This time of year all I do is dream about peaches. In smoothies, on ice cream, as the base for salsa — you name it I’m down to add peaches. Over the years I’ve been creating more and more delicious peach recipes, and I’ve realized that this gluten free peach crisp is probably my favorite so you know I had to share it again!
I first made this recipe for Tony’s Dad’s birthday years ago. We all sat together on the couch, ate this peach crisp with vanilla bean ice cream, and bonded over Game of Thrones. Apparently, I remember my days by the food I was eating. Anyone else do that? Tell me I’m not alone.
Truth be told, I’m completely infatuated with this crisp, and not just because I was initially staring at Jon Snow between bites. Rather, it’s because this peach crisp is truly one of a kind (and just so happens to be gluten free and dairy free too so all your friends can enjoy it too.)
I like to call this recipe: the best damn gluten free peach crisp you’re ever going to eat in your life. So I guess there’s always that too.
Gluten free peach crisp ingredients
This incredible, healthier peach crisp recipe is naturally sweetened, vegan and dairy free but tastes oh-so indulgent. Juicy peaches, a crumbly oat topping, salted caramel drizzle — what more could you ask for? Here’s what you’ll need to make it:
- The peach filling: you’ll need some juicy ripe peaches, maple syrup, vanilla extract, warming cinnamon and nutmeg. It’s like a cozy summertime hug.
- The crunchy oat topping: I’m pretty much obsessed with this crunchy, golden oat topping. To make it you’ll need gluten free rolled oats, pecans, dark brown sugar or coconut sugar, salt, cinnamon and some coconut oil. Essentially you end up making your own gluten free flour combination out of oats and pecans. Half of the mixture is blended to create a flour-like consistency, and half stays whole to create a ridiculously crunchy topping! It’s SO good.
- The salted caramel: we’re keeping the caramel dairy free by using canned coconut milk, water, coconut sugar, vanilla and some sea salt. The result is AMAZING.
Simple ingredients swaps
If you’re out of any of these ingredients for the gluten free peach crisp, here’s what I can recommend:
- For the oats: if you’re not gluten free, you can also use regular, all purpose flour in the topping. You may then want to add more melted coconut oil for moisture.
- For the coconut oil: feel free to use melted butter or vegan butter.
- For the pecans: I think walnuts would also be great for the topping!
- For the coconut sugar: feel free to also use brown sugar throughout the recipe.
Now, can we get to the salted coconut milk caramel already?
The dairy free coconut milk caramel recipe is super simple and only requires 4 ingredients to make. To make it:
- Mix the coconut milk, water & coconut sugar together on the stovetop over medium heat.
- Bring it to a boil, then reduce the heat to low and let it all simmer.
- Simmer the caramel for about 15 minutes until it thickens up, then stir in vanilla and sea salt.
- Watch your silky smooth caramel happen!
It’s basically magic, and you’ll be even more impressed after you drizzle it over the crunchy oat pecan topping. Now of course the caramel isn’t necessary, but it is fun to make and fairly easy, so I say why not?
Make it ahead of time
This healthier peach crisp is so easy to make and perfect for making ahead of time! Simply prepare the peach crisp as directed, cover it with foil, place it in the fridge and bake as directed before you’re ready to serve.
How to grill this peach crisp
You read that right — this gluten free peach crisp can be made right on your grill! Skip the oven and follow these simple instructions:
- Preheat your grill. Turn on a burner on only one side of your grill to 375 degrees F or medium high heat.
- Prep your crisp. Follow the peach crisp recipe up until you’re ready to bake it. Once you’ve added the peach filling and the crumble topping to a cast iron skillet, cover the skillet with tinfoil.
- Grill your crisp. Place the skillet on the opposite side of the burner that’s lit. This is so that you are indirectly cooking the peach crisp and avoid burning it. Bake the crisp for 45 minutes – 1 hour, or until the topping is golden brown and filling is bubbling.
- Remove & serve. Grill mitts are especially useful here! Use them to remove the skillet from the grill, let the peach crisp cool and then serve warm with your fav vanilla ice cream or yogurt on top.
