My mom used to make the best apple crisp growing up and it was my absolute favourite post-dinner treat. Since peaches are in season (in Ontario), I decided to make a peach crisp instead, and it did not disappoint. Take your girl up to the north, yeh, for those Canadian peaches! I hope you are a Justin Bieber fan, otherwise this post will make absolutely zero sense to you. And also, we cannot be friends if you aren’t (joking) (not really).

As the name suggests all you need are FIVE simple ingredients:

• Peaches
• Brown sugar
• Flour
• Lemon juice
• Butter

The simplicity of this recipe is insane, making it the easiest, most delicious dessert on the fly. It’s also perfect for a summer BBQ or outdoor gathering. Let’s make some peach crisp!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you for supporting me!

5-Ingredient Peach Crisp

Serving size: 5-6 people

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients:

• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp cinnamon powder (optional)
• 6 tbsp cold butter, cubed
• 4 large peaches (approximately 6 cups), washed and cut into 1/2-inch wide slices
• 1.5 tbsp lemon juice

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a medium bowl, combine brown sugar, flour, salt and cinnamon (if using). Use your hands or a pastry cutter to incorporate the cubed butter until it resembles large crumbs. Place the bowl in the freezer while you prepare the peaches.
3. Place peaches into an 8-inch baking dish or cast iron pan. Pour the lemon juice over top and use your hands to toss the peaches around.
4. Top the peaches with the crumble, making sure it is evenly spread across the top.
5. Bake for 30-35 minutes, or until the top begins to turn golden brown and crispy.

Serve warm and with a scoop of vanilla ice cream. Store in an airtight container for up to 2 days.

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I’m sadly shedding a tear over here as stone fruit season is slipping away. It feels like peaches have only been around for a few weeks, so I’m not sorry that I am bombarding you with a million recipes. And, you need to make this one NOW, before the peaches are gone and it’s too late – get on it!

WHAT IS A GLUTEN FREE STONE FRUIT GALETTE?

If you’ve been following my blog for a while, first of all thank you, I love you, secondly, you know I do a lot of gluten-free stuff and this galette is no exception. Sometimes people think things that are gluten-free don’t taste as good as the glutinous stuff, but I’m here to tell them they’re wrong – WRONG! This crust is still flaky and delicious. So, if taste isn’t compromised, and you had to choose between a gluten-free dessert or a wheat flour dessert…Which one are you going for? I thought so.

Let’s start by talking about stone fruit. If you are unsure, stone fruit is any fruit with a stone in it. We’re talkin’ peaches, nectarines, plums, cherries, apricots, etc. – you can literally use any of those for this galette. My only recommendation is, if you choose to use apricots, you should add a tablespoon or two of sugar to the fruit as fresh apricots can be very tart. I chose to use peaches, nectarines and plums as those fruits are currently at their peak where I live.

THE PASTRY DOUGH

I think making pastry intimidates people. It intimidates me sometimes, which is why I am always stunned when it turns out so well. Despite being gluten-free, this crust is still everything a great crust should be – flaky, buttery, light, golden. It also rolls out so easily. It’s worth a shot, gluten-free or not – did you catch the rhyme?

WHY SHOULD YOU MAKE THIS GLUTEN FREE STONE FRUIT GALETTE?

If you aren’t convinced to make this yet, I have one further piece of information that may help – TIME. It takes hardly any of it. Seriously, I can understand looking at something like a galette and thinking, “that looks too intense for me,” but this isn’t like that – I promise. The dough takes about 5 minutes to put together, and then it chills in the fridge for 30 minutes. The fruit just needs to be chopped and mixed with a few simple ingredients and also needs to sit for a bit. After that, all you need to do is roll out the dough, place the fruit on top and bake – easy peasy.

THE INGREDIENTS

Like I said, this galette is so easy to make. Moreover, it requires minimal ingredients that come together quickly. Here’s what you need to pick up from your grocery store (like, today!):

For the crust:

• Gluten-Free All Purpose Flour (I prefer Bob’s Red Mill)
• Salt
• Butter

For the Filling:

• Stone fruit of your choice (peaches, plums, nectarines, etc.)
• Cornstarch
• A lemon
• Cinnamon
• Nutmeg
• Salt
• An egg (for the egg wash)
• Sliced almonds (to top, optional)

OTHER MUST-TRY GALETTE RECIPES

Strawberry Honey Ginger Galette (for a unique dessert when you’re feeling sassy)

Gluten Free Zucchini Galette (another fun option, but this time – savoury)

TOOLS NEEDED TO MAKE THIS GLUTEN FREE STONE FRUIT GALETTE

Click on the images below to see what I use for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – Thank you!

