(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!
7-8 ripe peaches, halved, pitted and chopped*
1 cup gluten free rolled oats*
1/4 cup almond meal
1/4 cup gluten free flour (or unbleached white flour, or 1/4 cup more almond meal)
1/2 cup roughly chopped pecans*
2 Tbsp packed light brown sugar (or Demerara sugar*)
2 Tbsp coconut sugar* (or more brown sugar)
pinch sea salt*
4 Tbsp coconut oil or vegetable oil, plus more for coating pan*
Preheat oven to 350 degrees F and lightly coat an 8×8 (or similar 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 4 Tbsp 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.