Storing tips
- In the fridge: store any leftover peach crisp in an airtight container in the fridge. Simply warm it up a bit in the microwave or enjoy cold straight from the fridge.
- In the freezer: yes, this healthy peach crisp is freezer-friendly! Assemble the peach crisp but do not bake it. Cover the crisp well with aluminum foil and transfer it to the freezer for up to 3 months. Bake the frozen peach crisp at 350 degrees for about an hour or until it’s golden and bubbly.
More ways to use fresh peaches
- Almond Butter Peach Blueberry Oatmeal Cups
- Grilled Peaches (+6 different topping ideas!)
- Honey Lime Basil Peach Fruit Salad
- Peach Brussels Sprouts Crunch Salad with Creamy Tahini Poppy Seed Dressing
- Avocado Peach Tomato Salad with Dilly Tahini Dressing
- Summer Peach Spinach Salad with Avocado, Toasted Almonds + Goat Cheese
Get all of our delicious peach recipes here!
I hope you LOVE this gluten free peach crisp recipe as much as we did. Leave me know if you make it by leaving a comment below, or snapping a photo and tagging #ambitiouskitchen on Instagram. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
Ingredients
- For the filling:
- 6-7 large ripe peaches, thinly sliced (about 7 cups thinly sliced peaches)
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- Optional: 1 vanilla bean, split and seeded
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- For the topping:
- 1 cup (95g) old fashioned rolled oats, gluten free if desired
- 1 cup (112g) raw chopped pecans
- ⅓ cup (71g) dark brown sugar (can also sub coconut sugar but brown sugar is best)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup (56g) melted and cooled coconut oil (can also sub melted butter)
- For the salted coconut milk caramel:
- ¼ cup (59g) canned coconut milk (light or full fat will work -- just make sure the full fat is stirred completely first)
- ¼ cup (60g) water
- ¼ cup (39g) coconut sugar
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Grease a 8x8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
- In a large bowl, toss together the peach slices, maple syrup, vanilla, optional vanilla bean, cinnamon and nutmeg. Set aside while you make the topping.
- To make the topping, add ½ cup oats and ½ cup pecans to a blender. Pulse for 15-30 seconds until oats are fine. Transfer mixture to a medium bowl, then add in remaining ½ cup oats and ½ cup chopped pecans, followed by the dark brown sugar, cinnamon and salt. Stir with a fork to combine. Next add in coconut oil and stir with a fork until it begins to form small clumps and is well combined.
- Grab ⅓ cup of the topping mixture and add it the bowl with the peaches, stirring to combine. Add peaches to the skillet, spreading evenly. Sprinkle remaining topping evenly all over the peaches. Bake for 40-55 minutes or until filling is very bubbly, topping is golden brown and peaches are fork tender.
- Once ready to serve the peach crisp, make the coconut caramel by adding the coconut milk, water and coconut sugar to a small saucepan. Place over medium high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until mixture thickens. Before you remove from heat add vanilla and sea salt. Drizzle caramel all over the top of the peach crisp. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 23, 2017, republished on July 26, 2021, republished on July 20, 2022, republished on July 23rd, 2023, and republished on June 27th, 2024.
This recipe is amazing! Even my family members visiting that “don’t like healthier foods” really enjoyed this! It was so tasty.
So happy to hear that!
can frozen peaches be used?
I haven’t tested it but I think that should be fine! It may need to bake for just a bit longer 🙂
Finally have some beautiful ripe peaches to make this wonderful recipe. I only have canned coconut cream and canned coconut evaporated milk on hand. Could I swap one of those for the canned coconut milk?
The whole family enjoyed this! I didn’t have pecans so I used slivered almonds and it was delicious.
Perfect! Happy to hear it was a hit 🙂
Could I substitute blueberries instead of peaches?
I haven’t tried it so I’m not 100% sure how the texture will turn out but let me know if you give it a shot!
So good!
Came out fantastic. I added a few blueberries to use them up. Loved the topping and all the nuts
Love that idea!!
