Description
Delicious and easy gluten-free peach crisp topped with almond flour crumble, perfect for summer desserts.
Ingredients
Scale
- 2 pounds (900 g) firm-ripe peaches, sliced into wedges
- 1/4 cup (50 g) light brown sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon lemon juice
- 1/81/2 teaspoon fine sea salt
- 1 cup (112 g) blanched almond flour
- 3/4 cup (75 g) gluten-free old-fashioned rolled oats
- 1/4 cup + 2 tablespoons (37 g) gluten-free oat flour
- 2 tablespoons (15 g) tapioca flour
- 1/2 cup (55 g) toasted, rough-chopped pecan halves
- 1/2 cup (100 g) packed light brown sugar
- 1/21/2 teaspoon ground cinnamon
- 1/41/2 teaspoon freshly ground nutmeg
- 1/21/2 teaspoon fine sea or pink salt
- 8 tablespoons (113 g) unsalted butter, melted
Instructions
- Prep the Peaches: Start by slicing the peaches into wedges, ensuring they are even in size to cook uniformly. Use firm-ripe peaches for the best flavor and texture.
- Mix Peach Filling: In a bowl, toss the sliced peaches with light brown sugar and cornstarch until they are well coated. This will create a syrupy mixture that thickens the filling while baking.
- Make Almond Flour Topping: Combine almond flour, rolled oats, cinnamon, and melted butter in a separate bowl until clumps form. The mixture should be crumbly but not dry.
- Assemble the Crisp: Layer the peach filling in the baking dish and sprinkle the almond flour topping evenly over the top without packing it too tightly.
- Bake to Golden Perfection: Place the dish in an oven preheated to 375 degrees F and bake for about 50 minutes. Watch for the topping to turn golden brown and the filling to bubble. If it is browning too quickly, cover it with aluminum foil.
- Cool & Serve: Allow the crisp to cool for about 15 minutes before serving. This cooling period allows the juices to thicken for a better texture.
Notes
- Storage Tips: Store at room temperature for up to a few hours and refrigerate leftovers for up to 3 days. The crisp is best eaten within a few hours of baking. Cold crisp can be eaten directly from the fridge but may lose some crispness when reheated.
- Expert Tips: Use firm-ripe peaches to enhance the flavor and texture. Ensure oats are certified gluten-free to guarantee safety. If the topping turns soggy, ensure you’re mixing melted butter into the topping mixture until you form large clumps. If the filling remains too watery after baking, increasing the cornstarch can help thicken the peach juices.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Garnish with fresh mint for extra appeal.
- Recipe Variations: Substitute peaches with plums or nectarines for a different flavor profile. To add more depth, include a hint of vanilla extract in the topping or incorporate spices like cardamom.
- Ingredient Notes: Use firm-ripe peaches for the best flavor. For an alternative, frozen peaches can be used, but be sure to thaw and drain excess liquid prior to use.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 30g
- Sodium: 294mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg