Something you may not know about HMC Farms is that one of our family members has severe food allergies. Because of this, we are constantly inspecting ingredients on packaging, adjusting recipes, and toting allergy-friendly food along to events. We recently had a visitor who was gluten intolerant and allergic to dairy, so we quickly got to work in our farm kitchen to ensure that the guest would have a dessert just as good as the pies we ordered from a local baker. What we came up with was a tasty peach crisp, which happens to be vegan and gluten free. Most importantly, it doesn’t taste vegan and gluten free. This recipe can also be adjusted to be free of added sugar by swapping the sugar in our recipe for monkfruit or stevia.
The peaches coming out of our orchards are delicious right now, so we may start eating this peach crisp for breakfast every day until the end of the season. For a fun twist, try using nectarines or plums in place of the peaches, or mix them all together! If you’ve tried this recipe, let us know what you think and if you made any adjustments.
What you’ll need to serve 6-8 people:
6 HMC Farms peaches (if you use plums, bump this up to 7-8 pieces) Tip: it’s better to use fruit that’s slightly soft, so you may want to leave it out on the counter for a day or two before baking.
1 Tbsp sugar (raw, granulated, or coconut palm would all work here or sub for monkfruit or stevia to remove the added sugar)
1 Tbsp cornstarch (add a pinch more if you like a thicker base)
1 ½ tsp freshly squeezed lemon juice
1 ½ tsp vanilla extract
¾ cup rolled gluten free oats
¾ cup almond flour
½ cup brown sugar (sub coconut palm if desired, or swap for monkfruit/stevia to remove added sugar)
1/3 cup chopped walnuts or pecans
2/3 tsp cinnamon
1/3 tsp salt (we like to use sea salt)
1/3 cup solid coconut oil, plus 1 tbsp for the pan (if your coconut oil has liquified and turned clear, try putting it in the fridge or freezer for a few minutes to solidify)
Start by preheating your oven to 400 degrees F. Grease the inside of your pan or oven-safe skillet with 1 Tbsp of coconut oil.
Slice the peaches – for clingstone varieties, place the fruit with the stem down and the seam facing you. Slice carefully straight down on wither side of the pit, and then rotate and repeat. You can then slice these chunks into smaller pieces.
Mix the peach slices, lemon juice, vanilla extract, cornstarch and sugar (or sugar replacement) in a large bowl until ingredients are combined. Set to the side for at least 10 minutes.
In another bowl, mix almond flour, oats, cinnamon, nuts, brown sugar, and salt. Once ingredients are mixed well, work in the remaining coconut oil. Work together with a spoon or your hands until evenly coated.
Pour the peach mixture into the bottom of your pan, then top with the oat mixture.
Bake for approximately 25-30 minutes, depending on your oven and how browned you like the topping.
Let sit for 10 minutes before serving – use caution when tasting