This Gluten-Free Peach Crumble with Oats recipe uses fresh fruit and an easy oat flour topping. Dairy-free, vegan, refined sugar-free.
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!
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.
Before you start: Peel and slice peaches. Preheat the oven to 375 degrees Fahrenheit. Grease the baking dish. Melt the vegan butter.
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.
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.
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
- 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!
Yes! You can use sliced frozen peaches in place of fresh ones.
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
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Gluten-Free Peach Crumble with Oats
For the filling
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
- 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.
- 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.