Tuesday, September 7, 2010

Gluten Free Peach Crisp Recipe

Peach crisp is such an easy gluten free dessert to make in late summer. Peaches are in season and on sale in late August and early September. I'm a big believer in eating seasonally, so this is the only time of year fresh peaches are in our kitchen. The nice thing about nearly any type of baked fruit dessert is that the actual fruit itself doesn't necessarily have to be in pristine condition. These particular peaches were incredibly ripe and probably would have been headed towards the compost bin if I hadn't planned on using them for dessert.

I love crisps because they taste pie without the work. I used almond flour in this recipe, but if almond flour isn't your thing -- use your favorite gluten free flour! This is one of the few gluten free recipes that you could switch out the almond flour with brown rice flour or sorghum flour, or maybe even quinoa flour and I think the results would still be delicious.

And if you don't have any peaches lying around... use the fruit you do have. Frozen or canned peaches would work well too if you don't have fresh!  I'll be using this recipe in the fall for apples and pears.

Gluten Free Peach Almond Crisp Recipe
free of gluten, dairy/casien, soy, and eggs
by carrie @ gingerlemongirl.com
print-friendly recipe

1 cup almond flour
1/2 cup gluten free rolled oats, pulverized in your blender
1/4 cup brown sugar
2 tablespoons coconut oil
1/2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
7-8 medium peaches, peeled and sliced
3 tablespoons of orange juice concenrate
2 tablespoons sliced almonds, optional

Preheat oven to 350 degrees. Grease an 11x7 baking dish or small casserole dish. Place peaches in baking dish. Drizzle orange juice concentrate over the peaches. In a bowl mix together almond flour and rolled oats. Add brown sugar, cinnamon, and nutmeg and whisk thoroughly. Mix coconut oil into the dry ingredients with a fork until it resembles a very crumbly topping mixture. Sprinkle crumb topping evenly over peaches. If desired sprinkle almond slices over the top.

Bake in preheated oven for 25-30 minutes until crisp is a golden brown and the peach filling are bubbling around the edges.

Let cool for about 10 minutes and serve with whipped coconut cream or coconut ice-cream. Enjoy!

Carrie's Notes:
  • For a little variety use a different type of juice concentrate mixed with the fruit. Apple, grape, or even apple cranberry would be delicious! 
  • If you don't have coconut oil simply use non-dairy margarine or even Spectrum Palm Shortening.
  • I think a tablespoon or two of shredded unsweetened coconut added to the crisp topping would be a tasty addition. Unfortunately my husband isn't a fan of coconut.
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  1. That looks delicious! Such a perfect end-of-summer treat.

    I just baked a gluten free peach blueberry crumble last night (and posted it on my blog). I mixed almond flour with finely shredded coconut for the topping and it turned out great.

  2. Mmmm...peaches are the best! It's a shame that they're in season during such a short window of time. This sounds like a really great recipe!


  3. Do you have an estimation of how many cups of peaches you ended up with? The only peaches I have are cubed and frozen from this summer. I can't wait to try this!!

  4. Yum, yum, yum! I love the idea of using almond flour fully in place of any other flour! I too am with you on crisps instead of pies---I love pie---but crisps are so much faster and easier to prepare and bake. Have you tried coconut sugar yet Carrie? I love it in crisps. Thanks for sharing your recipe...going to try it out with the big case of organic peaches I just bought. :)

  5. Corrick-family -- good question! I probably had 5-6 cups of peaches. You definitely don't have to be exact with a crisp!

    Ali - I have yet to try coconut sugar! I bet you're right.. it really probably creates a beautiful caramelization on the crust of a crisp! Adding that to my amazon list now!!

  6. I made a peach crisp just last weekend - very close to yours. I used almond flour and oats, but a much larger ratio of almond flour to oats. Used agave instead of sugar. I love your addition of orange juice - how creative! It sounds lovely.

  7. I have made two peach crisp/cobbler/crumble things this week. One with almond flour that I didn't care for too much, but my flour may have been getting old. And one with rolled oats and a gf flour mix. Forgot to pulverize the oats though and they were a little chewy. Still working on perfecting a version for us... Maybe I will have to try yours!