Ah, peach season is here and there’s no better way to celebrate than with a gluten-free peach crisp recipe. Right?
After looking at the amazing peaches on sale at the farmer’s market, I knew I had to make a simple yet tasty gluten-free peach dessert.
At first I wanted to make gluten-free peach pie, but if you’re a gluten-free baker, you know gluten-free pie crust is near impossible to make and it doesn’t always taste all that great either.
Instead of slaving in the kitchen trying to make a gluten-free pie crust work, I simply flipped the recipe and turned it into a gluten-free peach crisp. A crisp is so easy to make as you spread the fruit in a pan and then top it with a sweet, crumbly streusel topping. No rolling and no stressing.
Peaches are such a wonderful fruit. Just look at those amazing colors!! Peaches are full of natural juices and are super versatile in baking. Simply put, peaches make an incredible seasonal dessert.
Beyond beauty, peaches are rich in vitamin A, beta carotene (which gives the peach its strong red/orange color) and vitamin C. They contain loads of antioxidants that help combat free radicals in the body and stave off colds and diseases.
Now, I won’t lie, this dessert isn’t exactly a health food. It has sugar and a bit of white flour (I used Bob’s 1-to-1 gluten-free baking flour*) in it.
However, for all intents and purposes, it’s a better choice than most baked goods that have sugar and white flours that easily convert to sugar in the body. With a fruit crisp, you limit your white flour intake and get some of the nutrients from the fruit. Plus, I use gluten-free whole rolled oats* to add whole grains, which is slower to digest and won’t leave you with that ultra sugar high feeling.
Go ahead and indulge a little in this sweet, tangy and colorful gluten-free peach crisp. Your family and friends will say, “I can’t believe this is gluten-free,” and they’ll demand you make it every time peaches are in season!
- 3 lbs. ripe fresh peaches, cored and diced into chucks
- 1 Tbsp. fresh lemon juice
- 1/4 cup granulated sugar
- 2 Tbsp. all-purpose gluten-free flour (use Bob Red Mill's 1to1 GF flour)
- 3/4 cup old-fashioned oats (make sure oats are marked GF)
- 3/4 cup all-purpose gluten-free flour (use Bob Red Mill's 1to1 GF flour)
- 3/4 cup packed light-brown sugar
- 3/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 10 Tbsp. unsalted butter, cold and cut into 1/2-in cubes
Preheat oven to 350 degrees.
In a large mixing bowl toss peaches with lemon juice. Sprinkle granulated sugar and flour over top of peach mixture and toss to evenly coat.
Pour peach mixture into a greased casserole dish and set aside.
In a mixing bowl, whisk together flour, oats, salt, cinnamon, nutmeg, ginger and brown sugar.
Add cold butter cubes to mixture and mix well (you may want to use your hands to ensure no butter is visible.
Spread crumbly mixture on top of the peaches.
Bake for 40-45 minutes until mixture is bubbly and topping begins to brown.
Allow 10-15 minutes to cool before digging in.
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