Wait! Summer, Hold On! Don’t go yet! There’s still time. Peaches are still available and you need to make this Gluten Free Peach Crisp. It’s so good. I’ve made it twice in the last couple weeks. Do you realize how simple it is to turn a regular crisp into a gluten free one?
I used this apricot crisp recipe and just made a few simple changes using gluten free oats and flour and some adjustments on the sweeteners. Please don’t let summer fade away without making a fruit crisp. The peaches are perfect right now!
Gluten Free Peach Crisp, by Katrina, Baking and Boys!
For the peaches:
6-7 cups peaches (6-10 peaches depending on size), peeled, pitted and sliced**
1/8 teaspoon almond extract
2-3 tablespoons raw honey (to taste)
1 tablespoon gluten free flour blend
For the crisp topping:
1 cup gluten free old fashioned oats
1/4 cup gluten free flour blend
1/4 cup coconut sugar
1/4 cup organic brown sugar (or 1/2 cup coconut sugar or organic brown sugar, you decide)
1/4 teaspoon sea salt
1/4 heaping teaspoon ground cinnamon
pinch or two of freshly ground nutmeg
1/4 cup butter, cold, cut into small pieces
1/4 cup sliced almonds, lightly toasted
**Bring a large pot of water to a boil. Cut a criss cross slit (about an inch each way) in the bottom of each peach, not too deep, just enough to cut through the skin of the peach. Set 3-4-5 (however many fit in your pot) peaches in the boiling water for 1 minute. Remove them to a dry cloth using a slotted spoon. While the rest are boiling quickly, start peeling the peaches. Using the cut end the skin peels off with ease with the four slit corners. Every now and then a peach will be stubborn, but you can still get it done. If you have never tried the slit, try it. You’ll never peel a peach another way again. Best tip ever from my friend, Paige at For Love of the Table.
Preheat the oven to 375 degrees F. Lightly grease a glass dish (mine is a 2.8 liters Pyrex dish) with coconut oil. Peel, pit and slice the peaches. Put them in a large bowl. Add the honey, almond extract and gluten free flour and stir carefully to coat all with the flour. Spread the peaches in the prepared pan and set aside. In a medium sized bowl, add the oats, gluten free flour, coconut sugar, brown sugar, spices and salt. Whisk to combine. Add the pieces of butter and mix together with your hands, pressing the butter throughout the dry ingredients until well mixed and all the mixture is moist. Stir in the almonds. Sprinkle the oat mixture evenly over the peaches. Bake for 35-40 minutes until peaches are bubbly and topping is golden and crispy. Let dish set on a wire rack until mostly cooled. This is great served still slightly warm topped with a scoop of vanilla ice cream.
The skin on the peaches just peels off so easily after making a slit in the bottom and boiling them for a minute. These peaches pictured here were HUGE. I got almost 2 cups of sliced peaches for each one!
You can leave the peaches in just sliced wedges, but I like cutting them wedges into cubed pieces.
I made a simple dairy free vanilla ice cream with coconut milk, eggs, vanilla paste, raw honey and a pinch of salt, heated and cooked until thickened, then chilled, then churned and frozen. Perfect for topping a crisp!
Don’t let summer slip away without making a peach crisp! It’s so easy to make gluten free and cut the refined sugars.