Gluten Free Peach Crisp with Salted Coconut Milk Caramel
User Reviews
5
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
Description
Gluten Free Peach Crisp with Salted Coconut Milk Caramel starts with thinly sliced ripe peaches mixed with maple syrup, vanilla, cinnamon, and nutmeg for a warmly spiced filling. The topping blends rolled oats and chopped pecans, partly pulsed for a finer texture, combined with brown sugar, cinnamon, salt, and melted coconut oil to form a crumbly layer.
The peach filling is mixed with a portion of the topping and spread in a greased baking pan followed by the remaining topping before baking at 350°F until the peaches are tender and the topping is golden brown. The salted coconut milk caramel is simmered separately to provide a creamy, lightly salted sauce combining coconut milk, coconut sugar, and vanilla, which is poured over the crisp for added moisture and flavor contrast.
This dessert balances soft, juicy peaches with a crunchy nut and oat topping, enhanced by the caramel’s salty sweetness. It can be served warm, suitable for gluten free diets, and pairs well with vanilla ice cream or whipped cream.
The recipe notes suggest that non-gluten free cooks can substitute all-purpose flour for oat flour, adjusting the fat slightly, and that the recipe includes tips for storage, freezing, and serving.
Ingredients
- For the filling:
- 6-7 peach large, ripe, thinly sliced, about 7 cups
- ¼ cup maple syrup 78g; pure
- 2 teaspoons vanilla extract
- vanilla bean optional, split and seeded
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- For the topping:
- 1 cup rolled oats old fashioned, 95g, gluten free if desired
- 1 cup pecans raw, chopped, 112g
- ⅓ cup dark brown sugar 71g; can substitute coconut sugar but brown sugar preferred
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup coconut oil melted and cooled, 56g, can substitute melted butter
- For the salted coconut milk caramel:
- ¼ cup canned coconut milk light or full fat, 59g, stir full fat before use
- ¼ cup water 60g
- ¼ cup coconut sugar 39g
- 1 teaspoon vanilla
- ¼ teaspoon salt sea salt
Instructions
- Preheat oven to 350 degrees Grease a 8x8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
- In a large bowl, toss together the peach slices, maple syrup, vanilla, optional vanilla bean, cinnamon and nutmeg. Set aside while you make the topping.
- To make the topping, add ½ cup oats and ½ cup pecans to a blender. Pulse for 15-30 seconds until oats are fine. Transfer mixture to a medium bowl, then add in remaining ½ cup oats and ½ cup chopped pecans, followed by the dark brown sugar, cinnamon and salt. Stir with a fork to combine. Next add in coconut oil and stir with a fork until it begins to form small clumps and is well combined.
- Grab ⅓ cup of the topping mixture and add it the bowl with the peaches, stirring to combine. Add peaches to the skillet, spreading evenly. Sprinkle remaining topping evenly all over the peaches. Bake for 40-55 minutes or until filling is very bubbly, topping is golden brown and peaches are fork tender.
- Once ready to serve the peach crisp, make the coconut caramel by adding the coconut milk, water and coconut sugar to a small saucepan. Place over medium high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until mixture thickens. Before you remove from heat add vanilla and sea salt. Drizzle caramel all over the top of the peach crisp. Enjoy!
Notes
- If you are not gluten free, regular all-purpose flour can replace oat flour; you might need to add a bit more melted coconut oil or butter to achieve the right texture.
- Refer to the full recipe details for advice on storing and freezing the crisp for later enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1serving (based on 8) | |
| Calories | 310cal | 16% |
| Carbohydrates | 38.2g | 13% |
| Protein | 3.1g | 6% |
| Fat | 18.9g | 29% |
| Saturated Fat | 7.2g | 36% |
| Fiber | 4g | 16% |
| Sugar | 25.9g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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