These 33 Gluten-Free Peach Recipes Taste Even Better Than Traditional Ones

For those adhering to a gluten-free diet, enjoying peaches in a variety of dishes is entirely possible and incredibly tasty. Whether you have celiac disease, gluten sensitivity, or simply choose to avoid gluten, these 33 gluten-free peach recipes are sure to satisfy your cravings and bring a taste of summer to your table.

You may like: 21 Peach Jam Recipes to Sweeten Your Summer Days

Gluten Free Peach Crumble Bars

These gluten free peach crumble bars combine a buttery lemon shortbread with a juicy peach filling. They’re incredibly easy to make and they’re absolutely heavenly served with a dollop of vanilla ice cream. And you’d never know that they’re both gluten and egg free!!

• Prep: 45 mins
• Cook: 50 mins
• Servings: 12

INGREDIENTS

Gluten free lemon shortbread:

• 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
• zest of 2 lemons (Ideally, use organic unwaxed lemons.)
• 140 g (1¼ sticks) unsalted butter, softened
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 300 g (2½ cups) plain gluten free flour blend
• ¾ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
• ½ tsp salt

Peach filling:

• 5 medium fresh peaches (about 750g or just over 1½ lbs) (Make sure that your peaches aren’t overly ripe – they should be juicy and flavourful but not too soft.)
• 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
• 15 g (2 tbsp) cornstarch (US)/cornflour (UK)
• 15 g (1 tbsp) lemon juice, freshly squeezed
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

INSTRUCTIONS

Peeling the peaches:

1. For the filling, you can use the peaches either with their skin on or peel them first – both options work great, so choose whichever one you prefer.
2. Bring a large pot of water to a boil. Make sure that your pot is large enough to fit all the peaches.
3. In a large bowl, prepare an ice water bath: fill it with cold water and add a couple of ice cubes to it.
4. Score a small, shallow “X” on the bottom of each peach.
5. Place the peaches into the boiling water, making sure that they’re submerged in the hot water as much as possible.
6. Leave the peaches in the boiling water for 30-60 seconds, then use a slotted spoon to remove them out of the boiling water and place them into the ice water bath.
7. Allow the peaches to cool for a couple of minutes, then peel off the loosened skin (starting from where you scored the “X”). You should be able to easily remove the skin with minimal effort with your fingertips.

Gluten free lemon shortbread:

1. Adjust the oven rack to the lower middle position, pre-heat the oven to 375ºF (190ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.
2. Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.
3. Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).
4. In a separate bowl, whisk together the gluten free flour blend, xanthan gum and salt.
5. Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough.Tip: Because it’s gluten free, you don’t need to worry about over-working the shortbread dough!

Peach filling:

1. Cut the (peeled or skin-on) peaches into about ½-inch (1-1.5cm) thick slices/wedges and place them into a large bowl.
2. Add the sugar, cornstarch (US)/cornflour (UK), lemon juice and vanilla, and toss to combine.

Assembling & baking the peach crumble bars:

1. Press about ⅔ of the shortbread cookie dough (about 390g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.
2. Arrange the peach filling on top of the shortbread base in an even layer. Drizzle over any juices left in the bowl.
3. Crumble over the remaining ⅓ of the shortbread cookie dough, making sure that you get a fairly even coverage but allow some of the peach filling to peek through.
4. Bake at 375ºF (190ºC) for about 50-55 minutes or until the crumble is light golden brown and you can see the juices in the filling visibly bubbling through the crumble topping (not just around the edges but also in the centre)
5. Allow the bars to cool completely to room temperature before you remove them from the baking pan (with the help of the overhanging parchment/baking paper) and slice them into individual portions.For extra next slices, I recommend chilling the crumble bars in the fridge for at least 30 minutes before you cut into them.Tip: You can also serve these warm with a scoop of ice cream on top – just note that they’re much more delicate when they’re warm, so they’re more likely to crumble when you cut them.

Gluten-Free Peach Crisp

This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.

• Prep: 20 mins
• Cook: 30 mins
• Servings: 8

INGREDIENTS

Peach Filling

• 2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
• ⅓ cup honey
• 2 tablespoons arrowroot starch or cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

Crisp topping

• 1 cup old-fashioned oats (certified gluten free if necessary)
• ½ cup almond meal or almond flour, lightly packed
• ⅓ cup sliced almonds
• ⅓ cup packed coconut sugar or brown sugar
• 1 teaspoon ground ginger
• ¼ teaspoon fine grain sea salt
• 4 tablespoons butter, melted
• 3 to 4 tablespoons plain yogurt (regular or Greek)

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit.
2. To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
3. To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
5. Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.

MAKE IT VEGAN: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.

Gluten Free Peach Crisp with Salted Coconut Milk Caramel

Juicy gluten free peach crisp with a crunchy pecan-oat topping and a drizzle of the easiest homemade dairy free caramel. You’re going to LOVE this healthy peach crisp recipe. The perfect summertime dessert with a scoop of your favorite ice cream!

• Prep: 15 mins
• Cook: 45 mins
• Servings: 8

Ingredients

For the filling:

• 6-7 large ripe peaches, thinly sliced (about 7 cups thinly sliced peaches)
• ¼ cup pure maple syrup
• 2 teaspoons vanilla extract
• Optional: 1 vanilla bean, split and seeded
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg

For the topping:

• 1 cup old fashioned rolled oats, gluten free if desired
• 1 cup raw chopped pecans
• 1/3 cup dark brown sugar (can also sub coconut sugar but brown sugar is best)
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ cup melted and cooled coconut oil (can also sub melted butter)

For the salted coconut milk caramel:

• 1/4 cup canned coconut milk (light or full fat will work — just make sure the full fat is stirred completely first)
• 1/4 cup water
• 1/4 cup coconut sugar
• 1 teaspoon vanilla
• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350 degrees Grease a 8×8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
2. In a large bowl, toss together the peach slices, maple syrup, vanilla, optional vanilla bean, cinnamon and nutmeg. Set aside while you make the topping.
3. To make the topping, add ½ cup oats and ½ cup pecans to a blender. Pulse for 15-30 seconds until oats are fine. Transfer mixture to a medium bowl, then add in remaining ½ cup oats and ½ cup chopped pecans, followed by the dark brown sugar, cinnamon and salt. Stir with a fork to combine. Next add in coconut oil and stir with a fork until it begins to form small clumps and is well combined.
4. Grab ⅓ cup of the topping mixture and add it the bowl with the peaches, stirring to combine. Add peaches to the skillet, spreading evenly. Sprinkle remaining topping evenly all over the peaches. Bake for 40-55 minutes or until filling is very bubbly, topping is golden brown and peaches are fork tender.
5. Once ready to serve the peach crisp, make the coconut caramel by adding the coconut milk, water and coconut sugar to a small saucepan. Place over medium high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until mixture thickens. Before you remove from heat add vanilla and sea salt. Drizzle caramel all over the top of the peach crisp. Enjoy!

Gluten Free Peach Cake

A moist and delicious gluten free peach cake. Full of fresh juicy peaches, this cake can be baked in a loaf pan or cake pan.

• Prep: 15 mins
• Cook: 45 mins
• Servings: 10 slices

INGREDIENTS

• 1 ½ cups gluten free flour blend * see note
• ¾ cup sugar
• 1 teaspoon baking powder aluminum-free
• ⅛ teaspoon salt
• 2 large eggs
• 1 cup milk or non-dairy milk
• 1 tablespoon lemon juice
• ½ cup unsalted butter melted
• 1 teaspoon pure vanilla extract
• 1 ½ cups chopped peaches * see note

OPTIONAL icing

• 1 cup powdered sugar
• 2-3 teaspoons water

INSTRUCTIONS 

1. Preheat the oven to 350º F.
2. Chop the peaches up on a cutting board. Be careful not to include pit fragments.
3. In a large bowl, add the dry ingredients and whisk to blend.
4. In a smaller bowl, add your wet ingredients and whisk.
5. Pour the wet ingredients over the dry ingredients and add the peach slices.
6. Mix the wet and dry ingredients until just barely mixed. Overmixing will deflate your cake and it will turn out dense.
7. Pour the batter into a greased bread loaf tin.
8. Bake for 45 minutes. Test doneness with a toothpick inserted into the middle of the cake. If the toothpick comes out clean, the cake is done baking. If there is batter, or crumbs, on the toothpick, it will need to bake longer.
9. Allow the cake to cool.
10. In a small bowl, add the powdered sugar and water. Mix. Drizzle onto the cake when the cake is cooled.

NOTES

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
2. If your gluten free flour blend doesn’t contain Xanthan Gum, add 1 teaspoon.
3. You can use any fruit you like with this recipe.

Gluten-Free Peach Cobbler

Gluten Free Peach Cobbler is a cozy dessert recipe that makes just enough for 2. Made in just one bowl, from kitchen staples, it’s the perfect treat any time of year.

• Servings: 2

For the Peach Filling:

• 1lb peaches (about 3-4 small peaches), peeled and sliced into eighths
• 2 Tablespoons pure maple syrup (not pancake syrup)
• 1-1/2 teaspoons gluten free measure for measure flour (see notes)
• heaping 1/4 teaspoon cinnamon

For the Cobbler Topping:

• 1/4 cup sugar
• 1/4 cup butter or vegan butter, softened
• 1 large egg white
• 1/2 teaspoon vanilla
• 1/4 cup + 3 Tablespoons gluten free measure for measure flour
• 1/8 teaspoon baking powder
• pinch salt

DIRECTIONS

1. Preheat oven to 375 degrees then spray a 7x5x2″ baking pan (or similar size baking pan) with nonstick spray and set aside. Add peach slices, maple syrup, gluten-free flour, and cinnamon to a medium-sized bowl then mix with a spatula to combine. Scrape into prepared baking dish then set aside.
2. Add sugar and softened butter to the bowl then whisk until smooth, 30 seconds. Add egg white and vanilla then whisk until smooth. Add gluten free flour, baking powder, and salt then switch to a spatula and stir until the flour is just incorporated. Scoop the mixture evenly over the fruit then sprinkle with a little additional cinnamon and sugar.
3. Place baking pan on top of a baking sheet in case of overflow then bake for 22-26 minutes or until topping is light golden brown. Let cool for 10-15 minutes then scoop and serve with ice cream, if desired.

Gluten Free Peach Cobbler (Dairy-Free Option)

This easy gluten free peach cobbler is literally the best cobbler I’ve ever had. With a brown sugar syrup and soft crust with a crisp top, it’s perfect for picnics, potlucks, or a cozy evening at home.

• Prep: 15 mins
• Cook: 40 mins
• Servings: 8

Ingredients

PEACH BASE

• 2 bags frozen peaches, 16 ounces each or about 8 fresh peaches
• ⅔ cup granulated sugar
• ⅔ cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but recommended)
• 1 ¾ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 3 tablespoons cornstarch
• 1 teaspoon cream of tartar
• 4 tablespoons butter, room temperature
• 2 tablespoons water
• 1 teaspoon lemon juice

BISCUIT TOPPING

• 2 cups gluten free flour (I used Cup4Cup)
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whipping cream
• 2 tablespoons course sugar for topping (optional)

Instructions

1. Preheat oven to 375 degrees F
2. Grease a 9X13 inch baking dish with gluten free cooking spray or butter (you can use Melt dairy free butter)
3. Add peaches, sugars, vanilla and almond extracts, cinnamon, nutmeg, corn starch, cream of tartar, water, and lemon juice and stir until combined.
4. Drop pats of butter evenly over the top.
5. Bake uncovered for 20 minutes.
6. While peaches are baking, whisk together gluten free flour, baking powder, salt, and sugars.
7. Stir in vanilla and whipping cream. The mixture should be pretty wet and sticky, like a drop biscuit.
8. Remove peaches from the oven.
9. Increase oven temperature to 425 degrees F
10. Top the peaches with prepared dough using a spoon or cookie scoop. There should be 9 or 10 scoops and there will be a little space in between each one.
11. Use a pastry brush to brush the leftover cream in the measuring cup on top of the biscuits, then sprinkle with 2-3 tablespoons of coarse sugar (the coarse sugar is optional, but oh, so good)
12. Return the cobbler to the oven and bake uncovered for 15-20 minutes, until the crust is golden brown.
13. Top with vanilla ice cream or fresh whipped cream (or dairy free alternatives) and serve! 

To make dairy free: use Melt or another high-quality vegan butter. For biscuits, use Better Batter, King Arthur Measure for Measure, or Bob’s Red Mill 1:1 plus coconut cream (refrigerate overnight to collect only the solid portion. Melt before adding to biscuit dough) You might need to add a little extra coconut cream depending on the flour you use. Serve with dairy free ice cream or vegan whipped cream.

Gluten-free Peach Muffin Recipe

These gluten-free peach muffins are an amazing way to use up those fresh peaches! They are easy to prepare, and make for a lower sugar, nutrient-packed snack or treat! (Gluten-free, paleo, & no refined sugar)

Bonus: your house will smell amazing while they bake.

• Prep: 15 mins
• Cook: 20 mins
• Servings: 10 muffins

Ingredients

Dry ingredients:

• 1 1/2 cups almond flour
• 2 1/2 tablespoons coconut flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet ingredients:

• 3 eggs, beaten
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1 cup fresh diced peaches

Instructions

1. Preheat oven to 350 degrees F. Line a muffin tin with ten silicone baking cups or paper cup liners.
2. In a large bowl, mix together the dry ingredients, making sure to break up any lumps. In a separate bowl, mix together the wet ingredients.
3. Pour the wet ingredients into the dry and mix until combined. The mixture will be fairly thick. Fold in the freshly chopped peaches.
4. Evenly distribute the mixture among the muffin cups. Bake for 25-28 minutes or until inserted tooth pick comes out clean. Allow to cool for at least 10 minutes before removing from liner.

Notes

• When incorporating the peaches, gently fold them into the batter. Since ripe fruit is delicate, it’s best to minimize any excessive handling.
• You can use a cookie scoop to make it easier to divide the muffin mixture between the muffin cups.
• If you have some extra peaches kicking around, feel free to dice up an extra one and press some of the diced pieces into the top of each muffin before baking.

Gluten Free Peach Galette

This gluten free peach galette combines a buttery, flaky pie crust with a small mountain of thickly sliced, juicy peaches that get beautifully tender (but not mushy!) in the oven. It’s incredibly easy to make and it’s absolutely divine served still warm, with a generous scoop of vanilla ice cream.

