Healthy Peach Crisp

Serving of peach crisp on a round plate topped with ice cream and a vintage spoon on the plate with sliced peaches on the sides of the plate.

Healthy peach crisp made with whole grain oats, walnuts, and no refined sugar. Clean enough for breakfast, delicious enough for dessert with a scoop of ice cream.

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 333kcal

Author Sara

Equipment

1 9" pie plate or other baking dish
1 Mixing bowl

Ingredients

Ingredients for the Peach Filling

7 peaches, cut into ½" slices
1 tablespoon fresh lemon juice
2 tablespoons tapioca starch (also called tapioca flour)
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Ingredients for the Crisp Topping

¾ cup oat flour (certified gluten-free if needed)
¾ cup rolled oats/old-fashioned oats (certified gluten-free if needed)
⅓ cup coconut sugar
¾ cup chopped walnuts
¼ teaspoon fine sea salt
½ cup cold butter, cut into cubes (can use coconut oil for dairy-free)

Instructions

Preheat oven to 350 degrees F.
To a 9" pie plate (or other baking dish), add sliced peaches, fresh lemon juice, tapioca starch, cinnamon and vanilla. Mix until peaches are evenly coated.
7 peaches, cut into ½" slices , 1 tablespoon fresh lemon juice, 2 tablespoons tapioca starch , 1 teaspoon cinnamon , 1 teaspoon pure vanilla extract
Make the oat topping by adding the oat flour, oats, coconut sugar, walnuts, and salt to a medium sized mixing bowl. Mix until combined.
¾ cup oat flour, ¾ cup rolled oats/old-fashioned oats, ⅓ cup coconut sugar , ¾ cup chopped walnuts, ¼ teaspoon fine sea salt
Add the cubed butter to the oat mixture. Using a pastry cutter, cut the butter into the oat mixture (you can also use your hands to incorporate). You want the mixture to be coarse and crumbly, with little loose flour/oats.
½ cup cold butter, cut into cubes
Sprinkle the oat mixture over the peaches. Bake for 40-45 minutes, or until crumb topping is golden brown and edges are bubbly.
Let sit for 15 minutes before serving. This is very important as it further allows the arrowroot to thicken the fruit filling.
Serve and enjoy!

Video

Notes

I use a 9" pie plate, but a cast iron skillet or square baking dish can be used.
To make dairy-free, use coconut oil (can be room temp). If you'd like less butter/oil, you can cut the butter amount/coconut oil down by as much as half. Just know your crisp topping will be less clumpy.
I like a lot of walnuts on my peach crisp, but feel free to use what feels right for you.
There are 4 grams of added sugar per serving (the rest of the sugar is from the peaches).

Nutrition