This gluten-free peach crisp combines fresh summer peaches with a crunchy almond and oat topping. It is a simple dessert that works well for family gatherings or summer picnics.
List of ingredients
- 10 ripe peaches, peeled and sliced – ensure they are fragrant and slightly soft.
- 2 Tbsp arrowroot powder (or cornstarch) – used to thicken the fruit juices.
- 1 tsp vanilla extract – adds a warm aromatic depth to the filling.
- 1 Tbsp lemon juice – balances the sweetness with a touch of acidity.
- 3 Tbsp coconut sugar – provides a caramel-like sweetness to the peaches.
- 1/4 tsp nutmeg – adds a subtle spicy note to the fruit.
- 1 cup rolled oats (certified gluten-free if necessary) – creates the hearty texture of the crumble.
- 1 cup almond flour – adds richness and a fine crumb structure.
- 1/3 cup coconut sugar – sweetens the topping while keeping the glycemic index lower.
- 1/4 tsp salt – enhances all the other flavors in the topping.
- 1/4 tsp cinnamon – provides a classic warm dessert flavor.
- 1/3 cup almond butter – acts as a binder and adds protein.
- 1/2 cup melted coconut oil – ensures the topping is crisp and golden.
- 1 tsp vanilla extract – adds flavor to the crumble layer.
step-by-step instructions
- Prepare the oven and pan: Preheat your oven to 350F. Coat an 8×11 inch baking dish, a 9×9 inch pan, or an 8×8 inch dish with nonstick spray.
- Prepare the fruit: Peel the peaches using a vegetable peeler or the boiling water blanching method. Slice them into uniform pieces.
- Mix the filling: In a large bowl, combine the sliced peaches, arrowroot powder, vanilla, lemon juice, coconut sugar, and nutmeg. Stir until the fruit is completely coated.
- Combine dry topping ingredients: In a separate mixing bowl, stir together the rolled oats, almond flour, coconut sugar, salt, and cinnamon.
- Bind the topping: Add the almond butter, melted coconut oil, and vanilla to the dry mixture. Use a fork or your hand to mix until the dough can be pinched together and sticks.
- Assemble the crisp: Pour the prepared peach mixture into the baking dish. Sprinkle the crumble topping evenly over the fruit and pat it down gently.
- Bake: Place the dish in the oven for 35-40 minutes. Remove when the crust is golden brown and the filling is bubbling.
- Cool: Let the crisp rest for at least 15 minutes before serving to allow the filling to set.
- Serve and store: Pair with a scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers in the refrigerator.
Expert Fruit Selection
Choosing the Best Peaches
Select peaches that give slightly when pressed gently near the stem. They should have a strong, sweet aroma and a deep yellow or orange color. Avoid fruit with soft spots or broken skin, as these may be overripe.
Efficient Peeling Techniques
For the fastest results, use a sharp vegetable peeler to remove the skin. If you prefer a cleaner finish, score a small X on the bottom of each peach and drop them in boiling water for 30 seconds before transferring them to an ice bath.
Slicing for Even Cooking
Cut the peaches into consistent slices about half an inch thick. Uniform pieces ensure that all the fruit softens at the same rate during the baking process. This prevents some pieces from being mushy while others remain hard.
Optimizing the Fruit Filling
The Purpose of Arrowroot Powder
Arrowroot powder or cornstarch acts as a thickening agent for the natural juices released by the peaches. Without it, the bottom of the crisp can become watery. It creates a syrupy consistency that clings to the fruit.
Balancing Flavor with Lemon Juice
Lemon juice provides a necessary acidic contrast to the natural sugars in the fruit and the coconut sugar. This prevents the dessert from tasting overly sweet. It also helps brighten the overall flavor profile of the peaches.
Using Nutmeg for Depth
Nutmeg adds a warm, woody aroma that complements the sweetness of the peaches. A small amount is sufficient to enhance the fruit without overpowering it. Ensure the nutmeg is finely ground for even distribution.
Perfecting the Crumble Topping
Selecting the Right Oats
Rolled oats provide the best structural integrity and chew for a fruit crisp. If you are avoiding gluten, always look for oats specifically certified as gluten-free. Avoid instant oats as they can become too soft and lose the desired crunch.
Almond Flour for Texture
Almond flour adds a buttery richness and a finer texture compared to using only oats. It helps the topping brown evenly in the oven. Use a finely ground variety to ensure the crumble isn’t too grainy.
The Role of Almond Butter
Almond butter provides the healthy fats and proteins needed to bind the dry ingredients. It creates a more cohesive crumble that doesn’t simply scatter across the top. Use a drippy, natural almond butter for the best consistency.
Working with Coconut Oil
Melted coconut oil allows the crumble to crisp up and brown beautifully. For a neutral taste, use refined coconut oil. If you prefer a subtle coconut flavor in your dessert, opt for unrefined virgin coconut oil.