• Prep: 1 hr
• Cook: 40 mins
• Servings: 8

INGREDIENTS

Gluten free flaky pie crust:

• 160 g (1⅓ cups) plain gluten free flour blend
• 10 g (1 tbsp) caster/superfine or granulated sugar
• ½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum or other binders, add only ¼ tsp.)
• ¼ tsp salt
• 115 g (1 stick) cold unsalted butter, cubed
• 75 g (¼ cup + 1 tbsp) cold water (Either very cold tap water or chilled water from the fridge will work best here.)

Peach filling:

• 5 medium fresh peaches (about 750g or just over 1½ lbs), pitted (Make sure that your peaches aren’t overly ripe – they should be juicy and flavourful but not too soft.)
• 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
• 15 g (2 tbsp) cornstarch (US)/cornflour (UK)
• 15 g (1 tbsp) lemon juice, freshly squeezed
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

You’ll also need:

• 1 US large/UK medium egg, whisked, for egg wash
• 1-2 tbsp granulated sugar, for sprinkling before baking

INSTRUCTIONS

Making the pie dough:

1. In a large bowl, whisk together the gluten free flour blend, sugar, xanthan gum and salt.
2. Add the cubed cold butter and toss it in the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until it’s about the size of walnut halves.
3. Start adding the cold water, about 1 tablespoon at a time. After each addition, use your fingertips or a fork to toss the mixture around so that the flour gets evenly hydrated.Continue adding the water and tossing the mixture until all the flour has been hydrated and the mixture starts clumping together in places. It might still look crumbly at this point.Tip: Depending on your gluten free flour blend, you might need slightly more or less water than is listed in the recipe. If there are any patches of dry flour, sprinkle them with some extra cold water.
4. Bring the pie dough together into a ball by giving it a gentle knead and pressing it against the sides of the bowl. Your dough won’t look perfectly smooth at this stage – it will look slightly “shaggy” and uneven, with a few cracks here or there. Be careful not to overwork it, as that can cause the butter to start melting due to the heat from your hands, which can reduce the flakiness of the final pastry.
5. Wrap the pie dough in plastic wrap/cling film, and chill it in the fridge for at least 30-45 minutes.

Laminating the pie dough – two letter folds:

1. On a lightly floured work surface, roll out the chilled pie dough into a long rectangle about ¼ inch (about 5-6mm) thin. The exact dimensions of the rectangle aren’t important, aim for a length that’s about three times the width.
2. First letter fold: Fold one third of the rectangle towards the centre and then fold the other third over it (as you would a letter).
3. Rotate the folded pastry by 90 degrees, so that the open ends point towards and away from you, and roll it out again into a long rectangle.
4. Second letter fold: Fold one third of the rectangle towards the centre and then fold the other third over it (as you would a letter).
5. Wrap the finished pie dough tightly in cling film/plastic wrap and chill it in the fridge for at least 30-45 minutes before rolling it out and assembling the galette.

Assembling & baking the peach galette:

1. Adjust the oven rack to the lower middle position and pre-heat the oven to 400ºF/200ºC. You will need a large baking sheet, set it aside until needed.Tip: Baking the galette on the lower middle oven rack ensures that the bottom of the pastry will be perfectly crisp and golden, without any sogginess whatsoever.
2. Cut the peaches into about ½-inch (1-1.5cm) thick slices/wedges. Put them into a large bowl and set aside until needed.
3. Lightly flour a large sheet of parchment/baking paper and place the chilled pie crust in the centre. Roll out the pie crust into a rough circle, about 13-14 inches (32-36cm) in diameter. You can trim the edges to achieve a more perfectly round shape if you wish, though it’s not necessary.Tip: Rolling out the pie crust and assembling the galette on the sheet of parchment/baking paper allows you to simply just slide it onto the baking sheet with minimal fuss and without having to worry about the pastry tearing or cracking.
4. Add the sugar, cornstarch (US)/cornflour (UK), lemon juice and vanilla to the sliced peaches and toss to combine.
5. Arrange the peach filling in the centre of the rolled-out pie crust in an even layer, leaving a 2-inch (5cm) border free of any filling.Tip: You have two options when it comes to the filling – you can just dump it into the centre of the rolled-out pastry OR you can arrange all the individual slices carefully, in a pretty design. Both options work great, so just go with whichever one you fancy!
6. Fold the edges of the pie crust over the filling, overlapping the pastry as necessary.Tip: The pie crust might crack in places, that’s okay. Patch up any large cracks to prevent the peach juices from leaking out during baking, but don’t stress too much – galettes are meant to be rustic!
7. Drizzle the juices left in the bowl over the filling.
8. Brush the pie crust with the whisked egg, and sprinkle both the crust and the filling generously with granulated sugar.
9. Trim the parchment/baking paper if necessary, so that it will fit into the baking sheet. Slide the assembled galette together with the parchment/baking paper onto the baking sheet.
10. Bake on the lower middle oven rack at 400ºF/200ºC for about 40-45 minutes or until the pie crust is deep golden brown and you can see the juices in the filling visibly bubbling (not just around the edges but also in the centre).Tip: For the cornstarch to achieve its full thickening power, the juices need to come to a boil – so, it’s important that you bake the galette until you see bubbles popping up through the filling.
11. Allow the galette to cool until warm before slicing and serving, ideally with a scoop of vanilla ice cream.Tip: I recommend sliding the baked galette off the parchment/baking paper and onto a wire rack while it cools – this prevents the bottom from becoming soggy from the steam.

Gluten-Free Peach Dump Cake

It’s a pantry-style dessert that literally only takes a few quick ingredients.

• Prep: 10 mins
• Cook: 45 mins
• Servings: 10

INGREDIENTS

• 2 Cans Sliced Peaches in Syrup (29 oz Each)
• 1 Tsp Ground Cinnamon
• 1 Tsp Almond Extract
• 1 Box Vanilla Cake Mix or Gluten-Free Vanilla Cake Mix
• 1 Cup Unsalted Butter, Melted

OPTIONAL FOR SERVING:

• Whipped Cream
• Ice Cream
• Caramel Sauce
• Almonds
• Pecans

INSTRUCTIONS

1. Preheat the oven to 375*F.
2. Lightly coat a 13×9 baking dish with cooking spray.
3. Drain the syrup from 1 can of peaches and add to the baking dish.
4. Add the second can of peaches with syrup to the baking dish, and spread evenly.
5. Sprinkle with cinnamon.
6. Drizzle almond extract and stir slightly.
7. Pour the dry cake mix over the peach mixture and spread evenly with your hands or a spoon.
8. Melt the butter in a microwave-safe container.
9. Pour the butter evenly over the cake mix, do not stir.
10. Bake for 40-45 minutes or until the cake is golden brown and the peaches are bubbly.
11. Serve warm or room temperature with your choice of toppings.

Gluten-Free Peach Blueberry Crisp

The perfect summer recipe highlighting peaches and blueberries. This peach blueberry crisp gluten-free is easy to make and super yummy when it’s warmed up with a scoop of ice cream. 

• Prep: 10 mins
• Cook: 30 mins
• Servings: 6

Ingredients

Topping

• 1 cup Gluten-free flour or regular flour
• 1 cup Gluten-free rolled oats or regular oats
• 1/2 cup Cold unsalted butter
• 1/2 cup Light Brown Sugar
• 1 tbsp Cinnamon
• Flaky sea salt, optional

Filling

• 4 cups Peaches, peeled and sliced (see notes if using frozen), approx 7 peaches
• 1 heaping cup Blueberries (see notes if using frozen)
• 1 tbsp Lemon Juice
• 6 tbsp Brown Sugar
• 1 tbsp Arrowroot powder, Tapioca or Cornstarch

Instructions

• Preheat oven to 350°f. Grease an 11×7 or 8×8 baking pan.

