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Gluten-Free Maple Sesame Peach Crisp

Lottie Mishan
This health peach crisp is a restaurant quality dessert made in one hour with one bowl. Use fresh or frozen peaches to make this easy crumble all year long.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, Mediterranean
Servings 8 servings

Equipment

  • 1 9x13-inch baking dish

Ingredients
  

Filling:

  • 3 pounds ripe peaches (about 7 to 8) pitted and cut into 1/2-inch wedges
  • 1 pound ripe apricots (5 to 7) pitted and cut into 1/2-inch wedges

Topping:

  • 1/2 cup NOW© Foods Organic & Raw Sesame Seeds
  • 2 cups NOW© Foods Raw & Unsalted Pecans chopped
  • 2/3 cup oat flour
  • 2 1/2 cups NOW© Foods Organic Rolled Oats
  • 2/3 cup tahini well-stirred
  • 2/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Sea salt to taste
  • Coconut milk ice cream or oat milk ice cream to serve

Instructions
 

  • Preheat the oven to 350ºF.
  • Prepare the filling: In a 9x13-inch baking dish, add the peaches and apricots.
  • Prepare the crumble topping: In a large bowl, stir together the sesame seeds, chopped pecans, oat flour, rolled oats, tahini, maple syrup, vanilla extract, cinnamon, nutmeg, and season with a pinch of salt.
  • Spread the crumble mixture on top of the fruit. Cover with foil and place in the oven to bake for 25 minutes.
  • Remove the foil and bake another 20 to 30 minutes until the fruit is bubbling and the crumble is golden brown.
  • Remove from the oven, allow to cool for 10 minutes, then serve with coconut or oat milk ice cream.

Notes

  • If you're fruit is underripe, place it in a brown paper bag and store in a room temperature location overnight. It will be ripe the next day. 
  • You can use any stone fruit in this recipe, peaches, apricots, nectarines -- they are all delicious!