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This Gluten-Free Peach Crisp is one of my favorite summer desserts. I love that it’s naturally sweetened and topped with a crispy grain-free topping, so it shouldn’t spike your blood sugar as much as the traditional version, but it’s still just as satisfying!

gluten-free peach crisp with ice cream

How to Make a Healthy Peach Crisp

This gluten-free peach crisp is easy to make, using fresh or frozen peaches. When they are in season, I love using fresh peaches because all you have to do is slice them up before getting started. I don’t even bother to peel them, since there’s nutrients in their skin! (This does lend a red hue to the filling, though.)

fresh sliced peaches with skin on

When using fresh peaches with the peel on, I like to slice them very thinly, so that they will cook quickly and become very tender. If you prefer to skip the slicing process all together, use frozen peaches that are already peeled! You’ll just need to let them thaw completely before moving on to the next step.

peaches cooking for peach crisp

Once your peaches are sliced (or thawed and drained) you’ll place them in a large pot over medium-high heat with maple syrup, vanilla, and cinnamon. Bring the mixture to a boil, then lower the heat to a simmer and continue to stir and cook the peaches until they are fork-tender.

How to Make a Gluten-free Crisp Topping

While you’re waiting for the peaches to soften up, you can throw together this easy crumble topping! All you need is some walnuts (or any other nut that you love), shredded coconut, along with a little coconut oil and maple syrup. I like to add a splash of almond extract for a pop of flavor, but you can leave that out if you don’t care for almonds. Process it all together until it’s crumbly.

gluten free peach crisp topping

When the fruit is tender, pour it into a baking dish and sprinkle the crumble over the top. Then you’ll just bake it until the top is crisp and golden.

What is the Difference Between Peach Cobbler and Peach Crisp?

Peach cobbler and peach crisp are both baked fruit dishes, but cobbler reminds me more of a “dump cake,” where you pour a prepared biscuit mix or cake mix over the top of cooked fruit, while a crisp is more, well, “crispy” on top. In my experience, peach cobbler usually turns out with the peaches and cake batter more mixed together in the final baked dish, while a peach crisp stays in layers, with the fruit on the bottom and the crisp topping over that.

peach crisp overhead

I hope you’ll enjoy this flourless dessert as much as my family does! We like to top it with a scoop of ice cream or coconut whipped cream for serving.

How to make Gluten Free Peach Crisp (1-Minute Video):

gluten-free peach crisp with ice cream

Gluten-Free Peach Crisp (Vegan & Paleo)

4.76 from 33 votes
This healthy Peach Crisp is my favorite summer dessert! I love how the topping get nice and crisp, without using refined flour or sugar.
prep15 mins cook15 mins total30 mins



Crumb topping:

  • 1 1/2 cups walnut halves
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract


  • Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
  • To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an "S" blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
  • Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.
  • Store covered leftovers in the fridge for up to 3 days.



Calories: 284kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Sodium: 77mg | Potassium: 378mg | Fiber: 4g | Sugar: 20g | Vitamin A: 370IU | Vitamin C: 7.8mg | Calcium: 46mg | Iron: 1.1mg
Course: Dessert
Cuisine: gluten-free, paleo, vegan
Keyword: gluten-free peach crisp
Gluten-Free Peach Crisp Nutrition (1 of 8 servings): Calories: 284, Fat: 20g, Carbohydrates: 26g, Fiber: 4g, Protein: 5g

Recipe Notes:

  • I have a feeling this recipe will work well with any other fruit in season, so feel free to experiment! (And please let us know if you have any success in the comments below.)
  • I love the buttery texture that walnuts add to the crisp, but pecans will create a similar result. Feel free to try sunflower seeds for a nut-free version, but you may want to add a touch more sweetener to balance out their bitter flavor.
  • If you love this recipe, you’ll also enjoy my Blueberry Crisp (made with almond flour), Paleo Apple Crisp, and Paleo Berry Crisp.

If you do try this recipe, please leave a comment below letting me know how you like it. If you make a substitution, please let me know what you tried, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite fruit-flavored pie or crisp?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. Loving peach season! I love good old English Apple crumble ( sounds like the same thing) with fresh ginger and cinnamon in – ideally with dairy free custard! How British!

  2. Thanks for this recipe!! My husband has been begging me for a “peach cobbler” but I have been unable to find a recipe that is both vegan and grain free. I would hate to go through a bunch of work of making a fancy dessert only to not be able to eat it. Fortunately this recipe is perfect for me!

  3. Wow! You recipes never ever fail to astonish me and amaze my family. This is so delicious and easy. I love that you always use common ingredients that I have on hand. I made this and it was gone before it was cooled. No one even knew it was sugar free/grain free! Win for the whole family ;). Thanks and keep them coming!!

  4. Yum! I look forward to making this – thank you! I was going to say my favorite fruit crisp is peach or blueberry but then Tom mentioned blackberry – wow, & I’m sure raspberry would be amazing, too! I just love fresh, yummy fruit. I’m going to make this with peach, first & keep experimenting. I esp. want to see what this would be like with mangos!

  5. That peach crisp looks unbelievable! I might try this with fresh blackberries. There’s a free place to pick and I’m going to load up!

  6. Hi,
    Just wondering if you can freeze the crumb topping. Bringing out my food processor is an event. I like to make more than one thing. I would think you could put this topping on anything! I am thinking apples.

  7. I agree 100% that crisps>pies. Crusts are such a pain, and besides, crumbles taste better than crusts! Your pictures are looking super pretty!