Make the Filling

1. Peel and slice the peaches, then add them to a large bowl. Add the blueberries.
2. Mix in 6 tbsp of brown sugar, lemon juice, and 1 tbsp of the arrowroot, cornstarch, or tapioca starch. Mix well and set aside.

Make the Topping

1. In a medium-size bowl, add gluten-free flour, gluten-free oats, brown sugar, and cinnamon. Mix well.
2. Cut butter into 1-inch cubes and add it to the flour/oat mixture. Using a pastry cutter or a fork cut in the cold butter until it is crumbly. Set aside.
3. Pour the peach/blueberry mixture into your baking dish, then evenly sprinkle the topping all over the fruit. Place baking dish on sheet pan to catch any spills that may occur.
4. Bake for 30-35 min or until the crisp is bubbly and the top has browned.
5. Sprinkle with flaky sea salt if desired. Serve with ice cream

Notes

• If peaches are really juicy you can add another tbsp of arrowroot, tapioca, or cornstarch.
• Nectarines can be used instead of peaches.
• If using frozen peaches and blueberries do not thaw. Just mix really well with the filling ingredients. Increase cook time to 40-50 minutes or until the fruit is bubbly.

Peach Bread with Peach Glaze (Dairy-Free, Gluten-Free)

This Easy Peach Bread with Peach Glaze is going to be your favorite peach recipe!  Made gluten-free and dairy-free and with juicy fresh peaches each bite has a piece of peach and with the spongy and moist texture, one slice and you’ll be craving it all day.  It makes for a loaf of great gluten-free breakfast bread or a snack for the whole family.

• Prep: 15 mins
• Cook: 50 mins
• Servings: 1 loaf

Ingredients

• 2 cups sliced peaches ~2-3 fresh peaches
• 1 large egg
• 1/3 cup avocado oil
• 2/3 cup cane sugar
• 2/3 cup dairy-free milk
• 1 cup cassava flour
• 1 cup gluten-free flour blend
• 1 tsp baking soda

Peach Glaze

• 1 1/2 cups powdered sugar
• 1-2 Tbsp fresh peach juice

Instructions

1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and then set aside.
2. Prepare the peaches. Wash and dry the peaches, peel the peeling off, then slice the peaches into thin slices.
3. In a medium-size mixing bowl, add the egg, cane sugar, and avocado oil. Stir together until nice and creamy. Add the dairy-free milk and stir.
4. Add the cassava flour, gluten-free flour blend, and baking soda. Stir until a thick dough forms.
5. Add the sliced peaches and fold into the dough. Transfer into the prepared loaf pan, smoothing the top of the bread with the back of the spoon. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and cool completely.

Peach Glaze:

1. Sift the powdered sugar into a medium-size mixing bowl. Squeeze a fresh peach for about 1-2 tablespoons worth of peach juice. Stir together.
2. If the glaze is too thick, add more peach juice. If the glaze is too thin, add more powdered sugar.
3. Once the peach bread is completely cooled, drizzle the glaze on top. Cut into 1″ – 1 1/2″ thick slices and serve.

Gluten-Free Peach Pie

Let summer’s fruit shine in this perfect gluten free peach pie!! Juicy peaches are suspended in flaky pie crust that will leave you wanting more of this summer sensation.

• Prep: 1 hr
• Cook: 45 mins
• Servings: 12 slices

Ingredients

• 1 Gluten Free Pie Crust
• 5-6 cups peeled and sliced peaches (about 8-9 medium or 6-7 large peaches)
• ¼ cup (35 g) cornstarch
• ¼ cup (30 g) tapioca starch (flour)
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoon butter, cold and cut into cubes
• 1 large egg mixed with 1 tablespoon water and a pinch of salt
• demerara or sanding sugar for sprinkling on top, optional

INSTRUCTIONS 

1. Make pie crust according to instructions for two-crust pie. Chill as directed.
2. Preheat oven to 450° F.
3. Roll out the bottom crust and carefully place in pie pan. Cut to about ½ inch over edges of pie pan. Refrigerate while you prepare the filling.
4. In a large bowl, add the sliced peaches and the next 6 ingredients. Stir gently until well mixed and set aside.
5. Remove the pie plate with bottom crust from the fridge and pour the filling into the bottom crust. Dot with the butter cubes and set aside.
6. Roll out the second half of the pie dough larger than the bottom crust. For a regular crust, gently roll the crust onto your rolling pin and unroll it over the prepared pie filling. Trim off any excess to within ½-inch overhang. Fold the edges of the top crust under the edges of the bottom crust and crimp as desired. Cut slits in the top to vent.
7. For a lattice top crust, cut the large round in half with a pastry wheel or large knife. Cut each half in half again and then each into thirds, for a total of 12 strips. Place 6 strips onto the pie filling and fold every other one down (3 total) to where the fold nearly touches the edge of the bottom crust. Lay another strip perpendicular to those folded 3 strips and then unfold the 3 strips to lay flat again. Repeat this with alternating strips until you cover the entire pie with all of the 12 strips (see pictures and video for details). Cut off excess to the edge of the pie pan and roll the bottom crust over the strips. Crimp as desired.
8. Brush with egg wash and sprinkle with sanding sugar or demerara sugar, if desired.
9. Put the pie on a larger baking sheet lined with parchment paper to catch any drips. Bake at 450° F for 10 minutes. Lower to 350° F and bake for another 35 minutes, or until there is no resistance when a knife is inserted in one of the slits. The baking time will depend on how ripe your peaches are. If the crust begins to get too brown, cover loosely with foil.
10. Remove from the oven and cool to room temperature before slicing. Serve at room temperature or slightly warm with vanilla ice cream, freshly whipped sweetened cream, or plain.

Gluten-Free Peach Fritters

Fried to crisp golden brown perfection, these delicious southern-style Peach Fritters are soft on the inside with bits of peach in each bite and topped with a simple peach glaze to finish! The recipe is a quick and easy family favorite perfect for Sunday mornings that comes together in under 30 minutes!

• Prep: 15 mins
• Cook: 15 mins
• Servings: 12

Ingredients

• 1 cup gluten-free flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon sugar
• 2 large eggs, beaten
• ⅔ cup milk
• 15 ounce canned peaches, cut in small pieces, juice reserved for glaze

Glaze

• 1¼ cups powdered sugar
• ¼ teaspoon vanilla extract
• 1-2 tablespoons reserved peach juice

Instructions

1. Add the flour, baking powder, salt and sugar in a medium sized bowl and whisk to combine. Gradually whisk in the milk and beaten eggs to make a batter.
2. Fold in the chopped canned peaches.
3. Heat oil in a deep fryer or heavy bottomed pan to 375°F (190°C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, about 5 minutes. You can also use a small ice cream scoop to make it easier to drop the batter in the oil. 
4. Transfer fritters to a paper towel lined bowl to cool.
5. Make the glaze by combining the powdered sugar, vanilla extract and a tablespoon of the peach juice. Whisk until smooth and add more juice as needed to achieve desired pouring consistency.
6. Drizzle the glaze over the cooled peach fritters and serve.

