You have to try these gooey, sweet peaches and apples that are topped with a crunchy cinnamon crumble stopping. It's the best fall dessert and tastes like heaven, especially straight out of the oven with a giant scoop of vanilla ice cream!
It comes together so quickly and I promise it will make your entire hours smell like the season!
Raise your hand if you’re in love with everything fall?? It’s the time of year where you can wear flannels, comfy boots, a snuggly scarf and start eating lots of comfort food (I'm looking at you soft pumpkin cookies and Instant Pot Chicken Noodle Soup)!
Including everything pumpkin and apple. We love apples and get so excited for the beginning of fall when the honey crisp apples start to be in season (and cheap!).
Every year we go apple picking and walk through the orchards choosing the best apples. A lot of time we’ll eat them with peanut butter, alongside our lunch, with some caramel on top, or in our favorite desserts—like this peach apple crisp! It's the best recipe when summer is coming to an end and fall is just beginning.
Why We Love Peach Apple Crisp
- Minimal cooling time: This recipe is best served warm with vanilla ice cream, so you don't need to wait hours to enjoy it like other recipes (gluten-free banana cake).
- No eggs: This is a great option for those who can't tolerate eggs!
- Nut-free: A lot of "healthier" or gluten-free recipes use some sort of nut butter or nut flour, but this recipe is completely free of nuts so anyone with an allergy can enjoy it.
- Easy to customize: You can swap the peaches and apples out for any fruit you have on hand it will be delicious!
Here's a list of the simple ingredients you need to make peach apple crisp. Scroll down to the recipe card for exact measurements!
- Peaches: Fresh, juicy peaches are best here, but you can use frozen diced peaches if they aren't in season.
- Apples: Our favorite apples for baking are granny smith because they're a little sweet and a little tart. However, any apple you have on hand will work well! We tested this with granny smith and apple crisp.
- Flour: We used gluten-free 1:1 baking flour (Bob's Red Mill) to keep this gluten-free.
- Coconut sugar: This is a refined sugar free option, but brown sugar is a great sub.
- Pure maple syrup: I love the extra sweetness and flavor this adds to the recipe.
- Salt and vanilla extract: For flavor.
- Rolled oats: We used gluten-free rolled oats to keep this gluten-free.
- Cozy spices: Cinnamon and nutmeg
- Butter: Grab an unsalted butter for this recipe or a vegan butter to keep it dairy-free.
- Vanilla ice cream: For serving
How to Make Peach Apple Crisp
Here are step-by-step instructions with photos to show you how to make this recipe!
Prep the fruit: Peel and slice the apples and peaches into 1 inch cubes. Add all of the fruit to a large mixing bowl.
Crisp topping: Mix the flour, coconut sugar, and cinnamon in a large bowl then add the cold butter and use a pastry blender to cut the butter into the flour mixture.
Peach apple mixture: add the spices, sugar, flour, and vanilla to the peaches and apples and toss it all gently until the fruit is coated.
Assemble and bake: Pour the fruit mixture into a greased 9x13 inch baking dish and top with the crisp topping. Bake for 45-55 minutes, until the top is browned and the fruit is bubbling around the edges.
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- You may need to bake the crisp longer if your peaches aren't ripe. If they're still a little firm it will take 15 or so minutes longer to cook down and bubble.
- Check the top of the crisp 35 minutes in and cover it with foil if the top is looking too brown.
Fridge: Allow the crisp to cool completely then store in an airtight container in the fridge for up to 5 days.
Freeze leftovers: Allow the peach apple crisp to cool then store in an airtight container in the freezer for up to 4 months. Thaw overnight and bake at 350°F until it's warmed through.
Prep and freeze in advance: Follow the directions to make the filling and crisp topping then cover tightly with plastic wrap then cover with foil and store in the freezer for up to 4 months. Bake right from frozen. It may take longer to bake from frozen.
Serve this immediately in a giant bowl with ice cream and get ready for the compliments to roll in!
More Delicious Desserts with Fruit
We love using fresh fruit in our desserts — and have plenty of recipes to show for it!
This easy gluten-free peach cobbler is a gooey combination of fresh peaches and a cinnamon gluten-free cobbler topping. Top with your favorite ice cream or whipped cream for the perfect dessert.
Another favorite cobbler is this paleo blackberry blueberry cobbler. The topping is grain-free and made with almond flour, coconut oil, and maple syrup while the filling is made with fresh blackberries and blueberries.
This strawberry compote tastes delicious on all kinds of desserts like this lemon angel food cake, gluten-free angel food cake, vegan biscuits, or just plain yogurt with yummy grain-free granola. You could also fill homemade crepes.
Peach Apple Crisp
Peach Apple Filling
- 5 cups peeled and diced peaches (about 4 medium peaches)
- 5 cups peeled and diced apples (about 4 apples)
- ¼ cup all-purpose flour or 1:1 gluten-free flour
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup coconut sugar
- ⅔ cup all-purpose flour or 1:1 gluten-free flour
- 1 cup old-fashioned rolled oats (or quick oats)
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅔ cup unsalted cold butter (can sub vegan butter or coconut oil)
- vanilla ice cream for serving
- 9x13 inch baking dish
- Preheat the oven to 350°F and spray a 9x13 inch baking pan with non-stick spray and set aside.
- Peel and slice the apples and peaches into 1 inch cubes. Add all of the fruit to a large mixing bowl with the rest of the filling ingredients and toss it all gently until the fruit it coated. Pour it into the prepared baking dish and set aside to make the topping
- Add the flour, coconut sugar and cinnamon to the same large bowl you used to stir the filling and whisk quickly to combine. Add the cold butter and use a pastry blender to cut the butter into the flour mixture. You can also use the back of the fork. Add the rolled oats and stir to incorporate.
- Sprinkle it evenly over the peach and apple filling. Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and bubbling. If the top is starting to look too brown you can cover it with foil and continue baking. We loves serving this warm with ice cream and caramel sauce.