Gluten-free Peach Oatmeal Cobbler, Gluten-free Peach Oatmeal Cookie Crisp, Gluten-free Oatmeal Cookie Peach Crisp, Gluten-free Peach Delight—so many name options for this dessert. I created this relatively recently and it felt like a cross between a peach crisp and a cobbler. The filling is unmistakably a classic cinnamon-sugared peach base, but instead of the usual crisp topping, it’s dotted with gluten-free oatmeal cookie dough. The result looks a bit like a cobbler and tastes like an elevated fruit crisp.
The idea came from a friend a few years ago, and I adapted it to fit gluten-free baking. The peaches are tossed with cinnamon, sugar and a bit of gluten-free flour or cornstarch, then spread into a baking dish. Instead of a butter-oat crumble, I use my favorite gluten-free oatmeal cookie dough dropped over the fruit in scoops. The cookies hold their shape fairly well and gently spread while baking, creating pillowy cookie pockets across the warm peach base.
Serve this warm, topped with whipped cream or a scoop of vanilla ice cream for a classic summer dessert. The combination of juicy peaches and baked oatmeal-cookies is comforting and bright at the same time—perfect for gatherings or an easy weekend treat. For convenience, I use a medium cookie scoop to place even-sized scoops of dough across the peaches; a small scoop works if you prefer more cookie pieces.
Below you’ll find ingredient notes, helpful substitutions, and the full gluten-free peach crisp recipe with oatmeal cookie topping. The directions are straightforward: prepare the peach base, mix the cookie dough, drop dough over the fruit, and bake until golden and bubbling. The peaches really shine in this dessert, so I keep the spice simple—just cinnamon and a touch of lemon for brightness.
Notes on ingredients and substitutions for this Gluten-free Peach Crumble:
- Oats: Always use certified gluten-free oats that are grown and processed under a purity protocol. I recommend certified GF rolled oats or quick oats for the topping so the texture is tender but still holds together.
- Flour: This recipe works well with several gluten-free all-purpose blends. I’ve tested it with gfJules, Authentic Foods Multi-Blend, and Gluten Free Mama’s almond-based blend. King Arthur Measure for Measure is also a reliable option. If your blend already contains xanthan or guar gum, omit any extra xanthan called for in the recipe.
- Dairy-free option: Swap the butter for a baking-friendly non-dairy alternative such as Earth Balance buttery sticks or solid coconut oil. Replace milk with your preferred unsweetened non-dairy milk like almond or oat milk. Results may vary slightly depending on the alternative used, but the dessert still turns out delicious.
- Peaches: Fresh, ripe peaches are best for this dessert. If peaches are slightly underripe, a little extra sugar and lemon juice help balance the flavor. If fresh peaches aren’t available, thawed frozen sliced peaches can be used; drain any excess liquid before tossing with sugar and flour.
I love how simple this dessert is while still feeling special. The oatmeal-cookie topping gives a chewy, buttery contrast to the juicy, cinnamon-scented peaches. If you make it, I’d love to hear how you served it—ice cream, whipped cream, or a drizzle of caramel are all excellent options.
Gluten-free Peach Crisp Recipe
Yield: 18 servings
Gluten-free Peach Crisp
Bright cinnamon peaches topped with scoops of gluten-free oatmeal cookie dough. Bake until the peaches bubble and the cookie topping is lightly browned.
Ingredients
Peach base:
- 11 cups sliced, peeled fresh peaches (about 5 lbs.)
- 1/3 cup sugar
- 1 1/2 tsp cinnamon
- 2 Tbsp gluten-free all-purpose flour or cornstarch
- 2 Tbsp lemon juice
Oatmeal cookie topping:
- 3/4 cup unsalted butter, softened (or non-dairy substitute like coconut oil or Earth Balance sticks)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 egg
- 1/2 tsp xanthan gum* (omit if your blend already contains a binder)
- 1 3/4 cup good-quality gluten-free all-purpose flour
- 2 cups certified gluten-free rolled oats or quick oats
Instructions
- Lightly spray a 9×13-inch glass baking dish with cooking spray. Preheat oven to 350°F (175°C).
- In a large bowl, gently stir together the sliced peaches, sugar, cinnamon, gluten-free flour or cornstarch, and lemon juice until the peaches are evenly coated.
- Spoon the peach mixture into the prepared 9×13-inch baking dish and spread it into an even layer.
- In the bowl of an electric mixer, beat the softened butter (or alternative) on medium speed for about 30 seconds.
- Add the brown sugar, sugar, cinnamon, baking powder, salt, vanilla, egg, xanthan gum, and 1 cup of the flour. Beat until thoroughly combined, then beat in the remaining flour. Turn the mixer to low and mix in the oats just until incorporated.
- Use a large cookie scoop or rounded tablespoon to drop scoops of the cookie dough evenly over the peach mixture. The pieces will not spread much; you can gently flatten each scoop slightly if desired.
- Bake at 350°F for about 40 minutes, or until the topping is lightly browned and the peach mixture is bubbly.
- Allow the dessert to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
Good-quality gluten-free all-purpose flour: I recommend gfJules, Authentic Foods Multi-Blend, Gluten Free Mama, or King Arthur Measure for Measure. If your flour blend includes xanthan gum or guar gum, skip the additional xanthan gum in this recipe.
Pin this gluten-free peach crisp photo to your gluten-free desserts board!
I hope you and your family enjoy this gluten-free peach crisp with oats as much as mine does. It’s an easy summer dessert that highlights fresh fruit and offers a satisfying, chewy cookie topping instead of a traditional crumble.