Streusel Stuffed Peaches (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This dessert amplifies the already in-season, ripe peaches and fills them with a brown sugar streusel. Warm and baked, this just begs for vanilla ice cream to melt on top of it. A few, pantry-staple ingredients make this mostly-fruit dessert feel wholesome. Free of gluten, dairy, eggs, soy, peanut and tree nuts. Top 8 free and vegan too!
  • 2 large or 3 medium ripe firm peaches, halved and pitted
  • 2 Tablespoons gluten-free flour
  • 3 Tablespoons brown sugar
  • 1 Tablespoon sugar
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ cup oats (quick cooking or regular--as long as they're certified gluten-free)
  • 2 Tablespoons chilled coconut oil
  • Dairy-free vanilla ice cream, for serving
  1. Preheat your oven to 350 degrees F. Grease a baking dish with non-stick cooking spray. (I did a 9x9 square glass pan, but use whatever will fit your peaches.)
  2. Using a melon baller, or small spoon, scoop out and discard the red flesh from the center of each of the halved peaches. You want enough space for the streusel, but you don't want to waste too much of the good flesh either. Be sure that there is enough flesh to help the peach keep it's shape too.
  3. Place the peaches cut side up in your dish.
  4. In a small bowl, mix together the flour, sugars, cinnamon, salt and oats. Use a fork to stir, until the mixture becomes crumbly, like sand.
  5. Fill the center of each peach with the streusel mixture.
  6. Bake for 35-45 minutes, or until the topping is lightly browned and the peaches are soft. Be sure that no streusel falls on the pan, as it will burn.
  7. Let cool slightly, then serve with an allergy-friendly vanilla ice cream.
Recipe by Allergy Awesomeness at