The buttery, crunchy topping for this easy gluten-free peach crisp is made with almond flour and oats instead of wheat flour, and sliced almonds add additional crunch. Make this crisp at the height of summer when fresh peaches are at their best. Served as it is or with a dollop of vanilla ice cream, it's sure to be a crowd-pleasing summer dessert. Source:, May 2019

Mary Claire Britton


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat a 11-by-7-inch baking dish with cooking spray. Toss peaches with cornstarch and 1/4 cup granulated sugar in a large bowl. Spread the peach mixture in the prepared baking dish.

  • Combine almond flour, brown sugar, cinnamon, salt and the remaining 1/3 cup granulated sugar in a medium bowl. Using a pastry cutter or your hands, work butter into the mixture until it's pea-sized. Stir in oats and almonds. Distribute the oat mixture evenly over the peaches.

  • Bake the crisp until golden and bubbly, about 40 minutes.


Tip: People with celiac disease or gluten sensitivity should use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

251 calories; 12.6 g total fat; 4.8 g saturated fat; 18 mg cholesterol; 120 mg sodium. 233 mg potassium; 34.3 g carbohydrates; 3.2 g fiber; 26 g sugar; 3.8 g protein; 515 IU vitamin a iu; 6 mg vitamin c; 9 mcg folate; 37 mg calcium; 1 mg iron; 42 mg magnesium; 18 g added sugar;