Gluten Free Peach Apricot Crisp #SundaySupper
Cuisine: Fruit, Gluten Free
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 1 hour
Total time: 1 hour 25 mins
  • Fruit filling:
  • 1 pound 10 ounces (738 grams) peaches
  • 1 pound 14 ounces (850 grams apricots
  • ½ cup (110 grams) sugar
  • ¼ cup (27 grams) gluten free oat flour
  • ¼ teaspoon ground cinnamon
  • Gluten free oat topping
  • ¾ cup (71 grams) gluten free oats
  • ½ cup (54 grams) gluten free oat flour
  • ½ cup (126 grams) light brown sugar
  • ½ cup (110 grams) sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon (2 grams) salt
  • 8 tablespoons unsalted butter, cut into pieces
  1. For the fruit filling:
  2. Preheat the oven to 350º. Set aside an 11" x 7½" baking pan.
  3. Cut the peaches and apricots into medium size pieces and place into a bowl. Add the sugar, gluten free oat flour and cinnamon. Stir to combine and transfer to the baking pan.
  4. For the gluten free oat topping:
  5. Stir together the gluten free oats, gluten free oat flour, brown sugar, sugar, cinnamon and salt in a medium size bowl. Use your fingers or a fork to blend the butter into the mixture, just until it is incorporated but not blended.
  6. Spread the topping over the fruit.
  7. Place the baking pan onto a baking sheet and bake at 350º for 1 hour, rotating the pan front to back halfway through.
  8. Remove from the oven and cool. Serve warm or cold.
Recipe by Desserts Required at