Description
You’ll love this gluten-free peach crisp – a bed of sweet, tender peaches topped with a crispy oat crumble that gives this summer peach dessert a great contrast. Serve with a scoop of vanilla ice cream for the perfect finish! Totally dairy-free and vegan too.
Ingredients
- 2 fresh peaches, sliced (with out without the peel)
- 1/2 teaspoon cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon apple juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 tablespoons unsalted dairy-free butter
- 1/4 cup gluten-free all-purpose flour
- 1/2 cup gluten-free granola
- 1/4 cup brown sugar
- Dairy-free vanilla ice cream
- Vegan caramel sauce
Instructions
- Preheat Oven: Preheat the oven to 350F.
- Cook Peaches: In a saucepan, add the peaches, cornstarch, brown sugar and apple juice. Cook over medium heat, stirring every minute or so until the peaches begin to soften, caramelized and create a thickened sauce. About 7 minutes.
- Add Spices: Remove from the heat and add the cinnamon and nutmeg, stirring together. Set aside.
- Melt Butter: In another saucepan, melt the butter over medium heat.
- Add Flour, Granola and Brown Sugar: Once melted, add the gluten-free all-purpose flour, granola and brown sugar. Mix and cook the granola and brown sugar mixture together until everything is evenly coated. Set aside.
- Transfer Cooked Peaches to Cast Iron Skillet: Add the cooked peaches to a 6-inch cast iron skillet or ramekin. Spoon the cooked granola mixture on top, spreading evenly.
- Bake Until Ready: Bake in the oven for 20 minutes. The sauce from the peaches should be bubbling around the granola crust.
- Garnish and Serve: Remove and let cool for a couple minutes. Top with a scoop of vanilla ice cream and caramel enjoy!
Notes
Peaches: I used fresh peaches here, but you can also used frozen peaches or canned peaches if you prefer (if using canned, make sure to drain away the syrup from the can). I peeled the peaches for this recipe, but it will work just as well with the skins on. Alternatively, you can also use other stone fruit such as nectarines, plums or apricots for this recipe.
Cornstarch: Cornstarch works as a binder to better bind the peach filling ingredients together. Alternatively, if you have corn allergies or intolerances, you may also use tapioca starch or arrowroot starch instead.
Brown Sugar: I used dark brown sugar, but you may also use light brown sugar, coconut sugar or cane sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Apple Juice: I like adding a bit of apple juice for tartness. Alternatively, you may use lemon juice instead.
Spices: Ground cinnamon and ground nutmeg add a delicious flavor to the peach crisp filling, so make sure to add them in!
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free and vegan. You may also use coconut oil instead. Alternatively, if you are not lactose-intolerant, feel free to use regular butter instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour).
Granola: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free granola as most granola contain oats (which may sometimes be processed in the same facility as wheat or other gluten-containing grains).
Storing: To store, cover the gluten-free peach crisp with plastic wrap and store in the refrigerator for up to 3 days. Reheat in the oven at 350F for 5 minutes to crisp up the topping before eating.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
