Gluten Free Peach Crisp

Yesterday, Omar and I went to the Mile High Flea Market to check out the selections of fresh produce and random odds and ends. We came across some really awesome prickly pear, plantains, and PEACHES! Some of them were a little bruised, so I decided I needed to make a crisp/cobbler/dessert. I didn’t find anything that I really wanted to make online, so I just came up with my own recipe. Here’s what you’ll need…

For the crust & crumble topping:

1 stick unsalted butter – melted

1.5C Flour (I used gluten free baking flour, but you can also use almond flour)

1C Walnuts – chopped (I pulsed mine in the food processor)

2/3C Brown sugar

1/2C Rolled oats

1/2C Coconut flakes

1tsp Cinnamon

1tsp Nutmeg

1/4tsp Salt

Preheat oven to 350 degrees and grease a 9×9 pan for the crisp.

In a mixing bowl, combine flour, walnuts, sugar, oats, coconut flakes, cinnamon, nutmeg and salt until well incorporated. Slowly add melted butter to crumble mixture and stir until combined. Press the mixture into the bottom of the pan, leaving some of the crumble for the top of the crisp. Set aside.


For the Peach Filling:

4 Medium sized peaches

4tbsp Unsalted butter or coconut oil

1tsp Cinnamon

1tsp Nutmeg

2tbsp Honey + a little more to drizzle over top

Slice peaches and remove pit.

Melt 4tbsp butter or oil in pan over medium heat and add sliced peaches, cinnamon, and nutmeg. Toss and coat the peaches, then let reduce for about 5 min.

Once peaches have softened and the liquids have started to caramelize, drizzle 2tbsp honey over peach mixture and stir. Add the cooked peaches to the pan on top of the layer of crust. Then add the crumble over top of the peaches. Drizzle with honey and put in preheated oven.


Bake for 45min-1hr or until the crisp is golden brown. Serve warm with your favorite topping – vanilla ice cream, whipped coconut cream, the choice is yours!