A warm fruit crisp with caramelized peaches and a crunchy oat-coconut topping, naturally vegan and gluten-free.
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| prepPreheat oven to 350°F / 175°C | ||||
| prepLightly oil an 8-inch / 20 cm or 9-inch / 23 cm square or round baking dish | ||||
| 4 large ripe peaches, pitted and sliced | Toss peaches with filling ingredients | Transfer filling to dish, spread topping | Bake 350°F / 175°C, 40–50 min until golden | Cool 15 min before serving |
| 2 Tbsp gluten-free all-purpose flour | ||||
| 2 Tbsp fresh lemon juice | ||||
| 1/2 tsp lemon zest | ||||
| 1 tsp pure vanilla extract | ||||
| 60 ml pure maple syrup | ||||
| 1/4 tsp ground cinnamon | ||||
| Pinch ground nutmeg (optional) | ||||
| Pinch sea salt | ||||
| 90 g gluten-free all-purpose flour | Combine crumble topping, refrigerate 5 min | |||
| 50 g gluten-free rolled oats | ||||
| 60 ml pure maple syrup | ||||
| 1/4 tsp ground cinnamon | ||||
| 1/4 tsp sea salt | ||||
| 80 ml coconut oil, softened or melted | ||||
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