Description
This Gluten Free Peach Crisp is a delicious and comforting dessert perfect for showcasing ripe, juicy peaches. Featuring a crunchy oat and almond topping made with gluten free flour and warm spices, it’s baked to golden perfection. Sweetened naturally with maple syrup and brown sugar, this crisp is a perfect gluten free treat to enjoy with vanilla ice cream or whipped cream.
Ingredients
Peach Filling
- 5 large peaches, sliced
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons tapioca starch
- 1 teaspoon lemon zest
Crisp Topping
- 1/2 cup butter, softened
- 2/3 cup gluten free all purpose baking flour
- 1/2 cup light brown sugar
- 1/2 cup quick oats
- 1/2 cup rolled oats
- 1/2 cup sliced almonds
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking your peach crisp.
- Make the topping: In a mixing bowl, combine the softened butter, gluten free baking flour, and light brown sugar. Mix well, then incorporate both quick oats and rolled oats, followed by sliced almonds, salt, and cinnamon. Mix thoroughly until all ingredients are well combined; using your hands can help to blend the mixture evenly. Set this mixture aside.
- Prepare the peaches: Slice the peaches and place them into a large bowl. Toss them with brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and lemon zest until evenly coated.
- Add tapioca starch: Sprinkle the tapioca starch over the peach mixture and toss again to incorporate. The tapioca acts as a thickener to help the filling set during baking.
- Transfer to baking dish: Pour the peach mixture into a large cast iron skillet or an equivalent baking dish, spreading the fruit evenly.
- Top the peaches: Evenly spread the oat and almond crumble topping over the peach layer, ensuring full coverage.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 40 minutes. Watch the topping to prevent burning; if it browns too quickly, cover loosely with foil. After 40 minutes, cover with foil if not already done, and bake an additional 5-10 minutes until the peaches are bubbly and the topping is golden brown.
- Cool and serve: Remove the crisp from the oven and let it cool slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
Notes
- Use ripe but firm peaches to avoid a watery filling.
- If you don’t have tapioca starch, you can substitute with cornstarch, but the texture may vary slightly.
- Covering with foil early prevents the topping from burning while the peaches finish cooking.
- You can prepare the topping in advance and keep it in the fridge until ready to assemble.
- For a nut-free version, omit the sliced almonds or replace them with extra oats or seeds.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
