Peach Crisp with Bourbon and Vanilla
Transform your family-favourite Peach Crisp recipe into a spectacular dessert with this gluten-free Peach Crisp with Bourbon and Vanilla. Topped with an oatmeal crumble, this is a favourite adult dessert!
Servings 10
Calories 269kcal
Ingredients
- 6 cups peaches, peeled, pitted and sliced
- 2 tablespoon cornstarch, or tapioca starch, heaped
- 3 tablespoon sweetener, honey, maple syrup or Monkfruit sweetener
- 3 tablespoon Bourbon
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
Crisp Topping
- 1 cup oat flour, certified gluten-free if necessary
- 1 ½ cups rolled oats, not quick oats
- ½ cup chopped almonds or pecans, optional
- ½ cup brown sugar, or coconut sugar or Monkfruit sweetener
- ½ cup butter, melted
- 1 pinch salt
Instructions
- Preheat oven to 375°F.
- Peel peaches, remove the stone and slice. If the skins are thin and tender, there's no need to peel.
- In a large bowl, toss the peaches with tapioca starch, sweetener, Bourbon, vanilla and lemon juice.
- Combine the crumble topping ingredients in a mediuim bowl. Alternatively, combine them in a food processor, pulsing to mix evenly.
- Fill a 9.5 or 10-inch deep glass pie plate with the peach mixture, then add the crumble topping to cover the peaches.
- Bake for 28 - 32 minutes or until fruit is bubbling and crisp topping is golden brown.
- Cool slightly and serve warm, plain or with ice cream, whipped cream or coconut whip.
Notes
You can substitute almond flour for the oat flour.
If the skins on the peaches are thin and tender, there's to need to peel them.
Nutrition
Calories: 269kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 104mg | Potassium: 278mg | Fiber: 3g | Sugar: 17g | Vitamin A: 585IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg