Over the last month or so I have been buying the most fragrant local organic Ontario peaches at the Evergreen Brickworks Farmers’ Market from Bizjak Farms. These peaches have my kitchen smelling like peach candy rings, in the best possible way! I got pretty excited when I first saw these beautiful peaches a the market and went a little overboard and purchased about 2 dozen, because we all know I love to support local! The peaches began ripening faster than they could be eaten, so I came up with the perfect solution – Peach Crisp.
This recipe is a simple variation on an apple crisp recipe that has been my go-to for years. If you don’t have fresh peaches on hand, you can easily sub apples in the same quantity as listed for peaches. As always, this recipe is free of refined sugars and I’ve used coconut oil, which in its most natural and unrefined form, is healing, boosts immunity and is one of the few oils that is safe to cook with at high temperatures.
The topping of the crisp is made with rolled oats (not the quick cooking kind) which is a versatile grain with many health properties. They are a great source of carbohydrates, in addition to being a good source of both soluble and insoluble fibre, meaning that they are digested slowly and will not cause your sugar levels to crash. They are also one of the richest sources of silicon which is necessary for healthy bones and skin.*
Scroll down to the bottom for notes on making this gluten-free.
6 cups fresh peaches, sliced (about 9 peaches)
1 tbsp water
1 tsp lemon juice
1 tsp cinnamon
1 cup rolled oats
3/4 cup gluten free flour*
1/2 cup brown sugar or coconut sugar
1/2 cup organic unrefined, virgin coconut oil, melted
Pinch of pink Himalayan salt
- Preheat oven to 375F.
- Place sliced peaches in a large mixing bowl. Add water and lemon juice, stir to combine. (Note: if the peaches you are using are ripe and very juicy, omit the water).
- Place peaches in un-greased 2-quart casserole dish. You can also use smaller individual un-greased ramekins – this recipe should fill 10 small ramekins, or 5 small ramekins + 1 small casserole dish.
- In a large bowl combine cinnamon, oats, flour, sugar and coconut oil. Mix with a fork until nice and crumbly. Distribute crumb mixture evenly over peaches.
- Place casserole and/or ramekins onto a baking sheet (to prevent any extra juices from spilling over into your oven). Bake for 25 – 35 minutes or until the peaches are tender and the topping is golden brown.
Serve warm. Pairs well with a scoop of Banana Ice-Cream (with or without the Chocolate Chunks) or any other dairy-free ice cream.
(Use organic ingredients)
Wishing you a peachy day!
A Note on making this Gluten Free
The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free) and Cuisine Soleil All Purpose Mix (100% organic). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.
The Oats: In the fall of 2014 I attended a cooking demo at Gluten Free Garage, hosted by Ashley Wittig, the owner of local Toronto Bunner’s Vegan and Gluten-Free Bake Shop. During the demo Ashley Wittig explained that oats are gluten-free by nature but are sometimes contaminated during processing or even in the field during production. If you are celiac or have a gluten sensitivity be sure to read your labels and look for oats that have a “gluten-free” label on the packaging.
Source: *Savona, Natalie. Wonderfoods: The Best Nutrition and Recipes for Optimum Health. London: Quadrille Limited, 2006. Print.
Recipe reprinted with permission by Avra Epstein, Founder of LoveWildLiveFree. Visit lovewildlivefree.com for more information. Follow LoveWildLiveFree on Facebook at LoveWildLiveFree, Twitter @LoveWildLiveFre & Instagram.