Description
This healthy peach crisp is an easy, gluten-free dessert made with juicy peaches and a golden oat crumble topping. It’s naturally sweetened, works with fresh or frozen peaches, and tastes just like a classic peach crumble—just lighter.
Ingredients
- 10 ripe yellow peaches (about 4 pounds), peeled and cut into 3/4-inch slices
- 2 tsp fresh lemon juice
- 3 tbsp coconut sugar
- ½ tsp vanilla extract
- 2 tbsp cornstarch
- 1 cup old fashioned rolled oats (gluten-free certified)
- â…” cup oat flour
- ½ cup walnuts, almonds, or pecans, roughly chopped
- ¼ cup coconut sugar
- ½ tsp salt
- ¼ – ½ tsp ground cinnamon
- â…“ cup melted coconut oil
- ¼ cup real maple syrup
- 1 tsp pure vanilla extract
Instructions
- Prep: Preheat oven to 375°F and lightly grease a 9×9-inch baking dish (or similar size). Set aside.
- Peel the peaches: Pat peaches dry, then peel. Use a peeler for firm peaches, or the boiling method for soft peaches.
- Slice: Cut the peaches into ¾-inch slices and add them to a large mixing bowl.
- Make the filling: Add coconut sugar, lemon juice, vanilla extract, and cornstarch. Toss until the peaches are fully coated, then transfer to the greased baking dish.
- Make the crumble: In a separate bowl, mix oats, oat flour, coconut sugar, salt, and cinnamon. Add maple syrup, melted coconut oil, and vanilla. Mix until crumbly.
- Assemble: Evenly sprinkle the crumble topping over the peaches.
- Bake: Bake for 30–38 minutes, until the topping is golden and the peaches are bubbling.
- Cool & serve: Let cool for 10–15 minutes before serving so the filling sets.
Notes
For soft peaches, use the boiling method: score an ‘X’ on the bottom, boil for 30 seconds, then transfer to ice water. Use frozen peaches straight from the freezer without thawing to prevent a watery filling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 231 kcal
- Sugar: 21 g
- Sodium: 154 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg