Gluten-Free Desserts For a BBQ

Let’s get to the recipes! These gluten-free desserts are perfect for a summer cookout. In no particular order, we recommend…

1

Gluten-Free Texas Sheet Cake

This easy gluten-free cake is PERFECT for a big family gathering, since it easily feeds a crowd and NO ONE will guess it's gluten-free. It's easy to make and transports well, so it's a great dessert to bring along with you.

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2

Gluten-Free Key Lime Pie Bars

Cool, creamy, and full of fresh citrus flavor, these gluten-free key lime pie bars are a light, lovely dessert for summer. They can be made a day ahead of time, if needed, which makes them a great recipe for getting ahead. Keep them in the fridge until just before serving for best results!

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3

Gluten-Free Peaches & Cream Pie

Peach season is one of the BEST parts of summer, and this light gluten-free peach pie is a great way to celebrate! It's a perfect pairing after a hearty cookout meal.

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4

Gluten-Free Banana Pudding

A gluten-free version of the famous banana pudding from Magnolia Bakery! This old-fashioned dessert hits just right at a summer bbq. Made with fresh bananas, fluffy vanilla pudding, and gluten-free vanilla wafer cookies, it's got all the nostalgic flavor you love, simply made gluten-free.

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5

Gluten-Free Cookie Ice Cream Sandwiches

Thin, crispy gluten-free chocolate chip cookies make these ice cream sandwiches better than anything you'll buy at the store. Make them the day before to make things easy on the day of your BBQ!

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6

Gluten-Free 4th of July Chex Mix

This sweet, salty, crispy, crunchy snack mix DISAPPEARS any time there's a group around, so it's the perfect treat to set out when you have guests. It's easy, can be made in advance, and easily scales up if you've got a big group coming over!

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How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

Our lemon tart is a slightly easier take on a classic tarte au citron. We just simplified it so it’s more accessible! So, what do you need to get started? Let’s take a look at our ingredients list:

You’ll Also Need a Tart Pan!

Lastly, you’ll need a 9-inch tart pan with a removable bottom. We love this one. It’s easy to clean, easy to work with, and bakes evenly!

SHOP OUR PAN

How To Make a Gluten-Free Lemon Tart, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
2. Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you’re good to go!
3. Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.

4. Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don’t want any unmixed egg!)
5. Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
6. Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
7. Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
8. Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Lemon Tart

Make-Ahead Tips. If you’re making this lemon tart ahead of time, it will keep well in the fridge overnight. You can also freeze the tart up to 2 months, though it will be slightly softer after thawing.

How To Get A Tart Out Of The Pan. Since we’re working with a tart tin that has a removable bottom, you can literally set it the chilled tart on top of a sturdy overturned glass or small bowl, then just gently wiggle the sides of the pan to loosen them from the tart. The exterior ring should slide right off!

Can I Use Lemon Curd Instead? My recipe is specifically scaled to work with this crust, so I recommend making it as written.

Can I Use Meyer Lemons? I’ve only used regular lemons in my test bakes, but meyer lemons *should* work here. Just keep in mind the tart will takes like meyer lemons! (The flavor is more like a cross between oranges and lemons than a true lemon flavor.)

More Gluten-Free Lemon Desserts To Try

Gluten-Free Lemon Bundt Cake

Gluten-Free Fruit Pizza Cookies

Gluten-Free Lemon Cheesecake

Lemon Ice Cream

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Gluten-Free Lemon Tart

Bright, beautiful & packed with fresh lemon flavor, this gluten-free lemon tart is the perfect elegant dessert for a special occasion. (Make sure to plan ahead as this tart needs to chill!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free tart

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 55 minutes minutes

Servings 12 Servings

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 (9-inch) Tart Pan (with a removable bottom)

Ingredients

For The Shortbread Crust (See Notes For Alternatives!):

• ½ cup butter, softened (113 grams/1 stick)
• ¼ cup brown sugar (50 grams)
• 2 Tablespoons granulated sugar (25 grams)
• 1 ⅓ cups gluten-free measure-for-measure flour (160 grams)
• ½ teaspoon kosher salt

For The Lemon Tart Filling:

• 1 (14 ounce) can sweetened condensed milk (NOT regular condensed milk!)
• ½ cup fresh lemon juice
• 3 large egg yolks (save egg whites for another recipe)
• 1 Tablespoon fresh lemon zest (packed!)
• ¼ teaspoon vanilla extract

To Decorate The Tart (Choose just 1-2)

• Fresh Berries (raspberries, strawberries, blueberries)
• Whipped Cream
• Powdered Sugar
• Fresh Mint Leaves
• Edible Flowers
• Fresh or Candied Lemon Slices

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
• Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you're good to go!
• Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.
• Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don't want any unmixed egg!)
• Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
• Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
• Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
• Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

Video

Notes

• Other Crust Options. If you prefer, you can make our gluten-free graham cracker crust or our gluten-free Oreo crust, made with gluten-free GOLDEN Oreos. (Do not use chocolate oreos!) 
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum! Weigh the flour for best results, or use the scoop and level method to spoon flour into the measuring cup to avoid packing extra flour into the crust. 

