Description
This Healthy Peach Crisp recipe is a delightful, guilt-free dessert featuring ripe yellow peaches baked under a crunchy, naturally sweetened oat crumble. With wholesome ingredients like coconut sugar, oat flour, and nuts, it offers a perfect balance of sweetness and texture while being free from refined sugars and potentially gluten-free when using certified ingredients. Ideal for a comforting treat any time of year.
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 (or arrowroot, or tapioca starch)
Crumble Topping
- 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, roughly chopped (optional)
- ¼ cup coconut sugar (or light brown sugar)
- ½ tsp salt
- ¼ - ½ tsp ground cinnamon (based on preference)
- ⅓ cup melted coconut oil (or butter or vegan butter)
- ¼ cup real maple syrup
- 1 tsp pure vanilla extract
Instructions
- Prep: Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish or a similarly sized dish. This prepares your baking vessel and ensures the crisp won't stick.
- Peel the peaches: Pat the peaches dry, then peel them. For firm peaches, use a vegetable peeler, or for softer peaches, utilize the boiling water blanching method detailed in the notes. If your peaches are super ripe and skin is tender, you may skip peeling.
- Slice peaches: Cut the peeled peaches into ¾-inch thick slices. Place these slices in a large mixing bowl as the base of your filling.
- Make the filling: Add the coconut sugar, fresh lemon juice, vanilla extract, and cornstarch to the peach slices. Toss everything together gently yet thoroughly to ensure the peaches are fully coated. Transfer this mixture into the prepared baking dish.
- Make the crumble topping: In a separate bowl, mix the rolled oats, oat flour, coconut sugar, salt, and ground cinnamon. Then add the maple syrup, melted coconut oil, and vanilla extract. Stir everything together until the mixture becomes crumbly and well combined. If using nuts, fold them in now.
- Assemble: Evenly sprinkle the crumble topping over the peach filling in the baking dish, covering the peaches completely with the oat mixture.
- Bake the crisp: Place the dish in the preheated oven and bake for 30 to 38 minutes or until the topping is golden brown and the peach filling is bubbling around the edges.
- Cool and serve: Remove the crisp from the oven and allow it to cool for 10 to 15 minutes. This resting period helps the filling to set for easier serving and better flavor development. Serve warm and enjoy your wholesome peach crisp!
Notes
- Boiling method for peeling peaches: Score a small 'X' at the bottom of each peach, blanch them in boiling water for about 30 seconds, then transfer immediately to an ice bath. The skins will slip off easily.
- Oat flour can be homemade by grinding rolled oats in a food processor until fine.
- You can substitute coconut sugar with light brown sugar if preferred.
- For a nut-free version, omit the walnuts, almonds, or pecans.
- Use arrowroot or tapioca starch as alternatives to cornstarch for thickening the filling.
- Adjust cinnamon amount to your taste preference for spiciness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American