Peach Skillet Crisp (Gluten Free Option)
My first interaction with a hot fruit dish was my grandmother’s peach cobbler. I hated peaches, I hated hot fruit, and I knew I wouldn’t like it. She forced me to eat it and I threw it up like a drama queen.
Nearly 20 years later, I had a peach from The Peach Truck for the first time and it was life-changing. Soft, sweet, and so flavorful! Now I make sure to always have them stocked during the summer. This Peach Skillet Crisp was born out of my love for their peaches.
I still kind of hate hot fruit, so I often let this peach crisp completely before eating it. Even better with some ice cream, of course!
Servings: makes one 10in cast iron skillet worth
Peach Ingredients:
-3 or 4 ripe peaches, peeled and chopped
-1 tbsp cornstarch or arrowroot starch
Crust Ingredients:
-1/4 cup almond flour
-1/4 cup rolled oats
-1/2 cup gluten free flour (or normal all purpose flour)
-1/2 cup brown sugar
-1/2 cup cane or coconut sugar
-1 tbsp coconut oil
-1/2 tsp pure vanilla extract
-1 egg
-Pinch of salt
Instructions:
1. Preheat your oven to 375 F.
2. Mix prepared peaches with the cornstarch in a 10 inch cast iron skillet (or a greased 8×8 dish)
3. In a separate medium bowl, mix all of the ingredients for the crust together. It should be wet and slightly loose, but not totally crumbly.
4. With clean and wet hands, spread the crust mix all over the top of the peaches.
5. Put the skillet in the oven and bake for about 30-35 minutes. Check at 30 minutes and if the crust is golden brown and crispy looking, it is ready! Serve as is, chilled in the fridge, or with some vanilla ice cream.
Peach Skillet Crisp
Ingredients
Peach Ingredients
- 3-4 large ripe fresh peaches
- 1 tbsp cornstarch or arrowroot starch
Crust Ingredients
- 1/4 cup almond flour
- 1/4 cup rolled oats
- 1/2 cup all purpose flour or gluten free 1:1 flour
- 1/2 cup dark brown sugar
- 1/2 cup cane sugar
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 egg
- pinch of salt
Instructions
- Preheat your oven to 375 F.
- Mix prepared peaches with the cornstarch in a 10 inch cast iron skillet (or a greased 8×8 dish)
- In a separate medium bowl, mix all of the ingredients for the crust together. It should be wet and slightly loose, but not totally crumbly.
- With clean and wet hands, spread the crust mix all over the top of the peaches.
- Put the skillet in the oven and bake for about 30-35 minutes. Check at 30 minutes and if the crust is golden brown and crispy looking, it is ready! Serve as is, chilled in the fridge, or with some vanilla ice cream.