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Gluten-Free Peach Granola Crisp

This gluten-free peach granola crisp is healthy, fruity and completely fool-proof. Plus, it's dairy-free and can be made grain-free too. And, thanks to a couple shortcuts, it whips up super fast, which means it's ready to eat sooner!
Prep Time20 mins
Cook Time40 mins
Course: Breakfast, Dessert
Servings: 8


For the peach filling:

  • ~9-10 cups fresh peaches, cut into 1/4" slices (peel prior to slicing, if desired)
  • 2 Tbsp arrowroot starch
  • 2 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • Pinch of sea salt

For the granola topping:

  • 2.5 cups grain-free or gluten-free granola, (crumble up any large chunks)
  • 2 Tbsp coconut oil, melted


  • Preheat oven to 350 degrees F. Grease a 9x13 pan with a little coconut oil and set aside.
  • In a large bowl, mix together the peaches, arrowroot starch, lemon juice, vanilla extract, coconut sugar, cinnamon and sea salt. Stir well to coat. Then, pour into prepared baking pan.
  • In a separate medium-sized bowl, stir together the granola and melted coconut oil. Once mixed well, pour evenly over the peaches.
  • Bake in preheated oven for 35-40 minutes or until fruit begins to bubble. Once done, cool for 15-20 mintues before serving.
  • Cover any leftovers and store at room temperature for up to 2 days. Or, store in the refrigerator and eat within 3-4 days. (I opted to store in the fridge since the weather has been hot).


If desired, serve with coconut milk whipped cream, Greek yogurt or vanilla bean ice cream (dairy or non-dairy).
I opted not to peel the peaches for this recipe and don't mind the peels, but feel free to peel, if preferred.