Healthy Peach Crisp with Oats (Gluten-Free & Dairy-Free)
This healthy peach crisp combines juicy peaches with a golden oat walnut topping that's naturally sweetened with maple sugar and easy to adapt gluten free or dairy free. It works equally well with fresh, frozen, or canned peaches, making it a simple whole-food dessert for any time of year. This peach crisp with oats is my go-to healthy summer treat.
Servings 6 servings
Calories 391kcal
Ingredients
Peach Filling
- 6-7 medium fresh peaches frozen and canned also work
- 1 tbsp lemon juice
- 1½ to 2 tbsp arrowroot flour or other starchy flour
- ¼ cup maple sugar or your favorite sugar
- 1 tsp cinnamon
- ½ tsp cardamom
Oat Crumble Topping
- 1 cup rolled oats I used gluten free
- ⅓ cup flour see notes
- 6 tbsp frozen butter see notes
- ½ cup crushed walnuts or pecans
- ⅓ cup maple sugar or your favorite granulated sweetener
- pinch salt
- ¼ tsp cinnamon
Instructions
- Preheat oven to 360 degrees F (182 C) and prepare your baking dish. I'm using a square 9" non-stick baking dish, ceramic coated, so no need to grease it.
Step 1. Make The Oat Crumble Topping First
- Place you butter in the freezer for at least 1 hour before starting. Then, if you’re doing it by hand, use a grater: in a bowl, rub the frozen butter against the smaller grating surface on a box grater. Toss the frozen shreds of butter with flour until all pieces are coated.
- To the butter and flour mixture, add the rest of ingredients and mix to combine with a spatula this time. Place the oat crumb topping in the fridge while you make the rest.
Faster food processor method: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture. Then add the rest of ingredients.
Step 2. Prepare the peach filling
- Rinse the peaches and pat dry, cut into wedges. I do not peeled them and the peach crisp turned just fine!
- Add sliced peaches to the baking dish. Add lemon juice, maple sugar, flour, cinnamon and cardamom.
- Gently stir until coated. I'm using the same baking dish for mixing the ingredients. Spread the peach filling in an even layer.
Step 3. Assemble the peach crisp
- Sprinkle the crumbly oat topping over peaches. Tap the pan a few times if needed. Keeping it loose creates the best crisp texture.
Step 4. Bake
- Bake in the oven for about 35-40 minutes, or until the topping is golden brown, and fruit is bubbling on the edges.
If using frozen peaches, the baking time could take 5 to 10 minutes longer. Use broiler function for the last 2 minutes for a golden crust.
Serve
- Once it’s crisp and golden remove from oven and let it cool. Serve warm, cold or room temperature.
Notes
- Flour: use one plain type or a mix (refined and whole grain). Finer (starchier) flours will yield a more golden brown surface. Whole grain flours are healthier but they will change the texture and flavor a bit. You can use oat flour combined with a finer flour for a healthier peach crisp.
- Gluten free peach crisp: use a gluten free flour mix or your favorite store-bought brand, I used my own gluten free flour mix.
- Dairy free peach crumble: as fat use nut butter (~1/3 cup) vegan butter or coconut oil.
- Make ahead: I do not recommend preparing and refrigerating the crisp, unbaked, as the filling will release even more juice the longer it sits. Prepate only the topping in advance (refrigerate or freeze).
- Pan: I used a 9x9 inch square pan , a 11x7 inch rectangular pan also would work. For a 9×13 pan - increase ingredients by 50%. You could also divide the recipe into individual ramekins. Just adjust the baking time until the peach filling bubbles up around the sides.
Storage
Store covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer for the crispiest topping.Freezing
Freeze baked peach crisp for up to 3 months. Thaw overnight in the refrigerator before reheating.Nutrition
Serving: 1.5cup | Calories: 391kcal | Carbohydrates: 52.46g | Fat: 18.24g | Fiber: 6.58g | Sugar: 27.8g | Vitamin A: 968.83IU | Vitamin C: 13.5mg
