Ingredients
Scale
- 4–5 ripe peaches (peeled and diced)
- 1/3 cup cane sugar
- 2 tablespoons cornstarch or tapioca starch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon orange juice
- 1 1/4 cups gluten-free flour blend
- 1 cup gluten-free quick oats
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/2 teaspoon sea salt
- 6 tablespoons solid coconut oil
- 2 tablespoons pure maple syrup
- 2 tablespoons So Delicious unsweetened coconut milk
Instructions
- Preheat your oven to 375°F (190°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix diced peaches, cane sugar, cornstarch, ground cinnamon, and orange juice. Set aside.
- In another bowl, combine gluten-free flour blend, oats, brown sugar, cane sugar, and sea salt.
- Add solid coconut oil, maple syrup, and coconut milk to the dry ingredients. Mix until crumbly.
- Press two-thirds of the oat mixture into the prepared pan as the base layer.
- Spread the peach mixture over the crust and top with the remaining crumble.
- Bake for 40-45 minutes until golden brown and bubbly. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg