Peach Crisp

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
6
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Instructions
  1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients
  2. In a small 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°F for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown
  6. 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)

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

39 responses to “Peach Crisp”

  1. 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!

  2. 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?

  3. 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!

  4. 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.

  5. 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.

    • 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!

    • 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?

  6. 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!!

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