During the peak of peach season in Texas, many of us turn our hearts and appetites to fresh and delicious Texas-grown peaches. Really, there is just nothing like them. For those times when we want to indulge in a delicious dessert, healthy crisps are a great way to enjoy delicious seasonal fruit. I was so excited to come across this peach crisp recipe by Erin over at Meaningful Eats Blog. This Gluten-free Peach Crisp Recipe is a melody of toasty gluten-free oats, almonds, brown sugar, and butter that makes for a light, golden and sweet topping. This topping over warm, spiced peaches is as good as a summer dessert can be. Oh…and a scoop of organic vanilla ice cream (coconut milk ice cream is a healthy choice) just adds “true southernness” to an already scrumptious recipe!
I’ve tried this peach crisp recipe both with a smaller deeper dish and a 9×13 pan. I prefer a 9×13 pan for this because the filling has a larger surface area to get nice and golden and crunchy. It will work with a smaller dish too, but you may need to increase the baking time to 30 minutes. Always use organic ingredients.
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 8
For the Topping
- 1 cup gluten-free organic rolled oats
- 1 cup sliced almonds
- 1/2 cup gluten-free, all-purpose flour (any blend will work here)
- 1/3 cup organic brown sugar
- 3 tablespoons organic cane sugar or coconut sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons purified water
- pinch of Himalayan salt
- 8 tablespoons organic butter, cut into pieces
For the Filling
- 4 pounds organic or locally grown peaches, peeled, halved, pitted and cute into 1/2 inch wedges
- 2 tablespoons organic arrowroot powder (or cornstarch)
- 2 tablespoons organic lemon juice
- 1/3 cup organic cane sugar or coconut sugar
- 1/4 teaspoon organic Ceylon cinnamon
- 1/4 teaspoon organic nutmeg
- Preheat the oven to 400F.
- For the topping, Pulse 2/3 cup of the oats, flour, brown sugar, granulated sugar, vanilla, water, and salt in a food processor until combined, about 6-8 pulses. Sprinkle the butter and half of the almonds over top and process until the butter is the size of peas and the mixture is crumbly, about 5 pulses. Add the remaining almonds and 1/3 oats and combine with 2 quick pulses.
- For the filling, mix all the ingredients together. Pour into a 9×13 casserole dish or baking dish of choice. Sprinkle the topping evenly over the filling. Bake for 20-25 minutes until the top is golden and the filling is bubbly. Cool for at least 15 minutes before serving. Enjoy with organic ice cream, whipped, cream, or coconut milk whipped cream!