Baking and Equipment Guidance
Choosing the Right Baking Pan
An 8×11 inch dish is ideal for a thinner layer that cooks quickly. If you use an 8×8 or 9×9 inch pan, the crisp will be thicker, which may require an additional 5-10 minutes of baking time. A cast-iron skillet is also an excellent option for better heat distribution.
Managing Oven Temperature
Stick to 350F to ensure the topping browns without burning before the fruit is cooked through. If your oven runs hot, rotate the pan halfway through the baking time. This ensures an even golden-brown color across the entire surface.
Identifying the Done Point
The crisp is finished when the edges of the fruit filling are bubbling and the topping is a deep golden brown. The fruit should be tender when pierced with a fork. Do not overbake, or the almond flour in the topping may become bitter.
Practical Substitutions
Alternative Nut-Free Flour
If you cannot use almond flour, substitute it with a gluten-free 1-to-1 baking flour. You can also use oat flour by pulsing rolled oats in a blender until they reach a powdery consistency. This keeps the recipe nut-free.
Swapping Nut Butters
Sunflower seed butter is a great alternative for those with nut allergies. Cashew butter also works well and provides a creamy, mild flavor. Maintain the same 1/3 cup measurement for any butter swap.
Using Different Thickeners
If you don’t have arrowroot powder, cornstarch is the most direct replacement. Tapioca starch is another option, though it may result in a slightly more translucent filling. Use the same 2 tablespoon quantity.
Sugar Replacements
Maple sugar can be used in place of coconut sugar for a different depth of flavor. For a lower-calorie option, a monk fruit sweetener designed for baking can work, although it may affect the browning of the crust.
Serving and Storage Advice
Complementary Toppings
Serve the crisp warm with a scoop of dairy-free vanilla ice cream for a temperature contrast. A dollop of coconut whipped cream or a drizzle of maple syrup also enhances the dish. Fresh mint leaves can be added for a pop of color.
Refrigeration Guidelines
Store leftover peach crisp in an airtight container in the refrigerator for up to three days. The topping may soften slightly over time due to the moisture from the fruit. Keep it tightly sealed to prevent it from absorbing other fridge odors.
Reheating for Maximum Crunch
To restore the crunch to the topping, reheat portions in a toaster oven or a conventional oven at 300F for about 10 minutes. Avoid microwaving if possible, as this will make the crust soft and soggy.
Common Troubleshooting
Preventing a Soggy Bottom
Ensure you do not over-mix the peaches once the arrowroot powder is added. If the peaches are exceptionally juicy, you can add an extra teaspoon of thickener. Let the dish rest for the full 15 minutes to allow the juices to thicken.
Fixing a Dry Crumble
If the topping is too sandy and won’t pinch together, add one additional tablespoon of melted coconut oil. Mix it in with a fork until the texture resembles wet sand. This ensures the topping forms clusters rather than a powder.
Handling Overripe Peaches
Very ripe peaches release more liquid than firm ones. If your fruit is very soft, increase the baking time by 5 minutes to allow more moisture to evaporate. You can also slightly increase the amount of coconut sugar in the filling to balance the extra sweetness.
Frequently Asked Questions
Can I use frozen peaches?
Yes, you can use frozen peaches, but do not thaw them first. Increase the baking time by 10-15 minutes to account for the frozen temperature and the extra moisture released during thawing in the oven.
Can I make this without oil?
You can replace the coconut oil with an equal amount of melted vegan butter or a neutral oil like avocado oil. Removing the fat entirely will prevent the topping from crisping and may result in a crumbly, dry texture.
Is this recipe nut-free?
As written, it is not nut-free because it contains almond flour and almond butter. To make it nut-free, substitute almond flour with oat flour and almond butter with sunflower seed butter.
How do I prevent the topping from burning?
If the topping is browning too quickly while the peaches are still firm, cover the dish loosely with aluminum foil. This protects the crust from direct heat while allowing the fruit underneath to continue cooking.
Print
Healthy Almond Oat Peach Crisp
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free, Vegan
Description
Healthy peach crisp is an easy, gluten-free dessert recipe using oats, almond flour, and fresh peaches. This naturally vegan dessert will be the best part of your summer picnics!
Ingredients
- 10 ripe peaches, peeled and sliced
- 2 Tbsp arrowroot powder or cornstarch
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 3 Tbsp coconut sugar
- 1/4 tsp nutmeg
- 1 cup rolled oats
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup almond butter
- 1/2 cup melted coconut oil
- 1 tsp vanilla
Instructions
- Preheat: Preheat oven to 350F and prepare dish with nonstick spray.
- Peel: Peel your peaches.
- Mix Filling: In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
- Prepare Dry Topping: While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt, and cinnamon.
- Combine Topping: Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
- Assemble: Pour peaches into dish and sprinkle crumble topping over top. Pat down.
- Bake: Bake for 35-40 minutes or until crust is golden brown.
- Rest: Let rest at least 15 minutes before serving.
- Serve: Serve with ice cream or whipped cream, and store remainder in fridge.
Notes
Store leftovers in the refrigerator for up to 3 days in a tightly sealed airtight container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg