Gluten Free Peach Crisp
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.
Calories 312 kcal
For the Filling 5 peaches peeled and sliced ¼ cup Brown Sugar 1 teaspoon Vanilla Extract ½ teaspoon Cinnamon 1 tablespoon Cornstarch For the Topping 1 cup Gluten Free Rolled Oats divided ½ cup Pecans chopped and divided ⅛ teaspoon Salt ¼ cup Brown Sugar ¼ cup Coconut Oil melted
For the Filling 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.
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. Serving: 1 c | Calories: 312 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Sodium: 55 mg | Potassium: 346 mg | Fiber: 4 g | Sugar: 29 g | Vitamin A: 413 IU | Vitamin C: 8 mg | Calcium: 37 mg | Iron: 1 mg