Healthy Peach Crisp (Gluten-Free)

healthy and gluten-free peach crisp recipe

Healthy Peach Crisp (Gluten-Free)

This is the best quick and easy healthy peach crisp recipe - the sweet, juicy peach filling is topped with a melt-in-your-mouth buttery oat crumble. It's gluten-free, vegan, naturally sweetened with maple syrup, and the perfect Summer dessert. You can use fresh or frozen peaches.

5 from 21 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

Peach Filling:

10 ripe yellow peaches, (about 4 pounds) peeled and cut into 3/4-inch slices
2 tsp fresh lemon juice, or light brown sugar
3 tbsp coconut sugar
½ tsp vanilla extract
2 tbsp cornstarch, arrowroot, or tapioca starch

Oat Crisp:

1 cup old fashioned rolled oats, gluten-free certified
⅔ cup oat flour, (homemade* or store-bought) spooned and leveled
½ cup walnuts, almonds, or pecans (optional), roughly chopped (so there are still some bigger crunchy pieces)
¼ cup coconut sugar, or light brown sugar
½ tsp salt
¼ - ½ tsp ground cinnamon, based on your prefference
⅓ cup melted coconut oil, butter or vegan butter
¼ cup real maple syrup
1 tsp pure vanilla extract

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 3/4-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

If you need to peel the peaches using the boiling method, follow these steps:

Bring a large pot of water to a boil.
Gently cut an "X" shape on the bottom of each peach, just through the skin.
Fill a medium-sized mixing bowl with ice water.
Carefully place the peaches in the boiling water and blanch them for 30 seconds, until the skin near the "X" starts to peel back.
Remove the peaches from the pot and transfer them to the ice water bath to cool for a few minutes.
When the peaches are cool enough to touch, peel off the skin using your hands. It should come off easily.

Homemade Oat Flour: Homemade oat flour is very easy to make. Simply add 3 cups of rolled oats to a high-speed blender and blend until it is a soft, flour-like consistency. After that, measure out how much oat flour is called for in the recipe and save the rest in an airtight container in your pantry for up to 3 months.

Yellow Peaches: You can use white peaches or nectarines too.

Oat Flour: You can substitute it with almond flour.

Frozen Peaches: You can certainly use frozen peaches for this recipe. However, don’t allow them to thaw before baking. Mix the frozen peach slices with the rest of the filling ingredients, and then add them to the greased baking dish.

Freezing: You can freeze peach crisp for up to 2-3 months. Let it cool completely after baking, cover it tightly with plastic wrap, and then wrap it with aluminum foil or place it in a freezer-safe container. To reheat, thaw the crisp in the refrigerator overnight and then reheat it in the oven (without the plastic wrap) at a low temperature until warm.

Storing: I recommend enjoying this healthy peach crisp within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 3 days in a sealed container or the original baking dish with aluminum foil.

Reheating: For best results, reheat the large pie dish or pan in the oven for 10 – 15 minutes at 350°F. If you are in a rush or want to heat a single serving, reheat it in the microwave for 45 – 60 seconds in 15-second intervals so the berries do not burn.

Nutrition

Course Dessert

Cuisine American, Healthy

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