This new and improved gluten free Peach Crisp was a lot of fun to shoot and even more fun to eat. I’m loving (rather than dreading) taking pictures ever since I took the Food and Light Photography Workshop.
Why another Peach Crisp? Well, a number of you had left comments on my “old” Peach Crisp recipe, mentioning that the topping seemed wet. So, I went back and tried the recipe myself. I wrote that recipe 2 years ago and I guess my tastes have changed –and hopefully my cooking skills have improved. I like this crisp much better than the old one.
What’s different? Well, I reduced the amount of oil in the topping, cut out the baking soda and reduced the salt by half –now it’s more to my liking. When I made the old one last week, I took it to a baseball potluck (we’ve had a ton of those this year!). I served it with ice cream to mask the salt, though nobody seemed to notice it was too salty (or gluten free for that matter) people were psyched to have a warm dessert with fresh baked fruit.
Anyway, to those of you who made my overly salty Peach Crisp with the runny topping and did not find it to your liking –my apologies, and I hope you enjoy this one, now that we are at the height of peach season.
Grain-Free Peach Crisp
Ingredients
- 6 large peaches, sliced
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 3 tablespoons arrowroot powder
- 1½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ¼ cup palm shortening or grapeseed oil
- ¼ cup honey or agave nectar
Instructions
- Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients
- In a , combine almond flour, salt, grapeseed oil and agave for topping
- Place peach mixture in a 3 quart baking dish
- Crumble topping over peaches
- Bake covered at 350°F for 45 minutes, until peach juice is bubbling
- Remove cover and bake a few more minutes if topping is not yet browned
- Serve
As some of you can imagine, and some of you have even mentioned to me (ahem Lillian!) I am a fairly meticulous person, and very detailed. I usually test a recipe 5 or 10 times before it is posted on this site and spend weeks developing various dishes that my lucky (poor) family has to eat (over and over again).
When it comes to my recipe development for books and magazines, imagine tripling the above process. So, it’s best to look at this website as a developmental piece. With all of this cooking, my cooking has (hopefully) improved. On that note, I encourage you to use the more recent recipes on the site, though some of you may have some old favorites that work out quite well.
One thing I have learned from my readers is that I like salt –a little too much, and more than the average person. So I’ve definitely cut down on the salt in my recipes over the last year.
Have you noticed that anything else has changed? Is there anything that bugs you? Do you have any favorite recipes from the archives that you make over and over again? Leave a comment and let us all know!
Sarah Schatz - Allergy-Free & GAPS Menu Planners says
I plan on making plum crisp in a few days when my dad is visiting. This recipe looks great and your picture makes me drool. I can’t do arrowroot so I’m going to see how it works with just the almond flour. I also love using coconut oil and honey (since I’m on GAPS).
thanks!
Erica Dinner says
i live in Connecticut and got some farm fresh ripe peaches today. I also went Blackberry picking so I made this tonight but added about a cup of blackberries – it is OUTSTANDING!
Rebecca says
I made this peach crisp tonight. It turned out wonderful as is. It was a big hit with my dinner guests, one of whom is on a wheat free diet. This is the first recipe I’ve tried from here, I’ll definitely try more.
Nancy says
I’ve cooked a lot of the deserts from the cookbook and blog, some of the muffins, and many of the savories. It’s so nice to have simple, interesting recipes I can serve to anyone, and not feel quivery. I adapt to my preferences but have to do so way less than other recipes as we eat pretty similarly. Even my mother, who hated most everything I cooked with rice and other flours, and exaggeratedly chewed for minutes with each bite, likes your muffins. We’re still trying to figure out how blood sugar responds to almond flour goodies as my partner is diabetic. Definitely better than grain flours, but with a slower uphill climb due to higher fat content that often defies clarity about how much insulin might be needed.
When I made the crumble with the old recipe, it did come out mushy and without the crunchy, substantial sense I like. And I’m a saltaholic, too, but it was a bit salty even for me. I just took the new recipe out of the oven- I used blueberries as well as the peaches, and used one cup of almond flour and another cup of ground, but still crunchable pistachios and walnuts. I also cut in goat butter instead of grapeseed oil which I bake with sparingly but prefer the taste to oils. It looks and smells delicious. I have to wait to bring it to a dinner party to taste it.
Sorry this is so long- I also wanted to say how much I appreciate the work you do, and how much easier it has made my switch to a no grain diet with little fuss and no sense of deprivation or scarcity. I’m grateful as are my clients and friends I refer to your book and site.
Jennifer says
I just tried this peach crisp and it is delicious. I used honey instead of agave, but I will try agave next time. I love having a yummy way to use up all of the extra peaches we picked.
Tammy Hollifield says
Elana,
I just have to let you know that I have been baking your recipes for around four months now and love them all. I am telling all my family and friends to check out your website and to try your recipes. I have also ecouraged them to buy your cookbook. I frequent a local business that offers Kangen water,detoxes,acupunture and many health food items. She carries the NutsOnline almond flour and I was telling her I had started using it in my baking. She suggested I bake some items and bring them to her store for customers to taste. I had people left and right asking if I was going to begin baking these gluten-free items to sell because they would definitely buy some. The brownies, jelly donut cupcakes and nutty bread were the biggest hits. I told them I was not selling them but that they could go to your website and find the recipes to bake them for themselves. I told them that the recipes were fast and easy to make. Also, my dad is very skeptical when it comes to so-called health foods but he has fell in love with your recipes. He especially loves the brownies. One more thing, I have a friend who had a rash on his arms that would not go away. He had been to the dermatologist and all. He cut out the gluten in his diet and started drinking the Kangen water and in one week his rash disappeared. He loves your recipes, too. Finally bread that is not dry. Thanks Elana for all you have done and are still doing. You have truely been a blessing to me and my whole family. Due to your passion many celiacs and gluten-intolerant people can enjoy eating again.
carrie @ gingerlemongirl.com says
A version of this is in the oven now! I can’t wait… the aroma is heavenly!! :-)
Emily says
You look beautiful in your new photo!! Can I come over for peach crisp? :)
Janet says
I made this today and it was a huge hit. I did have to leave it in the oven for 20 minutes after taking off the foil to get some browning to the topping, still moist (I have to suspect the oil). The almond flour flavor is sublime. We added some vanilla yogurt. I know we’ll keep this recipe. Thank you~
Joey says
I am so happy to hear that you’ve cut back on the salt. Hypertension runs in my family and well, salt is one of those seasonings that I have tried to cut back on. Sometimes when I cook I leave it out all together and if the eater complains I explain my situation and say “but there’s nothing stopping you from tipping the salt shaker”. So I leave it up to the individual sometimes. I know some recipes “need” a little seasoning and I do add some salt if it’s called for, though I will cut back.
I find using herbs, if that’s possible to replace salt is also a good alternative, also powdered kelp makes a great substitute. In sweet dishes that’s another story and I do add a pinch here and there. :)