Juicy gluten free peach crisp with a 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!
Hello from beautiful Boston! I’m here visiting my bestie and just enjoying some quality girl time.
We’ve got a full itinerary planned of dinners, bakeries and just quality girl time. Yesterday we went shopping at an antique store in Cambridge where I found not one, but FOUR gorgeous vintage oil paintings that I simply couldn’t be more in love with. After, we stopped by Sarah’s mom’s house and picked juicy peaches from her gorgeous peach tree, which sort of prompted this post today.
You see, I started thinking about all the peach recipes I had on AK and realized that this 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 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.)
The filling consists of juicy ripe peaches, a touch of maple syrup, vanilla extract, cinnamon and nutmeg. It’s like a cozy summertime hug.
The topping is unique because essentially you end up making your own unique 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.
I like to call this recipe: the best damn 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 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?
I hope you LOVE this 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!
- For the filling:
- 6-7 ripe peaches, thinly sliced (about 7 cups thinly sliced peaches)
- ¼ cup pure maple syrup
- 1 tablespoon fresh lemon juice (not from concentrate)
- 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
- ⅓ 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 butter)
- For the salted coconut milk caramel:
- 1/4 cup canned coconut milk (light or full fat will work)
- 1/4 cup water
- 1/4 cup coconut sugar
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 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.
- In a large bowl, toss together the peach slices, maple syrup, vanilla, 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.
- While the peach crisp is baking, 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.
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