I did apples and then tried this with apples too. The crumble is delicious! The natural ingredients make this a winner! Easy to make too. I recommend this recipe!
Perfect! Happy to hear this recipe turned out great for you with apples!
Can you make these with apples instead? Would the recipe still work?
Hi! It should work! I also have a delish apple crisp recipe 🙂
Could you use canned peaches for this recipe? Thanks
Hi! I haven’t tried canned peaches in here. I think they should work but the texture and flavor will probably be a bit different.
This looks so delicious. I plan to make it for a group of about 17 (but others will bring desserts, too). How would you adjust the measurements for the ingredients for a 9×13 baking pan?
Hi, Betty! So excited for you to try it. You can simply double the recipe! I hope everyone LOVES it.
Can I use canned peaches? Or do you think it would be too soggy?
Hmmm I’m afraid the crisp will turn out too sweet. If you try it, I’d recommend reducing the maple syrup a bit!
I made this without any of the sweetener (maple syrup and brown sugar). It was very good, but I definitely would use the sweetener if it were for guests or an event or something. But without the sweeteners, it made a nice breakfast! 🙂
Reason for 4 stars instead of 5 was that I followed the directions perfectly for the caramel topping (including the coconut sugar), but it tasted weird. It looked almost like BBQ sauce or molasses or something, which was fine, but the taste wasn’t like caramel or wasn’t even very sweet, so I’m not sure what went wrong there.
Hi! Yes, I would recommend sticking with the sweetener to ensure that it all tastes perfectly sweet 🙂 Hmmm I’m not sure what could have gone wrong with the caramel – it will be nice and thick and sticky (just like a regular caramel drizzle) and should be perfectly sweet as it’s mostly made with coconut sugar. Did you add the full 1/4 cup of coconut sugar?
Just a note for others…
I made this recipe without any of the added sugar… no maple syrup or brown sugar, and I didn’t make the caramel at all. It was still nice, especially for my toddler, but it definitely needed more sweetness if I were to serve it to guests!
This was my dinner tonight and I’m not mad about it. It was so delicious! I actually used a combination of peaches and nectarines and it works quite well. The topping is just to die for. I would probably double up the caramel sauce because you’ll want to test it many many times before drizzling it over the cobbler and then you won’t have enough to spread over the entire thing. Use up those peaches! Enjoy.
This salted caramel sauce is AMAZING!
Isn’t it?!! Glad you loved it!
I’ve been eyeballing this recipe for weeks and finally made it last night! It was so so good!!
I loved how simple it was to make! To make it faster, we subbed GF flour mix instead of blending oats and that worked really well.
Thanks so much for the awesome recipe!! We’re GF/DF + refined sugar free, so it was super exciting to find a dessert that actually tasted like dessert. 🙂
Amazing! So glad you gave it a try!
Can you use frozen peaches?
I haven’t tested it but I think that should be fine! It may need to bake for just a bit longer 🙂
Hi! This looks lovely! Can I make it with plums too?
Absolutely! Plums would be AMAZING.
Would love to make this but I have a nut allergy. Do you think I can leave out the pecans and just add the same amount oats? Or do you have other sub suggestions?
Hi! You can definitely leave out the pecans and add some more oats in their place (maybe 1/2 cup) or replace the pecans with some seeds you like, like chopped pumpkin seeds 🙂
This was so yummy! I didn’t make the caramel. I also did 1/8 cup of maple syrup bc my peaches were super ripe and it was plenty sweet. My store had peaches for $.25 a pound and I’m so happy I made this recipe with them. I’ve been enjoying it for breakfast everyday! It’s great with Greek yogurt on top.
Nice!! So happy you loved it. And wow, those peaches are a bargain!
HOLY COW! So delicious. Made this with our peak-of-the-season South Carolina peaches last night. Made it for company, and we ate it too quickly for me to get any cute pictures. Delicious. My only suggestion or change for next time is that I’ll add a couple of table spoons of bourbon to the caramel sauce. Goes perfectly with the peaches and pecans. Thanks, AK!