Peach Ice Cream (Gluten-Free, Dairy-Free)

This rich and creamy no-churn fresh Peach Ice Cream recipe calls for two ingredients and only 20 minutes of your time. In return you’ll be treated to a refreshing peach-flavored ice cream with bits of fresh peaches. It will quickly become one of your favorite recipes to beat the steamy summer heat.

• Prep: 20 mins
• Servings: 8

Ingredients

• 7 ripe peaches, divided, pitted, sliced, and peeled
• 2 pints dairy free vanilla ice cream

Instructions

1. First, thaw 2 pints of dairy free ice cream on the countertop for 15 minutes.
2. While ice cream is thawing, slice and peel 6 ripe peaches.
3. Then place sliced peaches into the blender and pulse until small chunks remain. Or if you prefer, puree until smooth.
4. Now transfer the peach mixture into a large bowl and add in 2 pints of vanilla ice cream.
5. With a large spoon mix together until well combined.
6. Then place the peach ice cream in a 9x 5-inch loaf pan. Peel and cut the remaining peach into small bits and sprinkle by hand across the top of the ice cream.
7. Cover and freeze for at least 4 hours or overnight.
8. Optional– serve peach ice cream with additional peach slices on the side,
9. For serving– remove from the freezer and soften on the countertop for 10 minutes before scooping.

Gluten-free Peach Crisp (Vegan)

A delicious vegan peach dessert! This gluten free peach crisp is so simple to make, it is dairy free and without oats and it’s the perfect amount of crispy, sweet and juicy!

• Prep: 20 mins
• Cook: 30 mins
• Servings: 8

Ingredients

For the fruit base

• 7-8 yellow peaches
• 3 tablespoon brown sugar or other sweetener (optional)
• 3-4 tablespoon rum (optional)

For the crumble

• 300 gr almond flour (or homemade finely ground almond meal.) Alternatively you can also use 200 gr almond flour + 100 gr rice flour
• 3 tablespoon brown sugar or other sweetener (optional)
• ¼ teaspoon of salt
• 100 gr margarine or vegan butter
• vanilla extract to taste (optional)
• 2 tablespoons sliced or chopped almonds
• (vegan) yogurt or icecream for serving

Instructions

1. slice the peaches as you prefer, either into wedges or irregular pieces
2. place them in a non-sticking pan, add the sugar and let simmer on medium-low heat for 5-10 minutes, until the peach juices come out
3. if desired, add the rum and let simmer for another 5 minutes
4. in a bowl add almond flour, sugar (optional), salt, vanilla (optional), margarine and the chopped almonds and mix well, squeezing all the ingredients together with your hands, until big crumbs form
5. refrigerate the almond mixture for 30 minutes
6. pre-heat the oven at 180 C / 350 F
7. spread the cooked peaches in a baking pan, sprinkle a handful of (frozen) berries (optional) and crumble the almond mixture all over the peaches
8. bake for 20-30 minutes or until the fruit base is bubbly and the topping is nice and golden-brown
9. serve warm, topped with ice cream or yogurt

Peach Scones (Gluten-Free, Vegan)

Flaky, buttery gluten-free scones studded with ripe summer peaches! Perfectly sweet, easy to make, and just 10 ingredients required!

• Prep: 15 mins
• Cook: 20 mins
• Servings: 6

Ingredients

• 1 ½ tsp flaxseed meal
• 1 ½ Tbsp water
• 1/4 cup unsweetened dairy-free milk (we used almond milk)
• 1 tsp vanilla extract (optional)
• 1 ¼ cup almond flour (if nut-free, see notes)
• 3/4 cup potato starch (not potato flour)
• 1/2 cup oat flour (certified gluten-free as needed // if oat-free, see notes)
• 2 ½ tsp baking powder
• 3 Tbsp organic cane sugar (or sub coconut sugar, but they won’t be as crisp and will be more brown in color)
• 1/4 tsp sea salt
• 3 Tbsp cold vegan butter (we used Miyoko’s // or sub room temperature coconut oil — needs to be scoopable, not liquid or frozen)
• 3/4 cup diced peaches (fresh is best // if using frozen or canned, thaw and drain liquid)

VANILLA GLAZE optional

• 1 cup sifted organic powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp dairy-free milk

Instructions

1. Preheat the oven to 400 degrees F (200 C) and line a baking sheet with parchment paper. Set aside.
2. SCONES: In a small bowl, prepare the flax egg by combining flaxseed meal and water. Stir and let sit for a few minutes to gel. Then add the dairy-free milk and vanilla (optional).
3. In a separate, larger mixing bowl, add almond flour, potato starch, oat flour, baking powder, cane sugar, and salt.
4. Cut the cold vegan butter into cubes and add it to the dry ingredients. Using a fork or pastry cutter, cut the butter into the dry ingredients until only small bits remain.
5. Whisk the dairy-free milk and flax mixture one more time and add to the dry ingredients, stirring with a wooden spoon until combined.
6. Next, add the diced peaches and gently stir until evenly distributed. The moisture from the peaches will bind the dough more. Using extra ripe peaches may make it more moist, while using firmer, less-ripe peaches may make it more dry. You want the dough to be evenly moist but not overly sticky. If your dough is too crumbly, add a tablespoon more dairy-free milk at a time. If it’s too wet/sticky, add more almond flour a tablespoon at a time.
7. Gently transfer dough to an oat or almond floured surface. Shape into a disk about 3/4 to 1 inch in height. Cut the circle into 6 wedges (or 8 for smaller scones) and gently place them onto the baking sheet, spacing them out evenly. Option to sprinkle with a bit more organic cane sugar for a bit of a sweet crust.
8. Bake for 18-22 minutes until fluffy and golden on the edges. Let cool on the baking sheet before digging in.
9. VANILLA GLAZE: For the optional glaze, combine sifted organic powdered sugar, vanilla extract, and dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. If too thick, add more dairy-free milk. If too thin, add more powdered sugar. Drizzle over scones once cooled. Glaze will set in 30 minutes to 1 hour.
10. Enjoy as is or serve with vegan butter and a cup of tea. These are best the day of but can be reheated the next day in a toaster oven or regular oven at 350 F for a few minutes (or enjoy at room temperature). Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month.

Peach Tart (vegan, gluten-free, refined sugar free)

Summer peach tart- your ideal sweet treat for hot, summery days! This is another no-bake recipe, made with fresh, juicy peaches and summer berries. It’s also vegan, gluten-free and refined sugar free!

• Prep: 25 mins
• Cook: 5 mins
• Servings: 8

Ingredients

For the crust:

• 250 g gluten free rolled oats
• 50 g buckwheat groats
• 50 g cashews (or any other nuts of choice)
• 1 tablespoon maple syrup
• 2 tablespoon coconut oil
• 14 medium pitted dates

For the filling:

• 3 large ripe peaches
• 2 tablespoon lemon juice
• 400 ml coconut milk (full fat)
• 75 ml maple syrup
• 1 tablespoon arrowroot powder or cornstarch
• 2 teaspoon agar agar powder

Instructions

To make crust:

1. Grease 23 cm loose-bottom tart tin with coconut oil and set aside.
2. Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.
3. Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.

To make the filling:

1. Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.
2. Pour the coconut milk into a medium saucepan, then add peach puree and maple syrup and stir together. Add arrowroot powder and agar powder and keep stirring until both have completely dissolved. Bring to boil and allow to cook for approx. 1 minute. Remove from the heat. 
3. Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, raspberries and strawberries. Enjoy!

