Description
Enjoy this delightful Gluten-Free Peach Crisp with a crunchy almond flour topping, a perfect dessert that brings warmth and sweetness to any occasion.
Ingredients
Scale
- 6 cups fresh or frozen peaches, sliced
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Topping:
- 1 cup almond flour
- 1/2 cup gluten-free rolled oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, gently toss the sliced peaches with lemon juice, granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, and nutmeg. Pour this mixture into a greased 8×8 inch baking dish.
- In a separate medium bowl, combine the almond flour, gluten-free rolled oats, brown sugar, 1/2 teaspoon cinnamon, and salt.
- Add the cold butter cubes to the dry topping ingredients. Use your fingers, a pastry blender, or a fork to cut the butter into the mixture until it resembles coarse crumbs.
- Evenly sprinkle the almond flour topping over the peach mixture in the baking dish.
- Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly.
- Let the crisp cool for about 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
- You can adjust the sweetness by adding more or less sugar to the peach filling.
- If using frozen peaches, do not thaw them completely before mixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400
- Sugar: Approximately 25-30g
- Sodium: Approximately 100-150mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 12-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 5-7g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 30-40mg