Gather Your Ingredients

How To Make Gluten-Free Pumpkin Pie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First Make The Shortbread Crust

1. Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
2. Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it’s just right!
3. Pat Out the crust mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are “sealed,” meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightly.
4. Bake crust 15 minutes in preheated oven to set and turn lightly brown.
5. Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

1. Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don’t want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
2. Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
3. Pour pie filling over the slightly cooled crust (it’s ok if it’s a little warm, you just don’t want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
4. Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you’re going for.
5. Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely.
6. Serve & Store. Top individual slices with whipped cream & enjoy! Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months!

FAQ + Tricks For The Best Pumpkin Pie Bars

Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!

Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving!

Prefer a Graham Cracker Crust? No problem! You can swap in this gluten-free graham cracker crust recipe. I recommend adding a little cinnamon and ground ginger for an almost gingersnap flavor!

Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

More Gluten-Free Pie Bars To Try

Gluten-Free Cranberry Crumble Bars

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Raspberry Crumble Bars

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Gluten-Free Pumpkin Pie Bars

These easy pumpkin pie bars channel all the warm flavor you love in classic pie, but they're much easier to make and GREAT for sharing!

Course Dessert, pie

Cuisine American

Diet Gluten Free

Keyword gluten-free pie bars, gluten-free thanksgiving dessert, pumpkin, shortbread

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chill Time 4 hours hours 30 minutes minutes

Total Time 6 hours hours 5 minutes minutes

Servings 12 -16 Servings

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Brown Sugar Shortbread Crust

• 1 ½ cups Gluten-free measure-for-measure flour* (180 grams)
• ½ cup Butter, softened & cubed (113 grams/8 Tablespoons)
• ¼ cup Light brown sugar (50 grams)
• 2 Tablespoons Granulated sugar (25 grams)
• ¼ teaspoon Kosher salt

For The Pumpkin Pie Filling

• 1 (15-ounce) can pumpkin puree (unsweetened)
• 1 (12-ounce) can evaporated milk
• ¾ cup Light brown sugar (150 grams)
• 2 Large eggs room temperature
• 1 Tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• ¼ teaspoon Ginger
• ⅛ teaspoon Cloves
• ½ teaspoon Kosher salt

For Serving

• Whipped Cream or Vanilla Ice Cream
• Caramel Sauce
• Toasted Pecans or Cinnamon Pecans

Instructions

First Make The Shortbread Crust

• Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
• Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it's just right!
• Pat Out the crumb mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are "sealed," meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightlt.
• Bake crust 15 minutes in preheated oven to set and turn lightly brown.
• Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

• Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don't want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
• Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
• Pour pie filling over the slightly cooled crust (it's ok if it's a little warm, you just don't want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
• Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you're going for.
• Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely. (This is important, as it also helps the filling set up!)
• Serve & Store. When the bars are fully chilled, lift the bars out of the pan with the parchment paper and cut into slices. You can do 9 very large squares, 12 rectangles, or 16 small squares (a great option on Thanksgiving!) Serve individual slices with whipped cream or ice cream and extra garnishes, like pecans or caramel sauce, as desired. Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months! 

Video

Notes

• Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!
• Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving! 
• Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

Gather Your Ingredients

Let’s get to the baking! Here’s what you’ll need to get started on this easy pear crisp:

How To Make Gluten-Free Pear Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8×8 or 9×9 pan.
2. Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
3. Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
4. Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces–and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
5. Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
6. LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It’s thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
7. Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don’t recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!) 

FAQ + Tricks For The Best Pear Crisp

Use the Right Pears! In my experience, the best pears for gluten-free pear crisp recipe are ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. Ripe pears should be turning golden yellow (rather than an underripe green), but shouldn’t be squishy or mushy (a sign they’re too ripe!).

Try It With Half Apples! For some variety, feel free to use half apples and half pears in the filling to make an apple pear crisp. It’s delicious!

Do I Need To Peel Pears For Pear Crisp? That’s totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don’t bother me at all. If the texture or appearance isn’t your fave, feel free to peel them first!

Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9×9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8×8 pan, the crisp may take slightly longer to cook.

