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Peach Crisp

gluten free peach crisp

The boys’ school is selling organic peaches.  I ordered two cases (about 40 lbs.) for my family; we will be getting our luscious Colorado fruit this Friday at 3 pm.

In the meantime, I am readying my peach recipes.  Of course, my all time favorite is peach crisp.  It is perfect for fall, which incidentally arrived a few weeks early here in Boulder.  We are presently in a cold spell and warm cooked fruit desserts are ideal for this wet, chilly weather.

This easy gluten free dessert can be prepared in a jiffy.

Peach Crisp

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  1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients
  2. In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping
  3. Place peach mixture in a 2 quart baking dish
  4. Crumble topping over peaches
  5. Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown
  6. Serve

Serves 6

This lightly sweetened, gluten free peach crisp is delicious on its own or with a scoop of vanilla ice cream.  The boys each had a huge helping today, heaped with homemade banana ice cream –completely decadent!

If you live in Boulder (or there abouts) and want to buy peaches for your own delectable crisp, call David Kennedy at 303-449-4213.  The 8th grade class teacher, he’s a great guy, one of my favorite people at the school.  His class is sponsoring the fundraiser in order to raise money for their trip this spring.  What a win-win situation –get yourself some good organic, local fruit and help the children raise funds for their adventure.

(UPDATE: TRY MY REVISED PEACH CRISP)


posted on September 9, 2008, 38 comments

  1. 40 pounds of peaches!? Damn!

    I recently chopped up about 12 peaches, and froze them for smoothies later this fall. But 40 lbs!? Good luck and have fun.

    Your peach crisp looks delicious.
    :)

  2. this looks so crispy and wonderful! my husband is allergic to raw peaches so he’s been asking about a peach crisp/cobbler recently– i’m definitely making this tonight!

  3. Mmm, I love peaches. Especially good, local ones! This peach crisp looks to die for!

  4. Kimi @ The Nourishing Gourmet @ thenourishinggourmet.com

    Yum! I love how nicely browned and crispy your topping looks. Looks pretty wonderful! ;-)

  5. Alison @ Wholesome Goodness @ wholesomegoodness.net

    Oh, that sounds just heavenly. Peaches are my favorite fruit, but the ones from the stores are awful. My grandfather used to grow peaches, and every summer we would get boxes and boxes of them and then spend days and days preparing them for freezing. It was always worth it. My goodness, do I miss those peaches!

  6. That looks SO good! I have agave right now and have been looking for some good recipes to use it in. Thanks!
    Boy, happy canning with the 40 lbs.!

  7. renee

    What do you think would be a good sub for grapeseed oil? Would plain olive oil work?

  8. Suzi

    so excited to make this! we went to the orchard this past weekend and got tons of peaches and apples. just the smell of the peaches is heavenly! can’t wait. thanks so much.

  9. Marylyn

    Hi Elana,

    This looks heavenly! Would the same recipe work for other fruit now in season?

    Thanks for your always satisfying and simple recipes and warm personal posts, I just love them!

  10. Tree – Thanks!

    bbg – I hope you and your husband enjoyed it.

    Lauren – Thanks, it was delicious, my children devoured it.

    Kimi – Thanks :-)

    Alison – Yes, peaches are amazing, aren’t they!

    Renee – I would not use olive oil in place of grapeseed oil, butter might work though; for more info on substitutions please see my faq.

    Katrina – You’re welcome.

    Suzi – You are welcome.

    Marylyn – Feel free to experiment and please let us know your results.

  11. Mariella

    I’ve just bought luscious Colorado peaches from the store and if they last one more day in my kitchen i’ll try the recipe. It looks just right for this very seepy weather we’re having right now. Thanks so much Elana for sharing your gooey delights!

    Mariella

  12. I made this peach cobler this afternoon, it was very easy to make and so very delicious.My kids loved it.

  13. Dee/reddirtramblings @ reddirtramblings.com

    A bunch of wonderful fruit. Fall arrived early here too.~~Dee

  14. Mariella – You are welcome; it is my pleasure to create and share these “gooey delights” with you.

    Chantal – Thanks for reporting your peach crisp success!

    Dee – Thanks for your comment.

  15. Mmm…this looks delicious! I think I’ll give this a try with apples. I was given a whole box of beautiful large apples that I need create something with. This looks like it may fit the bill! Thanks!

  16. Jeanine,

    What a great idea; you can adapt this recipe to your bountiful box of apples, or check out my apple crisp recipe from last fall.

    Thanks,
    Elana

  17. Christianne

    For all ye european readers (where peaches are not in season right now :-(

    I made Elana’s crisp with rhubarb, a tablespoon of grated ginger and slightly sweetened with agave.
    Was very lovely and good enough to keep us going whilst waiting for peach season.
    Thanks Elana for you inspiration, AGAIN!

  18. Christianne,

    Thanks for another great comment and for all of your inspiration. When rhubarb season arrives next spring I will be sure to try this!

    Thanks Again!
    xo Elana

  19. hi elana,
    i had a question– i made this tonight, but the topping was more soupy than crumbly, and quite oily. is it supposed to be 1/4 cup oil, or 1/2 cup?
    thanks!

  20. Noosh,

    It is ½ cup grapeseed oil. What kind of oil did you use? Maybe that is a factor…

    Elana

    • Stephanie

      I had the same experience: the topping is complete soup and can only be “drizzled” over the fruit, not “crumbled.” Still, it tastes delicious–I did use grapeseed oil, but I also used Bob’s Redmill almond flour, which I know you recommend avoiding because it’s not ground as fine. So maybe that’s why.

      • Cynamon

        My toping turned out like soup too. I didn’t substitute any ingredients and made it exactly like the recipe. Very watery and when poured over the peaches it went strait to the bottom. Now it’s a cake with peach topping not peaches with crisp topping.

  21. Michelle

    Elana, thanks for the recipe. This is the first dessert that I made for myself after going gluten, casein free. What a treat. I always made peach crisp for everyone else and felt left out. I finished the whole pan myself in 3 days, eating the last serving right out of the baking dish! Can’t wait for more fresh peaches next year. Next I’m going to make your apple crisp. I love reading all your recipes, and have tried several with much success, but the peach crisp is my favorite so far!! I love your site!!

  22. Dear Michelle,

    Thanks so much for your comment. I am glad that you are enjoying the recipes and my site!

    Elana

  23. i used grapeseed oil. did you pack the almond flour? maybe it wasn’t enough

  24. Noosh,

    I’m wondering what brand of almond flour you used? I know we can get to the bottom of this!

    Thanks,
    Elana

    • Eileen

      Hello Elana,

      I, too, made up a batch this past weekend and the dough was soupy. I even threw out the first batch (dough only) that I mixed thinking that I must have gotten it wrong- but when I mixed again, I had the same result. It was only then that I went back to the blog and read that a couple of others had had the same difficulty.

      I used Honeyville Blanched Almond Flour (room temperature), as well as the agave and grapeseed oil that I use almost weekly to make your breakfast bars. They always turn out terrific so I am perplexed.

      Did you ever sort out what could be causing the texture difference?

      Thanks for any helpful advice. I am in Georgia and the peaches are terrific this year- would love to try again with a better chance of success!

    • Robin in Washington

      Hi Elana,

      I am making the peach crisp right now and I’m also having difficulty with the topping. It’s not crumbly at all…it’s too moist to be crumbly. I am using Honeyville Blanched Almond flour (room temperature) and Napa Valley Naturals grape seed oil (room temp). Any thoughts?

  25. wendy

    another awesome recipe! i had no peaches, so i used 2 cans of pitted cherries (drained the water), subbed butter for oil, added extra agave to the cherries and baked away. sprinkled w/cinnamon and it was DELISH! thanks for your wonderful recipes, they’re so inspiring.

  26. Tracy Haughton

    Dear Elana

    In my search for a summer fruit crisp I came across your recipe. I am a regular follower of your blog already. But this post shrinks the miles for me. I looked at your boys’ school link and was delighted to find they go to Shining Mountain. We live in Mill Valley and my daughter attends Greenwood School (Waldorf) and we have been thrilled this year to welcome Robert Schippacasse as our new head of school. His ties to Shining Mountain go way back. I love the way the Waldorf school experience shapes our family life.

  27. I, too, made a strawberry/rhubarb cobbler from this recipe. My only mistake was using Bob’s Red Mill Almond flour….wish I would have read your section on ‘why almond flour?’ first. It was a little runny, but I liked the taste. So it won’t be wasted, but I am going to purchase the blanched almond flour online. Thanks for all your yummy recipes. Can’t wait for the cookbook!

  28. Lauren

    Elana,

    Thank you for such an informative and user friendly website! I made this peach crisp last night, but decided to use frozen peaches, blueberries, and raspberries. The results were quite delicious, however not what I expected. The end product was more of a cobbler than a crisp. Once the dry ingredients were incorporated with the agave and grapeseed oil, it was extremely liquid and not crumble like in texture. Do you have any thoughts or suggestions for more of a “crisp” like dessert as what is pictured?

  29. Eileen

    Hello Elana,
    I, too, made up a batch and the dough was soupy. I even threw out the first batch (dough only) that I mixed thinking that I must have gotten it wrong- but when I mixed again, I had the same result. It was only then that I went back to the blog and read that a couple of others had had the same difficulty.

    I used Honeyville Blanched Almond Flour (room temperature), as well as the agave and grapeseed oil that I use almost weekly to make your breakfast bars. They always turn out terrific so I am perplexed.

    Did you ever sort out what could be causing the texture difference?
    Thanks for any helpful advice. I am in Georgia and the peaches are terrific this year- would love to try again with a better chance of success!

  30. Monique

    i halved the amount of oil and it was fine. i used honey and coconut oil.

  31. Lisa

    Bob’s Red Mill Almond Flour is fab for my “cornbread” recipe. I was out of Honeyville Almond Flour and just used slivered or chopped filberts, macadamia nuts, and pecans in place of the flour with a shake of cinnamon over the top. Was totally yummy! The best part of your recipes Elana are they are so totally adaptable and still come out wonderful. Even people without dietary restrictions love the recipes I have done from your site (I usually follow the directions a bit better).

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