So I entertained the thought recently of making a peach cobbler with a cake-like topping on the top and bottom, sort of sandwiching the peaches – the works baby!
I have seen some really amazing peach cobblers like Pioneer Woman’s (Ree Drummond) and others that Food Network feature.
Yum! Can you really blame me?
Nevertheless, seeing how I have been trying to make more simple and healthy (yet still delicious of course) recipes, I decided to make a rather easy peach crisp instead.
I had a ton of Bob’s Red Mill gluten free oats (still!) and a lot of fresh Colorado peaches, so I thought, “Why Not?”
I wanted to do it different this time though. Yes, I could have used my go-to recipe for a crisp and just substituted the other fruit filling for peach, but I wanted to make a refined sugar free version this time that would still taste great.
So if you have some gluten free oats, peaches, and pure maple, you may want to give this yummy treat a try this weekend!
- The Filling:
- 8-10 med/large peeled peaches sliced thin (picture below).
- ¼ to ⅓ cup pure maple syrup, grade B
- ¼ tsp pumpkin pie spice
- A good squeeze of fresh lemon juice
- Crisp Topping:
- 1 cup Bob's Red Mill gluten free oats
- ½ cup pecan halves, in pieces
- ¼ cup blanched almond flour
- ¾ tsp pumpkin pie spice
- ½ tsp pure vanilla extract
- 3 tbsp vegan soy-free butter
- ½ cup pure maple syrup
- ⅛ tsp of sea salt
- Preheat oven to 350 degrees fahrenheit.
- Meanwhile, on the stove - in a large pot over medium high heat add all filling ingredients, and let it cook until filling thickens and has a natural syrup (like canned peaches lol). Stir occasionally. When done, let it sit for 5 minutes.
- Next, prepare the crumble by adding all ingredients into a large mixing bowl.
- Then, pour the warm filling into a pyrex glass baking dish, followed by adding the crisp topping.
- Bake the peach crisp in the preheated oven for 20-25 minutes.
This dessert can store in a refrigerator for about 2-4 days comfortably.