Description
This gluten free peach crisp is the ultimate summer dessert with juicy peaches and a buttery, crunchy oat crumble topping made with wholesome ingredients. Ready with just 15 minutes of prep, it's delicious served warm with vanilla bean ice cream and is sure to become your favorite gluten free crisp recipe! Gluten free and refined sugar free.
Ingredients
Scale
Filling
- 6 peaches, sliced
- 1 Tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste (may substitute vanilla extract)
Crisp Topping
- 1 1/2 cups Certified Gluten Free Rolled Oats
- 1/2 cup blanched almond flour
- 1/2 cup chopped walnuts
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup melted unsalted butter ( may use plant based butter for vegan)
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350 degrees Fahrenheit. (see notes)
- Rinse and dry your peaches. Slice and add directly into your glass pie dish. Sprinkle over the cornstarch, coconut sugar and cinnamon. Stir in the vanilla bean paste and give everything a good toss until the mixture coats all the peaches evenly.
- Melt butter in a small saucepan or the microwave. In a large mixing bowl, combine gluten free rolled oats, blanched almond flour, chopped walnuts, coconut sugar, sea salt, cinnamon, melted butter and vanilla bean paste. Mix until well combined.
- Pour the oatmeal mixture evenly over the peaches.
- Bake in the center rack for 30 minutes. Cover the crisp with a sheet of parchment paper the last 5 minutes.
- Allow the crisp to cool for at least 30 minutes before serving, but preferably 60 minutes so the crisp is fully hardened and crispy. Serve with vanilla bean ice cream for the ultimate summer dessert!
Notes
-
350°F is equal to 176.67°C
- This recipe makes 6 large portions or 8 smaller portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American