Ingredients
Scale
- 2 cans (15–16 oz each) sliced peaches in syrup or juice, undrained
- 1/2 cup oat flour (gluten-free)
- 1/4 cup rice flour
- 1/4 cup tapioca starch or potato starch
- 1 cup sugar (or ¾ cup for less sweet)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dairy-free, soy-free margarine or vegan butter, sliced into small pieces
- 1 tsp vanilla extract (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Pour the peaches (with juice) into a 9×13-inch baking dish.
- In a medium bowl, mix oat flour, rice flour, tapioca starch, sugar, baking powder, salt, and cinnamon.
- Sprinkle the flour mixture evenly over the peaches—do not stir.
- Dot the slices of margarine evenly over the top.
- Bake 40–45 minutes, until the top is golden brown and bubbly.
- Let cool 10–15 minutes before serving for perfect gooey texture.
*See Notes for Texture Tips
Notes
Texture Tips:
- Peaches in syrup = sweeter, more gooey bottom.
- Thin slices of margarine = evenly melts and crisps the top.
- No stirring = top crisps while bottom stays soft.
- You can add a touch more tapioca starch (up to 1/3 cup) for an extra gooey, pudding-like bottom.