A classic Peach Crisp, made gluten-free and healthy, with a topping made out of oat flour, oats, and walnuts.
When you think “crisp,” do you think “healthy” too?
Crisps are loaded with fruit so I think they tend to sound healthier! But, crisps are usually also loaded with sugar, a whole stick of butter, and covered in a hefty topping.
Don’t get me wrong here. I LOVE a classic totally unhealthy crisp.
But, during the Summertime I also like to eat crisps often enough that I want a healthier recipe that I can frequently enjoy!
My husband is also totally obsessed with fruit crisps. I truly believe that he could single-handedly clear half the pan of a peach crisp, and would be happy to do so weekly. So, in the spirit of balance, here’s my gluten-free Healthy Peach Crisp recipe that has been a great replacement for us compared to a totally traditional unhealthy crisp.
This Healthy Peach Crisp recipe is:
- Filled with freshly sliced peaches, lightly covered in cornstarch and sugar to create a thicker fruit filling.
- Topped with less topping – and a topping that’s made with healthy ingredients like oats, oat flour, walnuts, and cinnamon.
- Still made with brown sugar and butter, but only 1/4 cup of both!
If you have some time to spare, and several ripe peaches (like 12-14!!) then I’m tellin ya, make this totally delicious Healthy Peach Crisp recipe.
Summer isn’t complete without a sweet fruity dessert covered in a crunchy topping!
Do I have to use fresh peaches?
Yes, absolutely, one hundred percent! I’ve never tried this recipe with frozen fruit. You could try letting the fruit thaw and drain first and then use it. But I seriously recommend fresh, ripe peaches.
Every year in Colorado around August fruit stands start popping up around town, and you know it’s Palisade Peach time. They come from more western towns from Colorado, and they are absolutely incredible. Huge and super juicy! I look forward to making a peach crisp EVERY August because of them.
Do I have to use brown sugar?
No, you can use white sugar instead. I just really like the brown sugar/peach flavor combined together (especially with cinnamon!). I would recommend trying it, but if you ran out of brown sugar go ahead and use white sugar.
Can I use other nuts, besides walnuts?
I would definitely go for a soft nut, like walnuts or maybe cashews. Walnuts are better because they are more neural in flavor, and I would recommend unsalted or lightly salted walnuts.
I have tried this recipe with almonds instead, and I didn’t like that they were so crunchy – too crunchy to me. They stood out rather than becoming part of the topping.
Can I try making this dairy-free/vegan with something other than butter?
Yes. I prefer to use butter in a crisp, because it is more traditional and we don’t have any dairy allergies in our family.
I would recommend trying coconut oil though if you don’t eat dairy. Similar to some of my Scones recipes, I like to put the coconut oil in the measuring cup in the fridge first. Remove it from the fridge after 10 minutes or so, and scoop it out onto a cutting board. You should be able to cut the coconut oil into small pieces now similar to butter.
The real reason my husband loves crisps: because they’re better when they’re topped with ice cream!
I’m actually one of the odd ones that prefers them sans ice cream! I also don’t like root beer floats.. I guess I like ice cream in a solid state, and not all melty, ha! 🙂
I hope your family gives this lighter, gluten-free Healthy Peach Crisp a try and loves it as much as mine does (with or without ice cream on top!) 😉
- 5 1/2 cups ripe peaches, sliced with the skin removed (about 12-14 large peaches)
- 1 tbsp cornstarch
- 2 tbsp sugar
- 1/4 cup oat flour (certified gluten-free)
- 1/4 cup oats (certified gluten-free)
- 1/4 cup walnuts, finely chopped
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter, cut into small pieces (about pea-sized)
To begin, preheat your oven to 350 and spray a pie pan (or 9 inch round pan) with non-stick spray.
In a large bowl, add all of your diced peaches. Add your cornstarch and sugar to the bowl and stir until the peaches are completely covered. Pour the peaches into the bottom of your pie pan.
In another bowl, add your oat flour, oats, walnuts, brown sugar, cinnamon and salt and stir them together till all is well combined. Add your butter to the mixture, a little at a time, stirring in between (so the butter doesn't stick to itself) until you have added all the butter. Pour this mixture on top of your peach pie pan, spreading it out evenly around the top to cover the peaches almost entirely.
Bake in the oven for 30-40 minutes, or till the top of the crisp looks done.
Let cool for at least 30 minutes and then devour!
If you have any leftovers, keep them in an airtight container in the fridge and they will last a few days.