Easy Peach Crisp

In recent weeks, my Saturdays consist of a trip to the farmers’ market. I buy all the fruit and vegetables I can find. After I get home, I try to find ways to eat all the food. This crisp is a great way to do that.

This recipe is based on my recent love of peaches and only requires ten ingredients. This recipe is based on my Nectarine Strawberry Crumble, but it’s butter-free with very little sugar added. The topping is also topped with gluten-free flour for extra texture. The fruit becomes bubbly and caramelized while the topping gets crisp and golden brown.

It’s delicious as is, but I like it better with dairy-free ice cream. It was delicious! I chose my Vegan Cherry Pie Ice Cream, but any flavor would do.

Ingredients

• 7-8 ripe pears (halved, pits removed, and chopped/ I added a few cherries as well)
• 1 cup gluten-free Rolled Oats
• Almond meal 1/4 cup
• Use all-purpose flour, almond meal, or DIY Blend instead of 1/4 cup gluten-free Flour
• Pecans, roughly chopped: 1/2 cup
• 2 Tbsp packed light brown sugar (or sub muscovado sugar)
• Use more brown sugar or 2 Tbsp Coconut sugar
• Sea salt, one pinch
• 4 tbsp coconut oil or olive oil (coconut will give a stronger coconut flavor/ plus, you can use more to coat the pan).

Instructions

• Preheat oven to 350 degrees F. (176 C). Lightly coat an 8×8 baking dish (or one of similar size // change number/size if changing batch size).
• Spread the fruit out flat and chop it directly into the dish.
• Add crumbled ingredients to a bowl (including the oil). Using your hands or wooden spoons, mix everything until it is evenly distributed.
• Add the topping to the fruit evenly and bake it for 40-45 mins or until the fruit is bubbling and the topping is crisp and golden.
• You can serve it with dairy-free ice cream, like Raspberry Pipple, Cherry Pie, or both! Fresh is best, but leftovers can be kept in the fridge for up to 2-3 days.