Peach crisps are staples at summer barbecues, picnics and parties, making delicious use of in-season fruit. But most recipes are loaded with refined flours and sugars, butter and milk. Paula Deen’s peach cobbler recipe uses an entire stick of butter and two cups of sugar. The nutritional value of the peaches is completely overwhelmed by the high content of sugar and fat. So how do you create a peach crisp worthy of nutritional merit?
This version of a summer classic more than satisfies any craving for a peachy treat without dairy, oil, refined sugar or gluten. I even kept it nut-free so it is super allergy-friendly. It is loaded with whole grains and healthy fiber so it could work for breakfast if you skip the vanilla ice cream!
This recipe is so easy to make and requires less than ten ingredients. You only need one bowl to stir everything together and it bakes in just twenty minutes. Then you are ready to go! Crisps are often called the lazy man’s pie and now you can see why! I always love a good dessert that doesn’t require too much time in the kitchen. Summertime is about being outside after all.
Peaches are a good source of vitamins A and C. One medium peach contains 2 grams of dietary fiber. Be sure to pick fruit that’s ripe and sweet for this recipe. When selected and stored properly, peaches are Mother Nature’s summertime candy. But unlike candy, they offer important nutrients, including fiber and potassium. They are a good source of vitamin C (promotes immune and skin health) and vitamin A (important for skin, hair, eye, teeth, bone and vision health), and they also contain vitamin E, which offers protection from some chronic diseases and helps protect our bodies from cell damage that can lead to cancer, heart disease and cataracts as we age.
A good, ripe peach should feel heavy for its size. Squeeze it gently to feel for firmness; it should have a slight give to it. The skin should be blemish-free, fuzzy and firm. Another trick to see whether the peaches were picked at the ideal time is to look near the stem (or where the stem was) and view the color beneath the red hue or “blush.” It should have a yellow or golden undercolor as opposed to green. If it is green, then the peach was picked prematurely, and it probably will never reach its full potential.
If the peaches are not yet ripe, store them in a paper bag to speed the ripening process. Once ripe, store them at room temperature and eat them within a few days. You can also keep them in your refrigerator to slow the ripening process a bit.
To get the most nutritional benefit out of peaches (and to save some prep time), leave the peel on for added fiber.
I hope you enjoy this recipe as much as my family does. If you give this recipe a try, please rate it and/or comment below. I would also love to see your peach crisp pictures on social media. If you do post, please tag @eatingbyelaine so I can see.Print
A light, dairy-free, refined sugar-free and gluten-free crisp that lets peaches shine on their own. This simple and healthy dessert is always a crowd pleaser. Sweet peaches combine with cinnamon, vanilla, maple syrup and an oat topping to create the perfect summertime dessert (or even breakfast). I love to top mine with cold vanilla ice cream (dairy-free) for the perfect combo. This recipe will work with any stone fruit or even berries. This recipe is full of whole grains and healthy fiber. I hope you all enjoy this special summer treat as much as we do!
- 8 peaches, skin on, diced into small cubes
- 1 tablespoon maple syrup
- 1 tablespoon arrowroot powder
- 1/4 teaspoon ground cinnamon
- Crisp Topping
- 1 cup gluten-free oats quick cooking
- 1 cup gluten-free oat flour
- 3 tablespoons vegan butter, melted
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine grain sea salt
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 350 degrees and line a baking dish with 1 tablespoon of canola oil.
- To prepare the filling mix the peaches with maple syrup, arrowroot powder and cinnamon. Place mixture in baking dish.
- To prepare the crisp topping use a clean mixing bowl to stir together the quick cooking oats, oat flour, butter, maple syrup, cinnamon, salt and vanilla extract. The dough will be thick. Using your fingers, sprinkle chunks of the dough on top of the peaches. Make sure it is a nice even layer that covers the peaches. Do not press down. It is okay if there are spaces where you can see the peaches.
- Bake for twenty minutes. Remove from oven and allow to cool slightly before serving. Serve warm with cold vegan dairy-free vanilla ice cream. I recommend enjoying within 1-2 days or it will get soggy.