More Fall Fruit Dessert Recipes To Try

Gluten-Free Pumpkin Crisp

Gluten-Free Cranberry Apple Crisp

Gluten-Free Caramel Apple Cheesecake

Gluten-Free Cranberry Crumble Bars

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Gluten-Free Pear Crisp

Our easy gluten-free pear crisp recipe is full of fall flavor, with a warm spiced pear filling & buttery oatmeal crumble topping you'll LOVE!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword fruit crisp, pears

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Spiced Pear Filling

• 6 cups diced pears (cored and cut into 1-inch pieces)*
• ¼ cup light brown sugar (50 grams)
• 2 Tablespoons cornstarch (16 grams)
• 1 teaspoon fresh lemon juice (optional)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground cloves
• 1 pinch salt (less than 1/8 teaspoon)

For The Crumble Topping

• 6 Tablespoons butter cut into small cubes and softened slightly
• ¾ cup gluten-free oats (I like a mix of quick oats & rolled oats)
• ¾ cup light brown sugar (150 grams)
• ½ cup gluten-free measure-for-measure flour* (60 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

To Serve

• vanilla ice cream
• caramel sauce – homemade or store-bought

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8×8 or 9×9 pan.
• Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
• Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
• Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces–and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
• Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
• LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It's thinner and more liquid when it's hot, but it will thicken and set as it cools.)
• Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don't recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!)

Video

Notes

• Use the Right Pears! This gluten-free pear crisp recipe works best with ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. The pears should be turning golden yellow (rather than an underripe green), but shouldn’t be squishy or mushy (a sign they’re too ripe!).
• Do I Need To Peel Pears For Pear Crisp? That’s totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don’t bother me at all. If the texture or appearance isn’t your fave, feel free to peel them first!
• Gluten-Free Flour. This is a time for measure-for-measure flour. We use King Arthur Measure-For-Measure gluten-free flour blend, but if you use another 1:1 blend, be sure it contains xanthan gum, for best results. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.
• Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9×9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8×8 pan, the crisp may take slightly longer to cook.

Gather Your Ingredients

• Gluten-Free Graham Cracker Crust. We’re starting with our popular gluten-free graham cracker pie crust recipe, which calls for gluten-free graham crackers, sugar, and melted butter. It’s easy to work with and so versatile!
• Cream Cheese. ONLY use full-fat, block style cream cheese, like Philadelphia, for this peaches and cream pie recipe. Cream cheese spreads will make for a runny pie filling. Make sure to soften the cream cheese slightly, or it won’t blend well. (Try one of these ways to soften cream cheese to room temperature quickly!) 
• Brown Sugar. My secret ingredient! Some recipes use powdered sugar, but I find the subtle flavor of brown sugar is AMAZING with the fresh peaches.
• Vanilla & Salt. These flavor enhancers round out the filling beautifully.
• Heavy Whipping Cream. Now, for the “cream” part of the peaches and cream pie! You’ll need heavy cream to whip into the filling for a light, fluffy finish.
• Fresh Peaches. Another star of the show! Ripe, juicy peaches add their summer flavor to the sweet peach topping. The ripeness of the peaches is key here! You want ripe, but not mushy or overly firm.  
• Fresh Lemon Juice. A tiny bit of lemon juice helps keep the peaches from browning and brightens their flavor.
• Sugar. Similarly, a touch of sugar helps add sweetness and softens the peaches slightly.

How To Make Gluten-Free Peaches & Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start By Making The Crust

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie plate and set aside. 
2. Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 
3. Pat Crust Out into the prepared pie pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!
4. Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Next, Make The Pie Filling

5. Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a handheld electric mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn’t be gritty or lumpy!)
6. Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 
7. Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don’t add it to the crust until it’s completely cool or it will melt the filling!). Smooth into an even layer. 
8. Cover & Chill. Then, cover the entire pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Right Before Serving, Make The Peach Topping

9. Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.
10. Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish the top of the pie with additional whipped cream, or fresh mint leaves, if desired! You can use a slotted spoon to drain the peach juice before adding the peaches to the individual slices, but I love the peach juices! 
11. Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately. 

FAQ + Tricks For The Best Gluten-Free Peach Pie

Can I Use a Regular Crust Instead? If you prefer a traditional flaky crust, you can absolutely use that instead. You’ll only need a bottom crust (no top crust!). You’ll just need to blind bake the gluten-free crust before filling it. There are directions in this gluten-free pie crust recipe if you need them!

Do I Really Have To Bake The Crust? Technically no. You *can* make this as a no-bake pie by chilling the pie crust instead of baking it. I just find that an unbaked crust is messier to slice and serve.

Can I Use Canned Peaches or Frozen Peaches? I don’t recommend either for this homemade peach pie recipe. Canned peaches will be slimy and lack the fresh flavor you’re looking for, while frozen peaches will get soggy upon thawing.

Serving Tip. It’s MUCH easier to neatly slice this fresh peach pie when you top individual slices with the peach topping, rather than adding the peach topping to the whole pie. It’s also easier to store leftovers this way! Additionally, wait until right before serving the pie to make the peach topping, for best results. Peaches will stay vibrant for about 15-30 minutes, but then will begin to soften and break down. 

