Peach Crisp

This peach crisp is one of the oldest recipes on the blog, and still a summer classic! It's naturally gluten-free with an almond flour oat topping that is crispy and lightly scented with cinnamon, piled over juicy peaches, and baked into perfection. Enjoy it with scoops of my Vanilla Bean Ice Cream, Maple Ice Cream, or my Honey Ice Cream.

Prep Time15

Cook Time35

Total Time50

Author : Kari Peters

Cuisine: American

Servings:

Calories: 490kcal

Ingredients

6 ripe peaches sliced, 3 pounds
1 tbsp cornstarch tapioca starch
2 tbsp maple syrup Grade A, or honey
1 tbsp lemon juice freshly squeezed
2 tsp vanilla extract
1/4 tsp cinnamon

Crisp Topping:

1 cup fine almond flour
1/2 cup coconut sugar
3/4 cup rolled oats
1 cup sliced almonds slivered almonds, or chopped pecans
1 tsp cinnamon
1/2 tsp sea salt
1/2 cup salted butter melted

Instructions

Preheat the oven to 350°F.
Start by stirring together the dry ingredients for the crisp topping. Then add the melted butter and stir until it begins to clump. Set the mixture aside.
For the peaches, I like to slice them into quarters, and then each quarter into four slices for a total of 16 slices per peach.
Next, mix together the cornstarch or tapioca starch with maple syrup, lemon juice, and cinnamon until no lumps remain.
Place the sliced peaches in a 9 x 13 pan and pour the cinnamon mixture evenly over the top.
Next, sprinkle the crisp topping evenly over the peaches. Then bake until the peaches are bubbling around the edges, and the crisp topping is golden brown, about 35 minutes.

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Notes

Store any leftover peach crisp at room temperature covered for up to one day. I prefer to place mine straight in the fridge for up to four days.

Nutrition