Gluten-Free Peach and Raspberry Crisp
This gluten-free peach and raspberry crisp is both super simple to make and wonderfully delicious! Sweet peaches, tart raspberries, and a crunchy oat topping combine perfectly in this easy dessert.
Ingredients
- 20 ounces peach slices, about 4 to 5 medium peaches
- 6 ounces raspberries
- 1 tablespoon corn starch
- ¼ cup granulated sugar
Crisp topping
- 1 cup old-fashioned rolled oats, certified gluten free
- ¼ cup oat flour, certified gluten free
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup sliced almonds
- ¼ cup butter, melted
Instructions
- Preheat oven to 350°F (180°C). In a bowl, toss together the peach slices, raspberries, cornstarch and granulated sugar. Set aside.
- In another bowl, make the crisp topping: stir together the rolled oats, oat flour, brown sugar, cinnamon and salt. Mix in the sliced almonds. Pour in the melted butter and stir to combine.
- Spread the peach and raspberry mixture into the bottom of a 9-inch square baking dish.
- Evenly sprinkle the crisp topping over the peaches and raspberry mixture.
- Bake for about 45 minutes, or until the crisp topping is golden brown, the filling is bubbling, and the fruit is fork tender. Let cool slightly in the pan before serving. Serve warm.
Notes
Top Tips
- Use frozen fruit – This crisp works really well with frozen fruit, which makes it a great dessert for anytime of year.
- Serve warm – Serve warm with a scoop of vanilla ice cream or whip cream.
- Make it dairy free and vegan: replace the butter with your favourite non-dairy butter stick or margarine.
- Switch up the berries: swap out the raspberries for other berries, such as blueberries.
- Leftovers will keep in the fridge for 3 – 4 days.
Nutrition
Serving: 1 servingCalories: 358kcalCarbohydrates: 55gProtein: 6gFat: 14gCholesterol: 20mgSodium: 178mgFiber: 6gSugar: 36g
Nutritional information shown is an estimate only.
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