Frozen Peach Crisp Gluten Free
Easy Frozen Peach Crisp Gluten Free with frozen peach slices that bake into a jammy bubbling filling under a thick golden certified gluten-free oat crumble topping — a year-round dessert ready in under an hour with no thawing required.
Equipment
- 9x13-inch baking dish or 9-inch square pan
- large mixing bowl
- Pastry cutter or fingers
- Foil (for rack below to catch drips)
Ingredients
Peach Filling
- 4 cups frozen peach slices do not thaw — use directly from freezer
- 2 tbsp brown sugar
- 1 tbsp gluten-free all-purpose flour blend with xanthan gum
- 0.5 tsp ground cinnamon
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
Gluten-Free Oat Crumble Topping
- 1.5 cups certified gluten-free old-fashioned rolled oats not quick oats
- 0.5 cup gluten-free all-purpose flour blend with xanthan gum
- 0.67 cup brown sugar, packed
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup cold unsalted butter cut into small cubes
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. Place foil on the rack below to catch drips.
- Add frozen peach slices directly to the baking dish without thawing. Sprinkle with brown sugar, gluten-free flour, cinnamon, lemon juice, and vanilla. Toss gently and spread evenly.
- In a large bowl, combine the certified gluten-free oats, gluten-free flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter and work into the oat mixture with your fingers or a pastry cutter until irregular pea-sized clusters form.
- Spread the topping loosely over the frozen peaches in uneven clumps. Do not press down.
- Bake for 45 to 55 minutes until the topping is deeply golden and the peach filling is visibly bubbling around all edges. Add 5 to 8 extra minutes if needed.
- Rest 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
Do not thaw frozen peaches — use directly from the freezer. Add 5 to 8 extra minutes to baking time compared to fresh or canned. Use certified gluten-free oats, not regular oats. Use a gluten-free flour blend with xanthan gum. Keep butter cold until cutting into topping. Spread topping loosely — do not press down. Bake until deeply golden and visibly bubbling at all edges. Rest 10 to 15 minutes before serving.