Gluten Free Peach Crisp
by: claire cary
This gluten free peach crisp is the perfect dessert for summer! It's healthy, easy to make and made with an oat-free cinnamon crumble topping. It's paleo friendly and refined sugar free!
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8
Ingredients
Crisp
- 5 cups sliced peaches about 5-6 peaches
- 4 tbsp coconut or brown sugar
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp tapioca starch
- 1 tsp lemon zest
Topping
- 1 cup walnuts
- ½ cup almond flour
- 1 tbsp maple syrup
- 3 tbsp coconut or brown sugar
- 2 tbsp melted coconut oil or butter
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add all topping ingredients to a food processor and pulse until combined. Careful not to over-process and you want to retain some texture to the walnuts.
- Slice the peaches and add to a large bowl. Toss with all ingredients aside from the tapioca until well combined.
- Toss in the tapioca.
- Transfer to a 9 inch cast iron skillet or baking dish and spread evenly.
- Add the crumble on top.
- Bake for 40 minutes, then cover with foil and bake an additional 5-10 minutes. If you notice the top browning too much before the 40 minute mark, you can cover with foil earlier.
- Remove from the oven and let cool, then serve with vanilla ice cream or whipped cream and enjoy!
Notes
You can sub the tapioca with corn starch or arrowroot if you prefer.
To make this nut free, instead of making the walnut based crumble, you can make the oat based crumble found in my apple crisp and sub the almond flour for oat flour.
Serving: 1cup / Calories: 240kcal / Carbohydrates: 29g / Protein: 5g / Fat: 13g / Saturated Fat: 1g / Fiber: 3g / Sugar: 20g
