Peach Crisp

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Peach crisp is an easy summer dessert that can be assembled in less than 15 minutes! This Peach Crisp Recipe is Gluten Free and Vegan!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 208kcal

Cost $5

1 cup gluten free oats
1 cup nuts, chopped I used hazelnuts, but walnuts, almonds, or pecans are all fine.
2 Tbsp turbinado sugar, can sub white sugar
1/2 tsp ground cinnamon
3 Tbsp coconut oil melted

Mix dry ingredients for crisp layer.
Melt coconut oil.
Cut peaches into bite sized chunks.
Mix with cornstarch, sugar, if using, and lemon juice. Mix well.
Spread 1/3 of crisp topping to the bottom of a 4 quart casserole.
Top with all of peaches.
Add the rest of crisp topping and spread evenly.
Bake in 350°F for 40-50 minutes, until crisp layer is lightly browned and peaches are soft and bubbly.

**Notes**

Serve warm or room temperature, top with ice cream of non dairy whipped topping, if desired.

Store covered on counter. Will last 3-4 days.

Can be made ahead, see post for details.

Can be frozen, see post for details.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.