Gluten-Free Southern Peach Crumble

Sweet peaches topped with a warm, crumbly topping—soooo good. This version calls for way less sugar than a traditional crumble or cobbler recipe, but you won’t miss the sweet stuff, instead, the natural flavor of peaches shines through. 

I’ve made a lot of peach dishes over the years (things like Peach Caprese Salad, Peaches and Cream Oatmeal Bake, Peach Pecan Coleslaw, and Strawberry Peach Overnight Oats)—but when it comes to cozy, nostalgic vibes, nothing beats this warm and bubbly Southern Peach Crumble. It’s made with naturally sweet peaches (fresh or frozen—but ripe, fresh peaches work best), a golden, crumbly topping, and just the right amount of cinnamon. And yep, it pairs perfectly with a scoop of vanilla ice cream or a dollop of Greek yogurt for that classic warm-meets-cool moment.

Because who doesn’t love warm fruit and a crumbly top?

• Peachy keen goodness: Maple syrup and ripe peaches bring plenty of deliciousness—no refined sugar needed.
• Crumbly and crisp: The almond-oat topping is golden, nutty, and satisfying without being overly heavy.
• Vegan + gluten-free: Flexible for all eaters, without sacrificing taste or texture.
• Simple to make: Minimal prep and no fancy equipment. Just mix, bake, and devour.

During the summer months, take advantage of ripe and juicy seasonal fruit (see trick below for peeling), but you can also easily make this treat in the fall and winter using frozen peaches. Doing so actually allows you to skip the step of peeling and slicing….but there’s nothing like the flavor of fresh, just saying! 

Whether you’re baking for guests or treating yourself to a quiet moment with something warm and comforting, this Southern Peach Crumble is a feel-good treat. Pop it in the oven and let the sweet cinnamon aroma fill your kitchen. You’ll know it’s ready when the top is golden and the peaches are bubbling up around the edges.

A helpful hint from my kitchen:

To make peeling your fresh peaches easier, submerge them (whole) in boiling water for 30 to 60 seconds, and then quickly shock them in an ice bath to stop the cooking process. This will loosen the skin from the flesh. To peel, simply pull back the fuzzy skin with your fingers or a butter knife. If it’s not peeling easily, submerge again in the boiling water for a few more seconds, and then shock again. Then cut into ½-inch-thick pieces!

Try my Apple Pie Crumble and Blueberry Crisp!

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Gluten-Free Southern Peach Crumble

Sweet peaches topped with a warm, crumbly topping—soooo good. This version calls for way less sugar than a traditional crumble or cobbler recipe.

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Yield: 10 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

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Ingredients

 

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For the peaches:

• ▢ 3 pounds sliced peaches, fresh or frozen
• ▢ 1 tablespoon fresh lemon juice
• ▢ 2 tablespoons arrowroot flour, or cornstarch
• ▢ 3 tablespoons maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ½ teaspoons ground cinnamon

For the crumble

• ▢ 1 tablespoon golden flaxseed meal, ground flaxseeds
• ▢ 1 ½ cups blanched almond flour
• ▢ ½ cup rolled oats*
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt
• ▢ 2 tablespoons maple syrup, or honey for a non-vegan option
• ▢ 2 tablespoons melted coconut oil, or melted butter for a non-vegan option

Ingredient Details to Know

* To ensure this crumble is fully gluten-free, be sure to use certified gluten-free oats. While oats are naturally gluten-free, they’re often processed in facilities that handle wheat—so look for the certified label if you’re cooking for someone with celiac or a gluten sensitivity.

Instructions

 

• Preheat the oven to 400˚ and gently mist a 9 x 13 inch (3-quart) baking dish with nonstick oil spray.
• In a large bowl, mix all the “peaches” ingredients together until well combined. Pour the peach mixture into the prepared baking dish, loosely cover with parchment paper then foil (doesn’t have to be tight) and bake for 30 minutes.
• While the peaches are cooking, prepare the crumble. Mix all of the ingredients together in a medium bowl, and stir to combine. The mixture should be the texture of wet sand; crumbly but holds together when you squeeze it in your hands. Set aside.
• Once the peaches have cooked for 30 minutes, remove from oven, uncover and sprinkle over the crumble mixture, gently squeezing some of the mixture together as you go, to make larger crumble pieces. Place back in the oven, uncovered, for an additional 30 minutes. The peaches should be hot and bubbly and the crumble topping should have golden brown spots throughout.
• Remove from oven and allow to cool for 10-15 minutes, so the juices set. Serve warm with the option of ice cream, whipped topping, or yogurt.

Notes

To make peeling easier, submerge fresh peaches in boiling water for 30 to 60 seconds, and then quickly shock them in an ice bath to stop the cooking process. This will loosen the skin from the flesh. To peel, simply pull back the fuzzy skin with your fingers or a butter knife.

If it’s not peeling easily, submerge again in the boiling water for a few more seconds, and then shock again. Then cut into ½-inch-thick pieces.

Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 220Carbohydrates: 28gProtein: 5gTotal Fat: 12g— Unsaturated Fat: 9g— Saturated Fat: 3gCholesterol: 0mgSodium: 55mgPotassium: 436mgFiber: 4gTotal Sugar: 17g— Natural Sugar: 11g— Added Sugar: 6gVitamin C: 164mgIron: 1.9mg

Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.

I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!