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Gluten Free Peach Crisp with Salted Coconut Milk Caramel

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 healthy peach crisp recipe. The perfect summertime dessert with a scoop of your favorite ice cream!

Course Dairy Free, Dessert, Gluten Free, Vegan
Cuisine American
Keyword gluten free peach crisp, healthy peach crisp, peach crisp
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 310 kcal
Author Monique Volz of AmbitiousKitchen.com

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
  • 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 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!

Recipe 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.

To store: store any leftover peach crisp in an airtight container in the fridge. Simply warm it up a bit in the microwave or enjoy cold straight from the fridge.

To freeze: yes, this healthy peach crisp is freezer-friendly! Assemble the peach crisp but do not bake it. Cover the crisp well with aluminum foil and transfer it to the freezer for up to 3 months. Bake the frozen peach crisp at 350 degrees for about an hour or until it's golden and bubbly.

Nutrition Facts
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
Amount Per Serving (1 serving (based on 8))
Calories 310 Calories from Fat 170
% Daily Value*
Fat 18.9g29%
Saturated Fat 7.2g45%
Carbohydrates 38.2g13%
Fiber 4g17%
Sugar 25.9g29%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.