Gluten-Free Peach Upside Down Cake with Almond Flour

Gluten-free Peach Upside Down Cake is the perfect summer cake. Caramelized peaches end up on top of a buttery almond flour cake that is light and tender. This easy to make cake is perfect for a summer cookout or potluck.

• Prep: 20 mins
• Cook: 50 mins
• Servings: 8

INGREDIENTS

Topping

• 3 Tablespoons butter, or Earth Balance vegan buttery sticks
• ½ cup brown sugar
• 3 or 4 medium-sized peaches, or 1 can sliced peaches, drained

Vanilla-Almond Cake

• 1 cup gluten-free flour, King Arthur Measure for Measure
• ½ cup almond flour
• 2 Tablespoons cornstarch
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• ½ cup butter, oil or Earth Balance vegan buttery sticks
• 2 large eggs
• ½ teaspoon vanilla
• ½ teaspoon almond extract
• ½ cup buttermilk, or ½ tablespoon vinegar + enough milk to reach ½ cup. Let stand 5 min.

INSTRUCTIONS 

1. Preheat oven to 350°F. Grease an 8 or 9-inch cake pan and line bottom with parchment paper.
2. Melt 3 tablespoons of butter and pour over the bottom of the cake pan.
3. Sprinkle with ½ cup brown sugar.
4. Arrange sliced peaches on top. Set aside.
5. In a small bowl, whisk together gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and salt. Set aside.
6. In large mixing bowl, blend together granulated sugar and butter.
7. Add in eggs, vanilla, and almond extract. Blend until well combined.
8. Blend in the flour mixture alternately with buttermilk.
9. Then, mix on medium speed for 1 minute.
10. Pour the batter over the peaches in the pan. Spread evenly.
11. Bake at 350°F, 40-50 minutes or until the top is golden brown and toothpick inserted in center comes out clean.
12. Let the cake cool in the pan for 10 minutes. Carefully flip cake out onto a serving plate. Cool before serving.

Gluten Free Peach and Blueberry Cobbler

This delicious and easy Peach Blueberry Cobbler is bursting with summertime flavors. Juicy peaches and ripe blueberries are tossed with a touch of cinnamon and cardamom to bring out their flavor. It’s topped with a gluten free cobbler that is so crisp and buttery that it’s hard to stop myself from sneaking a bite!

• Prep: 15 mins
• Cook: 25 mins
• Servings: 8

Ingredients

• 4 cups fresh peaches, sliced (about 5 medium peaches)
• 1 cup fresh blueberries
• 1 cup sugar, divided
• 2 tablespoons tapioca starch, or cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• pinch salt

For The Topping

• 1 cup gluten free all purpose flour blend, or 1/2 cup super fine brown rice flour, 1/4 cup potato starch, 1/4 cup tapioca starch
• 1/4 teaspoon xanthan gum, omit if your flour blend already contains it
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 egg, beaten
• 1/4 pound salted butter, melted
• pinch salt

Instructions 

1. Preheat the oven to 375°F and grease an 8-inch baking pan with butter or gluten free cooking spray.
2. Mix peaches, blueberries, 1/2 cup of the sugar, tapioca starch, cinnamon, cardamom, and salt in a bowl. Toss well, but carefully, to make sure the fruit is evenly coated with the starch, sugar and spices. Pour into the prepared baking dish.
3. In another bowl mix the flour, remaining 1/2 cup sugar, brown sugar, baking powder, xanthan gum if using, and a pinch of salt. Stir the egg in with a fork until the mixture begins to clump. Use your fingers and rub the mixture together until it is evenly dampened and forms crumbles. Scatter this mixture over the top of the fruit.
4. Pour the melted butter evenly over the top of the crumbles. Bake for 25 minutes, or until the topping is golden brown and the fruit juices are bubbling. Serve warm, topped with ice cream or whipped cream, if desired.

Gluten-Free French Toast Casserole

This easy overnight French toast casserole takes all the hassle out of French toast! Try our classic recipe or one of the tasty variations below for a fun treat! (Gluten-Free + Dairy-Free)

• Servings: 8

INGREDIENTS

• 1 (15 oz) loaf dry or slightly stale gluten-free bread* (I like Canyon Bakehouse for this!), cut into 1-inch cubes (you’ll have about 9–10 cups cubed bread)
• 5 eggs
• 1 1/2 cup milk (regular or dairy-free milk: I use unsweetened almond milk)
• 1/3 cup pure maple syrup, white sugar, or brown sugar
• 2 Tbsp. butter or vegan butter, melted
• 1 Tbsp. vanilla extract
• 2 tsp. ground cinnamon
• 1/8 tsp. salt

OPTIONAL TOPPINGS: pure maple syrup, powdered sugar, fresh berries, sliced peaches, toasted pecans, sliced almonds, etc.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. if you’re making this right away. (Don’t preheat if you’re making it the night before)
2. Grease a 9×13″ (3-quart) baking dish and add the diced bread cubes.
3. In a medium bowl, whisk together eggs, milk, syrup/sugar, butter/vegan butter, vanilla, cinnamon, and salt. (The cinnamon may look a little clumpy. Don’t worry!)
4. Pour the egg/milk mixture over the bread in the baking dish, doing your best to evenly coat the bread.
5. Use a spatula to *gently* pat down the bread so it’s all coated in the egg mixture.
6. Cover the baking dish with foil.

IF YOU’RE MAKING IT THE SAME MORNING:

1. Let the casserole sit at least 15-20 minutes if you can to allow it some time to absorb the custard. (1-2 hours in the refrigerator is better, if you have the time!)
2. Place the baking dish in the oven and bake 30 minutes covered.
3. Remove the foil and bake the French toast casserole an additional 15-20 minutes or until the top is golden.
4. Cool 5 minutes or so, then cut into slices + top with powdered sugar or your favorite garnishes.

IF YOU’RE MAKING IT THE NIGHT BEFORE:

1. Refrigerate 8-12 hours overnight in the refrigerator.
2. Preheat the oven to 350 degrees F.
3. Place the baking dish in the oven and bake 30 minutes covered.
4. Remove the foil and bake the French toast casserole an additional 15-20 minutes or until the top is golden.
5. Cool 5 minutes or so, then cut into slices + top with powdered sugar or your favorite garnishes.

Peach Baked Oatmeal (gluten-free)

The Easiest Peach Baked Oatmeal made with all gluten-free, dairy-free and nut-free ingredients. A healthy and delicious breakfast recipe to make and prep for the week.

• Prep: 5 mins
• Cook: 30 mins
• Servings: 9 bars

Ingredients

• 1.5 cups non-dairy milk
• 3 tablespoons maple syrup or honey
• 3 tablespoons liquid coconut oil (or sub melted ghee or butter for not df)
• 2 eggs or flax eggs
• 1 teaspoon vanilla extract
• 2 cups gluten-free rolled oats
• 1 cup gluten-free oat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup diced peaches

Instructions

1. Preheat oven to 350 degrees and grease an 8×8 baking dish
2. Whisk together milk, maple syrup, oil, egg and vanilla extract
3. Add in oats, flour, baking powder and cinnamon until fully combined
4. Fold in the peaches and pour batter into baking dish
5. Bake in oven for 28-30 minutes (or until fully cooked)
6. Drizzle with a nut butter or coconut butter if desired, slice and enjoy!

Gluten Free Peach Cobbler (with Frozen Peaches)

This Easy Gluten Free Peach Cobbler (with Frozen Peaches) is the coziest dessert to make during the summer season & is such a perfect fall recipe as well! This gluten free peach dessert doesn’t rely on in-season peaches because it uses frozen bagged peaches; so simple & minimal effort.

• Prep: 30 mins
• Cook: 1 hr 20 mins
• Servings: 12

Ingredients

Peaches:

• 3, 10 ounce bags frozen peaches
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons fresh lemon juice
• 1 tablespoon arrowroot starch or cornstarch

Batter & Butter: 

• 6 tablespoons plant-based butter, sliced into cubes
• 1 cup granulated sugar
• ½ tablespoon pure vanilla extract
• 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup oat milk or other milk option

Instructions

1. Preheat the oven to 350°F and prepare a 9×13 baking dish. Set aside. 
2. Combine frozen peaches, sugar and lemon juice in a medium saucepan. Cook on medium-low heat, stirring often, about 8 minutes, until peaches have softened.
3. Mix the arrowroot or cornstarch into the peaches and cook for another 3-5 minutes, bringing to a simmer. Then, turn off the heat & set aside.
4. Place the butter cubes into the baking dish and place in the oven for 2-4 minutes or until butter is completely melted. Remove from and allow to cool slightly. 
5. Meanwhile, in a large bowl whisk together the sugar, vanilla, gluten free flour, baking powder, and salt. Then, whisk in the oat milk until a thick batter is formed.
6. Pour the batter into the pan of melted butter and carefully spread into an even layer. Don’t stir the batter with the butter!
7. Use a spoon to carefully place the cooked peaches over the batter so they’re spread out evenly across the pan. 
8. Bake for 35-40 minutes or until golden brown. Allow to cool at least 30 minutes to allow the butter to soak into the cakey parts of the cobbler. 
9. Serve with vanilla ice cream & enjoy!

Notes

1. Serve cobbler with vanilla ice cream or your favorite ice cream flavor of choice!
2. I recommend letting the cobbler cook at least 30 minutes otherwise it can taste too buttery. The butter needs time to set and sink into the peaches/batter areas as it cools. It sounds funny, but trust me that it makes a huge difference!
3. You can opt to use fresh peaches instead if they’re in season. The softer the better, as long as they’re fresh, of course! 

Summer Peach Salad (Gluten Free)

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.

• Prep: 15 mins
• Cook: 3 mins
• Servings: 6

Ingredients

• 2 ears of corn, shucked
• 1 bag of arugula
• 2 peaches, sliced
• 1 pint cherry tomatoes, halved
• 1 cup cucumber, chopped
• 1/2 cup fresh basil, chopped
• 1/3 cup crumbled goat cheese
• 3 tbsp balsamic vinegar
• 1 tbsp honey mustard
• 1/2 tbsp honey
• 3 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add corn and boil for 2-3 minutes. Drain and rinse with cold water until cool enough to handle. 
2. Slice kernels off of corn cob using a sharp knife.
3. Add arugula to a large salad bowl. Top with peaches, cherry tomatoes, cucumber, basil, corn, and goat cheese.
4. Whisk together balsamic vinegar, honey mustard, and honey until smooth. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
5. Pour dressing over salad and toss well to coat everything evenly.
6. Serve immediately.

Peach Salsa (Vegan, Gluten-Free)

This Homemade Fresh Peach Salsa Recipe is delicious, super easy to make, and comes together in less than 10 minutes. Made with fresh tree-ripened peaches, crisp veggies, creamy avocado and fresh lime, it’s perfect as a dip, with tacos, or over fish, chicken, or pork.

• Prep: 15 mins
• Servings: 6

INGREDIENTS

• 2 large peaches, peeled or with the skin on, pitted and finely chopped
• 2/3 cup avocado, diced
• 1 small red bell pepper, finely chopped
• 1/2 cup red onion, diced
• 1 jalapeno minced, to taste
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• sprinkle salt, to taste

INSTRUCTIONS 

1. Mix ingredients together and serve with tortilla chips or over tacos or your favorite protein.
2. If you are going to make salsa ahead of time, wait to add avocado until right before serving.

Homemade Peach Jam (Vegan, Dairy-Free, Gluten-Free)

This 4-ingredient Peach Jam recipe is super simple. The jam is not overly sweet and it’s appropriate for vegans, plus made in just 40-minutes.

• Prep: 10 mins
• Cook: 30 mins
• Servings: 4 canning jars (320ml)

Ingredients

• 2 kg (4 1/2 pounds) peaches
• 400 g (2 cups) sugar
• 1 tsp vanilla paste (like Kotányi)
• 1 tsp agar agar powder

METHOD

1. PREPARATION: Place a large pot of boiling water over high heat. Make sure the pot is about halfway filled with water. Gently drop fresh peaches into the water and cook for about a minute. Carefully remove them from the water using a slotted spoon and cool them immediately under cold running water to stop the cooking process. Remove the pot filled with water from the heat. Peel the peaches, and cut them in half, remove the kernel, then slice them into 1 cm (1/2 inch) chunks.
2. COOK THE PEACH JAM: Add peaches, sugar, vanilla paste, and agar to a large pot. Stir to combine, and place over medium-high heat. Bring to a boil, then lower the heat and simmer for 30 – 35 minutes, or until the jam is thickened. Occasionally stir to combine, and using a ladle remove any foam that forms on top while cooking.
3. CAN THE JAM: Clean four medium-size (approx. 320ml) canning jars. Preheat the oven to 100°C / 210°F. Place the jars along with the lids on a baking sheet. Place in the oven for 15 minutes. Remove the jam from the heat, stir, and fill the hot jars (be careful) with the peach jam. Tightly close with a lid. Using a kitchen towel, wrap the jars tightly and let them cool to room temperature slowly. Keep the canned peach jam in a dark, cold space for up to a year.

Tomato Peach Burrata Salad

Tomato Peach Burrata Salad- you only need a few ingredients to make this gorgeous summer salad. Serve with grilled bread as an appetizer or side dish to any meal. It is a summer favorite!

• Prep: 15mins
• Cook: 15 mins
• Servings: 6

Ingredients

• 2 large heirloom tomatoes, sliced
• 2 to 3 ripe peaches, sliced
• 1 1/2 cups grape or cherry tomatoes, halved
• 8 ounces burrata cheese, drained and patted dry
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• Balsamic glaze, for drizzling
• Chopped fresh basil, for garnish
• Grilled bread, for serving, optional

Instructions

1. Arrange the sliced tomatoes, peaches, and grape tomatoes on a large platter. Break apart the ball of burrata cheese and arrange it on top of the salad. Season with salt and pepper.
2. Drizzle with a little olive and balsamic glaze. Garnish with fresh basil. Serve with grilled bread, if desired.

Grilled Peaches

This easy grilled peaches recipe is the BEST summer dessert! Top the sweet, juicy peaches with vanilla ice cream and walnuts, or see the post above for additional serving suggestions.

• Prep: 10 mins
• Cook: 3 mins
• Servings: 4

Ingredients

• 4 ripe peaches, halved and pitted
• Extra-virgin olive oil, for brushing
• ½ cup walnuts, toasted and crushed
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• Vanilla ice cream

Instructions

1. Preheat a grill or grill pan to medium heat.
2. Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.
3. In a small bowl, combine the walnuts, cinnamon, and salt.
4. Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.

