(The ad below will not display on your printed page)
Gluten-Free Peach Crisp
Mary Claire Britton
“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.”
6 cups sliced peeled fresh ripe peaches (about 5)
2 tablespoons cornstarch
¼ cup granulated sugar plus ⅓ cup, divided
½ cup almond flour
⅓ cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
⅔ cup gluten-free old-fashioned rolled oats (see Tip)
½ cup sliced almonds
1Preheat oven to 375°F. Lightly coat a 11-by-7-inch baking dish with cooking spray. Toss peaches with cornstarch and ¼ cup granulated sugar in a large bowl. Spread the peach mixture in the prepared baking dish.
2Combine almond flour, brown sugar, cinnamon, salt and the remaining ⅓ 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.
3Bake 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.