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