Gluten Free Peach Crisp!

In case you haven’t already figured it out, peaches are hands down my favorite *summer* fruit. I mean I love fresh berries and all, but a fresh peach from a roadside stand or being able to go out and pick them is just perfection in my eyes. This Gluten Free Peach Crisp turned out SO well and I’ve been meaning to add it to the blog, with handfuls of others. But here it is, and I hope you love it!

I know it's middle of October and it's definitely harder to find fresh peaches to make something like this, but I know they're still out there and this is the perfect way to use them. This gluten free peach crisp doubles as a dessert or even breakfast! Just leave off the dollop of vanilla bean ice cream for breakfast, and you're in business. It's a dish everyone will love!

By: Hannah Wanroy

October 15, 2021
8-12
i Cals/Serving
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Ingredients

For the peach filling
- 6 fresh peaches, sliced
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 vanilla bean, sliced and filling scooped out (this is optional but the flavor was unreal)
- t tbsp cornstarch or arrowroot flour
-1 tsp cinnamon
Crisp Topping
- 1 cup almond flour (not packed)
- 1 cup gluten free quick oats (we love One Degree Organics)
- 1 serving Orgain Plant Based Vanilla Protein Powder (optional, but definitely was a nice addition and helped keep the crisp together better)
- 1 tsp vanilla extract
- pinch of salt
- 1/3 cup coconut sugar or brown sugar or monk fruit sugar
- 1/3 cup melted butter or 1/4 cup coconut oil
- 1 tsp cinnamon

Directions

Step 1: – Preheat oven to 400 degrees.
Step 2: - Grease a baking pan or skillet with nonstick cooking spray, or some coconut oil or butter. We used an 8×11 glass baking pan.
Step 3: - In a big bowl, add the sliced peaches, maple syrup, vanilla extract (and vanilla bean if using) and cinnamon.
Step 4: - Toss together to make sure all the peaches are well coated and then sprinkle in the cornstarch or arrowroot flour. Making sure that they are still all evenly coated.
Step 5: - Set that to the side and now make your topping!
Step 6: - In another large bowl, add about 2/3 cup of your gf oats, almond flour, sugar, vanilla extract(s), salt, cinnamon and vanilla plant based protein powder. You can also do this in a food processor, but we have done it both ways, and they both turned out great. *If doing it by hand, just make sure everything is super well incorporated.
Step 7: - Add in the melted butter or coconut oil to the bowl. The mixture should look extremely crumbly.
Step 8: - Next, add in the remaining oats.
Step 9: - After that, move back to the filling. Add all of the ingredients together and fold them so that they are completely combined.
Step 10: - Transfer the filling into your greased baking dish.
Step 11: - Sprinkle the top with a generous amount of crisp topping.
Step 12: - Place in the oven and bake for about 20ish minutes, until the top is nice and golden and filling is bubbling.
Step 13: - Remove from oven and let cool for about 10 minutes, but make sure you serve it right away and for the best time, add some Alden’s vanilla bean ice cream and fresh basil, trust me on this :).
Step 14: - We ate this on repeat for a few days until there wasn’t a crumb left.
Step 15: - Hope you love, and maybe now that it’s fall and all, sub peaches out for apples
Step 16: ).