Gluten Free Peach Crisp with Salted Coconut Milk Caramel
A delightful gluten-free dessert combining fresh peaches with a crunchy topping and creamy salted coconut milk caramel.
Ingredients
For the peach filling
- 6 pieces Fresh peaches, sliced Use ripe peaches for the best flavor.
For the crisp topping
- 1 cup Gluten free oats
- 1 cup Almond flour
- 1/2 cup Coconut sugar Adjust based on preferred sweetness.
- 1 tsp Cinnamon
- 1/4 tsp Salt
For the salted coconut milk caramel
- 1 cup Coconut milk Use full-fat coconut milk for a creamier caramel.
- 1/2 cup Coconut sugar
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Slice the peaches and place them in a baking dish.
- In a bowl, mix gluten free oats, almond flour, coconut sugar, cinnamon, and salt.
- Sprinkle the oat mixture over the peaches.
Baking
- Bake for 30-35 minutes until bubbly and golden brown.
Prepare the caramel
- In a saucepan, heat coconut milk and coconut sugar until it thickens.
- Stir in vanilla and salt.
Serving
- Serve the peach crisp warm, drizzled with caramel.
Notes
To store leftovers, let cool completely and place in an airtight container in the refrigerator for 3-4 days. Reheat in the oven when ready to enjoy again.