More Gluten-Free Pie recipes To Try

Gluten-Free Banana Cream Pie

Gluten-Free Peanut Butter Pie

Gluten-Free Chocolate Pie

Gluten-Free Key Lime Pie Bars

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Gluten-Free Peaches & Cream Pie

Layers of crispy gluten-free graham cracker crust, fluffy whipped filling, and fresh peach topping make this peaches and cream pie the PERFECT summer dessert! 

Course Dessert, pie

Cuisine American

Diet Gluten Free

Keyword gluten free creamy peach pie, gluten free fresh peach pie, gluten free peaches and cream pie, gluten-free peach pie

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 1 (9-inch) pie

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Crust:

• 1 ½ cups gluten-free graham cracker crumbs* 180 grams
• ¼ cup granulated sugar 50 grams
• 4 Tablespoons butter 57 grams

For The Pie Filling:

• 8 ounces full-fat cream cheese softened* (226 grams)
• ⅓ cup light brown sugar 67 grams
• 1 teaspoon vanilla extract
• pinch salt less than 1/8 teaspoon
• 1 ½ cups heavy whipping cream 360 ml

For The Peach Topping:

• 2 pounds ripe peaches pitted, peeled, and sliced (about 5-6 peaches, 907 grams)
• ½ Tablespoon granulated sugar
• ½ Tablespoon fresh lemon juice

Optional Garnish: 

• More whipped cream or fresh mint leaves!

Instructions

First, Make The Graham Cracker Crust:

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Very lightly grease a 9-inch pie pan and set aside. 
• Crush & Combine. In a food processor, crush graham crackers to fine crumbs. (You can also do this in a bag with a rolling pin!) Add sugar and melted butter, then pulse or stir to combine until the crumbs are evenly coated in the sugar and butter. 
• Pat Crust Out into the prepared pan, using gentle pressure to pat the crust into an even layer and up the sides of the pan. Overly compacting the crust can make it harder to cut through and remove from the pan later, so remember that gentle pressure is best!
• Bake & Cool. Then, bake the crust in preheated oven for 10 minutes or until fragrant. Remove from oven and let crust cool completely while you mix up the filling. 

Next, Make The Pie Filling

• Combine softened cream cheese, brown sugar, vanilla, and salt in a large mixing bowl. Use a hand mixer to beat the mixture on low speed until just combined. Then, increase speed to medium and beat until the sugar is completely dissolved and there are no lumps. (It shouldn’t be gritty or lumpy!)
• Add Heavy Cream and mix, first on low for about 30 seconds to just combine, then on high for 2-3 minutes, or until you reach stiff peaks. The whipped mixture should easily hold its shape and you should easily see the tracks of the hand mixer in the whipped filling mixture. 
• Add Filling To Crust. Next, transfer the whipped pie filling to the COOLED pie crust (don’t add it to the crust until it’s completely cool or it will melt the filling!). Smooth into an even layer. 
• Cover & Chill. Then, cover the pie loosely with plastic wrap and chill about 2 hours to allow the filling to firm up. 

Right Before Serving, Make Peach Topping & Serve

• Combine. In a medium bowl, combine sliced peaches with 1/2 Tablespoon sugar and 1/2 Tablespoon lemon juice and gently stir to combine. This will help keep the peach mixture from turning brown and will add a little sweetness.
• Cut the pie into 10-12 slices and top with sliced peaches. (This way, you can store leftover pie in the fridge without it getting soggy!) Feel free to garnish with additional whipped cream, or fresh mint leaves, if desired! 
• Store leftover pie in the refrigerator up to 2-3 days. Peaches will continue to soften quite a bit in the fridge and should be stored separately. 

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so to keep this pie safe, make sure to use gluten-free graham crackers. We like Pamela’s best. 
• Cream Cheese. ONLY use full-fat, block style cream cheese, like Philadelphia, for this recipe. Cream cheese spreads will make for a runny pie filling. Make sure to soften the cream cheese slightly, or it won’t blend well. 
• Serving Tip. It’s MUCH easier to neatly slice this pie when you top individual slices with the peach topping, rather than adding the peach topping to the whole pie. It’s also easier to store leftovers this way! Additionally, wait until right before serving the pie to make the peach topping, for best results. Peaches will stay vibrant for about 15-30 minutes, but then will begin to soften and break down. 

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

• Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
• Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
• Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
• Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
• Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

How To Make Gluten-Free Grasshopper Ice Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. START WITH THE PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
2. OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
3. SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
4. SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
5. DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
6. DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices. 
7. CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

How To Make Gluten-Free Raspberry Peach Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan). 
2. Start The Filling. In a large bowl, combine peach slices, raspberries, sugar, cornstarch, orange juice vanilla, almond extract, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). 
3. Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping. 
4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. 
5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 
6. Sprinkle Crumble Over The Peach Filling. Distribute the crumble topping mixture on top of the fruit. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
7. Bake The Crisp in the preheated oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
8. Cool A Bit Before Serving. Remove the raspberry peach crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
9. Serve & Store. Enjoy peach crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days. 

