I was cleaning out my pantry when I noticed that I had a can of peaches tucked in the far back. I don’t usually buy canned fruit and I couldn’t remember why I had purchased them in the first place. It was probably for some recipe that I never got the chance to make. I then was craving some sort of a warm peaches desert. I put them aside and kept organizing until I came across a big bag of rolled oats. There it was, a savory peach crisp waiting to be made.
I continued to clean, taking out each ingredient one by one, laying them out onto the counter. When I was finished, I got started on my dessert. As it was baking, my kids ran downstairs from their virtual learning sessions, asking me if I was making cookies and if they could have one. Much to their surprise, they became more excited after they found out what I was baking. Dessert was served before dinner that night and my husband and kids had no problem with that. Now I can’t wait to make a baked salted caramel apple crisp with fresh picked apples from our local farmers market.
Peach Crisp made with Gluten-free Rolled Oats
Have this warm gluten-free peach crisp alone or with a heaping scoop of ice cream or whipped cream and enjoy!
5 tablespoons unsalted butter, softened
¼ teaspoon salt
¾ cup gluten-free rolled oats
¾ cup gluten-free flour
½ teaspoon baking powder
¾ cup brown sugar
½ teaspoon cinnamon
2 cans of peaches, sliced
1 teaspoon vanilla extract
2 tablespoons corn starch
¼ cup sugar
- Preheat oven to 350°.
- Strain the canned peaches from the can to remove the juice.
- Lightly coat an 8-inch square baking dish with cooking spray and stir together peaches, sugar, corn starch and vanilla.
- In a large bowl, combine oats, flower, brown sugar, baking powder, cinnamon, salt and mix well.
- Next, add the softened butter and using your fingers if you need to, mix until the topping is evenly crumbly.
- Sprinkle the topping onto the peaches.
- Place into oven and bake for 30 minutes or until golden brown.
- Remove the peach crisp from the oven. Place on stove top or cooling rack and allow to cool a bit. Serve warm, topped with whipped cream or ice cream if desired.
- This recipe can also be made using all purpose flour and rolled oats that aren’t gluten-free.