Peaches are harvested, summer is coming to a close, and nothing says end of the summer dessert like a fresh Peach Crisp, gluten-free no less. Add a drizzle of Maple-Rum Cream and you have one amazing end of the summer dessert!

Peach Crisp with Maple-Rum Cream
A drizzle of Maple-Rum Cream atop a delicious bowl of Peach Crisp!

I visited my local farmer’s market today and fresh peaches were everywhere. Deliciously sweet and plump, so making a peach crisp with maple-rum cream was a must for tonight.  This recipe contains no refined sugar or gluten of any sort, but no one will ever know. Bob’s Red Mill packages gluten-free rolled oats that are perfect in this peach crisp. Just make sure you do not use instant or quick oats. Here is a link for purchasing Bob’s Red Mill gluten-free old-fashioned rolled oats.

We’ve come off of a very busy August, and some of you may be wondering from my past posts if I actually got into my dress for my son’s wedding, and…I did! I had to nearly starve myself for three weeks to do it, but it zipped and I walked down the aisle crying tears of joy as I looked at my son awaiting his bride. I will have pictures to share soon. So now that I am no longer starving myself to get into a dress, I’ve decided to reward myself by having a dish of this delicious little peach crisp with maple-rum cream, so let’s get on to the recipe.


Chop the cold butter into small cubes before adding to the mixing bowl. If you are dairy free you may substitute coconut oil or vegan butter. If you have a Kitchen-aid mixer, use the paddle attachment for blending, otherwise, cut the butter into the oats, palm sugar, and spices by hand.

Cut the butter blend the mix
Cutting the butter into small chunks helps it blend into the streusel easier.



One of my favorite spices is freshly grated nutmeg. Grate the little pod and smell the sweet nutmeg aroma!

Fresh Nutmeg Pods
Fresh grated nutmeg adds a wonderful spice to this peach crisp.



Place all streusel ingredients into the mixing bowl and blend on medium speed until all ingredients are fully blended. Set aside.

Blending the Streusel for the peaches.
Coconut palm sugar, butter, cinnamon, and nutmeg combined with gluten-free oats make a perfect streusel mix.



Remove the outer skin of the peaches and the pit. Cut peaches into 1/4″ slices.

Fresh Summer Peaches
Fresh summer peaches are sliced and ready for baking.

At this point it will be very tempting to munch on a few of those juicy slices, but try to restrain yourself. Because once you taste that pure sweet deliciousness, it will be hard to eat just one!



Spiced Peaches ready to be covered.
Spiced peaches are tossed and awaiting the streusel that will crisp in the oven.

Add spices, palm sugar, and cornstarch to the peaches before placing in the baking dish. The coconut palm sugar on the peaches allows the sweet juice from the peach to be released. This makes for one yummy peach crisp!



Gluten-free Peach Crisp ready for the oven.
Covering fresh peaches with a gluten-free streusel spiced with cinnamon and nutmeg makes for a perfect crisp.

This next step will keep your fingers out of the peach bowl. Just cover them all up with that yummy streusel you made and put it in the oven for about 30 minutes.



Maple-Rum Cream
A slow-cooked Maple-Rum Cream adds a delicious finishing touch to the Peach Crisp.

While the peach crisp is cooking it’s a good time to get the maple-rum cream made. The secret to this fabulous sauce is the slow cooking. Begin on medium heat, stirring constantly, then just before the sides begin to bubble, turn it down to medium low, then low. Continue stirring constantly until the milky sauce turns into a heavier cream. Do not allow it to come to a full boil.



Gluten-free Peach Crisp
Fresh out of the oven, this delicious gluten-free peach crisp is ready to be devoured.

The crisp should be lightly brown and bubbly around the edges before removing from the oven. Let it sit for at least 15-20 minutes before serving. This will allow the peach juice to firm up a bit.



Fresh peach crisp awaiting the Maple-Rum Cream.
This fresh peach crisp is awaiting the drizzle of Maple-Rum Cream.

Place a scoop of peach crisp into the serving bowl and get ready to add the delicious tasting maple-rum cream! Oh yum! Oh yum!



Pour the thickened maple-rum cream over the peach crisp and spoon into one yummy dessert.

Peach Crisp with Maple-Rum Cream
Mouth-watering Peach Crisp with Maple-Rum Cream.

And there you have it! My reward for fitting into that Mother-of-the-Groom dress!

Peach Crisp with Maple-Rum Cream

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten-free
Meal type Breakfast, Dessert
Peach Crisp with Maple-Rum Cream hits the top of the list for best summer desserts, and it's gluten-free! So yummy, your friends will beg for the recipe!



  • 1/2 cup Coconut Palm Sugar
  • 3/4 cups Old-Fashioned Rolled Oats (gluten-free)
  • 1/2 cup Gluten-free Flour blend (I used Pamela's baking mix)
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Nutmeg (I prefer freshly grated, but not required)
  • 6 tablespoons Cold Butter (cut into small cubes)


  • 1/3 cup Coconut Palm Sugar
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 1 tablespoon Cornstarch
  • 5 Medium Fresh Peaches (skinned and sliced)


  • 1 cup Heavy Cream
  • 1 tablespoon Rum
  • 4 tablespoons Pure Maple Syrup


Step 1
Preheat oven to 400 degrees.
Step 2
Cut butter into small cubes and place in mixer. Add GF Oats, coconut palm sugar, GF flour blend, cinnamon, and nutmeg into bowl of cubed butter. Blend until butter is fully cut in to mixture. Set aside.
Step 3
Skin and slice fresh peaches and place in bowl.
Step 4
Add lemon juice, coconut palm sugar, and cornstarch to peaches. Mix until fully blended.
Step 5
Place peaches in a non-stick sprayed 8x8" baking dish.
Step 6
Place streusel over top of peaches to fully cover them.
Step 7
Bake for 30 minutes in a 400 degree oven.
Step 8
While peach crisp is baking, place whipping cream, rum and maple syrup in a small pan on medium heat. Stir constantly with a wooden spoon. When sauce barely starts to show signs of bubbling on the sides, turn down to medium-low heat and continue to stir constantly. When sides show signs of bubbling again, turn down to low. Continue stirring until sauce begins to lightly thicken. Do not allow to boil. Remove from heat when sauce is slightly thick. (it will continue to thicken as it cools).
Step 9
After peach crisp turns slightly brown and bubbly on the sides, remove from oven. Allow to sit for 15-20 minutes before serving.
Step 10
Scoop peach crisp into individual bowls and add a drizzle of Maple-Rum Cream.

53 comments on “Peach Crisp with Maple-Rum Cream”

  1. Oh WOW! I SO want to make this! But would it be as good if I substituted rum extract for the rum in the cream? My daughter can’t tolerate anything alcoholic…

  2. Yum! This recipe looks and sounds amazing. Wish I would have grabbed more free peaches at IFBC this weekend haha. It was nice meeting you Laurie!

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