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!
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 ~
Peach and Almond Crisp (gluten free)
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.
Notes
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!
Hi,
Can I use canned peaches? – They are not in season anymore 🙁
Does this change the cooking time?
Thank you!
You could use canned, or frozen, and it wouldn’t change the cooking time, I don’t think.
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!
It sounds like it was meant to be Jeanne 🙂
Hi, I wonder if there should be full coverage over the fruit or it should be sparse! Wondering if I should double up?
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.
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
Thank you Tracey, It’s so nice when you can adjust a recipe to just what you need, I appreciate the feedback 🙂
If using frozen peaches, are the directions different? What amount of frozen peaches are used? Thank you.
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.
Could I substitute coconut oil for the butter to make it dairy free?
Absolutely!
What size baking dish???
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.