Gluten Free Peach Crisp

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! You’ll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger!

This recipe comes to us courtesy of E.A. Stewart, the Spicy RD.

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Ingredients:

• 4 ripe peaches seed removed, and cut into cubes
• 2 tablespoons chia seeds
• 1 tablespoon tapioca flour*
• 3 tablespoons + 2 teaspoons pure maple syrup divided
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt divided
• 3/4 cup gluten free oats*
• 1/4 cup sorghum flour or rice flour*
• 2 tablespoons melted virgin coconut oil
• 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving

Directions:

1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish.

2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/8 teaspoon salt in a mixing bowl.

3. Stir well to combine, and spoon mixture, divided equally, into ramekins/custard cups.

4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches.

5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/2 cup yogurt if desired.

Recipe Notes:

• Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential.
• May use regular oats if not following a gluten-free diet
• May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version.