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
Directions:
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.
