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–+ servings
Tami Kramer Nutmeg Notebook

The Best Peach Crisp - Vegan and Gluten Free

5 from 1 vote
Low Fat, Naturally Sweet and Delectably Delicious
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Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

Filling
  • 2 pounds fresh peaches, cut into pieces ( I don't peel them) Sub the fruit of your choice
  • 1 tbsp lemon juice
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp cornstarch (if using frozen fruit use 3 tbsp)
Topping
  • 2 cups rolled oats
  • 2 tbsp ground golden flax seeds
  • 1/2 cup almond flour
  • 3/4 tsp pure ground vanilla bean or vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 cup maple syrup or date syrup
  • 1/4 cup unsweetened apple sauce

Method
 

  1. Preheat ove to 350 degrees.
  2. In a medium size bowl mix together all of the filling ingredients. Transfer to a 9 inch baking dish or deep pie plate.
  3. In a medium size bowl mix together all of the topping ingredients until well combined. Spread topping evenly over prepared filling.
  4. Bake for 30-35 minutes or until lightly browned on top. Note if using date syrup the topping will be dark brown. Maple syrup does make for a prettier topping and that is what I used for the photos on this post.
  5. Serving Suggestion: Serve topped with a scoop on homemade banana nice cream or some home made soy yogurt. Delicious served warm, room temperature or cold. Can be reheated in the microwave oven.

Notes

You can use the fruit of your choice for this recipe or use a combination of 2 ore more fruits. It's a fabulous way to use up whatever is in your fruit bowl or fridge.

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