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Although it’s officially Fall, the weather here hasn’t quite changed yet so I am enjoying these last days of warmth and sunshine with one of my favorite summer fruits — peaches! When it’s peach season I love to make my favorite dessert, a delicious iron skillet peach crisp. Juicy peaches with a thick and crumbly crisp topping along with a dollop of whipped coconut cream make for the perfect dessert. With all of my baking, I need a top quality sponge to scrub my dishes clean quickly and effectively. That’s where Scotch-Brite™ brand steps in with their amazing new Scotch-Brite™ Scrub Dots line.
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Below is my go-to recipe for vegan and gluten-free peach crisp. The filling is juicy and flavorful with just the right tenderness in the peaches. The topping is perfectly sweet and spiced with a crispy and crumbly texture that compliments the filling. It is super easy to make and comes together with just a few basic ingredients.
Iron Skillet Vegan + Gluten-Free Peach Crisp
5-6 Peaches, Thinly Sliced
1 Tbsp Lemon Juice
1/2 Tbsp Arrowroot Powder
1 1/2 Cup Coconut Sugar
1 Tsp Nutmeg
1 Cup Gluten-Free All Purpose Flour
1 Cup Gluten-Free Rolled Oats (Not Quick Cooking)
2/3 Cup Vegan Butter
Coconut Whip Cream (Optional)
Preheat oven to 375. Lightly grease a 9″ iron skillet with cooking spray. Place your thinly sliced peaches in a medium sized bowl and toss with lemon juice. Stir in arrowroot powder. Pour peach filling into iron skillet.
Mix coconut sugar, nutmeg, flour and rolled oats in a medium sized bowl until well blended. Using a fork mix in vegan butter until well combined and crumbly texture. Pour overtop of the peach filling. Bake for 20 minutes and then cover with foil to prevent browning of topping. Cook an additional 10 minutes until sides are bubbly. Let cool for 10 minutes and then serve with a spoonful of coconut whip cream.