This delightful dessert is not only gluten-free but also customizable, making it a perfect guilt-free option for anyone looking to satisfy their sweet tooth. Perfect with seasonal berries or stone fruits, fresh or frozen! This easy crisp recipe involves just a bit of chopping and stirring, delivering delicious results after a quick 40-minute bake. The pecan oat topping truly sets this recipe apart.

This recipe is not only delicious but also versatile, catering to various dietary preferences. Whether you're looking for a gluten-free dessert or a vegan-friendly option, this crisp has you covered.

Plus, a higher protein whipped cream recipe with Greek Yogurt that pairs perfectly with any crisp or cobbler recipe.

Enjoy,

SiLLibake

Fruit crisps are wonderfully versatile desserts that can be adapted to suit any season or preference. With a base of juicy, ripe fruits and a delightful crumbly topping, they offer endless possibilities. From apples and pears in the fall to peaches and berries in the summer, you can mix and match fruits to create a unique flavor each time. You can also customize the topping with different nuts, oats, and sweeteners to fit dietary needs or taste preferences. Whether served warm with a scoop of ice cream or enjoyed on their own, fruit crisps are a simple yet satisfying dessert that brings out the best in seasonal produce.

Gluten-Free Peach Crisp

PREP TIME: 10 MIN

COOK TIME: 40-45 MIN

Gluten-Free Peach Crisp & Greek Yogurt Whipped Cream

This easy crisp recipe features a delightful mix of sweet & tangy peaches. Naturally sweetened and made with oats and pecans,, it’s a healthier option compared to most crisps. However, don’t hesitate to serve it with our Greek Yogurt Whipped Cream or vanilla ice cream!

Ingredients:

For the Topping:

· 1/3 cup almond flour (or regular flour or gluten free oat flour or whole wheat pastry flour)

· 1/2 cup old fashioned rolled oats, gluten free if desired

· 1/3 cup coconut sugar (or brown sugar)

· 1/2 cup raw chopped pecans

· 1/4 teaspoon cinnamon

· 1/4 teaspoon salt

· 1/4 cup cold butter or vegan buttery stick, cut into very small cubes (can also use coconut oil)

Peach Filling:

· 2 pounds peaches (slicing them into ¼-inch wide pieces)

· 1/4 - 1/3 cup sweetener or choice ( I like maple syrup or raw cane sugar)

· 1 tablespoon arrowroot starch or cornstarch

· 2 tablespoons lemon juice or orange juice

Greek Yogurt Whipped Cream:

· ½ cup plain Greek Yogurt (any fat will work)

· 2 tablespoons of maple syrup or honey (or whatever sweetener you prefer, liquid or powdered works best)

· 1 tsp vanilla extract

· ½ cup cold whipping cream (35%)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. In a 8-inch or 9-inch square baking dish, mix together the peaches, sugar of choice, cornstarch and lemon juice. Set aside

2. In a medium mixing bowl, stir together the oats, almond flour, sugar, pecans, cinnamon and salt. Mix in the butter with your hands, until all of the flour is incorporated and the mixture is moistened throughout (squeeze some of the mixture and form clumps)

3. Dollop spoonful’s of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).

4. Bake for 40 to 45 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 10 minutes before serving. Serve with greek yogurt whipped cream or vanilla ice cream. Leftovers will keep in the refrigerator, covered, for up to 4 days.

Make Greek Yogurt Whipped Cream:

5. Mix the Greek yogurt, maple syrup, vanilla in small bowl. Set aside.

6. Whip your cold cream until stiff peaks. Then add your yogurt mixture to the whipped cream and fold until incorporated. Place in fridge until ready to serve. If the mixture separates a little, just give it a good whip with a whisk.

Storage:

Leftovers will keep in the refrigerator, covered, for up to 4 days.