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Gluten Free Peach Crisp with Salted Coconut Milk Caramel
5 from 38 votes

Gluten Free Peach Crisp with Salted Coconut Milk Caramel

This Gluten Free Peach Crisp features ripe peach slices tossed with spices and maple syrup, topped with a crisp oat and pecan mixture bound by coconut oil. A salted coconut milk caramel adds a rich, sweet finishing touch. The topping combines pulsed and whole oats and pecans for texture, baking until golden and bubbly. This dessert highlights the natural sweetness and softness of cooked peaches paired with a crunchy, spiced topping.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 310 kcal
Course: Dessert
Cuisine: American, Vegan

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

    Cup of Yum
  1. Preheat oven to 350 degrees Grease a 8x8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 310

% 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.