Name: Gluten-Free Peach Crisp
Prep time: 10 min
Total time: 55 min
Ingredients: 6 cups sliced peeled fresh ripe peaches (about 5); 2 tablespoons cornstarch; 0.25 cup granulated sugar plus 1/3 cup, divided; 0.5 cup almond flour; 0.33333334326744 cup packed light brown sugar; 1 teaspoon ground cinnamon; 0.5 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 0.66666668653488 cup gluten-free old-fashioned rolled oats (see Tip); 0.5 cup sliced almonds

Gluten-Free Peach Crisp

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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.

By Mary Claire Britton

Updated on June 19, 2020

Prep Time:

10 mins

Additional Time:

45 mins

Total Time:

55 mins

Servings:

Yield:

1 11x17-inch baking dish

Nutrition Profile:

Egg Free Gluten-Free High Fiber Low Sodium Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

6 cups sliced peeled fresh ripe peaches (about 5)
2 tablespoons cornstarch
¼ cup granulated sugar plus 1/3 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

Directions

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.

Tips

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 (per serving)

251	Calories
13g	Fat
34g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 3/4 cup
Calories 251
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 3g	11%
Total Sugars 26g
Added Sugars 18g	36%
Protein 4g	8%
Total Fat 13g	16%
Saturated Fat 5g	24%
Cholesterol 18mg	6%
Vitamin A 515IU	10%
Vitamin C 6mg	7%
Folate 9mcg	2%
Sodium 120mg	5%
Calcium 37mg	3%
Iron 1mg	5%
Magnesium 42mg	10%
Potassium 233mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.