Transform your family-favourite Peach Crisp recipe into a spectacular dessert with this gluten-free Peach Crisp with Bourbon and Vanilla. Topped with oatmeal crumble, this is a favourite adult dessert!
❤️Why you'll love this peach crisp recipe
- An elegant adult dessert! Peach Crisp with Bourbon and Vanilla is not your everyday Peach Crisp. Yes, it has all the elements of a great family-style peach crisp: warm sweet fruit and a crispy oat topping, but this one has more class! Flavoured with Bourbon and vanilla, this gluten-free peach crisp is one for your next adult dessert.
- Rave reviews! It's a simple summer dessert that's a winner every time! Peach Crisp or Peach Crumble is a dessert that everyone seems to love . . . and this one with a touch of bourbon always gets rave reviews!
- A memorable dessert! It's worth making, not only because it's delicious, but for the way it will make your kitchen smell. Warm, vanilla-scented peaches spiked with a hint of Bourbon make this a dessert to write home about.
- Fruit crisps are always a popular choice. They're easy to make gluten-free, and they're quick to whip up at the last minute. Adding a scoop of vanilla ice cream puts a fruit crisp over the top!
Let's get started and make the best adults-only peach crisp!
Here's what you'll need to make gluten-free peach crumble.
For the filling:
- fresh peaches: about 6 cups of sliced peaches.
- cornstarch: or tapioca starch to thicken the fruit mixture
- honey: or maple syrup or 0-calorie Monkfruit sweetener, or brown sugar! Your choice.
- Bourbon: just 3 tablespoons
- vanilla extract: pure
- lemon juice: adds flavour and stops the peaches from turning brown.
For the crumble topping:
- rolled oats: use certified gluten-free oats if necessary.
- oat flour: grind rolled oats in your blender to make oat flour. You can also substitute almond flour for the oat flour if you'd like.
- coconut sugar: or brown sugar or 0-calorie Monkfruit sweetener
- melted butter
- salt: just a pinch, but don't leave it out!
- optional: sliced almonds or chopped pecans
Here's a quick overview of what you'll do to make this delicious homemade gluten-free peach crisp. You'll find complete directions in the recipe card below.
- Peel peaches, remove the stone and slice them. If the peaches have thin skins, there's no need to peel them.
- In a large bowl, toss the peach slices with tapioca starch or cornstarch, sweetener, Bourbon, vanilla and lemon juice.
- Combine the crisp topping ingredients in another bowl.
- Fill a glass or ceramic pie plate or baking dish with the peach mixture, then add the crisp topping to cover the peaches.
- Bake until the fruit is bubbling and the crumble topping is golden brown.
- Cool slightly and serve warm, either as is, or with ice cream, whipped cream or coconut whip.
- Double the topping recipe, set half of it aside in an airtight container, label it and freeze it for another day, so you can make a dessert in no time flat.
- Add sliced almonds or chopped pecans or other nuts if you'd like, or leave them out!
- Do try to serve it warm. It's heavenly.
- Ice cream or whipped cream or whipped coconut cream on top is delicious, but not necessary. This Peach Crisp with Bourbon and Vanilla can stand alone!
Store leftover peach crisp covered in the refrigerator. It will last for 3 to 4 days.
Frequently asked questions
Yes, frozen peaches will work in this recipe. Make sure to thaw them first, then drain them thoroughly to prevent your crisp from becoming soggy.
Yes. I'd suggest using peaches that have been canned in peach juice, not syrup. Be sure to drain them first.
I peel peaches first, as the ones I use are from my own tree and they have a fuzzy skin. However, if the peaches you're using have thin skins and you don't mind the texture, go ahead and leave them unpeeled.
Fully ripe, freestone peaches have skins that will slip off easily. However, if peaches have been picked before they're fully ripe (and most imported peaches have been), try this method to slip the skins off easily:
1. Put them in boiling water for about 30 seconds.
2. Use a slotted spoon to remove them from the water.
3. Use a paring knife to gently remove the skin.
More recipes for peach season!
- Grilled Peaches with Honey Lemon Drizzle: Flavoured with honey, lemon, vanilla and a hint of cinnamon, this dessert of bbq peaches is quick and easy to make, ready in 15 minutes.
- Gluten-free Blueberry Peach Clafoutis: a simple rustic French dish make with a gluten-free flour blend, a custard-like filling and warm peaches and blueberries
- Peach Ginger Iced Tea: With all the healthy benefits of green tea, this iced tea is perfect for summer sipping!
- Lemon Ricotta Crostini with Honeyed Peaches: a simple appetizer made with fresh peaches, honey and thyme!
- Homemade Sweet Peach Salad Dressing: an amazing vinaigrette for any green salads!
- Quinoa Black Bean Salad with Peaches: A vegan black bean salad with a difference!
- Peach Ginger Sorbet: A great way to use extra peaches! Makes a velvety smoot
This recipe has been updated with new photos and helpful information.
Peach Crisp with Bourbon and Vanilla
- 6 cups peaches, peeled, pitted and sliced
- 2 tablespoon cornstarch, or tapioca starch, heaped
- 3 tablespoon sweetener, honey, maple syrup or Monkfruit sweetener
- 3 tablespoon Bourbon
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
- Preheat oven to 375°F.
- Peel peaches, remove the stone and slice. If the skins are thin and tender, there's no need to peel.
- In a large bowl, toss the peaches with tapioca starch, sweetener, Bourbon, vanilla and lemon juice.
- Combine the crumble topping ingredients in a mediuim bowl. Alternatively, combine them in a food processor, pulsing to mix evenly.
- Fill a 9.5 or 10-inch deep glass pie plate with the peach mixture, then add the crumble topping to cover the peaches.
- Bake for 28 - 32 minutes or until fruit is bubbling and crisp topping is golden brown.
- Cool slightly and serve warm, plain or with ice cream, whipped cream or coconut whip.