Healthy Peach Crisp (Gluten-Free)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
10 servings
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Calories
231 kcal
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Course
Dessert
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Cuisine
American, International
Healthy Peach Crisp (Gluten-Free)
Description
The Healthy Peach Crisp (Gluten-Free) starts with peeled, sliced peaches mixed with coconut sugar, lemon juice, vanilla extract, and cornstarch or arrowroot for thickening. The topping combines gluten-free oats and oat flour with chopped walnuts or your choice of nuts, coconut sugar, cinnamon, salt, melted coconut oil, maple syrup, and vanilla extract. This mixture creates a crisp and crunchy contrast to the soft, juicy peaches beneath.
Baking at 375°F allows the topping to turn golden without overcooking the peaches, maintaining their softness and fresh sweetness. The option to use yellow or white peaches or nectarines adds variety, and frozen peaches can be used unthawed to retain moisture and prevent mushiness. The recipe’s gluten-free nature comes from oat flour and certified gluten-free oats.
Serve the peach crisp warm or at room temperature, ideal as a dessert or a sweet snack. It complements vanilla ice cream or yogurt if desired. Storing leftovers refrigerated for a few days is possible, with reheating recommended in an oven or microwave to refresh texture and warmth.
Peeling peaches can be simplified by blanching them briefly in boiling water and then in ice water to loosen skins, preserving the fruit’s texture. Homemade oat flour can be made by blending rolled oats finely.
Ingredients
Peach Filling:
- 10 peaches about 4 pounds) peeled and cut into ¾-inch slices, ripe, yellow
- 2 teaspoon lemon juice or light brown sugar, fresh
- 3 tablespoon coconut sugar
- ½ teaspoon vanilla extract
- 2 tablespoon cornstarch arrowroot, or tapioca starch
Oat Crisp:
- 1 cup rolled oats gluten-free certified, old fashioned
- ⅔ cup oat flour (homemade* or store-bought) spooned and leveled
- ½ cup walnuts roughly chopped (so there are still some bigger crunchy pieces, or almonds or pecans, optional
- ¼ cup coconut sugar or light brown sugar
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cinnamon based on your prefference
- ⅓ cup coconut oil butter or vegan butter, melted
- ¼ cup maple syrup real
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 375°F and lightly grease a 9×9-inch baking dish, 8×11 baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Set aside.
- Pat the peaches dry if you washed them, and then peel them. For firm peaches, use a peeler. If they are soft and ripe, follow the boiling method explained below so the peaches don’t lose their juice and get mushy. INSTRUCTIONS BELOW in notes section.
- Cut the peeled peaches into ¾-inch slices and place them in a large mixing bowl.
- Add coconut sugar, lemon juice, vanilla extract, and starch to the bowl with the peaches. Toss everything together and spoon the peach mixture into the greased dish.
- In a separate bowl, combine rolled oats, oat flour, optional walnuts, coconut sugar, salt, and cinnamon. Pour in maple syrup, melted coconut oil (or butter), and vanilla extract. Mix everything well using your hands.
- Spread the oat crumble mixture evenly over the peaches in the dish.
- Bake for 30-38 minutes until the top turns golden crisp and the peaches are bubbling. Around 35 minutes usually works well.
- Allow the crisp to cool for 10-15 minutes before serving. It pairs well with vanilla ice cream. Enjoy!
Notes
- Blanch peaches in boiling water for 30 seconds then cool in ice water to easily remove skin without losing juice.
- Homemade oat flour is made by finely blending rolled oats and can be stored airtight for up to 3 months.
- Use white peaches or nectarines as alternatives to yellow peaches.
- Frozen peaches can be used without thawing; mix them directly with filling ingredients.
- Freeze baked crisp tightly wrapped for 2-3 months; reheat thawed crisp in oven for best results.
- Store leftovers in the refrigerator for up to 3 days; reheat in oven or microwave carefully to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 154mg | 6% |
| Potassium | 262mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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