GLUTEN FREE STONE FRUIT GALETTE

Serving size: 8-10

Prep time: 15 minutes

Chill time: 30 minutes

Cook time: 30 minutes

Ingredients

For the crust:

• 1 1/4 cup gluten-free flour
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 1 tbsp vinegar
• ice-cold water

For the filling:

• 4 cups of stone fruit (approximately 5-6 medium-sized fruits, I used 2 peaches, 1 nectarine and 2 plums)
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• pinch of nutmeg
• pinch of salt

• 1 egg, beaten
• 2 tbsp slivered almonds (optional)

Instructions

For the crust:

1. Add the flour and salt to a food processor and pulse a few times to combine. Toss in the cold cubed butter and pulse again until dough resembles small peas. Add the vinegar and one tablespoon of ice-cold water and pulse. If needed, add more water, half tablespoon at a time until larger pieces of dough come together – this usually takes me 1.5 to 2 tablespoons of water to achieve. Be careful not to add too much water or dough will be too sticky.
2. Turn dough out onto a piece of plastic wrap and use your hands to form dough into a disc. Wrap and place in fridge to chill for 30 minutes.

For the filling:

1. Add all of the filling ingredients to a bowl and stir to combine. Set aside while the dough finishes chilling.

Assembling:

1. Firstly, make sure you flour your work surface well. Place the dough on floured surface and sprinkle more flour on top of the dough, as well as on your rolling pin. Roll out dough to about 1/4-inch thick. Carefully transfer it to a parchment lined baking sheet and arrange the stone fruit slices on top, in a circular formation, leaving a one-inch border all the way around. Fold the edges over the fruit and place the baking sheet back into the fridge, setting the oven to 400 degrees Fahrenheit to preheat.
2. When the oven is ready, remove the galette from the fridge and brush the beaten egg over the exposed pastry edges and top with a few sliced almonds, if desired. Bake the galette for 25-35 minutes, or until crust is golden brown. Be sure to let it cool for 5 minutes before serving, as the fruit can be very hot.

NOTES

This galette is best when eaten immediately, but can be stored in an airtight container in the fridge for up to 3 days.

This recipe is less-sweet, so add a tablespoon or two of sugar to the fruit when combining with the other ingredients if you would like a sweeter dessert.

Try with a scoop of vanilla bean ice cream!

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Okay, picture this – you are watching the abnormally late NBA playoffs (thanks, Covid), and you’re eating your wings, nachos and burgs. Halftime comes and you need something sweet. Why not fire up the BBQ and throw on some peaches? Dress them up with some coconut whip cream? A little sweet balsamic reduction? Yes, yes and yes. I vote yes.

Even easier, you can use a cast iron grill pan on your stovetop. I use the one found here, and I love it! It’s perfect for those without a barbeque, or anyone who just wants an easier clean-up. All you need to do is set it over medium-high heat and brush the peaches with olive oil before cooking them for about 2-3 minutes per side. They will still develop those beautiful grill marks that you get on the Q, just with less hassle.

The coconut whip cream is my favourite. As a traditional whip cream lover, finding a vegan alternative was super exciting. This part is a bit tricky, as you need to find a can that solidifies properly when you store it in the fridge. I have found that 365 Everyday Value and Aroy-D are the best for this. To make the whipped cream, place a can of coconut milk in the fridge for at LEAST 24 hours. The longer, the better. Also, try not to shake the can too much before placing it in the fridge. The coconut milk and water will naturally separate, and we want to keep it that way, so shaking it before refrigerating it will slow the process of separation and then solidification.

When it is time to make the whipped cream, place your mixing bowl and mixers into the freezer to get super cold, about 15 minutes before you plan on beginning. Carefully open the can (without shaking) and scoop out the firm top part into your bowl. You will notice a clearer liquid at the bottom of the can (the water) – do not add this to the bowl. Save this and add to a morning smoothie! Add some cinnamon and vanilla to the coconut milk and whip until soft peaks form. Next, add in your sugar – I like to use maple syrup, but you can use powdered sugar as well. Continue beating until stiff peaks form. It is unlikely that they will become as stiff as regular whip cream, but sometimes I put the bowl in the freezer for ten minutes and re-whip for a few more seconds before serving. This usually does the trick!

For the balsamic glaze, place some balsamic vinegar with a dash of maple syrup into a small pot and bring to a gentle simmer. Let it reduce for about eight minutes. TIP: Keep the pot over the lowest heat up until you use the reduction, as it cools quickly and becomes very sticky.

Now, grab a plate, put the peaches down, scoop on some whipped cream and drizzle with that lush reduction! It’s the freshest summer dessert one could ask for!

