Gluten-free Peach Oatmeal Cookie Crisp

Total Time
Serves 15

In this dessert, cinnamon, sugar and peaches are tossed together and topped with my favorite gluten-free oatmeal cookie dough and baked until cooked through. That's right, instead of the usual sugar/butter/oats topping for a crisp, this is topped with gluten-free oatmeal cookies!


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 egg
  • 1 Tbsp. milk or non-dairy milk alternative
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. xanthan gum (omit if flour blend contains xanthan)
  • 1/4 tsp. salt
  • 1 1/2 cup good quality gluten-free all-purpose flour*
  • 2 cups certified gluten-free rolled oats 


  1. Lightly spray a 9x13 glass or ceramic baking dish with cooking spray.
  2. Preheat oven to 350°.

Peach base:

  1. In a bowl, gently stir together sliced peaches, sugar, cinnamon, flour and lemon juice until peaches are coated evenly.
  2. Spoon peach mixture into greased 9x13" baking dish. Spread evenly.

Oatmeal Cookie Topping:

  1. In the bowl of your electric mixer, beat butter (or alternative) on medium speed for 30 seconds.
  2. Add the brown sugar, sugar, milk, egg, cinnamon, baking powder, salt, vanilla, xanthan gum (if needed), and 1 cup of the gluten-free flour. Beat until thoroughly combined. Beat in remaining gluten-free flour. Turn mixer to low speed and mix in the oats, stopping just when thoroughly mixed in.
  3. Use a large cookie scoop or rounded tablespoon to scoop the cookie dough all over the peach mixture.
  4. Bake at 350° for 40 minutes or until lightly browned and peach mixture is bubbly.


Recipe Notes

Good quality gluten-free all-purpose flour: I recommend gfJules, Gluten Free Mama, or King Arthur Flour.
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