Baked Peaches with Gluten-Free Streusel Topping
These gluten-free baked peaches are stuffed with a crispy oat streusel topping and baked until golden. They taste like individual peach cobblers and are ready in 35 minutes. Serve warm with ice cream for an easy summer dessert.
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Ingredients
- 4 large ripe peaches - halved and pits removed
- ½ cup gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ½ cup brown sugar - light or dark
- ¾ cup purity protocol gluten-free oats
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter - cut into small cubes
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Instructions
- Preheat oven to 350°F. Place an oven rack in the center position.
- Prepare the peaches. Cut 4 large ripe peaches in half from top to bottom. Twist the halves to separate them and remove the pit. Place peach halves cut-side up in a 9x13-inch baking dish, leaving space between each half.
- Make the streusel topping. In a medium bowl, whisk together ½ cup gluten-free flour blend, ½ cup brown sugar, ¾ cup purity protocol gluten-free oats, 1 ½ teaspoons ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon salt until well combined.
- Cut in the butter. Add 4 tablespoons cold unsalted butter to the flour mixture. Use a fork to cut the butter into the dry ingredients, pressing and mixing until the butter is broken down into pea-sized pieces. The mixture should look like coarse crumbs and hold together when squeezed.
- Stuff the peaches. Divide the streusel mixture evenly among the 8 peach halves, pressing it gently into the center where the pit was and mounding it on top.
- Bake. Bake for 22-25 minutes, until the streusel topping is golden brown and crispy, and the peaches are tender when pierced with a knife.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes. The peaches will be very hot. Serve warm, topped with a scoop of vanilla ice cream if desired.
Notes
- Gluten-free. This recipe is gluten-free when made with a gluten-free flour blend and purity protocol gluten-free oats. Make sure all ingredients are certified gluten-free if you have celiac disease.
- Oat alternatives. If you can't tolerate oats (even purity protocol), replace them with chopped pecans, walnuts, or shredded coconut. Use the same amount (3/4 cup). The texture will be different but still delicious.
- Serving size and scaling. This recipe makes 8 peach halves (8 servings). You can easily halve the recipe for 4 servings or double it for a crowd. If doubling, you may need two 9x13-inch baking dishes so the peaches aren't crowded.
- Vegan Option: Replace the butter with vegan butter (same amount, also cold from the fridge). The streusel topping will work the same way. Skip the ice cream or use a dairy-free alternative for serving.
Nutrition
Calories: 188kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 77mg | Potassium: 188mg | Fiber: 2g | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.9mg
