Holy moley, peaches and nectarines have been SO GOOD lately. Each week at the farmers market, I buy more than I can possibly eat before they go bad. And trust me, I put in some serious effort. Recently, in an attempt to use up the pile of fruit that I wasn’t able to eat over the sink, I made this Peach Crisp, and I am already thinking about making it again!
This Easy Peach Crisp is topped with a buttery, gingery, just sweet enough topping.
This peach crisp when it’s still a bit warm, topped with vanilla ice cream? Heaven. The combination of ginger and peaches is a good one, but if you aren’t a fan of ginger, you can easily just leave it out. Or add a 1/2 teaspoon of ground ginger if you don’t have any crystalized ginger on hand. I love the crystalized ginger from Oaktown Spice Shop. (linked in the recipe notes)
Here’s what you want the consistency of the topping to be like:
Peach Crisp Ingredients:
- peaches and/or nectarines (I used a combo)
- coconut sugar (or use brown sugar if that’s what you’ve got)
- flour (I used a gluten-free blend, any flour will do but see recipe notes)
- butter or dairy-free butter
- crystalized ginger or powdered ginger
- vanilla extract
I created this recipe for peach crisp for my nut-free peoples, or just anyone who would rather their dessert not have quite as many nuts as called for in a grain-free crisp. But if oats aren’t your thing, check out my guide on how to make the easiest fruit crumble with any fruit and any nuts.
I recently saw a fun trick on Instagram for cutting peaches or any clingy stone fruit: Instead of cutting down the seam like you might instinctually do, cut along the equator instead. This makes it so much easier to remove the pit inside!Print
This peach crisp is easy to make and the perfect treatment for more peaches than you can eat in a week.
for the peach filling:
- 2 1/2 – 3 pounds ripe peaches and/or nectarines, halved, pitted, and cut into 1/2-inch chunks
- 1/4 cup coconut sugar
- 1/4 cup gluten-free flour (see notes)
- 2 tablespoons lemon juice
- pinch salt
for the topping:
- 2 cups rolled oats (make sure they’re certified gluten-free if necessary for you)
- 1/2 cup coconut sugar
- pinch salt
- 1/4 cup (1 ounce) crystalized ginger (see note)
- 1 teaspoon vanilla extract
- 1 stick cold unsalted butter (or dairy-free butter) cut into 1/2-inch cubes
- Preheat the oven to 350ºF.
- In a large mixing bowl, stir to combine the peaches and the remaining filling ingredients. Set aside while you make the topping.
- In the bowl of a food processor set up with the chopping blade, pulse the oats, coconut sugar, salt, crystalized ginger, and vanilla until finely chopped, but not quite powder.
- Add the butter and pulse several times, until it’s the consistency of damp sand. You want it to still be crumbly but capable of being pressed together when pressure is applied.
- Pour the fruit filling into an 8×8 baking dish. Crumble the topping on top and bake for 40-45 minutes.
For the flour, I used a gluten-free blend. If you are using something extra absorbent like cassava flour, cut the amount in half. The flour is just to absorb the excess liquid and thicken the filling, so this isn’t an exact science.
Crystalized ginger is typically sold in pretty big chunks, but I love the teeny tiny pieces from Oaktown Spice Shop
Keywords: peach crisp, ginger peach crisp
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