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!
Sri says
LOVE your recipes, Ms. Amsterdam! Thank you for all the hard work you do.
Please look into using monk fruit/luo han guo as the sweetener. I oftentimes substitute it for agave in your recipes and it seems to work quite well. Vitacost carries it in its pure liquid form. I have no adverse reaction to it like I do with honey and agave.
Michele says
How much Monk fruit do you use to substitute. I have pure monk fruit powder.
Jeanne Harvey says
I love your Sesame crackers. I make them all the time, I have taken to adding spices and cheese. One favorite is Parmesan cheese, garlic powder and Italian seasoning. I just sprinkle them on top of the rolled out dough then put the parchment paper on top, roll the cheese and seasons in, then cut and bake as usual. We like them crisp so I bake them a few minutes longer than the recipe calls for.
Tracy Marie says
I absolutely love your recipes. I would LOVE, however, a substitute in your recipes for ALMOND FLOUR – we have severe nut allergies and would love to make these recipes but not sure how to substitute something else, i.e. coconut flour for the almond flour.
Thank you!
Hugs,
Tracy Marie
melanie says
I am so happy I found this recipe. I did substitute coconut flour for the almond flour as I can’t do almonds anymore and it turned out perfectly! My non-paleo family couldn’t tell the difference!!! Thank you Elana :)
Leslie says
I just saw this “revised” peach crisp and I have HOPE that Elana will one day try the chardonnay crackers again and revise it so that it will work. I have tried it several times and cannot get the crackers to hold together..the flavor is wonderful when one eats the crumbs with a spoon.
I had not tried the original peach crisp recipe but this one was incredible.
Ursula Rogers says
In her book: Pie In The Sky, Susan G. Purdy says that baking at high altitude requires more salt to bring out the flavors. I bake at 6300 feet and do not find your recipes too salty. So maybe people at lower altitudes taste the salt more than ‘mountain dwellers’. We love your bread 2.0, rosemary crackers, walnut banana muffins, and many more. Thanks for all the hard work!
Donna Zyrowski says
This recipe sounds delicious, but since I am grain and sugar free, I am going to substitute xylitol for the agave. Not sure if I should add a little more liquid to supply for the liquid in the agave but I will experiment with it and see.
Ann says
My gluten-free son loves blondies, so I took the batter from the breakfast bars and then added 1/2 cup each of sliced almonds and chocolate chips. They were a huge hit! Thank you for all of your wonderful recipes that help so many of us navigate the gluten-free waters!
Suzie says
I just made the Peach Crisp…can’t believe how simple it was….absolutely lovely… It went in a flash…already bought more peaches to make it again.
Julie says
Would you mind giving an approximate amount in cups, for the fruit? I’d like to try this with frozen blueberries and I’m wondering how many cups would equal the 6 peaches.
Jeana says
I can peaches and I used 1.5 quarts and think that it was perfect. I basically covered the bottom of my 9X13 baking dish.
Pam says
Thanks for leaving this answer. It’s the info I was searching for. Anyone know how much 6 lg peaches weighs? I may buy frozen peaches and knowing the weight would help.