My naturally Gluten Free Peach and Almond Crisp is one of the joys of summertime, but you can make this easy dessert any time of the year with frozen peaches, too, so there’s no need to miss out ~ it works for breakfast, too!
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.
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!
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.
Also try ~
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.
Make it your own:
- 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!
Don’t forget to pin this Gluten Free Peach and Almond Crisp
42 Comments
Ana
January 31, 2019 at 6:35 pmHi,
Can I use canned peaches? – They are not in season anymore :(
Does this change the cooking time?
Thank you!
Sue
January 31, 2019 at 7:16 pmYou could use canned, or frozen, and it wouldn’t change the cooking time, I don’t think.
Jeanne Aldrich
August 3, 2018 at 4:43 pmI 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!
Sue
August 4, 2018 at 9:41 amIt sounds like it was meant to be Jeanne :)
Freya
July 22, 2018 at 11:36 amHi, I wonder if there should be full coverage over the fruit or it should be sparse! Wondering if I should double up?
Sue
July 22, 2018 at 12:11 pmI 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.
Tracey
June 21, 2018 at 4:55 pmI 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
Sue
June 21, 2018 at 5:10 pmThank you Tracey, It’s so nice when you can adjust a recipe to just what you need, I appreciate the feedback :)
Maureen
March 17, 2018 at 4:05 amIf using frozen peaches, are the directions different? What amount of frozen peaches are used? Thank you.
Sue
March 17, 2018 at 6:19 amThe 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.
Lauren C
October 3, 2017 at 2:39 pmCould I substitute coconut oil for the butter to make it dairy free?
Sue
October 3, 2017 at 2:43 pmAbsolutely!
Joyce
August 29, 2017 at 2:25 pmWhat size baking dish???
Sue
August 29, 2017 at 2:42 pmI 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.
Holly
July 3, 2017 at 10:10 amThis is so tasty! I have followed your recipe for years!! Thank you.
My personal hint: I always ask for “throw away” peaches at the Farmer’s Market. Old peaches … with a few bad spots … are perfect for cobbler or this crisp. (They give them away.) Just cut out the spots and you’re set!!
Sue
July 3, 2017 at 10:19 amThat’s such a great tip, Holly, and I can think of so many uses for that type of fruit ~ how about for my peach butter, for instance!
Maureen Blair
June 13, 2017 at 11:52 pmIs is my new favourite recipe! I have made it 4 times in the last 3 weeks! Some of my family are celiac so this is great for them.
Sue
June 14, 2017 at 7:02 amI’m thrilled it works for your family Maureen, I need to make this the minute I find some great peaches, maybe next weekend at the farmer’s market :)
Jayne
September 4, 2016 at 9:23 pmFollowed the recipe-exactly-and the crust was still soft and peaches were sitting in more liquid than I wanted. Does a higher altitude make a difference? I’m leaving it in the over longer. Hope the next batch gets better.
Sue
September 5, 2016 at 6:03 pmYes Jayne, high altitude does make a difference, here’s a guide to high altitude cooking and the changes that may be necessary: http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
As for the juiciness of the peaches, you can toss them with 1 Tbsp of cornstarch which will help to thicken the juices up as they cook.
Pie
July 11, 2015 at 6:08 amJust made this this morning- it was SO tasty! I used Trader Joe’s almond meal. I served it with steel cut oats, a little homemade blueberry jam (love peaches and blueberry jam together) and Greek yogurt on top. Thanks! Great way to use fresh local peaches.
Unknown
November 14, 2012 at 2:03 amLooks wonderful! Just curious though, is the almond flour the same as almond meal?
Brigitta Huegel
August 28, 2012 at 5:46 pmThank you for that great recipe! I baked it, and everybody was enthusiastic and wanted to have your recipe – and more of the crumble, of course!
Tricia @ saving room for dessert
August 20, 2012 at 4:05 pmYour’s is healthier than mine and it looks amazing. Throw some oatmeal on top and you can call it breakfast :) Lovely peaches! Have a great week Sue.
Eileen
August 20, 2012 at 12:23 amLooks delicious! I would totally eat many servings of this crisp for breakfast. :)
Working London Mummy Working London Mummy
August 19, 2012 at 9:28 pmOh delicious recipe! love the almond in the crumble topping. I will have to try out as have a box of peaches.
The Café Sucré Farine
August 19, 2012 at 7:25 pmThe peaches keep calling my name, I can’t seem to get enough right now. This sounds like a wonderfully delicious dessert without much guilt, love it!
Lizzy Do
August 19, 2012 at 11:10 pmWhat a gorgeous crisp!!! I adore peach desserts and yours looks perfect~
Mary
August 19, 2012 at 2:04 pmAgain, I’m sighing over your recipes and pictures! I would dearly love to be eating this for breakfast today. Alas, I’m fresh out of peaches. I might need to stop at the produce market immediately after church this morning!
Eleanor
August 19, 2012 at 11:52 amPeach stand here I come!
Averie @ Averie Cooks
August 19, 2012 at 6:32 ammmmmm, I lovvvve crumbles and crisps and anything made with brown sugar and crumble topping – everything about this is perfect! Except there are no peaches here! There’s tons of plantains and bananas, though!
Kathleen
August 19, 2012 at 3:18 amThis looks amazingly delicious and, yes, I want this for breakfast!!!!
Thyme (Sarah)
August 18, 2012 at 9:54 pmOh, I am just imagining how wonderful this would taste in the wee hours of the morning with a hot cup of coffee!! I DO have some gorgeous peaches I just bought!
Sue/the view from great island
August 19, 2012 at 12:28 amEverything tastes better in the wee hours of the morning with a hot cup of coffee ;)
A Trifle Rushed
August 18, 2012 at 8:05 pmWonderful, we’ve superb peaches here in Brittany too. I’m not sure about being able to get almond flour, but I’m going to do an ‘inspired by’ recipe, which will be scrumptious with yoghurt or fromage Blanc for breakfast.
Sue/the view from great island
August 19, 2012 at 12:27 amYum!
SavoringTime in the Kitchen
August 18, 2012 at 7:58 pmThanks for the follow, Sue! I’m your newest follower too :) We’re going to be visiting friends in Colorado soon and they say the Colorado peaches rival the Georgia peaches so I’m going to show her this post and your blog when we get there.
Sue/the view from great island
August 18, 2012 at 9:59 pmThat will be so fun—I’ve never heard that about Colorado peaches, let me know how they are!
Ocean Breezes and Country Sneezes
August 18, 2012 at 7:02 pmOh my does this look delicious! I know my husband would love it . . . maybe I’ll surprise him, after all, it’s peach season in New England!
Thanks for a delicious fruit dessert recipe!
Sue/the view from great island
August 18, 2012 at 9:58 pmI’m still on several New England email lists, and I recently got one about the Peach Festival at the local orchard…wish I could go!
Hungry Dog
August 18, 2012 at 4:48 pmSounds amazing. I might make this tonight. And I’ll need to look for a serrated peeler–that sounds like a very useful tool!
Happy weekend to you!
Sue/the view from great island
August 18, 2012 at 9:56 pmIt also suddenly dawned on me that my little serrated knife is the sharpest knife in my kitchen, and probably the oldest and cheapest, too.