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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gluten-Free Peach Crumble with Oats

    Published: Aug 24, 2022 by Tessa · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    This Gluten-Free Peach Crumble with Oats recipe uses fresh fruit and an easy oat flour topping. Dairy-free, vegan, refined sugar-free.

    Baked peaches with oat crumble baked on top with spoon.

    If there is anything that is worth turning the oven on for in the heat of summer, it has got to be a crumble, a crisp, or a cobbler.

    The simplicity of tossing summer's freshest fruits into a dish with a little sugar and spice and an easy-made topping, really can't be beaten. This is where gluten-free desserts can shine too.

    Why You'll Love This Recipe

    • Juicy peaches transform into sweet-scented comfort food
    • A simple dessert that is easy to assemble
    • Whole-grain oat flour topping makes for a healthier option
    • No refined sugar and is completely dairy-free!
    Peaches in a teal carton and small bowls of each ingredient for a peach crumble.

    Ingredients and Substitutions

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Fresh peaches - Ripe, fresh peaches are best for this recipe. Peach season is short, but frozen peaches can be substituted. If using frozen, do not thaw beforehand.

    Gluten-free oats - This ingredient has two roles. Part of the oats can be blitzed in the food processor to make oat flour and the remaining are used in the topping as well. You can opt to use store-bought gluten-free oat flour. Make sure the oats you purchase are labeled gluten-free.

    Maple syrup - An unrefined sugar, the flavor of pure maple syrup shines with the peaches and hints of cinnamon. Honey can be substituted if you are not vegan.

    Coconut sugar - Instead of brown sugar, coconut sugar is a less refined and lower glycemic option.

    Vegan butter - Substitute with melted coconut oil if needed.

    Arrowroot starch - This gluten-free starch can be substituted with corn starch.

    Step-By-Step Instructions

    Before you start: Peel and slice peaches. Preheat the oven to 375 degrees Fahrenheit. Grease the baking dish. Melt the vegan butter.

    Peaches, cinnamon, arrowroot, and salt in a glass mixing bowl.
    Peaches mixed with arrowroot and spices into a syrupy mixture in a glass mixing bowl.

    Step 1: Place sliced peaches and lemon juice in a medium bowl. Sprinkle the arrowroot starch, cinnamon, and salt over them.

    Step 2: Stir peaches to coat then add maple syrup and vanilla extract to the peach filling and stir again.

    Oat flour, coconut sugar, and salt mixed together in a glass mixing bowl.
    Oat flour mixture with melted vegan butter in a glass mixing bowl.

    Step 3: Process two cups of oats in a food processor until a fine flour consistency is reached. Transfer the oat flour to a second medium mixing bowl and whisk in coconut sugar, cinnamon, and salt.

    Step 4: Pour melted butter and almond extract into the flour mixture and stir to combine. Fold in the remaining half cup of oats.

    Step 5: Transfer the peach mixture to the prepared baking dish. Top with pieces of crumble.

    Step 6: Bake in preheated oven for 30 to 40 minutes or until the edges of the tender oat topping start to slightly brown and the peach mixture is bubbling. Serve in a bowl with a scoop of ice cream.

    Oat flour and oats mixed into a dough with coconut oil and maple syrup in a glass mixing bowl.
    Peaches topped with oat flour and oat crumble dough in a white baking dish.

    Variations

    There are so many ways to vary this recipe. Here are a few ideas for more summer desserts:

    • Peach raspberry crumble - use 4 peaches and 1 cup of fresh raspberries
    • Nectarine crumble - sub in nectarines or other stone fruits
    • Blueberry peach crumble - use 4 peaches and 1 cup of fresh blueberries
    • Fold in a ¼ cup of slivered almonds or chopped pecans into the crumble toppings

    Tips

    • Peeling ripe peaches can be a bit tricky sometimes. Here are some great ways to streamline the peeling process without a vegetable peeler or knife.
    • You can easily make your own oat flour by blitzing oats in the food processor until you achieve a fine flour texture.
    • Serve this gluten-free peach crumble with oats with a scoop of vanilla ice cream or coconut whipped cream. Highly recommended!
    Baked peach crumble serving in a bowl topped with vanilla ice cream.

