Gluten free peach almond crisp is a must in our family. Why? We love peaches and we freeze peaches and we love anything crisp. Oh, and I ADORE almonds. When you make this recipe, feel free to choose your own word: crisp, crunch, cobbler. Whatever! I just like a TON of the topping. So my recipe errs on this side, the side that has more calories. Sorry. But if it matters, this recipe is gluten-free! And even if you aren’t gluten-free you will still want to make it this way. Trust me. (I say trust me a lot.)
My daughter and her husband are coming to visit for Thanksgiving. She is gluten-free so we have been learning the art of baking and cooking without gluten in the Flanders family. (She doesn’t like it when I announce to people that she is gluten-free. Sorry Jenna.)
I decided to create a recipe using the gluten-free flours I already have on hand, trying it out again on a student of mine who is coming over for dinner. Both he and his wife are gluten-free. I often use my students as guinea pigs because students are hungry. Thus, they forgive me easily even if my recipe is horrible. But this recipe is WONDERFUL because it has extra crisp (and almonds).
So…here you go. It’s fun to share isn’t it?!?!
- 2 cups of fresh or frozen peaches (equivalent to 5-6 peaches). Don't used canned.
- 1 cup almond flour
- ¼ cup coconut flour
- 1 cup slivered or sliced almonds
- 1-2 tsp almond extract (I used 2)
- ¼ tsp salt
- ⅔ cup brown sugar
- ¾ cup softened butter
- Place your frozen peaches in a baking dish.
- Mix all the ingredients together, using a pastry cutter, until the butter is in small pieces.
- Sprinkle this on top of the peaches. Yes, it is a lot of topping. That's why I love this recipe!
- Bake at 375 degrees for 30 minutes (covering with foil halfway if it is getting too browned).
- Serve with whipped cream, ice cream, creme fraiche. I think it would also go well with a dollop of mascarpone cheese!
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