There’s nothing quite like a ripe, juicy Ontario peach in the heart of summer. Sweet, fragrant, and sun-kissed, peaches are one of the season’s true highlights. When they’re in abundance, I look for any excuse to bring them into the kitchen. This low-carb peach crisp is one of my favorite ways to make the most of peach season—simple, nourishing, and just sweet enough.

Beyond their flavor, peaches offer real nutritional value. They’re a natural source of fiber, which supports digestion and helps regulate blood sugar levels. They also contain vitamin C, potassium, and antioxidants like beta-carotene—nutrients that contribute to skin health, immune function, and inflammation control. It’s a fruit that delivers both taste and function.

This healthy peach crisp recipe skips refined sugar and processed flours. Instead, it’s sweetened with a touch of pure maple syrup and topped with a golden crumble made from almond flour and chopped nuts. That makes it completely gluten-free, grain-free, and friendly for anyone following a low-carb or clean-eating lifestyle.

Whether you’re looking for a wholesome summer dessert or a naturally sweet way to enjoy seasonal fruit, this gluten-free peach crisp checks every box.

Here’s how to make it:

Filling:

• 4 medium peaches, peeled and sliced (or ~3 cups frozen unsweetened peach slices)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1 tsp cornstarch (or up to 1.5 tsp if peaches are very juicy)

Crisp Topping:

• 3/4 cup almond flour
• 1/3 cup chopped pecans or walnuts
• 1/4 cup shredded unsweetened coconut (optional)
• 1/4 cup butter, melted
• 2 tbsp pure maple syrup
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C).
2. Make the filling:Toss peach slices with lemon juice, vanilla, maple syrup, cinnamon, and cornstarch until evenly coated. Spread evenly in a greased 8×8-inch baking dish.
3. Prepare the topping:Mix almond flour, nuts, coconut (if using), cinnamon, and salt in a bowl. Stir in melted butter and maple syrup until crumbly.
4. Assemble:Sprinkle topping over peaches.
5. Bake:Bake 25–30 minutes until topping is golden and peaches are bubbling.
6. Cool briefly before serving. Best served warm.