Easy Peach Crisp (Vegan + GF)
Simple, 10-ingredient Peach Crisp that's naturally vegan and gluten-free! Butter-free, simple methods, and so delicious with dairy-free ice cream!
Foto: Minimalist Baker — Minimalist BakerIngredients
- 7 -8 ripe peaches ((halved, pits removed and chopped // I also threw in a few cherries))
- 1 cup gluten-free rolled oats
- 1/4 cup almond meal
- 1/4 cup gluten-free flour (DIY blend or sub all-purpose flour or more almond meal)
- 1/2 cup roughly chopped pecans
- 2 Tbsp packed light brown sugar ((or sub muscovado sugar))
- 2 Tbsp coconut sugar ((or sub more brown sugar))
- 1 pinch sea salt
- 4 Tbsp olive oil or coconut oil ((coconut oil will impart a more intense coconut flavor // plus more for coating pan))
Steps
Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut or olive oil.
Add fruit directly to the dish as you chop it and spread flat.
To a mixing bowl add crumble ingredients (including oil) and, using your hands or a wooden spoon, mix until all everything is evenly distributed.
Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.
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