This healthy peach crisp is an easy summer dessert packed with juicy peaches and a crisp oat topping that happens to be gluten-free. Baked in a mini cast-iron skillet, this may be the cutest dessert I’ve had in a while.
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Happy first day of summer! Summer is synonymous with porch swings, long days, the sweetest South Carolina peaches one ever could eat and peach cobbler!
Finding a recipe for a healthy peach cobbler that tastes good may seem fruitless but there’s hope. This recipe gets a little extra flavor from fresh ginger, maple and cinnamon and an irresistible crunch from a buttery oat topping!Make this easy Gluten-Free Skillet Peach Crisp for 2! #Peaches
If you know me at all, you know I LOVE peach season. Peaches are a southern summer staple. I’ve said it before but I feel like life is moving at warp speed these days. The first peaches of the season take me back to a simpler time and place.
Back in the day, I remember my Grandma buying a bushel of peaches a few times during the summer. She’d get them from a man who’d come by the house with all kinds of fruits and vegetables on his truck. The basket was wooden and held together with wire. We’d eat a few peaches and peel and freeze the rest. She’d cook some that weekend – simply stewed down with sugar and served with biscuits.
I realize this makes me sound ancient. I’m not. This was probably in the late 80s. I grew up in a very rural part of the country so things may have been a little slower. We had supermarkets but Grandma got our fruits and vegetables from our little garden on the side of the house or direct from farmers most of the time. But I digress…
This month we are celebrating a Recipe Redux birthday with a bunch of mini-desserts. Sweet! Like always, I looked to what I already had on hand and some of my favorite ingredients for inspiration. I came up with this mini skillet peach crisp as a simple dessert that’s ready for the oven in under 10 minutes.
So this is my first cobbler, crisp or crumble of the summer. Though I’m not eating a lot of oatmeal in the mornings anymore, I have a huge canister in the pantry that I need to use up. I used the whole oats to make a gluten-free flour to help create a more crisp-like texture. To do this, simply take whole rolled oats and pulse them in a blender or food processor until it’s ground into a flour-like consistency. I used the Nutri-Bullet and it took just a few seconds. The butter? The butter makes this a crisp. I guess you could use cold coconut oil but I like the flavor and crispiness the butter provides. It’s just a tablespoon… go wild!
I got these little skillets a while ago but had not really used them. I’ve now fallen in love with them so best believe this won’t be the last time you see these cuties. I’ve got all kinds of ideas swirling!
This peach crisp recipe can easily be doubled or quadrupled. Use ramekins if you don’t just happen to have these mini-skillets in your house. You can also make it in a regular-sized pan but where’s the fun in that?!
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Skillet Ginger Peach Crisp for Two
- 2 medium ripe peaches, pitted and cut into chunks (reserve a couple slices for top)
- 1 tbsp pure maple syrup
- 1 tsp fresh grated ginger
- 1 tsp vanilla extract
- ¼ cup oat flour (see notes)
- 2 tbsp light brown sugar
- ¼ tsp ground cinnamon
- 1 tbsp unsalted butter, cut into cubes
- pinch of coarse salt
- Preheat the oven to 375°F. Prep 2 small cast iron skillets with cooking spray or butter. Place on a lined baking sheet because things will get bubbly!
- Mix the peaches, ginger, maple syrup and vanilla. Set aside.
- Combine the oat flour, butter, brown sugar, salt and cinnamon. Using a fork or your hands, cut the butter into the oat mixture until it takes on a crumb-like appearance.
- Heap half the peach mixture into each of the skillets. Top each with half the topping.
- Bake about 30 minutes or until juices bubble and the topping becomes golden brown.
- Let cool slightly. Serve warm with or without ice cream – your choice!
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