I started thinking about all the peach recipes I had on AK and realized that this gluten free peach crisp is probably my favorite, so I just had to share it again!
I first made this recipe for Tony’s Dad’s birthday a few years ago. We all sat together on the couch, ate this peach crisp with vanilla bean ice cream and bonded over Game of Thrones. Apparently, I remember my days by the food I was eating. Anyone else do that? Tell me I’m not alone.
Truth be told, I’m completely infatuated with this crisp and not just because I was initially staring at Jon Snow between bites. Rather, it’s because this gluten free peach crisp is truly one of a kind (and just so happens to be gluten free and dairy free too so all your friends can enjoy it too.)
Gluten free peach crisp ingredients
The filling consists of juicy ripe peaches, then it’s naturally sweetened with just a touch of maple syrup, vanilla extract, cinnamon and nutmeg. It’s like a cozy summertime hug.
The gluten free topping is unique because essentially you end up making your own gluten free flour combination out of oats and pecans. Half of the mixture is blended to create a flour-like consistency, and half stays whole to create a ridiculously crunchy topping! It’s SO good.
I like to call this recipe: the best damn gluten free peach crisp you’re ever going to eat in your life. So I guess there’s always that too.
Now, can we get to the salted coconut milk caramel already?
The dairy free coconut milk caramel recipe is super simple and only requires 4 ingredients to make. Just mix it all together on the stove top, bring it to a boil, then let simmer and watch your silky smooth caramel happen. It’s basically magic, and you’ll be even more impressed after you drizzle it over the crunchy oat pecan topping.
Now of course the caramel isn’t necessary, but it is fun to make and fairly easy, so I say why not?
How to grill this peach crisp
You read that right — this gluten free peach crisp can be made right on your grill! Skip the oven and follow these simple instructions:
- Preheat your grill. Turn on a burner on only one side of your grill to 375 degrees F or medium high heat.
- Prep your crisp. Follow the peach crisp recipe up until you’re ready to bake it. Once you’ve added the peach filling and the crumble topping to a cast iron skillet, cover the skillet with tinfoil.
- Grill your crisp. Place the skillet on the opposite side of the burner that’s lit. This is so that you are indirectly cooking the peach crisp and avoid burning it. Bake the crisp for 45 minutes – 1 hour, or until the topping is golden brown and filling is bubbling.
- Remove & serve. Grill mitts are especially useful here! Use them to remove the skillet from the grill, let the peach crisp cool and then serve warm with your fav vanilla ice cream or yogurt on top.
I hope you LOVE this gluten free peach crisp recipe as much as we did. Leave me know if you make it by leaving a comment below, or snapping a photo and tagging #ambitiouskitchen on Instagram. xo!
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
- 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
- Preheat oven to 350 degrees Grease a 8x8 inch baking pan or a 10 inch skillet with coconut oil, butter or nonstick cooking spray.
- 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.
- 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.
- 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.
- 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!
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.
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