Description
Enjoy a juicy gluten free peach crisp featuring a crunchy pecan-oat topping and a drizzle of homemade salted coconut milk caramel. This healthy and dairy-free dessert is perfect for summertime and pairs wonderfully with a scoop of your favorite ice cream.
Ingredients
For the Filling:
- 6-7 large ripe peaches, thinly sliced (about 7 cups thinly sliced peaches)
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- Optional: 1 vanilla bean, split and seeded
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
For the Topping:
- 1 cup (95g) old fashioned rolled oats, gluten free if desired
- 1 cup (112g) raw chopped pecans
- ⅓ cup (71g) dark brown sugar (can also substitute coconut sugar but brown sugar is best)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup (56g) melted and cooled coconut oil (can also substitute melted butter)
For the Salted Coconut Milk Caramel:
- ¼ cup (59g) canned coconut milk (light or full fat, ensure full fat is well stirred)
- ¼ cup (60g) water
- ¼ cup (39g) coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan or a 10-inch skillet with coconut oil, butter, or nonstick cooking spray to prevent sticking.
- Mix the Peach Filling: In a large bowl, combine the thinly sliced peaches with maple syrup, vanilla extract, optional vanilla bean seeds, cinnamon, and nutmeg. Toss gently to coat evenly and set aside while preparing the topping.
- Prepare the Topping Base: Place ½ cup of oats and ½ cup of pecans into a blender and pulse for 15-30 seconds until the oats are finely ground. Transfer this mixture to a medium bowl.
- Combine Topping Ingredients: To the bowl with the ground oat-pecan mixture, add the remaining ½ cup oats and ½ cup chopped pecans. Then add dark brown sugar, cinnamon, and salt. Stir thoroughly with a fork.
- Add Coconut Oil: Pour the melted and cooled coconut oil into the topping mixture and stir with a fork until small clumps form and the mixture is well combined.
- Mix Some Topping with Peaches: Remove about one-third of the topping mixture and fold it gently into the peach filling. Then spread the peach and topping mixture evenly in the prepared baking dish or skillet.
- Add Remaining Topping: Sprinkle the remaining oat and pecan topping evenly over the peaches for a crunchy finish.
- Bake the Crisp: Bake in the preheated oven for 40-55 minutes, or until the peach filling is bubbly, the topping is golden brown, and the peaches are tender when pierced with a fork.
- Make the Salted Coconut Milk Caramel: While the crisp bakes, combine the coconut milk, water, and coconut sugar in a small saucepan. Heat over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then reduce heat to low and simmer for 15 minutes until the mixture thickens.
- Finish the Caramel: Stir in vanilla extract and sea salt just before removing the caramel from heat.
- Serve: Drizzle the salted coconut milk caramel generously over the warm peach crisp and serve immediately. Enjoy your healthy, gluten free, dairy-free dessert!
Notes
- If not gluten free, you may substitute all-purpose flour for oat flour in the topping; you might need to add extra melted coconut oil or butter to achieve the right consistency.
- For best results, use ripe, juicy peaches to enhance natural sweetness and moisture.
- This peach crisp can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Freezing the peach crisp is possible; thaw overnight in the refrigerator and reheat in the oven to refresh the crisp topping.
- For a vegan and dairy-free option, ensure to use coconut oil and verify your sugar is vegan-friendly.