FAQ + Tricks For The Best Gluten-Free Peach Crisp

Can I Use Frozen Fruit? Yes! When summer peaches aren’t in season, you can absolutely make this gluten-free raspberry peach crisp with frozen peaches and frozen raspberries (or a mix of fresh and frozen!). It’ll work beautifully. I don’t recommend canned peaches, as they tend to be too soft and the flavor will overpower the recipe.

Use the Right Flour! This peach crisp recipe works best with a gluten-free 1:1 flour blend with xanthan gum. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.

Try It With Blueberries! Feel free to swap the raspberries out for fresh blueberries for a peach blueberry crisp. It’s DELICIOUS! 

More Gluten-Free Fruit Crisp Recipes To Try

Gluten-Free Strawberry Rhubarb Crisp

Gluten-Free Blueberry Crisp

Gluten-Free Caramel Apple Crisp

Recipe Card

Gluten-Free Raspberry Peach Crisp

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 15 minutes
• Yield: 9–12 servings 1x
• Diet: Gluten Free

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Description

Sweet raspberries, juicy peaches & buttery oat crumble come together to make the perfect summer dessert!

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Ingredients

For The Raspberry Peach Filling:

• 4 cups (about 2 pounds) fresh peaches, peeled and sliced*
• 2 cups (8 oz.) fresh raspberries
• 1/4 cup (30 grams) granulated sugar
• 2 Tablespoons cornstarch 
• 1 Tablespoon orange juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional)
• pinch of salt (less than 1/8 teaspoon)

For The Crumble Topping:

• 6 Tbsp. cold or slightly softened butter, cut into small cubes
• 3/4 cup (150 grams) brown sugar
• 1/2 cup (60 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
• 3/4 cup (45 grams) gluten-free oats (quick-cooking, rolled or a mix)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

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Instructions

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
2. Start The Filling. In a large mixing bowl, combine peaches, raspberries, sugar, cornstarch, orange juice vanilla, almond extract, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed).
3. Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping.
4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt.
5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
6. Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the peach filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
7. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
8. Cool A Bit Before Serving. Remove the raspberry peach crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
9. Serve & Store. Enjoy peach crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.

Notes

• Peel Peaches. I usually just use a paring knife to peel the peaches, but you can also use the blanching method. Just put the peaches in boiling water for 1 minute, transfer to an ice bath, and the peach skin slides right off!
• Can I Use Frozen Fruit? Yes! When summer peaches aren’t in season, you can absolutely make this gluten-free raspberry peach crisp with frozen peaches and frozen raspberries (or a mix of fresh and frozen!). It’ll work beautifully. I don’t recommend canned peaches, as they tend to be too soft and the flavor will overpower the recipe.
• Stay Gluten-Free! Make sure to only use certified gluten-free oats & gluten-free flour here! 

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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Simple Ingredients To Get Started

If you’ve made any of our other fruit crisp recipes (like Blueberry Crisp or Caramel Apple Crisp!), you might notice some familiar ingredients! Let’s take a look:

• Cherries. For the cherry crisp filling, you’ll need either fresh cherries or frozen cherries. I recommend fresh cherries when possible for best results, but if you’re using frozen cherries, just check out the tip in the notes section of the recipe.
• Sugar. For sweetness, and to create the saucy, syrupy texture in the filling, you’ll need granulated sugar (white sugar).
• Cornstarch. Next, cornstarch helps thicken the filling as it cooks.
• Lemon Juice. Fresh lemon juice adds brightness and acidity that complements the sweetness of the cherries and keeps this cherry crisp from tasting flat.
• Vanilla Extract & Almond Extract. My not-so-secret ingredients! I love the way vanilla and almond elevate the cherry flavor. Yum!
• Butter. Now, for the oat topping ingredients. First, you’ll need some cold butter, cut into small cubes. The smaller you dice the butter, the easier it blends in!
• Gluten-Free Oats. Make sure to use certified gluten-free oats! I like a mixture of gluten-free quick oats and gluten-free rolled oats (sometimes labeled old-fashioned oats), but you can use all quick-cooking oats or all rolled oats if you prefer.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend for the best taste and texture here. If you use another 1:1 brand, be sure it contains xanthan gum for the best results. We do NOT recommend almond flour or coconut flour for this recipe. (Almond flour can burn & stay soggy, while coconut flour will be dry and crumbly.)
• Brown Sugar. My favorite for oat crumble! I use light brown sugar, but you can use dark brown sugar if you want a stronger molasses flavor.
• Salt. For the perfect balance of flavors.

