gluten-free peach crisp with a salted coconut milk caramel sauce

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Grease an 8x8 inch pan or a 10 inch skillet.
2. Toss the peach slices with the maple syrup, vanilla, the split vanilla bean seeds if using, cinnamon and nutmeg. Set aside.
3. For the topping, pulse ½ cup oats and ½ cup pecans in a blender for 15-30 seconds until the oats are fine. Transfer to a bowl, add the remaining ½ cup oats and ½ cup chopped pecans, then the brown sugar, cinnamon and salt. Stir with a fork.
4. Add the coconut oil and stir with a fork until small clumps form and it is well combined.
5. Mix ⅓ cup of the topping into the peaches. Spread the peaches in the pan, then sprinkle the remaining topping evenly over them.
6. Bake for 40-55 minutes, until the filling is very bubbly, the topping is golden brown and the peaches are fork tender.
7. For the caramel, add the coconut milk, water and coconut sugar to a small saucepan over medium-high heat and stir. Bring to a boil, then lower the heat and simmer for 15 minutes until thickened.
8. Off the heat, stir in the vanilla and sea salt, then drizzle over the crisp.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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Brown sugarCoconut milkOatsPecanPeach