Gluten-Free Peach Crisp
Crunchy oats and almonds make a fabulous crisp topping for a gluten-free peach crisp. The perfect summer dessert when peaches are at their prime.
Take advantage of the hot sale on fresh peaches at Safeway and make this delightful gluten-free peach crisp with plums for a dessert this summer. This would be an amazing dessert for any cookout, especially if you are hosting a party to celebrate Independence Day.
I made this gluten-free because I wanted to test almond flour in the topping and it was perfect! Almond flour is lower in carbs than traditional wheat flour and since peaches are naturally high in sugars, I wanted to add a lower-carb topping.
Almond flour can be substituted for wheat flour 1:1 in baking.
How to Pick Ripe Peaches:
The most important part of a delicious peach recipe is the quality and ripeness of the peaches used. Here are a few guidelines for how to choose a ripe peach:
- Look at the skin color. Look for peaches that have nicely colored red and yellow skin. The green skin is a sign of unripe peach.
- Smell. Peaches with a fragrant “peachy” smell will be riper than those with little or no smell.
- Give it a squeeze. Check the firmness of the peach by squeezing it gently. Pay attention to how soft it is. Unripe peaches are very firm, ripe peaches will give just slightly, and over-ripe peaches will feel almost squishy.
- Check for bruises and wrinkles. Look for mushy spots on the peach or brown spots that would indicate bruising. Also, check that the skin hasn’t started to wrinkle.
Ingredients in Peach and Plum Crisp
I love the texture of peaches and plums in a crisp. If you prefer to use all peaches, that’s fine – I would use 8 peaches if you are not using plums. You can also substitute or add any stone fruit you’d like – cherries would be amazing as would apricots.
Crisp Topping
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup coconut oil or butter, melted
- 1/4 cup shredded coconut toasted (optional, but highly recommended)
Peach Crisp Filling
- 6 peaches and 4 plums, pitted and sliced into 1/4 – 1/2 inch slices
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
To peel or not to peel peaches?
I prefer a more rustic peach crisp with the peels on the peaches. However, if you want to peel the peaches, it gives the crisp a silkier texture and makes it slightly easier to eat. Peeling peaches and slicing peeled peaches is a pain to me, so I skip it, but if you want peeled peaches for your crisp, then read on for the easiest way to peel peaches without a knife.
HOW TO PEEL PEACHES:
1. Boil a large pot of water. Choose a pot big enough to fit several peaches at a time.
2. Blanch peaches: Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.
3. Place them in an ice bath. After you scald the peaches in hot water you want to stop them from cooking (“shock” them) by immediately putting them in an ice water bath until they have cooled.
4. Peel the skins off. The peach skin should be very easy to pull away gently with your hands or use a knife to make a small slit to get it started.
How to Make a Peach Crisp
Preheat oven to 350° F.
In a medium bowl, combine the oats, almond four, sliced almonds, brown sugar, cinnamon, and salt. Pour the melted coconut oil and stir with a fork to combine.
In a larger bowl, combine the peaches, plums, maple syrup, vanilla extract, cinnamon, and cornstarch. Stir until incorporated. Pour the filling into a 10-inch cast iron skillet or a 9×9 baking dish. Spread the oat topping evenly over the plums and peaches and place in the oven to bake.
Bake for 25 to 30 minutes until the top is golden brown and the filling is bubbling. Cool for 5 – 10 minutes before serving.
Serve with ice cream, whipped cream or vanilla, or peach Greek yogurt.
Ingredients
Crisp Topping
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup coconut oil or butter melted
Peach Crisp Filling
- 6 peaches and 4 plums pitted and sliced into 1/4 - 1/2 inch slices
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine the oats, almond four, sliced almonds, brown sugar, cinnamon, and salt. Pour the melted coconut oil and stir with a fork to combine.
- In a larger bowl, combine the peaches, plums, maple syrup, vanilla extract, cinnamon and cornstarch. Stir until incorporated. Pour the filling into a 10 inch cast iron skillet or a 9x9 baking dish. Spread the oat topping evenly over the plums and peaches and place in the oven to bake.
- Bake for 25 to 30 minutes until the top is golden brown and the filling is bubbling. Cool for 5 - 10 minutes before serving. Serve with ice cream, whipped cream or vanilla or peach Greek yogurt.
Additional Recipes Using Peaches
Blackened Salmon With Fresh Peach Salsa
Homemade Blueberry Peach Popsicles
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