 at 11:52 pm

    5 stars
    Is is my new favourite recipe! I have made it 4 times in the last 3 weeks! Some of my family are celiac so this is great for them.

    • Reply
      June 14, 2017 at 7:02 am

      I’m thrilled it works for your family Maureen, I need to make this the minute I find some great peaches, maybe next weekend at the farmer’s market 🙂

  • Reply
    September 4, 2016 at 9:23 pm

    Followed the recipe-exactly-and the crust was still soft and peaches were sitting in more liquid than I wanted. Does a higher altitude make a difference? I’m leaving it in the over longer. Hope the next batch gets better.

  • Reply
    July 11, 2015 at 6:08 am

    5 stars
    Just made this this morning- it was SO tasty! I used Trader Joe’s almond meal. I served it with steel cut oats, a little homemade blueberry jam (love peaches and blueberry jam together) and Greek yogurt on top. Thanks! Great way to use fresh local peaches.

  • Reply
    November 14, 2012 at 2:03 am

    Looks wonderful! Just curious though, is the almond flour the same as almond meal?

  • Reply
    Brigitta Huegel
    August 28, 2012 at 5:46 pm

    5 stars
    Thank you for that great recipe! I baked it, and everybody was enthusiastic and wanted to have your recipe – and more of the crumble, of course!

  • Reply
    Tricia @ saving room for dessert
    August 20, 2012 at 4:05 pm

    Your’s is healthier than mine and it looks amazing. Throw some oatmeal on top and you can call it breakfast 🙂 Lovely peaches! Have a great week Sue.

  • Reply
    August 20, 2012 at 12:23 am

    Looks delicious! I would totally eat many servings of this crisp for breakfast. 🙂

  • Reply
    Working London Mummy Working London Mummy
    August 19, 2012 at 9:28 pm

    Oh delicious recipe! love the almond in the crumble topping. I will have to try out as have a box of peaches.

  • Reply
    The Café Sucré Farine
    August 19, 2012 at 7:25 pm

    The peaches keep calling my name, I can’t seem to get enough right now. This sounds like a wonderfully delicious dessert without much guilt, love it!

  • Reply
    Lizzy Do
    August 19, 2012 at 11:10 pm

    What a gorgeous crisp!!! I adore peach desserts and yours looks perfect~

  • Reply
    August 19, 2012 at 2:04 pm

    Again, I’m sighing over your recipes and pictures! I would dearly love to be eating this for breakfast today. Alas, I’m fresh out of peaches. I might need to stop at the produce market immediately after church this morning!

  • Reply
    August 19, 2012 at 11:52 am

    Peach stand here I come!

  • Reply
    Averie @ Averie Cooks
    August 19, 2012 at 6:32 am

    mmmmm, I lovvvve crumbles and crisps and anything made with brown sugar and crumble topping – everything about this is perfect! Except there are no peaches here! There’s tons of plantains and bananas, though!

  • Reply
    August 19, 2012 at 3:18 am

    This looks amazingly delicious and, yes, I want this for breakfast!!!!

  • Reply
    Thyme (Sarah)
    August 18, 2012 at 9:54 pm

    Oh, I am just imagining how wonderful this would taste in the wee hours of the morning with a hot cup of coffee!! I DO have some gorgeous peaches I just bought!

  • Reply
    A Trifle Rushed
    August 18, 2012 at 8:05 pm

    Wonderful, we’ve superb peaches here in Brittany too. I’m not sure about being able to get almond flour, but I’m going to do an ‘inspired by’ recipe, which will be scrumptious with yoghurt or fromage Blanc for breakfast.

  • Reply
    SavoringTime in the Kitchen
    August 18, 2012 at 7:58 pm

    Thanks for the follow, Sue! I’m your newest follower too 🙂 We’re going to be visiting friends in Colorado soon and they say the Colorado peaches rival the Georgia peaches so I’m going to show her this post and your blog when we get there.

  • Reply
    Ocean Breezes and Country Sneezes
    August 18, 2012 at 7:02 pm

    Oh my does this look delicious! I know my husband would love it . . . maybe I’ll surprise him, after all, it’s peach season in New England!

    Thanks for a delicious fruit dessert recipe!

    • Reply
      Sue/the view from great island
      August 18, 2012 at 9:58 pm

      I’m still on several New England email lists, and I recently got one about the Peach Festival at the local orchard…wish I could go!

  • Reply
    Hungry Dog
    August 18, 2012 at 4:48 pm

    Sounds amazing. I might make this tonight. And I’ll need to look for a serrated peeler–that sounds like a very useful tool!

    Happy weekend to you!

    • Reply
      Sue/the view from great island
      August 18, 2012 at 9:56 pm

      It also suddenly dawned on me that my little serrated knife is the sharpest knife in my kitchen, and probably the oldest and cheapest, too.

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