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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!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
Servings
10
Calories
269
kcal
Author
Elaine
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:
269
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
24
mg
|
Sodium:
104
mg
|
Potassium:
278
mg
|
Fiber:
3
g
|
Sugar:
17
g
|
Vitamin A:
585
IU
|
Vitamin C:
7
mg
|
Calcium:
28
mg
|
Iron:
1
mg