The Easiest Peach Crisp You'll Ever Make!

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This recipe for Low FODMAP Peach Crisp has a basic version and one gussied up with ginger and pecans – your choice!

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No need for elbow grease or a hand held pastry blender - melted butter makes this recipe quick and easy!

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Yellow peaches contain sorbitol but are low FODMAP in 30 g amounts. You can work with a Registered Dietitian to test your tolerance level.

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– 3 ½- pounds (1.6 kg) ripe yellow peaches, pitted, peeled, and cut into thick wedges – ¼ cup (50 g) sugar – 2 tablespoons low FODMAP gluten-free all-purpose flour such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

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– 2 teaspoons lemon juice – ¼ teaspoon ground ginger; optional – Pinch salt

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– ½ cup (113 g; 1 stick) unsalted butter – ¾ cup v firmly packed light brown sugar – 2/3 cup (96 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

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– 2/3 cup (65 g) old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet – ¼ cup (28 g) chopped pecans; optional – 1/4 teaspoon cinnamon – 1/8 teaspoon salt

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Preheat oven to 375°F (190°C). Coat the inside of a ceramic or ovenproof glass 8-inch (20 cm) square baking dish with nonstick spray; set aside.

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Drop the peaches in boiling water for 30 to 60 seconds to easily slip off the skin. Or use a peeler!

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Cut peaches right into bowl, to catch juices.

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Toss the peach wedges together in a bowl with sugar, flour, lemon juice, ground ginger if using and a pinch of salt. Set aside to sit while you make the topping.

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