Summertime is fruit season! We’re loving the juicy peaches, watermelon, and colorful berries that are in abundance right now. Nothing is more healthy, light, and delicious, as a fresh fruit salad in the summer. For an extra sweet treat on occasion, we love incorporating summer fruit into a baked crisp! This summer peach crisp recipe calls for yellow peaches, but feel free to use blueberries, raspberries, blackberries, apples, or any fruit you love. This recipe is gluten-free and dairy-free and is a fun (and easy) dessert option for summer gatherings!
Summer Peach Crisp (Gluten + Dairy Free)
Ingredients
Peach Filling
- 10 Yellow peaches, (about 4 pounds), peeled
- 2 tsp Fresh lemon juice
- 3 tbsp Coconut sugar
- 1/2 tsp Vanilla extract
- 2 tbsp Cornstarch, arrowroot, or tapioca starch
Crisp Topping
- 1 cup Gluten-free old fashioned rolled oats
- 2/3 cup Almond flour
- 1/4 cup Coconut sugar
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/3 cup Melted coconut oil
- 1/4 cup Real maple syrup
- 1 tsp Pure vanilla extract
- 1/2 cup Walnuts, almonds, or pecans (optional), roughly chopped
Instructions
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Preheat oven to 375°F and lightly grease a 9×9 or 8×11-inch baking dish with nonstick cooking spray.
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Peel the peaches. Cut them into 3/4-inch slices and place them in a mixing bowl.
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Add coconut sugar, lemon juice, vanilla extract, and cornstarch to the bowl with the peaches. Mix all ingredients together and move the peach mixture into the greased dish.
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In another bowl, combine the rolled oats, almond flour, coconut sugar, salt, cinnamon and optional nuts.
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Pour in maple syrup, melted coconut oil, and vanilla extract. Mix everything well.
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Spread the oat crumble topping evenly over the fruit in the dish.
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Bake for 30-35 minutes until the top turns golden crisp and the peaches are bubbling.
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Allow the crisp to cool for 10-15 minutes before serving.
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Top with a scoop of coconut yogurt or a little drizzle of your favorite non-dairy milk.
Enjoy!
