Gluten-Free Peach Granola Crisp
This gluten-free peach granola crisp is healthy, fruity and completely fool-proof. Plus, it's dairy-free and can be made grain-free too. And, thanks to a couple shortcuts, it whips up super fast, which means it's ready to eat sooner!
Servings: 8
Ingredients
For the peach filling:
- ~9-10 cups fresh peaches, cut into 1/4" slices (peel prior to slicing, if desired)
- 2 Tbsp arrowroot starch
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- Pinch of sea salt
For the granola topping:
- 2.5 cups grain-free or gluten-free granola, (crumble up any large chunks)
- 2 Tbsp coconut oil, melted
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 pan with a little coconut oil and set aside.
- In a large bowl, mix together the peaches, arrowroot starch, lemon juice, vanilla extract, coconut sugar, cinnamon and sea salt. Stir well to coat. Then, pour into prepared baking pan.
- In a separate medium-sized bowl, stir together the granola and melted coconut oil. Once mixed well, pour evenly over the peaches.
- Bake in preheated oven for 35-40 minutes or until fruit begins to bubble. Once done, cool for 15-20 mintues before serving.
- Cover any leftovers and store at room temperature for up to 2 days. Or, store in the refrigerator and eat within 3-4 days. (I opted to store in the fridge since the weather has been hot).
Notes
If desired, serve with coconut milk whipped cream, Greek yogurt or vanilla bean ice cream (dairy or non-dairy).
I opted not to peel the peaches for this recipe and don't mind the peels, but feel free to peel, if preferred.