Peaches are glorious right now and this is a delicious way to eat them – under the cover of a crisp crumb topping. You get a crunchy bite of buttery oats and nuts with every spoonful of peach filling. Don’t limit your enjoyment to dessert because it makes a delightful breakfast treat, too! We have a nondairy-gluten-free version based on a recipe from Lauren Hoover, chef, and author of No Wheat No Dairy No Problem!
Summer Peach Crisp
Peaches are glorious right now and this is a delicious way to eat them – under the cover of a crisp crumb topping. You get a crunchy bite of buttery oats and nuts with every spoonful of peach filling. Don’t limit your enjoyment to dessert because it makes a delightful breakfast treat, too! We have a nondairy-gluten-free version based on a recipe from Lauren Hoover, chef, and author of No Wheat No Dairy No Problem!
Ingredients
Peach Filling
- 3 pounds peaches skinned and sliced into 3/4-inch sliced
- 6 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
- 3 tablespoons all-purpose flour
Crisp Topping
- 1 stick 1/2 cup unsalted butter, cut into small pieces
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped nuts walnuts or pecans
- 1/2 cup quick oats
Instructions
Peach Filling
- Preheat oven to 350 F. Grease a 9×12 casserole, or a 2-quart casserole or soufflé dish.
- Slice fruit and put it into a large bowl. Add the rest of the filling ingredients to the fruit and gently toss to incorporate peaches and flour mixture. Place fruit in the bottom of the prepared pan. Set aside.
- In a separate bowl, mix flour, sugar, salt, and spices. Add cut-up butter, and using a pastry cutter, incorporate dries with butter until you get a crumbly concoction where the butter is reduced to small pea-sized bits. Using a fork, stir in chopped nuts and oats.
- Sprinkle crumb topping mixture evenly over fruit and pat down slightly with a spatula.
- Bake for about 30 minutes, or until fruit is beginning to bubble up along the sides and the topping is golden brown and getting crispy.
Notes
*You can prepare the entire crisp (filling and topping) ahead of time and freeze unbaked. If frozen, increase baking time by about 10 minutes.
No Wheat No Dairy Summer Fruit Crisp
Ingredients
Filling
- 3 pounds stone fruit peaches, nectarines or plums
- ½ cup golden agave syrup
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca starch or 2 tablespoons oat or barley flour
Crisp Topping
- 1 cup oat or barley flour sifted
- ½ cup date sugar or maple sugar or turbinado raw cane sugar
- ½ cup 1 stick Earth Balance cold or frozen and diced
- zest of one lemon
- 1 teaspoon vanilla powder optional
- ¼ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ½ cup chopped nuts walnuts or pecans
- ½ cup quick oats
Instructions
- Preheat oven to 350 F. Grease a 9×12 casserole, or a 2-quart casserole or soufflé dish.
- Slice fruit and put it into a large bowl. Add the rest of the filling ingredients to the fruit and gently toss to incorporate peaches and flour mixture. Place fruit in the bottom of the prepared pan. Set aside.
- For the topping, place all ingredients into a food processor and pulse until the mixture is crumbly and the size of peas. This can also be done with a pastry cutter.
- Sprinkle crumb topping mixture evenly over fruit and pat down slightly with a spatula.
- Bake for about 30 minutes, or until fruit is beginning to bubble up along the sides and the topping is golden brown and getting crispy.
Notes
No Wheat No Dairy No Problem!
*You can prepare the entire crisp (filling and topping) ahead of time and freeze unbaked. If frozen, increase baking time by about 10 minutes.