This luscious peach crisp recipe is stuffed with heat, gooey, calmly cinnamon-y summer season peaches. It’s completed with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the good late summer season dessert.
Like my different crisp recipes, the recipe just-so-happens to be gluten free, so you’ll be able to share it with extra of your pals. Please don’t dismiss this recipe in case you’re not gluten free (I’m not). It’s merely the perfect peach crisp I’ve ever had!
As a bonus, this crisp is a more healthy possibility than most others. I changed half of the butter with yogurt, which supplies it an superior, faint tang. It additionally has much less sugar in it than most, as a result of ripe, juicy peaches are lots candy as is. Frozen peaches aren’t practically as good.
Peach season is in full swing, so load up the cart with recent peaches when you nonetheless can. Benefit from the leftovers for breakfast with Greek yogurt. You may’t beat that!
The best way to Make Peach Crisp
Confession: This peach crisp recipe was speculated to be a cobbler. I attempted 4 instances to get that cobbler good, however throughout every try, I discovered myself questioning why I wasn’t making a crisp as a substitute.
Crisps are really easy to make. They’re good each time. Tastier, too, in case you ask me. I’d order a crisp over a cobbler any day. Over pie, too! I’m a crisp lady, via and thru.
You’ll discover the complete recipe beneath, however right here’s a quick rundown:
- In a baking dish, you’ll combine collectively sliced peaches, honey, arrowroot or cornstarch, vanilla extract and cinnamon.
- In a mixing bowl, you’ll stir collectively oats, almond meal, sliced almonds, coconut or brown sugar, ginger and salt.
- Combine within the melted butter and yogurt till it’s all evenly moistened, then dollop the topping over the fruit.
- Bake till it’s effervescent across the edges and your kitchen smells superb, about half-hour.
Watch The best way to Make Peach Crisp
Additional Peaches?
Attempt these peachy recipes on Cookie and Kate:
Extra Crisps to Make
Please let me understand how this recipe seems for you within the feedback! I’m all the time so keen to listen to from you.
Peach Crisp (Gluten-Free)
- Writer:
- Prep Time: 20 minutes
- Cook dinner Time: 30 minutes
- Whole Time: 50 minutes
- Yield: 8 servings 1x
- Class: Dessert
- Methodology: Baked
- Delicacies: American
- Food regimen: Gluten Free
This more healthy peach crisp options juicy summer season peaches and a scrumptious oat and almond topping, which occurs to be gluten free. See recipe notes for particular weight loss plan changes. Recipe yields 6 to eight servings.
Scale
Elements
Peach Filling
- 2 ¼ kilos ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon floor cinnamon
Crisp topping
- 1 cup old school oats (licensed gluten free if vital)
- ½ cup almond meal or almond flour, calmly packed
- ⅓ cup sliced almonds
- ⅓ cup packed coconut sugar or brown sugar
- 1 teaspoon floor ginger
- ¼ teaspoon effective grain sea salt
- 4 tablespoons butter, melted
- 3 to 4 tablespoons plain yogurt (common or Greek)
Don’t overlook vanilla ice cream!
Directions
- Preheat the oven to 350 levels Fahrenheit.
- To organize the filling: In a 9 by 9-inch baking dish, combine collectively the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To organize the topping: In a medium mixing bowl, stir collectively the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Combine within the melted butter and yogurt. Stir till the combination is moistened all through, including as much as 1 extra tablespoon of yogurt if it appears dry.
- Dollop spoonfuls of the oat combination over the filling and use your fingers to interrupt up the combination till it’s evenly distributed (no have to pack it down). Bake for about half-hour, or till the filling is effervescent across the edges and the highest is calmly golden.
- Let the crisp relaxation for five to 10 minutes earlier than serving. Serve with a scoop of vanilla ice cream or plain yogurt.
Notes
Recipe tailored from my plum crisp with pistachios.
Make it vegan: I imagine you can use melted coconut oil or olive oil instead of the butter and yogurt (use 4 tablespoons oil and add as much as 3 extra, till the topping combination is moistened all through) and maple syrup as a substitute of the honey.
Make it nut free: Omit the sliced almonds and use ¾ cup entire wheat flour and ¾ cup oats as a substitute of the almond meal and oats specified above. It can not be gluten free. If you wish to maintain it gluten free, I believe that you can substitute the almond meal with oat flour or extra oats (haven’t tried that, please remark in case you do!).
Storage options: Retailer this crisp within the fridge, lined. It will likely be good for 4 days or so.
Change it up: Substitute any number of stone fruit or berries for the peaches, by weight. Cherries, plums, sliced strawberries, blackberries or blueberries could be pretty.
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