    FAQs

    Can you use frozen peaches in place of fresh peaches?

    Yes! You can use sliced frozen peaches in place of fresh ones.

    How many frozen peach slices equal a fresh peach?

    Use 3 cups frozen sliced peaches for every 3-4 fresh peaches called for in the recipe.

    The possibilities are endless for enjoying summer fruit. Celebrate them all summer long with these berry desserts!

    More Gluten-Free Peach Desserts

    • Vegan Gluten-Free Peach Muffins
    • Olive Oil Cake with Peaches (Gluten-Free)
    • Honey Roasted Peaches with Ice Cream
    • Gluten-Free Peach Hand Pies (Vegan)

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Baked peaches topped with oat flour crumble topping in a white baking dish.

    Gluten-Free Peach Crumble with Oats

    This Gluten-Free Peach Crumble with Oats recipe uses fresh fruit and an easy oat flour topping. Dairy-free, vegan, refined sugar-free.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 378kcal
    Author: Tessa

    Ingredients

    For the filling

    • 4-5 fresh peaches, peeled and sliced
    • 1 tablespoon lemon juice
    • 1 tablespoon arrowroot starch
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ¼ cup maple syrup
    • 1 teaspoon pure vanilla extract

    For the topping

    • 2 ½ cups gluten-free oats, divided
    • ⅓ cup coconut sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 8 tablespoons vegan butter, melted
    • ¼ teaspoon almond extract, optional

    Instructions

    • Grease a 1.5 quart baking dish or 9x9 baking dish with vegan butter or cooking spray. Preheat the oven to 375 degrees Fahrenheit.
    • Place sliced peaches and lemon juice in a medium bowl. Sprinkle the arrowroot starch, cinnamon, and salt over them. Stir until all peaches are coated then add maple syrup and vanilla extract to the peach filling and stir again. Set aside.
    • Place two cups of oats into the bowl of a food processor. Process on high until you have a fine flour consistency. Transfer the oat flour to a second medium mixing bowl.
    • Add the coconut sugar, cinnamon, and salt to the oat flour. Pour melted butter and almond extract into flour mixture and stir to combine. Fold in remaining ½ cup of oats.
    • Transfer the peach mixture into the prepared baking dish. Top with pieces of crumble dough.
      Scatter topping evenly over prepared fruit. I like to press some of the topping into little pieces. Bake for 30 to 40 minutes, or until fruit is bubbling and topping has started to brown.
    • The crumble is best served warm, but can be stored in an airtight container in the refrigerator for up to 3 days. Serve with vanilla ice cream or coconut whipped cream.

    Notes

    • Oat flour - You can opt to use store-bought gluten-free oat flour instead of making your own with the oats. Substitute two cups of gluten-free oat flour for two of the cups of gluten-free oats called for in the recipe.
    • If there is a dietary restriction or allergy, be sure to purchase certified gluten-free oats. 
    • Frozen peaches can be substituted. If using frozen, do not thaw beforehand. 
     
     

    Nutrition

    Serving: 6g | Calories: 378kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 447mg | Potassium: 284mg | Fiber: 5g | Sugar: 23g | Vitamin A: 328IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Reader Interactions

    Comments

    1. Traci | Vanilla And Bean

      July 31, 2017 at 8:28 am

      I'm never one to shy away from a hot oven, even in the heat of summer! I'll take it! I love the ingredients you assembled for the topping... simply scrumptious! Rob isn't a fan of raspberries, so he'll just have to navigate around them in this beauty. Scrumptious work, Tessa!

      Reply
      • Tessa

        August 02, 2017 at 9:39 pm

        Haha, tell Rob I'm sorry! Thank you, my friend!! xoxo

        Reply
    2. Mary Ann | The Beach House Kitchen

      July 28, 2017 at 5:09 pm

      I love making crumbles during the summer Tessa! So much gorgeous fruit at the local stands! Wish summer could last forever. I think I could eat that crumble right from the bowl! Delicious!

      Reply
      • Tessa

        August 02, 2017 at 9:38 pm

        I do too - so easy, so good! I'm with you - never want summer to end!

        Reply

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