Gluten-Free Brown Sugar Crisp
The best and easiest gluten-free brown sugar crisp, made with peaches, gluten-free oat and brown sugar oat crumble topping.
Equipment
- 8 x 8 pyrex dish
Ingredients
Canned Peach Fruit Filling
- 2 Cans Organic Canned Peaches
- 1/4 Cup Sugar
- 1/3 Cup Cornstarch
- 1/2 tsp Salt divided
Brown Sugar Crumble Topping
- 2 Cup Gluten-Free Rolled Oats Bob's Red Mill
- 2/3 Cup Brown Sugar
- 1/3 Cup Gluten-Free Flour Bob Red Mill's 1 to 1 Baking Flour
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
Instructions
- Pre-heat oven to 375° FCoat 8-inch square baking dish with non-stick cooking spray (I use coconut oil)
Canned Peach Filling
- In a large mixing bowl combine 1 can of organic peaches, sugar, cornstarch, and 1/4 teaspoon of salt. Mix with a hand mixer and pour it into a baking dish.
Brown Sugar Crumble Topping
- In the work bowl of a food processor, or working by hand with a pastry cutter, or two forks, combine the rolled oats, brown sugar, cinnamon, nutmeg, flour, and remaining 1/4 teaspoon of salt. Add butter and pulse (10-15x) or cut with pastry cutter or forks if using hands until the mixture is crumbly. Scatter topping over fruit filling.
- Bake in the oven for 40 minutes until fruit is bubbling and oat topping is golden. Serve with vanilla ice cream
- Store remaining crisp in an air-tight container.