Gluten-Free Peach Crisp
The best gluten free peach crisp recipe tusing juicy peaches, almonds, and honey. Easy to make with fresh or frozen peaches.
Servings: 6
Calories: 237kcal
Ingredients
Peach Filling
- 1 lb peaches, peeled & sliced
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon arrowroot powder
Crisp Topping
- ¾ cup almonds, roughly chopped
- ¾ cup old fashioned oats
- 2 tablespoon coconut oil or butter, plus additional for pan
- 2 tablespoon raw honey sub maple syrup for vegan
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees. Brush melted coconut oil in 8- inch baking dish to prevent sticking.
- Place the peeled and sliced peaches, lemon juice and vanilla extract in a large saute pan over medium-low heat. Heat until peaches are warmed through and juicing. About 5 minutes.
- Turn off burner and stir in arrowroot powder. Be sure to mix thoroughly. Pour peaches into greased baking dish.
- For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the peaches.
- Bake the peach crumble for 30 to 35 minutes or until the top is golden brown.
Notes
- Frozen peaches work equally well in this recipe.
- To easily peel fresh peaches blanch them and peel off the skin. Detailed instructions in the post.
- Be sure to use certified gluten-free oats.
- Serve warm or at room temperature. Leftovers should be covered and stored in the fridge for up to 4 days.
- To reheat warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.