When the weather turns cool, I love to use our frozen peaches to make this cozy, oatmeal topped peach crisp. Nothing spells Fall like the wonderful scent of this treat baking. This healthy, gluten-free peach crisp is something I can eat daily, guilt-free!
We have a steady supply of frozen peaches in quart-sized bags that are always ready for last minute desserts. If you have access to farm fresh peaches and want to freeze them here are instructions. This is a great recipe if you are having guest and are unsure if they are gluten intolerant or paleo. You can assemble the ingredients in just a few minutes and in 45 minutes you will have a healthy dessert ready to serve.
Can I make Peach Crisp with canned peaches?
Yes, use 4 cups of peaches, not measuring the syrup.
Can I substitute flour for the arrowroot powder?
Yes, but the crisp will not be gluten-free.
Healthy Gluten-Free Peach Crisp served for breakfast
If you plan to serve peach crisp for breakfast you can bake in advance and warm it up for breakfast. The peaches might brown if you assemble the night before and don’t bake.
The best toppings for this recipe?
- Cream whipped to soft peaks without any sweetener
- Vanilla Ice Cream
Tips for making Peach Crisp
- Slightly defrost peaches (to avoid browning) before making the recipe.
- If making the crisp in advance, it is best to assemble, bake, then refrigerate until ready to serve. When you are ready to serve, warm in the oven and serve with softly whipped cream or vanilla ice cream.
EQUIPMENT YOU MIGHT NEED
- 1- 9×9 square pan
HOW TO MAKE GLUTEN-FREE PEACH CRISP
- Preheat the oven to 350.
- Defrost 1 quart of peaches or slice 4 cups of peaches(our peaches are organic so I don’t peel them) into an 9×9 pan.
- Squeeze lemon juice over peaches to avoid browning.
- Sprinkle 2 tablespoons of arrowroot powder over the peaches and mix.
- In a bowl, add 1 + 1/2 cups of organic oatmeal, 1/2 cup almond flour, 1/4 teaspoon salt, then mix.
- Add 1/3 coconut oil or butter and 1/4 cup of honey or maple syrup to bowl; mix.
- Spread oat/almond flour mixture evenly over peaches.
- Sprinkle cinnamon over crisp if desired.
- Bake for 45 minutes or until golden brown.
- Serve with softly whipped cream or vanilla ice cream. HERE is some great information about how to stabilize whipped cream.
HEALTHY GLUTEN-FREE PEACH CRISP
Ingredients
- 4 cups of fresh or frozen peaches
- lemon (I squeeze half of a lemon over the peaches)
- 2 tablespoons of arrowroot powder
- For The Crisp:
- 1 & 1/2 cups of oatmeal
- 1/2 cup of almond flour
- 1/4 teaspoon sea salt
- 1/3 cup of coconut oil or butter
- 1/4 cup of honey or maple syrup
Instructions
- Preheat the oven to 350.
- Defrost 1 quart of peaches or slice 4 cups of peaches (our peaches are organic so I don't peel them) into an 9x9 pan.
- Squeeze lemon juice over peaches to avoid browning
- Sprinkle 2 tablespoons of arrowroot powder over the peaches and mix.
- In a bowl add 1 + 1/2 cups of organic oatmeal, 1/2 cup almond flour, 1/4 teaspoon salt, then mix
- Add 1/3 coconut oil or butter and 1/4 cup of honey or maple syrup to bowl; mix.
- Spread oat/almond flour mixture evenly over peaches.
- Sprinkle cinnamon over crisp if desired.
- Bake for 45 minutes or until golden brown
- Serve with softly whipped cream or vanilla ice cream.
Notes
When cooking with peaches it is always a good idea to squeeze lemon juice over peaches to avoid browning.
I usually only partially defrost the quart size of frozen peaches, then break them up with a wooden spoon when mixing in the arrowroot powder.
This crisp is definitely more delicious is you allow the topping to brown.
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Thank you for reading our blog where we inspire, educate, and encourage you on your journey to living a healthy fulfilling life.
Best,
Caren
