So delicious - gluten-free, peach crisp made with Colorado peaches

  • 8 medium peaches, pit removed and sliced (about 6 c.)
  • 1/4 c. plus 2 tbsp. granulated sugar, divided. (2 tbsp for peaches. 1/2 cup for topping)
  • Juice of 1/2 lemon
  • Lemon zest of 1/2 lemon
  • 1 tsp vanilla
  • Sprinkling of corn starch
  • 1 tsp. ground cinnamon
  • 3/4 cup gluten-free flour
  • 1/4 cup brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 cup  stick) butter, cold, cut into cubes
  • 1 cup gluten free oats  


  1. Preheat oven to 375°. In a pie dish or large skillet, toss peaches with 2 tablespoons sugar, lemon juice, and cinnamon. Place skillet on a large rimmed baking dish.
  2. In a large bowl, whisk together flour, brown sugar, remaining 1/4 cup granulated sugar, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until it resembles coarse crumbs. Add oats and squeeze mixture with your hands until big, moist clumps form. 
  3. Scatter oat mixture on top of peaches and bake until peaches are bubbling and topping is golden, about 1 hour. 
  4. Let cool 10 minutes before serving with ice cream.


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