Peach Crisp

September 9, 2008

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.

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
½ teaspoon baking soda
½ cup grapeseed oil
¼ cup agave nectar

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

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)

Comments

39 responses to “Peach Crisp”

Lisa says:
Sep. 4, 2013 - 6:31 pm
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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Recipes » Desserts » Peach Crisp