This gluten-free peach crumble with oats uses fresh fruit and a simple oat flour topping. Dairy-free, vegan, and refined sugar–free.
When summer delivers ripe, juicy fruit, a warm fruit crisp or crumble is one of the best reasons to turn on the oven. Toss season’s freshest peaches with a touch of sweetener, spice, and lemon, then top with an easy oat-based crumble for a comforting dessert that’s naturally gluten-free and plant-based.
This recipe highlights peaches in a tender, bubbling filling beneath a whole-grain oat topping made from oat flour and rolled oats. It’s quick to assemble, uses accessible ingredients, and keeps well—perfect for sharing or enjoying throughout the week.
Why you’ll love this recipe
- Sweet, fragrant baked peaches with a crunchy oat topping
- Simple pantry ingredients and minimal prep
- Whole-grain oat flour topping for added fiber
- No refined sugar, dairy-free, and vegan-friendly
Ingredients and substitutions
Below are notes on key ingredients and easy swaps. The full ingredient list and quantities are in the recipe card further down.
Fresh peaches – Ripe, fragrant peaches are best. If you can’t get fresh peaches, use frozen peaches straight from the freezer (do not thaw).
Gluten-free oats – Part of the rolled oats are processed into oat flour, with the rest left whole for texture. You can use store-bought gluten-free oat flour instead—just be sure the oats are certified gluten-free if needed.
Maple syrup – Adds natural sweetness and pairs beautifully with peaches. Honey can substitute if you aren’t keeping the recipe vegan.
Coconut sugar – A less refined alternative to brown sugar. Light brown sugar also works if you prefer.
Vegan butter – Provides richness and helps the topping brown. Melted coconut oil can be used instead.
Arrowroot starch – Thickens the peach filling. Cornstarch is an acceptable substitute.
Step-by-step instructions
Before you start: Peel and slice peaches if desired. Preheat the oven to 375°F (190°C). Grease a 1.5-quart or 9×9-inch baking dish. Melt the vegan butter.
Step 1: Place sliced peaches and lemon juice in a medium bowl. Sprinkle with arrowroot starch, ground cinnamon, and a pinch of salt.
Step 2: Stir to coat the peaches, then add maple syrup and vanilla extract. Mix again and set the filling aside.
Step 3: Place 2 cups of gluten-free rolled oats in a food processor and pulse until you have a fine oat flour. Transfer the oat flour to a bowl and whisk in coconut sugar, cinnamon, and salt.
Step 4: Stir melted vegan butter and optional almond extract into the oat mixture, then fold in the remaining 1/2 cup rolled oats. The topping should hold together in small clumps.
Step 5: Spoon the peach filling into the prepared baking dish, spreading it evenly. Scatter pieces of the crumble topping over the peaches, pressing some of it together into small clumps for texture.
Step 6: Bake for 30–40 minutes at 375°F, until the topping is golden at the edges and the peach filling is bubbling. Let cool slightly and serve warm with vanilla ice cream or coconut whipped cream.
Storage
Allow to cool
Let the crumble cool to room temperature before storing to avoid soggy topping.
Cover
Cover the dish tightly with plastic wrap or foil to preserve moisture and flavor.
Refrigeration
Store in the refrigerator for 2–3 days in an airtight container. Reheat individual portions in the oven or microwave until warmed through.
Variations
Swap or add other summer fruits and mix-ins:
- Peach-raspberry crumble – Use 4 peaches plus 1 cup fresh raspberries.
- Nectarine crumble – Substitute nectarines or other stone fruits.
- Blueberry-peach crumble – Add 1 cup fresh blueberries to 4 peaches.
- Add 1/4 cup slivered almonds or chopped pecans into the crumble for crunch.
Recipe tips
- To peel peaches easily, blanch them briefly in boiling water for 20–30 seconds, then plunge into ice water—the skins slip off.
- Make oat flour at home by processing rolled oats until fine, or buy packaged gluten-free oat flour for convenience.
- Serve warm with vanilla ice cream, coconut whipped cream, or a drizzle of extra maple syrup.
FAQs
Yes. Use frozen sliced peaches without thawing and increase baking time slightly if needed until the filling bubbles.
Use about 3 cups of frozen sliced peaches for every 3–4 fresh peaches called for in the recipe.
Yes—this crumble is dairy-free and uses vegan butter to keep it vegan.
A cobbler typically has biscuit-like dough dropped on top of the fruit, while a crumble has a streusel-style topping made from flour or oats, sugar, and fat.
The possibilities are endless for enjoying summer fruit! Use in-season peaches while they’re available and experiment with berries, stone fruits, or nuts to create new versions of this gluten-free dessert.
More gluten-free peach desserts
-
Vegan Gluten-Free Peach Muffins
-
Gluten-Free Peach Cake
-
Easy Air Fryer Peaches with Cinnamon
-
Gluten-Free Baked Peach Hand Pies
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📖 Recipe
Gluten-Free Peach Crumble with Oats
Ingredients
For the filling
- 4–5 fresh peaches, peeled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot starch (or cornstarch)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
For the topping
- 2 1/2 cups gluten-free rolled oats, divided
- 1/3 cup coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons vegan butter, melted (or coconut oil)
- 1/4 teaspoon almond extract (optional)
Instructions
- Grease a 1.5-quart or 9×9-inch baking dish with vegan butter or cooking spray. Preheat oven to 375°F (190°C).
- Place sliced peaches and lemon juice in a medium bowl. Sprinkle with arrowroot starch, cinnamon, and salt. Stir to coat. Add maple syrup and vanilla extract and mix again.
- Process 2 cups of the rolled oats in a food processor until they form a fine oat flour. Transfer to a mixing bowl.
- Add coconut sugar, cinnamon, and salt to the oat flour. Stir in melted vegan butter and almond extract, then fold in the remaining 1/2 cup oats so the mixture forms crumbly clumps.
- Transfer the peach mixture to the prepared baking dish. Scatter the crumble topping over the fruit, pressing some pieces together for texture. Bake 30–40 minutes until the fruit bubbles and the topping is golden.
- Allow to cool slightly. Serve warm with vanilla ice cream or coconut whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Oat flour: Use 2 cups store-bought gluten-free oat flour instead of processing oats if you prefer.
- Certified gluten-free oats are recommended for those with celiac disease or severe sensitivity.
- If using frozen peaches, do not thaw before baking—add them frozen and extend baking time as needed.
Nutrition
Per serving: Calories 378; Carbohydrates 52 g; Protein 5 g; Fat 18 g; Fiber 5 g; Sugar 23 g; Sodium 447 mg.