Fresh Peach Crisp

Teresa Ambra

Amazing cobbler-type dessert with loads of fresh peaches covered in an oatmeal streusel topping that's superb. This recipe is also gluten free and vegan. You can also use regular flour or butter in the topping if you prefer, and canned or frozen peaches. Great fall classic recipe for family or company dinners.

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Prep Time 25

Cook Time 1 15

Total Time 1 40

Course Dessert

Cuisine American

Servings

Calories 250 kcal

Equipment

1 9x13" glass baking dish
2 large mixing bowls
2 wooden spoons
measuring cups
measuring spoons
1 sharp knife to pare and dice peaches

Ingredients

PEACH FILLING:

10 cups fresh peaches diced
1 cup granulated sugar
1 heaping tablespoon gluten free all-purpose flour or use regular flour
1 tsp. cinnamon
1/2 cup water

STREUSEL TOPPING:

1 cup oatmeal
1 cup gluten free all-purpose flour or use regular flour
1 cup light brown sugar packed
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup coconut oil softened or melted (or substitute avocado oil)

Instructions

PEACH FILLING:

Preheat oven to 350°.
Mix peaches, granulated sugar, gluten free flour, and cinnamon and pour into a greased or sprayed 9x13” pan.
Pour water over all.

STREUSEL TOPPING:

Mix oatmeal, gluten free flour, brown sugar, baking powder, baking soda and melted or softened coconut oil; stir well to combine.
Crumble streusel topping evenly over peach mixture.
Bake at 350° for about one hour to one hour and 15 minutes, or until sauce bubbles up thickly and is no longer runny.
Serve warm with ice cream or non-dairy whipped topping.

Notes

Nutrition

Calories: 250kcalCarbohydrates: 46gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 50mgPotassium: 157mgFiber: 3gSugar: 36gVitamin A: 336IUVitamin C: 4mgCalcium: 32mgIron: 1mg

Keyword coconut, oatmeal, peach crisp, peach dessert, peaches

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