Description
Made with a combination of fresh peaches, oats, spices, and a touch of brown sugar, this gluten-free peach crisp recipe offers a healthy take on an American favorite.
Ingredients
Units
Scale
Filling
- 1 tsp butter for greasing
- 6 ripe peaches
- 2 tbsp arrowroot or corn starch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 tbsp brown sugar
Topping
- 1/2 cup oat flour (GF if necessary)
- 1/3 cup brown sugar
- 1/2 cup old-fashioned oats (GF if necessary)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup cold unsalted butter
Instructions
- Preheat the oven to 375F/190C.
- Lightly grease an 8-inch x 8-inch pan (20cm x 20cm) or a medium cast iron skillet with 1 tsp of butter.
- Thinly slice the peaches. Place the peaches in a medium-large mixing bowl, along with the arrowroot/ corn starch, cinnamon, ground ginger, and brown sugar. Toss to coat and pour the peaches into the pre-greased pan.
- To make the topping, combine the oat flour, brown sugar, old-fashioned oats, cinnamon, vanilla, and salt in a medium mixing bowl. Stir to combine.
- Cut the butter into small cubes, and add to the bowl. Work the butter into the oat mixture with the tips of your fingers until the topping becomes crumbly.
- Distribute the topping evenly over the oat mixture.
- Insert the pan into the oven and cook for 20-25 minutes or until golden brown.
Notes
- Nectarines also work well in this recipe as a substitute for peaches.
- If you want to keep things light, try pairing this recipe with vanilla Greek yogurt instead of vanilla ice cream.
- This recipe can be made a couple of hours ahead of time and reheated in the oven before serving.
Nutrition
- Serving Size:
- Calories: 177
- Sugar: 17.8 g
- Sodium: 69.3 mg
- Fat: 6.3 g
- Saturated Fat: 3.6 g
- Carbohydrates: 28.2 g
- Fiber: 2.6 g
- Protein: 2.5 g