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Allergy Safe Recipes

Raspberry Peach Crisp

Raspberry Peach crisp

By Sarah Hornacek

Juicy summer peaches comingle with sweet-tart raspberries for a crumble that burst with flavor, and begs for a scoop of vanilla allergy-friendly ice cream.

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


  1. Preheat oven to 350° F.
  2. 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.
  3.  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.
  4. Bake 45-50 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes and serve.


Sarah’s Gluten-Free Flour Blend

Makes 9 cups
Free of: Gluten and all top allergens


  • 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


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.

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

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