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!
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
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).
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.