How To Make Fresh Cherry Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease a 9×9 square baking dish and set aside. 
2. Make Filling. In a large mixing bowl, combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract. Gently stir to combine. Transfer cherry mixture to prepared baking dish and smooth into an even layer. 
3. Make Crumble Topping. In the same large bowl (no need for a new one!), combine cubed butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Stir with a fork, a pastry blender, or clean hands until the topping is evenly blended and moist clusters have formed. (There shouldn’t be any dry patches of flour left!) Sprinkle crumble mixture over the cherry filling. 
4. Bake in preheated oven for 45-55 minutes, or until the cherry filling is bubbling around the edges and the crumble topping is golden brown. (It’s important the the filling comes to a boil, otherwise it won’t thicken. If the top starts to brown too much before the filling is bubbling, loosely tent the pan with aluminum foil.)
5. Cool & Enjoy. Let the warm cherry crisp cool at least 20-30 minutes before serving to allow the filling to set. (If you scoop it warm, the filling won’t be as thick!) Serve with a big scoop of vanilla ice cream and enjoy!

Try A Cherry Pitter!

Speed up your cherry prep with a cherry pitter! This one can pit 7 cherries at once, which speeds up the process beautifully.

SHOP THE CHERRY PITTER

FAQ + Tricks For The Best Gluten-Free Cherry Crisp

Tips For Using Frozen Cherries. Frozen cherries work GREAT in this homemade cherry crisp recipe, but you’ll want to keep in mind that the ice crystals on frozen cherries will melt, releasing extra water into the recipe. You can moderate this by thawing the cherries first OR adding 1 extra teaspoon of cornstarch. Either works!

Your Pan Matters! While I LOVE metal pans for baking gluten-free brownies & cookie bars, I prefer using a ceramic 9×9 pan for baking gluten-free cherry crisp and other fruit crisp recipes. I find ceramic cooks gently enough that my filling will thicken properly without scorching around the edges. If you use a metal pan, you may find your fruit crisp cooks faster than mine.

Make it Vegan! Another thing to love about this easy cherry crumble is that it’s easily vegan! Just use vegan butter (like Earth Balance) and vegan cane sugar. The rest is naturally vegan!

Try Adding Almonds! For more of a cherry-almond crisp vibe, you can add 1/3-1/2 cup sliced almonds to the crumble topping mixture. (It will likely brown faster, so make sure to tent the pan with foil as needed toward the end of the bake time!) 

Can I Just Use Cherry Pie Filling? Technically yes, but our homemade cherry filling will look and taste better!

More Gluten-Free Fruit Crisp Recipes To Try

Gluten-Free Strawberry Crisp

Gluten-Free Caramel Apple Crisp

Gluten-Free Blueberry Crisp

Recipe Card

Gluten-Free Cherry Crisp

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Diet: Gluten Free

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Description

Our easy gluten-free cherry crisp recipe is a delicious combination of buttery oat crumble & fresh cherry filling in every bite. It’s the perfect way to use fresh cherries OR frozen cherries! 

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Ingredients

For The Cherry Filling:

• 6 cups pitted & halved fresh cherries* (about 2 pounds)
• 1/3 cup granulated sugar (67 grams)
• 2 1/2 Tablespoons cornstarch (20 grams)
• 1 Tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Oat Topping:

• 6 Tablespoons butter, cut into small cubes
• 3/4 cup certified gluten-free oats (I like a mix of quick oats & rolled oats)
• 3/4 cup brown sugar (150 grams)
• 1/2 cup gluten-free measure-for-measure flour (60 grams)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

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Instructions

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease a 9×9 baking dish and set aside.
2. Make Filling. In a large mixing bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract. Gently stir to combine. Transfer filling to prepared baking dish and smooth into an even layer.
3. Make Crumble Topping. In the same large bowl (no need for a new one!), combine cubed butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Stir with a fork, a pastry cutter, or clean hands until the topping is evenly blended and moist clusters have formed. (There shouldn’t be any dry patches of flour left!) Sprinkle topping over the cherry filling.
4. Bake in preheated oven for 45-55 minutes, or until the cherry filling is bubbling around the edges and the crumble topping is golden brown. (It’s important the the filling comes to a boil, otherwise it won’t thicken. If the top starts to brown too much before the filling is bubbling, loosely tent the pan with foil.)
5. Cool & Enjoy. Let the warm cherry crisp cool at least 20-30 minutes before serving to allow the filling to set. (If you scoop it warm, the filling won’t be as thick!) Serve with a big scoop of vanilla ice cream and enjoy! Cover leftover crisp with foil and refrigerate 2-3 days. Reheat in a 300 degree oven to 10-20 minutes, or warm in the microwave, as desired.

Notes

• Tips For Using Frozen Cherries. Frozen cherries work GREAT in this cherry crisp recipe, but you’ll want to keep in mind that the ice crystals will melt, releasing extra water into the recipe. You can moderate this by thawing the cherries first OR adding 1 extra teaspoon of cornstarch. Either works!
• Your Pan Matters! While I LOVE metal pans for baking gluten-free brownies & cookie bars, I prefer using a ceramic 9×9 pan for baking gluten-free cherry crisp and other fruit crisp recipes. I find ceramic cooks gently enough that my filling will thicken properly without scorching around the edges. If you use a metal pan, you may find your fruit crisp cooks faster than mine.
• Try Adding Almonds! For more of a cherry-almond crisp vibe, you can add 1/3-1/2 cup sliced almonds to the crumble topping mixture. (It will likely brown faster, so make sure to tent the pan with foil as needed toward the end of the bake time!) 

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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Gather Your Ingredients

• Gluten-Free Graham Crackers. Our crust ingredients start with gluten-free graham crackers. We usually use Pamela’s for taste and texture, but you can use any brand of gluten-free graham crackers you like.
• Granulated Sugar. To help bind the crust together, you’ll need a little sugar. It gives the crust great texture!
• Cocoa Powder. This is technically optional, but we love the subtle cocoa flavor it adds to the graham cracker crust. It’s delicious with the peanut butter flavor of the filling!
• Butter. A little melted butter helps bind the crust together. Easy-peasy!
• Cream Cheese. We recommend full-fat, regular cream cheese, like Philadelphia brand. (This isn’t the time for low-fat!)
• Smooth Peanut Butter. You’ll need creamy peanut butter for the smoothest pie filling. Now’s the time for Skippy or JIF peanut butter–not natural peanut butter.
• Powdered Sugar.
• Vanilla & Salt. A combination of vanilla extract + a tiny bit of salt are PERFECT with the peanut butter and chocolate. They elevate both flavors!
• Heavy Cream. I love to make my peanut butter pie without Cool Whip, using real whipped cream instead. I think heavy whipping cream gives the pie a great flavor and texture.
• Fun Garnishes! This pie is for peanut butter lovers, so we’re going big! I recommend chopped peanut butter cups, peanut butter chips, and mini chocolate chips for a delicious chocolate peanut butter pie combo. (Prefer something else? See our serving suggestions below!)

Could I Use Cool Whip Instead? Yes! Feel free to substitute a container of cool whip for the heavy whipping cream + 1 Tablespoon powdered sugar.

How To Make Gluten-Free Peanut Butter Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Crust

1. Preheat The Oven & Prep The Pan. Heat the oven to 350 degrees F. and set out a 9-inch pie pan.
2. Combine. In a food processor, pulse gluten-free graham crackers into fine crumbs, then add 3 Tablespoons sugar, the cocoa powder, and the melted butter. Pulse to combine until evenly blended.  
3. Pat Crust Out Into The Pie Pan. Pour the graham cracker crumb mixture into the pie plate and use the back of a measuring cup (my favorite) or your fingers to gently pat the crust out into an even layer and up the sides of the pan. Try not to pack the crumbs down too tightly, or the crust will be a bit tough and compact.
4. Bake & Cool. Then, put the pie crust in the oven and bake at 350 degrees for 8-10 minutes, until it’s just starting to turn golden. For best results, let pie crust cool to room temperature before adding your filling.

Next, Make The Filling

5. Combine. In a large mixing bowl, combine softened cream cheese, peanut butter, 3/4 cup powdered sugar, the vanilla & pinch of salt.
6. Beat 2-3 minutes, or until light, fluffy, and evenly blended. Check for any lumps, then set this peanut butter mixture aside. 
7. Whip Cream. In a large bowl (ideally a metal bowl or glass bowl!), combine 1 cup heavy cream with 1 Tablespoon powdered sugar. Use a hand mixer to beat on high speed until the mixture forms stiff peaks. (When the beaters are lifted out of the whipped cream and rotated, the whipped cream should hold its shape.) If you prefer, you could also use a stand mixer with the whisk attachment for this job!
8. Fold Together. Working in small increments (about 1/4-1/3 at a time), mix small amounts of the whipped cream into the peanut butter mixture. Do NOT whisk or stir! Carefully fold the whipped cream in a bit at a time, to lighten the peanut butter filling. (See video for a visual, if needed!)

Assemble The Pie

9. Spread the peanut butter filling over the cooled crust and smooth the surface. Cover the pie with plastic wrap. 
10. Chill the pie in the freezer 2-3 hours or the refrigerator 5-6 hours to set. Do NOT skip this step! The filling will firm up to a more sliceable texture and the peanut butter flavor will develop even more over time.
11. Garnish & Serve. Right before serving, garnish the pie with chopped peanut butter cups, peanut butter chips, and mini chocolate chips (or your favorite garnish). Cut into thin slices (it’s RICH!) and serve. 
12. Store leftover pie covered in the refrigerator 2-3 days. 

