Baked Peaches with Oatmeal Crisp Topping
Baked peaches stuffed with a gluten-free crisp topping are an easy and delicious summer dessert. These peaches are like individual peach crisps.
It’s peach season, and what a wonderful season it is! Summer produce is so delicious as-is, but if I’m making something with it, it’s usually a fruit crisp. Strawberry Rhubarb Crisp and Blueberry Crisp are a couple of my favorites.
A few years ago I created this recipe for Individual Whole Peach Pies, which was really fun and unique. The thing is, I really prefer fruit crisps over fruit pies these days. This easy recipe for baked peaches stuffed with a crumbly crisp topping of nuts and oats is easier to make than the whole peach pies, and so much lighter without the pastry crust. This baked peach recipe is naturally sweet, gluten-free, vegan, and easy to make paleo too.
Last weekend we filled our basket with local hummus, local olive oil, carrots, snap peas, strawberries, oranges, blackberries, cucumber, plums, apricots, and peaches.
The girls and I went through our fair share of peaches and apricots before even getting back home. They were so sweet and juicy we couldn’t resist. The peaches we didn’t consume almost instantly, we turned into our baked peaches.
Gluten Free Vegan Crisp Topping
This crumbly fruit crisp topping is adapted from my Grain Free Strawberry Rhubarb Crisp. Oats, almond flour, walnuts, coconuts sugar and vegan butter come together with a few pulses of the food processor. For a paleo or grain-free version, feel free to use shredded coconut instead of the oats. I use Miyoko’s vegan butter but Earth Balance works a well. A little pinch of sea salt can really bring out all the flavors.
The crumble topping is so delicious I have to taste a little right away. Next we prepare the peaches.
Apricots work in this recipe too! Choose the best peaches that are just ripe and not overly soft. This recipe is so simple that the quality of the peaches is really important. I love when I cut the peaches in half and they pull right away from the pit, creating the perfect space for the crumble topping. In reality that doesn’t always happen though.
If your peach halves don’t easily separate, cut around the pit instead. You can see the difference in the photo above. The peach on the left has a space where the pit was and the peach on the right has been cut around the pit. This recipe works either way.
Place the peaches in a baking dish and top with the crumble mixture. Bake until golden brown and the peaches are very tender. This takes about half an hour. Keep an eye on these to make sure the crisp topping doesn’t burn.
Baked peaches with crumbly, buttery, oat and nut topping are so fun and delicious for summer. This easy dessert recipe would be beautiful for a dinner party, but is easy enough to go with a weeknight dinner.
I like these baked peaches best served warm with vanilla ice cream. I used Coconut Bliss here. Since our lavender is in full bloom I added a few flowers too.
- 4 just ripe peaches
- 1/2 cup almond flour
- 1/3 cup rolled oats (certified gluten free)
- 1/2 cup chopped walnuts
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- 2 tablespoons vegan butter such as Miyoko’s (or coconut oil)
- 1 tablespoon maple syrup
- Preheat the oven to 375 degrees F.
- Add the almond flour, oats, walnuts, coconut sugar, salt, butter, and maple syrup to the bowl of a food processor. Pulse to combine.
- Cut the peaches in half and remove the pits. If they won't separate easily, cut in half around the pits.
- Place the peach halves cut-side-up in a baking dish. Top the peaches with the crumble mixture.
- Bake until the crumble is golden brown, and peaches are very tender and juicy, about 25 minutes. Check early and cover with foil if getting too brown. Serve warm with ice cream.
Grain-free option: use shredded coconut instead of the oats.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 8mg Sodium: 120mg Carbohydrates: 26g Fiber: 4g Sugar: 19g Protein: 4g