Grilled Peaches with Cinnamon Coconut Whipped Cream and a Balsamic Reduction (Vegan & GF)

Servings: 4

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

• 1 14 oz can of full-fat coconut milk (I like Aroy-D and 365 Everyday Value), refrigerated for at LEAST 24 hours
• 1/2 tsp cinnamon powder
• 1/2 tsp pure vanilla extract
• 2 tbsp pure maple syrup (or confectioner’s sugar), divided
• 1/2 cup balsamic vinegar
• 4 peaches, halved and pits removed
• olive oil

Instructions:

1. Place a medium bowl and your beaters into the freezer for at least 15 minutes.
2. Remove the coconut milk from the fridge and carefully open it, without shaking. Scoop the top, white part into the cold bowl. You will see a clearer liquid at the bottom (the water), DO NOT add this to the bowl (save for morning smoothies). Add the cinnamon and vanilla to the coconut milk and whip on high until soft peaks. Add one tablespoon of syrup (or sugar) and whip again until stiff peaks form.* Place in the fridge while preparing the rest of the recipe.
3. To a small pot over medium heat, add the balsamic and the remaining tablespoon of maple syrup. Bring to a gentle simmer and let cook down for about 8 minutes, stirring frequently. Turn the heat to the lowest setting to keep the reduction loose and drizzle-able. It cools quickly and becomes very sticky, so keeping it on the lowest heat prevents it from becoming taffy-like.
4. Set your grill to medium-high heat and brush the peach halves with olive oil (I like to use my cast iron grill pan for this). Place the peaches cut side down onto your grill and cook for about 2 minutes, without touching them. Flip and cook for another three to four minutes, or until tender but not too soft.
5. Place your peaches on a plate, top with the coconut whipped cream and drizzle with the balsamic reduction!

NOTES:

*Coconut whipped cream will not always create stiff peaks, as regular whipped cream does. It depends on how hot your kitchen is. If your whipped cream is looser, place the bowl back in the freezer for 10 minutes and re-whip for a few seconds when ready to plate.

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Alright, I’m taking full advantage of the local produce, here in Southern Ontario. We have amazing peaches during the summer months and I’m using them today to make this caramelized peach oatmeal. Typically, I don’t eat oatmeal very often, but when I do, it needs to be topped with nuts, fruit and maple syrup. Otherwise, I won’t eat it.

So today, I bring to you, my Caramelized Peach and Pecan Oatmeal. Creamy, spiced oatmeal with soft, tender peaches and sticky maple pecans. YUM.

Let’s talk oatmeal. Because I don’t drink cow’s milk, I always make my oatmeal with plant-based milk. You can check out my Homemade Cashew milk, here. This is a really great milk choice for this recipe as it is creamy and flavoured with vanilla. Otherwise, you can use almond milk, soy, oat, or even water. Whatever you have on hand!

The best part of this recipe would have to be the toppings. Peaches and pecans are a match made in heaven. I have even seen whiskey with these two flavours infused…YUM. The peaches become soft and fork-tender when cooked down with maple syrup, some lemon juice and a pinch of salt. You could easily just eat these themselves.

Pecans are delicious naturally, but when coated in the sticky syrup, they are even better. Not to mention all of the benefits you get from eating pecans – good fats, tons of fibre, magnesium, iron and protein. Tree nuts are a vegans dream food.

Finally, I always like to top my oatmeal off with (yet another) drizzle of pure Canadian maple syrup and a pinch of cinnamon.

This one’s for you, oatmeal lovers!

Caramelized Peach and Pecan Oatmeal

Serving size: 1

Prep time: 2 minutes

Cook time: 5-8 minutes

Ingredients:

• 2/3 cup plant-based milk (check out my homemade cashew milk, here)
• 3/4 tsp cinnamon, divided
• 1/4 tsp nutmeg, divided
• salt
• 1/3 cup rolled oats
• 1 peach, sliced into wedges
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tbsp butter or oil of choice
• 1/4 cup raw pecans

Instructions:

1. Add milk, 1/2 tsp cinnamon, pinch of nutmeg and a pinch of salt to a small pot over medium high heat. Bring to a boil and add the oats. Stir, bring back up to a boil and then reduce heat to a simmer. Cook for 4-5 minutes, or until oats have absorbed most of the liquid and mixture has thickened.
2. To a small bowl, toss the peach slices with the lemon juice, a pinch of salt, the remaining 1/4 tsp cinnamon, a pinch of nutmeg and the maple syrup.
3. Add the butter or oil to a medium pan (or cast iron skillet) over medium-high heat. When butter is hot, add in the peach slices. Cook for 3 minutes and then add the pecans. Finish cooking when the slices are fork-tender, stirring occasionally, another 2-4 minutes.
4. Scoop oatmeal into a bowl and top with the caramelized peaches and pecans. Top with extra maple syrup and a dash of cinnamon if desired.

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