Gluten Free Peach Crisp consist of fresh peaches, brown sugar, and spices topped with an oat/almond topping mixed with naturally sweet coconut oil. This delicious summertime dessert comes together in under an hours time.
In a large bowl, mix together the peeled sliced peaches, brown sugar, vanilla extract, cinnamon, and corn starch until well incorporated. Set to the side.
For the Topping
Place a half cup of the gluten free oats and a ¼ cup of the pecans into a blender. Blend until smooth.
Then place the blended oat mixture into a large bowl. Add in the remaining oats, pecans, salt, and brown sugar. Then pour in the coconut oil and mix until clumpy.
Assemble and Bake the Peach Crisp
Spray a glass baking dish with non-stick cooking oil. Pour the peaches into a glass baking dish then pour the topping on top.
Bake the peach crisp for 35 minutes or until golden in color.
Let rest for a few minutes, then divide among bowls and serve with ice cream.
Notes
Fruit - You can add in peeled apple slices or mango slices for a delicious option.
Frozen Peaches - If fresh peaches aren't in season you can thaw frozen peaches to use for this recipe.
Add Dairy - Want to add dairy? Use melted butter instead of coconut oil.
Individual servings - Make this an individual dessert by dividing the peaches and topping into small ramekins. Bake for 20-30 minutes or until crisp topping is golden in color.