The time of year when fruit crisps, crumbles, cobblers, and pies are a plenty! Crisps and cobblers are a great way to enjoy seasonal fruit any time of year, but few things in life are better than a summer peach.
This crisp has the most delicious topping (gluten-free or not!) I’ve ever had on a fruit crisp. A mixture of toasty oats and almonds, brown sugar, and butter make for a light, golden and perfectly sweet topping. This topping over warm, spiced peaches and a scoop of creamy vanilla ice cream (coconut milk ice cream for me) is as good as summer dessert can get.
Truth be told I can’t be trusted around fruit crisps. I made this peach crisp for a get-together with some friends this week and there was just a small corner left after everyone had some. Everyone loved it and the rest was eaten (by me), before the dishes were done.
I’ve tried this both with a smaller deeper dish and a 9×13 pan. I prefer a 9×13 pan for this because the filling has a larger surface area to get nice and golden and crunchy. (The best part if you ask me!) It will work with a smaller dish too, but you may need to increase the baking time to 30 minutes.
For the Topping:
- 1 cup oats
- 1 cup sliced almonds
- 1/2 cup gluten-free, all-purpose flour (any blend will work here)
- 1/3 cup brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons water
- pinch of salt
- 8 tablespoons butter, cut into pieces
For the Filling:
- 4 pounds peaches, peeled, halved, pitted and cute into 1/2 inch wedges
- 2 tablespoons arrowroot powder (or cornstarch)
- 2 tablespoons lemon juice
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat the oven to 400F.
- For the topping, Pulse 2/3 cup of the oats, flour, brown sugar, granulated sugar, vanilla, water, and salt in a food processor until combined, about 6-8 pulses. Sprinkle the butter and half of the almonds over top and process until the butter is the size of peas and the mixture is crumbly, about 5 pulses. Add the remaining almonds and 1/3 oats and combine with 2 quick pulses.
- For the filling, mix all the ingredients together. Pour into a 9×13 casserole dish or baking dish of choice. Sprinkle the topping evenly over the filling. Bake for 20-25 minutes until the top is golden and the filling is bubbly. Cool for at least 15 minutes before serving. Enjoy with ice cream, whipped, cream, or coconut milk whipped cream!
- Serving Size: 8
Recipe for the topping adapted from the The How Can It Be Gluten Free Cookbook