Gluten Free Peach and Almond Crisp

My naturally Gluten Free Peach and Almond Crisp is one of the joys of summertime, but you can make this easy peach dessert any time of the year with frozen peaches, too, so there’s no need to miss out ~ it works for breakfast, too!

Gluten Free Peach and Almond Crisp ~ theviewfromgreatisland.com

There is one time every year when you’d be crazy not to make this Peach and Almond Crisp. And it’s right now. You can’t not do it. There are so many peaches out there, and they’re all ripe! And they’re cheap!!

Gather up your peaches, peel them, hit them with the juice of 1/2 a lemon, and lay them out in your baking dish. This summer I discovered the serrated peeler.  It looks just like a regular vegetable peeler, but it has a tiny sharp serrated edge that makes peeling soft fruits like ripe peaches a breeze. It’s my new favorite kitchen tool and it works on mangoes, tomatoes, even cooked beets.

pan of peaches ready to make gluten free peach and almond crisp

The almond topping is quick and so wonderful you’ll be tempted to eat it raw, but don’t, you want a nice thick coating on the peaches. It’s got three layers of almond flavor!

gluten free peach and almond crisp ready for the oven

And don’t file this just under dessert. I think it’s the perfect breakfast. It’s only got 1/2 cup of brown sugar, the rest is fruit and almonds. Even with hefty portions this serves 4, so if you do the math, that’s pretty much equivalent to the sugar you’d put on oatmeal, or to the jam on your toast. In fact I was this close to baking the whole thing on top of a layer of oatmeal. That would seal the deal.

serving of gluten free peach and almond crisp with whipped cream


Also try ~


Peach and Almond Crisp, Gluten Free
Print
3.81 from 36 votes

Peach and Almond Crisp (gluten free)

My naturally Gluten Free Peach and Almond Crisp is one of the joys of summertime, but you can make this easy peach dessert any time of the year with frozen peaches, too, so there's no need to miss out ~ it works for breakfast, too!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Author Sue Moran

Ingredients

  • 5 or 6 ripe peaches
  • juice of 1/2 lemon
  • 1 cup almond flour
  • 1/2 cup brown sugar
  • 1/2 cup sliced almonds
  • 6 Tbsp unsalted butter room temperature
  • 1 tsp almond extract

Instructions

  • Set oven to 375F
  • Peel and slice the peaches, Toss them with the lemon juice and spread out in an oval gratin style baking dish, or a 9x9 square.
  • Mix the almond flour, sugar, almonds, butter and almond extract with your fingers until well mixed and crumbly. Crumble over the peaches.
  • Bake for about 30 minutes until bubbling and browned on top. Cover with foil halfway through if the top is getting too brown.
  • Serve hot with creme fraiche, heavy cream, whipped cream or ice cream.

Cook's notes

I topped mine with my WHIPPED YOGURT, but if you're feeling a little more decadent, you can also use whipped cream, creme fraiche, or ice cream.  My NO CHURN VANILLA BEAN ICE CREAM would be absolute perfection with this crisp, and you don't even need an ice cream maker!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Save

Save

You Might Also Like

44 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Kelly Webb
    August 8, 2021 at 1:55 pm

    5 stars
    Hi Sue, I am new at this kind of healthy cooking, but we are having a sweet couple over for dinner and my daughter told me that the wife is gluten free — I got a bit nervous at what to make and my daughter quickly found me this wonderful recipe – and I have to say….this is SO inspiring me! Thanks bunches!

  • Reply
    Ana
    January 31, 2019 at 6:35 pm

    Hi,

    Can I use canned peaches? – They are not in season anymore 🙁
    Does this change the cooking time?

    Thank you!

    • Reply
      Sue
      January 31, 2019 at 7:16 pm

      You could use canned, or frozen, and it wouldn’t change the cooking time, I don’t think.

  • Reply
    Jeanne Aldrich
    August 3, 2018 at 4:43 pm

    5 stars
    I made it today! It was delicious! I have Celiac disease so needed it to be gluten free. I also, have a sensitivity to any oats so I was looking for gluten free and oat free. This was perfect! And, I had all the ingredients!

    • Reply
      Sue
      August 4, 2018 at 9:41 am

      It sounds like it was meant to be Jeanne 🙂

  • Reply
    Freya
    July 22, 2018 at 11:36 am

    Hi, I wonder if there should be full coverage over the fruit or it should be sparse! Wondering if I should double up?

    • Reply
      Sue
      July 22, 2018 at 12:11 pm

      I do a pretty full coverage, but you can go either way with the topping Freya. If you are using a large baking pan and extra peaches you might want to make extra.

  • Reply
    Tracey
    June 21, 2018 at 4:55 pm

    5 stars
    I fixed this for my husband. I left out the almonds and almond extract (used vanilla), and substituted Truvia brown sugar. It gave him his favorite dessert guilt free. I love this recipe

    • Reply
      Sue
      June 21, 2018 at 5:10 pm

      Thank you Tracey, It’s so nice when you can adjust a recipe to just what you need, I appreciate the feedback 🙂

  • Reply
    Maureen
    March 17, 2018 at 4:05 am

    If using frozen peaches, are the directions different? What amount of frozen peaches are used? Thank you.

    • Reply
      Sue
      March 17, 2018 at 6:19 am

      The directions would be the same for frozen peaches, Maureen, but if you use them frozen the baking time will be longer, and I would cover loosely with foil to prevent too much browning. You could remove the foil toward the end of cooking. See the photos for the approximate amount of peaches, you want to fill your gratin dish or square baker full but not overflowing.

  • Reply
    Lauren C
    October 3, 2017 at 2:39 pm

    Could I substitute coconut oil for the butter to make it dairy free?

    • Reply
      Sue
      October 3, 2017 at 2:43 pm

      Absolutely!

  • Reply
    Joyce
    August 29, 2017 at 2:25 pm

    What size baking dish???

    • Reply
      Sue
      August 29, 2017 at 2:42 pm

      I just used a basic gratin dish, Joyce, but I think you could use a 9×9 baker if you have one. This is a fairly forgiving recipe, so you can make the peaches as deep or as shallow as you like.

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!