Allergy-Friendly Raspberry Peach Crisp

This easy gluten-free Raspberry Peach Crisp makes wonderful use of summer’s juicy peaches. The peaches come together perfectly with sweet-tart raspberries for a crumble that simply bursts with flavor. Top with a scoop of vanilla allergy-friendly ice cream, and everyone’s tastebuds will be delighted.

Makes: 8 servings
Free of: gluten and all top allergens



  • 6 peaches, peeled, pitted and sliced
  • 1/2 cup (120 mL) sugar, divided
  • 2 tbsp cornstarch or tapioca starch
  • 2 tbsp fresh-squeezed lemon juice
  • 1 1/2 cups (350 mL) fresh raspberries
  • 1 cup (250 mL) certified gluten-free rolled oats
  • 3/4 cup (175 mL) Sarah’s Gluten-Free Flour Blend (see recipe below)
  • 1/4 cup (60 mL) firmly packed brown sugar
  • 1/4 tsp salt
  • 1/3 cup (80 mL) solid coconut oil*
  • 2 tbsp maple syrup

Sarah’s Gluten-Free Flour Blend

  • 4 cups (950 mL) brown rice flour
  • 2 cups (475 mL) sorghum flour (or white rice flour)
  • 2 cups (475 mL) potato starch
  • 1/2 cup (120 mL) tapioca starch
  • 1/2 cup (120 mL) cornstarch (or additional tapioca starch)
  • 5 tsp xanthan gum

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. For gluten-free flour blend, thoroughly whisk all ingredients in a large bowl until evenly distributed. Store blend in a airtight container. For long-term storage, keep in the refrigerator or freezer.
  2. To make crumble, preheat oven to 350° F.
  3. Place peach slices in a large bowl. Add 1/4 cup sugar, starch and lemon juice. Toss to coat peaches. Gently stir in raspberries. Pour fruit mixture into an 8×8-inch baking dish.
  4. In a medium bowl, combine oats, flour blend, 1/4 cup sugar, brown sugar and salt. Add oil and maple syrup and cut in with a pastry blender or fork until ingredients are well-distributed. Sprinkle oat crumble over fruit.
  5. Bake 45-50 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes and serve.

is a gluten-free recipe creator with expertise in top allergen-free baking. Visit