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!
Hope the weekend is treating you well and you’re ready for some down time (and perhaps a little baking) the rest of the day.
If there’s one thing better than hanging out all day on the patio during the summer with a few glasses of white wine and a charcuterie board in front of your face, it’s definitely anything baked with peaches.
I take that back. Just anything involved with peaches. I had a real obsession with peaches one year where after I would go for a run, I’d eat a bowl of stovetop oatmeal with peaches and blueberries cooked in. Then I’d top it with almond butter. DAMN that was good.
Anyway, we’re not taking post workout right now. We’re talking dessert baby, and one in particular: the best damn peach crisp you’re ever going to eat in your life.
Time to embrace the peach people.
I made this recipe a few weekends ago for Tony’s Dad’s birthday. We all sat together, ate this peach crisp with vanilla bean ice cream and bonded over the season premiere of Game of Thrones.
Truth be told, I’m completely infatuated with this crisp and not just because I was 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.)
The filling consists of 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.
Now, can we get to the salted coconut milk caramel already?
The 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.
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
Author: Monique of AmbitiousKitchen.com
Recipe type: Dessert, Gluten Free, Vegan, Dairy Free
- 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)
- 1 teaspoon vanilla extract
- 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 or maple syrup)
- 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 coconut milk (from the can)
- 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 8×8 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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