Gluten-Free Peach Cheesecake

• Prep: 30 mins
• Cook: 1 hr 20 mins
• Chilling / Rest Time: 3 hrs 10 mins
• Servings: 12

Ingredients

Crust:

• 1 ½ cups Finely Chopped Pecans
• ¼ cup Granulated Sugar
• 5 tablespoon Butter melted

Filling:

• 2 lbs Cream Cheese room temperature
• 1 ½ cups Granulated Sugar
• 1 cup Sour Cream
• ½ cup Heavy Cream
• ¼ cup Southern Comfort
• 6 Large Eggs
• Juice of one lemon

Topping:

• 4 Peaches sliced
• 1 cup Granulated Sugar
• 1 cup Southern Comfort

Instructions

1. Combine all crust ingredients until completely incorporated & moistened. Evenly distribute across the bottom of a 9″ spring form pan. Press ingredients firmly, extending crust partway up the sides of the pan.
2. Chill for at least 1 hour.
3. Preheat oven to 425°F (220°C)
4. In stand mixer, beat together cream cheese and sugar until smooth. Add sour cream, heavy cream, Southern Comfort, eggs, and lemon juice. Beat on low / medium-low until smooth.
5. Gently pour batter into prepared crust. Chill for 10 minutes, before baking for 15 minutes. After 15 minutes, turn the oven down to 325°F (160°C) and bake for 50 minutes. Once baking time is complete, turn off the oven and allow cake to cool – WITHOUT opening the door! – for 2 hours.
6. Meanwhile, combine sugar and Southern Comfort in a medium saucepan. Bring to a boil, stirring often. Turn heat to medium low, add in peach slices. Cook, stirring often, for 15-20 minutes, or until peaches are desired firmness. Remove peaches with a slotted spoon, reserve.
7. Return syrup to stove and simmer until quite thick, stirring constantly. Remove from heat.
8. Top warm cheesecake with sliced peaches, and chill thoroughly before serving – at least 4 hours.
9. Serve with Southern Comfort syrup.

Banana Peach Smoothie

This peach banana smoothie is creamy, easy to make, and tastes like summer. Fresh peaches, frozen banana, and yogurt make a refreshing and satisfying smoothie. With almost 20 grams of protein, it’s great for breakfast or a filling snack.

• Prep: 5 mins
• Servings: 1

Ingredients

• ½ cup milk of choice (dairy free if needed)
• ½ cup plain/unsweetened Greek yogurt (dairy free if needed)
• 1 small frozen banana
• 1 cup sliced peaches
• 1 tbsp. hemp seeds

Instructions

1. Place all ingredients in a high-speed blender (add milk and yogurt first). Blend on high until smooth and creamy.
2. Pour into a glass and enjoy!

Peaches and Cream

This sweet and refreshing no-bake dessert is a classic summer treat! We add fresh lemon zest for the most delicious peaches n cream ever.

• Prep: 30 mins
• Servings: 4

Ingredients

• 4 fresh ripe peaches
• 1 teaspoon fresh lemon zest
• 6 tablespoons granulated sugar divided
• 1 ¼ cups heavy cream cold
• 1 teaspoon vanilla extract
• Pinch salt
• Optional garnishes: extra lemon zest cinnamon, vanilla wafers

Instructions

1. Cut the ripe peaches into half inch wedges. Gently peel off the fuzzy peach peels.
2. Set out a medium mixing bowl. Add the peaches, lemon zest, and 5 tablespoons of sugar. Add a pinch of salt and mix well. Set aside.
3. Pour the cold heavy cream into a second bowl. Add 1 tablespoon of sugar and a teaspoon of vanilla extract. Use a handmixer with a whip attachment to lightly whip the heavy cream. It should be whipped and fluffy but still slightly pourable. (Not firm like whip cream you would pipe on top of the cake.)
4. Set out 4 large or 6 small serving cups. These can be glass ramekins or pedestal ice cream glasses. Spoon the peaches evenly into the cups. Make sure to pour the peach juices over the top.
5. Spoon the lightly whipped cream into the cups. Tap the cups gently so that the whipped cream works down in between the peaches.
6. Cover each glass with plastic then refrigerate for at least one hour, or up to two days. When ready to serve, remove the plastic and garnish the tops with additional lemon zest, a sprinkling of cinnamon, or with a vanilla wafer.

Peach Lemonade

This fun, fruity, and refreshing peach lemonade recipe is perfect for serving to family and friends at home, BBQs, potlucks, and picnics. Serve over ice with water, soda water, or even alcohol for a delicious summer sipper!

• Prep: 5 mins
• Cook: 15 mins
• Servings: 6

Ingredients

THE PEACH SYRUP

• 1.16 lb peaches, peeled and chopped (3 large peaches/2 cups chopped)
• 2 cups water
• 1/2 cup sugar, regular sugar, brown sugar, honey, or even a sugar-free option like erythritol/stevia

THE OTHER PEACH LEMONADE INGREDIENTS

• 1/3 cup lemon juice, 2 lemons
• 3 cups water, water, sparkling water, coconut water, or even a combination of water and alcohol (around 1/4 cup)
• lemon slices from one lemon, and/or some peach slices
• To garnish, optional – mint
• ice cubes, optional

Instructions 

1. Combine the chopped peaches, ½ cup sugar, and 2 cups water in a medium saucepan and bring to a boil over medium-high heat, stirring often.
2. Reduce to a simmer for 5-10 minutes, or until the peaches are becoming mushy.
3. Remove it from the heat, cool for 30 minutes (to room temperature), then strain through a sieve.
4. Juice the lemons using one of these 6 methods. I highly recommend zesting the lemons first, so you can save it for other uses or even use some lemon peel twirls as a garnish for peach drinks and other drinks and desserts.
5. In a large pitcher, combine the peach syrup (there should be around 1 cup), lemon juice, and 3 cups of water/sparkling water, and stir.
6. Give it a taste and adjust any of the elements (syrup, citrus, water) to your liking.If you plan to serve it all immediately, you can also add ice directly to the pitcher. I usually recommend adding the ice to individual glasses, though, so the entire batch doesn’t become watered down.

Make ahead: you can prepare the syrup several days in advance and keep it stored in the refrigerator. It will last for around 2 weeks in total in the fridge. 

Peach Sangria

Refreshing Peach Sangria is the perfect summer drink! This easy white sangria recipe is made with white wine and fresh peaches for a truly delicious and fruity summer cocktail. The perfect sipper for pool parties, BBQs and weekend brunch!

• Prep: 5 mins
• Servings: 6

Ingredients

• 4 peaches, ripe but firm, thinly sliced
• 750 mL white wine, 1 bottle
• 8 ounces peach juice, fresh is best
• 4 ounces peach schnapps, or peach whiskey
• 8 ounces sparkling water, or seltzer water (add more for a weaker sangria, less for a stronger sangria)

Garnish

• fresh mint
• peaches, sliced

Instructions

1. Place sliced peaches into a large pitcher. Add white wine, peach juice and peach schnapps (or whiskey if using). Stir to combine.
2. Chill the sangria in the fridge for 1 to 2 hours minimum and up to 24 hours.
3. Add the sparkling water and stir to combine.
4. Serve over ice and peach slices and garnish with a sprig of mint.