Gluten Free Peach Crisp with Salted Coconut Milk Caramel
 
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Juicy peach crisp with a naturally gluten free crunchy pecan oat topping and a drizzle of the easiest homemade dairy free caramel. You're going to LOVE this summertime dessert. Don't forget the ice cream!
Author:
Recipe type: Dessert, Gluten Free, Vegan, Dairy Free
Serves: 8 servings
Ingredients
  • For the filling:
  • 6-7 large ripe peaches, thinly sliced (about 7 cups thinly sliced peaches)
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • Optional: 1 vanilla bean, split and seeded
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • For the topping:
  • 1 cup old fashioned rolled oats, gluten free if desired
  • 1 cup raw chopped pecans
  • 1/3 cup dark brown sugar (can also sub coconut sugar but brown sugar is best)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ cup melted and cooled coconut oil (can also sub melted butter)
  • For the salted coconut milk caramel:
  • 1/4 cup canned coconut milk (light or full fat will work -- just make sure the full fat is stirred completely first)
  • 1/4 cup water
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
  2. In a large bowl, toss together the peach slices, maple syrup, vanilla, optional vanilla bean, cinnamon and nutmeg. Set aside while you make the topping.
  3. To make the topping, add ½ cup oats and ½ cup pecans to a blender. Pulse for 15-30 seconds until oats are fine. Transfer mixture to a medium bowl, then add in remaining ½ cup oats and ½ cup chopped pecans, followed by the dark brown sugar, cinnamon and salt. Stir with a fork to combine. Next add in coconut oil and stir with a fork until it begins to form small clumps and is well combined.
  4. Grab ⅓ cup of the topping mixture and add it the bowl with the peaches, stirring to combine. Add peaches to the skillet, spreading evenly. Sprinkle remaining topping evenly all over the peaches. Bake for 40-55 minutes or until filling is very bubbly, topping is golden brown and peaches are fork tender.
  5. Once ready to serve the peach crisp, make the coconut caramel by adding the coconut milk, water and coconut sugar to a small saucepan. Place over medium high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until mixture thickens. Before you remove from heat add vanilla and sea salt. Drizzle caramel all over the top of the peach crisp. Enjoy!
Notes
If you're not gluten free, you may use regular all purpose flour instead of oat flour, although you may need to add a bit more melted coconut oil or butter.
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/gluten-free-peach-crisp-salted-coconut-milk-caramel/