Fresh peaches take center stage in this gluten free peach crisp! With brown sugar and a simple streusel topping, what could be better?!?
Summertime has me craving peaches. Like woah. And right now, we are nearing the end of peak season. If you haven’t made it yet, find a local market and get picking! Nothing better than a basket of freshly picked peaches.
They are terrific raw, grilled, baked, sautéed, cobbled, chopped in a salad, or even sitting atop a pizza. No, seriously!?!
Since it’s one of my favorites, this peach crisp was my first stop. Just a few simple ingredients- quickly turns into a sweet, end-of-summer treat. Then, top with vanilla ice cream or whipped topping. Or both! Who’s watching?!?
Ingredients for Gluten Free Peach Crisp
I LOVE to make fruit crisps because they only require a few simple ingredients. Here’s what you’ll need:
- Sliced Peaches
- Coconut Oil
- Brown Sugar
- Flour
- Oats
- Butter
- Cashews (optional)
Fruit Crisp Tips
Crisp is my favorite way to bake with fresh fruit. You can really let the natural flavor of the fruit shine. Too many people over do it Fruit is naturally sweet. Also, pies with two layers of crust don’t even make sense to me anymore. Why?!? A sweet streusel topping sounds so much better!
- Best with fresh fruit, but canned or frozen works in a pinch!
- Best served warm, but delicious in any form.
- Make some for a friend- they freeze well.
How to Make a Crisp Topping
At this point, I consider crisp topping and streusel to be pretty much the same thing. Start with sugar, flour, and oats. Then, work in some cold butter. SO simple, yet it adds dimension, texture, and flavor. It has stood the test of time for a reason!
45 minutes
Gluten Free Peach Crisp Skillet
Ingredients
- 6 - 8 medium peaches, peeled & sliced
- 1 Tbsp. coconut oil, melted
- 1/4 c. brown sugar
Oat Topping
- 1/4 c. brown sugar
- 2 Tbsp. flour (I used oat flour)
- 1/2 c. oats
- 3 Tbsp. butter, cold & cubed
- Optional: 1/4 c. chopped cashews
- 1 Tbsp. butter, melted (to oil the skillet)
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, drizzle the sliced peaches with coconut oil and brown sugar. Toss until well-coated.
- OAT TOPPING: In a small bowl, stir the brown sugar, flour, and oats. Then, use clean hands, a fork, or a pastry blender to cut in the cubed butter. Mixture should resemble coarse crumbles.
- Melt the butter in the skillet for 2-3 minutes (place in oven.) Next, add the peaches to the skillet. Then, sprinkle with the oat topping. Bake for 28-32 minutes, until browned and the peaches are fork tender. If desired, add chopped cashews with about 10 minutes left in the oven. Serve with ice cream or whipped topping. Store leftovers in the fridge.