Serving Suggestions & More Toppings to Try

While we love the impressive & delicious combination of peanut butter cups, peanut butter chips, and chocolate chips, you definitely have other choices if that seems too rich.I

If you prefer, you can top this pie with chocolate ganache, chocolate curls, or simply serve your peanut butter pie with whipped cream and chocolate sauce! 

Simple Ingredients To Get Started

Let’s take a look at our ingredient list:

• Cream Cheese. Softened cream cheese gives this crumble some body really improves the flavor!
• Brown Sugar. You’ll use light brown sugar in both the pumpkin filling and the delicious crisp topping. It’s subtle molasses and caramel notes are lovely here!
• Pumpkin Purée. Canned pumpkin puree (not pie filling!) gives this pumpkin crisp gorgeous color and flavor. We usually buy Libby brand for consistency.
• Maple Syrup. Along with the brown sugar, vanilla & spices, pure maple syrup adds delicious flavor!
• Eggs & An Extra egg Yolk. Adding an extra egg yolk is a trick for richness, which is exactly what we want in a custardy pumpkin filling.
• Warm Spices & Salt. Rather than using pumpkin spice, we use our own custom blend of cinnamon, nutmeg, ginger, and cloves. You still get all that pumpkin pie spice flavor, in just the right proportions. Then, salt helps balance the flavors.
• Vanilla Extract. I love plenty of vanilla in the filling and the buttery crumble topping. Vanilla forver!
• Heavy Cream. To give this pumpkin filling just the right texture.
• Butter. Cool, cubed butter goes into the crisp topping and helps the mixture form clusters and brown beautifully.
• Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour for this pumpkin crisp. Feel free to use another 1:1 gluten-free flour blend, like Bob’s Red Mill, but avoid coconut flour or almond flour in this recipe, since they won’t work well. 
• Gluten-Free Oats. You can use gluten-free rolled oats (old-fashioned oats) or gluten-free quick oats for this!
• Pecans. Another little trick! Chopped pecans are delicious with the pumpkin and spices.

How To Make Strawberry Rhubarb Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan). 
2. Make The Strawberry Rhubarb Filling. In a large mixing bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). Pour The Mixture Into The Baking Dish and set aside while you mix up the crumble topping. 
3. Make The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 
4. Sprinkle Crumble Over The Fruit Filling. Distribute the oat crumble mixture on top of the fruit filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
5. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
6. Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
7. Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days. 

More Summer Desserts To Try

Gluten-Free Blueberry Crisp

Gluten-Free Brownie Ice Cream Sandwiches

Gluten-Free S’mores Bars

Recipe Card

Gluten-Free Strawberry Rhubarb Crisp

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5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 5 minutes
• Yield: 9–12 servings 1x
• Diet: Gluten Free

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Description

The crispy oatmeal crumble topping, the tartness of the rhubarb & sweetness of the strawberries strike the perfect balance of flavors in this summer fruit crisp, making it the perfect sweet ending for a summer barbecue or cookout or a great Memorial Day or 4th of July dessert recipe! 

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Ingredients

For The Strawberry-Rhubarb Filling:

• 4 cups fresh strawberries, quartered or halved (1 1/2 pounds) 
• 2 cups rhubarb, sliced or diced (1/2 pound)*
• 1/3 cup granulated sugar (67 grams)
• 2 Tablespoons cornstarch (use 3 Tablespoons for thicker filling) (16 grams)
• 1 Tablespoon orange juice
• 1/2 teaspoon vanilla extract
• pinch of salt (less than 1/8 teaspoon)

For The Crumble Topping:

• 6 Tbsp. cold or slightly softened butter, cut into small cubes
• 3/4 cup brown sugar (150 grams) 
• 1/2 cup gluten-free measure-for-measure flour, weighed or scooped & leveled (60 grams) 
• 3/4 cup gluten-free oats (quick-cooking, rolled oats or a mix) (68 grams) 
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

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Instructions

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan). 
2. Make The Strawberry Rhubarb Filling. In a large mixing bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping. 
3. Make The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. Using a fork, pastry cutter, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 
4. Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
5. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
6. Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
7. Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days. 

Notes

• How To Choose Rhubarb: When choosing rhubarb, look for vibrant red stalks that feel crisp and hold their shape. Bright color and crisp texture are both signs of freshness! You’ll need about 1/2 pound rhubarb, which was 3 large rhubarb stalks for me. 
• Can I Use Frozen Rhubarb? For most fruit crisp recipes, you’ll get the best results from fresh fruit, but you CAN use frozen fruit in a pinch. I recommend thawing it and draining off any extra liquid before using it so you don’t add extra liquid to the recipe. 
• Watch For Bubbling! To make sure the filling thickens, double-check that the filling is bubbling around the edges of the pan before you remove the crisp from the oven. This gives the cornstarch a chance to do its job! If your filling isn’t bubbling, the filling won’t thicken properly. 

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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