My peach crisp recipe has been a staple in my kitchen for years and is always a serious crowd-pleaser!
This simple dessert recipe has been my go-to for years! It’s simple to make and includes easy-to-find ingredients. I try to buy my peaches as locally as possible during the peach season which is late July to early September in the Ontario region. If you don’t access to have fresh peaches, you can easily sub apples or another stone fruit variety in the same quantity as listed for the peaches.
The topping is made with rolled oats (not the quick-cooking kind), which is a versatile grain with many health properties. They are a great source of carbohydrates, in addition to being a good source of both soluble and insoluble fibre. They are also one of the richest sources of silicon which is necessary for healthy bones and skin.*
When it comes to making the topping of this crisp dairy-free there are many wonderful plant-based butter options available on the market to choose from. Coconut oil is also an option that works well in this recipe.
A note on making this crisp gluten-free:
I’ve had success using gluten-free flour, all-purpose flour, and spelt flour with this recipe. When it comes to gluten-free flours my preference is to use 1-to-1 gluten-free baking flours as there is no guesswork involved. I always try to avoid gluten-free flour mixes that contain conventional potato and corn starch because I am wary about using non-organic potato and corn since these are often grown with pesticides and are commonly genetically modified. I have tested out gluten-free flours over the years and I have found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Easy + Vegan Peach Crisp (gluten-free option)
INGREDIENTS (makes 8 servings)
6 cups fresh peaches, sliced (about 9 peaches)
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon Celyon cinnamon
1 cup rolled oats
3/4 cup spelt flour (you can also use regular flour or gluten-free flour - see my note above)
1/2 cup organic cane sugar or date sugar
1/2 cup softened vegan butter or organic unrefined coconut oil
Pinch of sea salt
INSTRUCTIONS
Preheat oven to 375F.
Place sliced peaches in a large mixing bowl. Add 1 tablespoon water and 1 teaspoon lemon juice, stir to combine. (Note: if the peaches you are using are ripe and very juicy, omit the water).
Place peaches in an ungreased 2-quart casserole dish. You can also use smaller individual un-greased ramekins - this recipe should fill 10 small ramekins, or 5 small ramekins + 1 small casserole dish.
In a large bowl combine 1 teaspoon cinnamon, 1 cup rolled oats, 3/4 cup flour, 1/2 cup sugar and 1/2 cup softened vegan butter or organic unrefined coconut oil. Mix with a fork until nice and crumbly.
Distribute crumb mixture evenly over the peaches.
Place casserole and/or ramekins onto a baking sheet to prevent any extra juices from spilling over into your oven. Bake for 25 - 35 minutes or until the peaches are tender and the topping is golden brown.
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Much love,
Avra
#lovewildlivefree
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Feeling peachy at the Evergreen Brick Works Farmers Market.
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Source:
*Savona, Natalie. Wonderfoods: The Best Nutrition and Recipes for Optimum Health. London: Quadrille Limited, 2006. Print.