SO happy you loved it! And yes to the bourbon–great call!
This was a perfect summer dessert! The caramel sauce was an added delicious bonus!
Yay!! So happy to hear you loved it 🙂 Isn’t that sauce incredible?!
Love your recipes. I have to be grain free. What can I use in place of oats. Thanks.
Ann
Hi, Ann! I don’t have a grain free crisp topping recipe but you could look one up online — looks like there are some good ones using almond flour 🙂
I love this site and your delicious gluten free recipes!!
Aw thank you!! So happy you’re loving them 🙂 They’re all here if you want to browse!
Sorry just saw this now will be making this soon for the filling and topping can i use manuka honey as i have it at home let me know i never had peach crisp before perfect for my after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
I think manuka honey should work fine in the peach filling but I’d recommend sticking with coconut sugar or brown sugar for the topping and caramel 🙂
Absolutely incredible and so easy. I made a few modifications by accident (didn’t read carefully enough) and added 2T of flour to the filling and saved all of the topping for the top, but it still turned out delicious. I have yet to be disappointed by a single AK recipe (dinner, dessert, truly anything) and I make at least two per week. Thank you, Monique!
So glad it worked out and that you loved it, Brogan!! And so happy to hear you’re a fan, thank you! ❤️
This was AMAZING! Super quick to put together and really delicious. I skipped the caramel and served with dairy free vanilla ice cream and it was perfect. It was a bit sweet for me, so I might half the maple syrup and sugar next time. Another winner, thanks!
I’m so glad you loved it!! Good to know that you thought it was too sweet. Hope you can try it again soon 🙂
I used coconut sugar instead of brown sugar and it was amazing! I topped with whip cream instead of ice cream to keep it a bit lighter and it was perfect!
Love it! Such a great dessert 🙂
Can I sub almond milk for the coconut milk? I just don’t have any on hand at the moment. Thank you!
I would not recommend, I’m sorry! The coconut milk helps to harden and create the caramel.
Wondering if this keeps? Can I bake it earlier in the day to serve my guests for dinner? Or should I be serving it fresh from the oven? Thanks!
It does keep well at room temp for a day or so and you can always pop it back in the oven to reheat, or you can prep ahead of time and bake when you are ready to serve!
This was amazing. This was the peach crisp that made me love peach crisp. I was out of pecans, but substituted in more oats and a spoonful of coconut oil in place of the nuts. I was also out of coconut milk, but plan to make the caramel next time! Does anyone know if the caramel sauce keeps well? It sounds perfect for ice cream!
So happy to hear that, Brit! And yes it should! 🙂 if it hardens you can just reheat over low heat.
This. Is. Incredible!!!!!!!!!!!! I didn’t have pecans, so I subbed hazelnuts and that was a win for sure. I followed everything else exactly, and it came out BEAUTIFULLY. It was a crowd pleaser for sure and totally worth the prep.
Perfect! So happy to hear that!
Do you know the nutritional facts ?
In the salted caramel sauce….could you use maple syrup instead of coconut sugar?
I haven’t tried it, but feel free to and let me know how it works out for you. I think it would be fine!
Made this this weekend on a camping trip in a throw away 8×10-ish foil tray and it was a HIT. I eyeballed how many peaches- I think it was 5 or 6 large ones. I skipped the maple syrup in the fruit. Topping and caramel came out amazeballs. Will make 100x again and can’t wait to try it with different fruits!
Amazing!! So happy to hear it worked out in the foil tray – the best camping treat!
This recipe is awesome, especially for someone who just went gf! I made it last week and found that the filling was pretty liquidity (a lot more than yours in the video). Could this be be because my peaches were too ripe? Should I bake it longer next time? I even used slightly less maple syrup than the recipe called for.
Did you add some of the topping to the filling? If the peaches were pretty ripe, that will definitely make a difference too! Next time feel free to add a tablespoon of arrowroot or cornstarch!
Have you tried using powdered coconut milk?I just discovered it and it seems just as good as the canned milk
I haven’t tried it yet! Is it good?