September 01, 2024 1 min read

There is nothing better than a big juicy peach! Sadly, this year, B.C. peaches are hard to come by but I found some Washington peaches that were fantastic. I've been eating them in my plain greek yoghurt with a bit of maple syrup and a dash of cinnamon and I'll tell you - its' delish! But yoghurt isn't a Sunday dinner dessert so thought I'd make a peach crisp. This recipe is a bit of a compilation of a couple of recipes that I've found but I wanted to make this gluten free. It's great for a quick dessert and it tastes so good with a giant scoop of ice cream!

Topping
In a bowl, combine and mix together until crumbly
1 c. oats (use gluten free if you need)
2/3 c. b. sugar
1 tsp. cinnamon
1/2 c. melted butter
1/4 tsp. sea salt

In a separate bowl, gently stir together
5 large, ripe peaches, peeled and sliced
1 tbsp. cornstarch*
1 tsp. lemon juice
1 tbsp. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
*if my peaches are really juicy, I'll use the full amount. If the peaches aren't, I may not use cornstarch at all. I like my crisps to be juicy, almost syrupy so that it oozes over the ice cream)

Place the peaches into a greased baking dish and cover with the crumble.
Bake at 350 for 20-30 minutes, until the peaches are bubbling out the sides and the topping is golden.

Remove and . . .
Enjoy!

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