Peach or Apple Crisp Recipe – Gluten Free
Chewy, gooey oatmeal topping with crisp edges and sweet fruit filling, now that is what I call a crisp! In the fall we love apple crisp and in the summer we adore peach crisp!
Both are so easy to make using this one recipe! As I write this, peaches are in season so that is what I baked today.
Start with fresh fruit that is perfectly ripe
We prefer to take the skins off of the fruit so that there are no competing textures. You will need about 2-3 pounds of fruit for a 9″x13″ pan. If you would rather use an 8″x8″ square pan then cut this recipe in half.
Peel, core and slice the apples. Then add the sugar and cinnamon (scroll down for the recipe) and let the apples rest while you make the topping. This will help pull a lot of the juices out of the apples to make a wonderful filling!
For peaches, blanching is an easy method to remove the skins. We do a lot of blanching and skinning when we can peaches – it has become a fun family activity. Here is the tutorial I read when I learned to blanch peaches.
Fruit crisps really are one of the easiest desserts to put together. That and brownies are my go-to when I am in a rush. Once the fruit is peeled and sliced then pour it into a 9″x13″ cake pan and top with the sugar and cinnamon.
Make the peach or apple crisp topping.
There is no magic needed for this recipe. Just make sure you are using certified gluten free oats to avoid the stomach ache that comes with getting accidentally gluten-ed. Everything goes into the bowl together then you are gonna stir it up and top the peaches or apples with this lovely goodness!
There is no need to thicken the filling because the topping will soak up a lot of the liquid and thicken everything up.
Once the topping is stirred up then pour it over the fruit and spread it evenly, making sure to cover all of the fruit.
Bake in a 350 degree oven until your crisp is bubbling in the center and the topping is golden brown (approximately 30-40 minutes).
Peach or Apple Crisp (Gluten Free)
No matter what season you are in fruit crisps are ideal, but our favorites are apple crisp and peach crisp!
- 12 peaches or apples (approx 2-3 pounds)
- 1 cup sugar
- 1 tsp cinnamon (use more if you like)
- 3 1/2 cups gluten free rolled oats
- 1/4 cup Melanie Lynn's Flour Blend
- 6 Tbsp refined coconut oil
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp water
Peel and slice fruit
Pour fruit into a 9"x13" cake pan then sprinkle sugar and cinnamon over fruit, stir and then let rest while you mix the topping.
In a large mixing bowl stir together the oats, flour, oil, sugar, and salt. Then add in the water and mix thoroughly.
Sprinkle and evenly spread the topping over the fruit filling.
Bake in a 350F degree oven until the center is bubbly and the topping is a light golden brown. Bake times will vary drastically depending on the fruit you use, how much juices there are in the fruit and the temperature of your topping before it went into the oven.
If I am in a big rush I will heat the filling on the stove and then pour it into the cake pan, turn the oven up to 375 and bake until the topping is golden brown.
Happy Baking, Friend!