Gluten-Free Peach and Raspberry Crisp

This gluten-free peach and raspberry crisp is both super simple to make and wonderfully delicious! Sweet peaches, tart raspberries, and a crunchy oat topping combine perfectly in this easy dessert.  

I’ve always loved fruit crisps.  They’re so easy to throw together and taste delicious, but with all that fruit, still feel healthy or at least healthyish!   With very little flour used in most standard crisp recipes, they’re especially easy to make gluten free.  I use oat flour instead of all-purpose flour and make sure that my oat flour and rolled oats are all certified gluten free – a super simple swap and no one will taste the difference. 

I love how the sweet peaches and tart raspberries complement each other so well in this gluten-free peach and raspberry crisp recipe. You can use either fresh or frozen fruit, for a quick and easy dessert any time of year. 

It’s great for easy entertaining, since it’s so easy to make, and can easily be made to accommodate a variety of dietary restrictions, with no one feeling like they’re missing out.  Already gluten-free, just swap out the butter for a non-dairy butter alternative and it’s not only dairy free, but also vegan. 

If you like fruit crisps you should also try my gluten-free apple crisp!

Jump to:

• Ingredients
• Instructions
• Top Tips for Perfect Gluten-Free Peach and Raspberry Crisp
• Substitutions
• Storage
• Recipe Card

Ingredients

• peaches
• raspberries
• cornstarch
• granulated sugar
• old-fashioned rolled oats, certified gluten free
• oat flour, certified gluten free
• brown sugar
• cinnamon
• salt
• sliced almonds
• butter, melted

See recipe card for quantities.

Ingredient Notes

Peaches:  Use fresh or frozen peaches.

Raspberries:  Use fresh or frozen raspberries. 

Old-fashioned rolled oats:  If you want your crisp to be gluten free, make sure your oats are certified gluten free.  During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association's Oats Statement.

Oat flour:  Again, make sure your oat flour is certified gluten free.  You can also make your own oat flour. To make, just put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour.

Sliced almonds:  Even though nuts are naturally gluten free, I find that many brands of nuts have “may contain wheat” warnings due to how they are processed.  If you require your crisp to be gluten free, ensure you’re using sliced almonds that are gluten free.  

Instructions

1. Preheat oven to 350°F (180°C). In a bowl, toss together the peach slices, raspberries, cornstarch and granulated sugar.  Set aside.

2. In another bowl, make the crisp topping:  stir together the rolled oats, oat flour, brown sugar, cinnamon and salt.  Mix in the sliced almonds.  Pour in the melted butter and stir to combine. 

3. Spread the peach and raspberry mixture into the bottom of a 9-inch square baking dish.

4. Evenly sprinkle the crisp topping over the peaches and raspberry mixture. 

5. Bake for about 45 minutes, or until the crisp topping is golden brown, the filling is bubbling, and the fruit is fork tender.  Let cool slightly in the pan before serving.  Serve warm.  

Substitutions

Make it dairy free and vegan:  replace the butter with your favourite non-dairy butter stick or margarine. 

Switch up the berries: swap out the raspberries for other berries, such as blueberries. 

Storage

Leftovers will keep in the fridge for 3 – 4 days.  

Recipe Card