Gluten-Free Peach Crisp from The Hot Plate

It’s hard to imagine a time when adorable individual desserts weren’t baked inside mini mason jars. Sometimes all we need to do is arrange the same recipe in a new way and, voilà, old becomes new again. Well, in the case of this dessert that is half true. I realized a couple of months ago that during my gluten-free journey I’d have to go crisp-free for July. Impossible! I’m that person who has a 2-inch thick crust on their cheesecake, prefers to eat a pie worth of crust than a slice, and enjoys a good crisp topping…maybe even a little too much.


Surprisingly, creating a recipe that was gluten-free was easier than expected. The secret ingredients were coconut flour and coconut oil. Together these ingredients add a layer of sweetness and a subtle nutty aroma. In fact, the complexity the coconut flavour added was downright addictive. I don’t even love coconut and I was in heaven. What I loved was that the coconut added a complexity to the crisps without overpowering them.

In fact, if you’re a coconut lover, I’d recommend topping this dreamy dessert with a scoop of vanilla or cinnamon ice cream and a sprinkle of shaved coconut.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves: 6



6 – 125mL mason jars

1/2 cup gluten-free oats

1/2 cup coconut flour

1 1/2 teaspoon cinnamon, divided

1/4 cup coconut oil

1/2 cup brown sugar

pinch fleur de sel

3 tablespoons granulated sugar

4 ripe peaches, peeled and sliced (see video)


1. In a medium mixing bowl, combine the peeled and sliced peaches with the granulated sugar and half the cinnamon. Stir and set aside for 30 minutes.

2. Assemble the topping, combine the oats, flour, remaining 3/4 teaspoon cinnamon, brown sugar, and fleur de sel in a bowl. Crumble together using fingers until it has a coarse, sandlike texture. Preheat the oven to 350F.

3. Divide the peaches between the mason jars and top with coconut crisp topping. Bake for 25-30 minutes until peaches are soft and the topping is golden.

4. Serve with your favourite ice cream or whipped cream topping.


Amanda_Garbutt Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

Anna’s Bake Off: Snickerdoodle Cookies and Berries Jubilee

Get ready for round 2 of Anna’s Bake Off! (If you haven’t seen the amazing results of the inaugural Bake Off, you must! – CJ)

Since last month’s challenge was a more elaborate cake, I thought I’d keep July’s challenge more in line with summer vacation, a little more relaxed. (But before we get to the recipe, let’s check out some of Anna’s vacation pics! – CJ)

This month’s challenge is Snickerdoodle Cookies with the bonus of a Berries Jubilee dessert!

The cookies are a classic sugar cookie and a staple recipe, whether for snacking after a day spent outdoors, or packing to take camping or up to the lake.

If you’re making these cookies with the help of the kids, I’d love to hear the tale, and perhaps, a photo of the kitchen after the process.
The Berries Jubilee is a simple summer dessert to prepare and can be served alongside a plate of the Snickerdoodles.

I wanted to share this recipe because we make this in the summer, when berries are at their best, but we prepare it outside on the BBQ!  It’s a perfect last-minute dessert to make, but also allows you safely flambée since you are outside.

Time it right and ignite the berries once the sun is almost set for a bigger “wow” impact. You can also make this family-friendly by omitting the Chambord or brandy and simply replacing it with orange juice.

Makes about 3 dozen

1 cup  unsalted butter, softened but still cool
1 cup + 1/3 cup sugar
2  eggs, taken directly from the fridge
1 tsp  vanilla extract
2 1/2 cups all-purpose flour
1 tsp  cream of tartar
½ tsp  salt
¾ tsp  ground cinnamon

1. Preheat the oven to 350 degrees F and line 2 baking trays with parchment paper.

2. Cream the butter and 1 cup of the sugar until fluffy and light.

3. Add the eggs one at a time, blending well after each addition. Stir in the vanilla.

4. In a separate bowl, stir the flour, cream of tartar and salt to combine, and then add to the butter mixture, blending well.

5. Stir the remaining 1/3 cup of sugar and cinnamon together in a small bowl. Portion the prepared cookie dough by tablespoonfuls and drop into cinnamon sugar. Gently roll each cookie to coat it with the sugar and to shape them into balls and place them onto the prepared baking tray, leaving 1½ inches between them. Before baking, gently press the cookies with your palm to flatten.

6. Bake for 12 to 14 minutes, until the cookies are just lightly browned on the bottom. Cool the cookies for 2 minutes before removing to a rack to cool completely.

Snickerdoodles can be stored in an airtight container for up to 3 days.



Serves 6

3 cups  fresh or frozen (thawed) mixed berries, including raspberries, strawberries, blueberries and/or blackberries
¼ cup  sugar
1 tbsp  lemon juice
1/3 cup  raspberry or red currant jam
3 tbsp  Chambord (black raspberry liqueur) or brandy
1 tsp  vanilla extract
vanilla ice cream

1. Heat a sauté pan over medium high heat and add berries and sugar, stirring until sugar melts. Add the lemon juice and stir in the jam. Add the Chambord or brandy using a ladle (watching out for steam and/or flames).

2. To ignite, lean pan toward a gas flame or ignite with a BBQ lighter and allow flames to subside (to avoid flames, reduce heat to low before adding Chambord and return slowing to a simmer).  Stir in the vanilla and spoon the berries over ice cream.


Here’s how it works:  

  • Our hostess with the mostess, Anna Olson,  picks a recipe middle of every month
  • You make the recipe (follow it or add your creative flair)
  • Email us ( a picture and short descriptive blurb before August 15th for your chance to win! Anna will pick the winner (We are giving away another KitchenAid Classic Stand Mixer and a personalized autographed copy of Back to Baking, Anna’s latest cookbook).  This challenge is now closed! Check out the amazing results here and thanks to everyone who participated.

Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!