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Peach Crisp Recipe

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4.1 from 39 reviews

  • Author: Sophia
  • Total Time: 50 minutes
  • Yield: 5 servings
  • Diet: Gluten Free

Description

This delightful Peach Crisp recipe combines fresh, juicy peaches with a crunchy almond flour topping for a naturally sweet and gluten-free dessert. The filling is lightly thickened with tapioca flour and flavored with pure maple syrup and lemon juice, while the topping is a simple mixture of almond flour, cinnamon, coconut oil, and vanilla, baked until golden and bubbly. Perfectly warm and comforting, this peach crisp pairs wonderfully with a scoop of vanilla ice cream.

Ingredients

Peach Filling:

  • 4 cups fresh peaches, sliced (about 4 to 5 peaches)
  • 2 Tbsp pure maple syrup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp tapioca flour or gluten-free all-purpose flour

Topping:

  • 1 cup almond flour
  • ½ tsp ground cinnamon (optional)
  • 3 Tbsp coconut oil, melted*
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • Pinch sea salt

Instructions

  1. Preheat the Oven: Set your oven to 350 degrees F and let it preheat fully to ensure even baking for the peach crisp.
  2. Prepare the Peach Filling: In a mixing bowl, combine the sliced fresh peaches with pure maple syrup, fresh lemon juice, and tapioca flour. Gently toss using a wooden spoon or rubber spatula to coat the peaches evenly without mashing them. Transfer the mixture to an 8-inch square or round baking dish.
  3. Mix the Topping: In a separate large bowl, combine the almond flour, optional ground cinnamon, melted coconut oil, pure maple syrup, vanilla extract, and a pinch of sea salt. Mix thoroughly until well combined and crumbly. Use your fingers to crumble the mixture evenly over the peach layer in the baking dish.
  4. Bake Covered: Cover the baking dish with aluminum foil and bake on the center rack of the oven for 20 minutes. This initial baking helps the peaches cook through and start bubbling while the topping sets.
  5. Remove Cover and Finish Baking: After 20 minutes, carefully remove the foil and continue baking for an additional 15 to 20 minutes. Bake until the peaches are bubbly and the topping turns golden brown and crisp.
  6. Serve: Let the peach crisp cool slightly before serving warm. For an extra special treat, add a scoop of melty vanilla ice cream on top.

Notes

  • Use 4 tablespoons of melted butter as a substitute for coconut oil if you’re not avoiding dairy.
  • Ensure the peaches are ripe and juicy for the best natural sweetness and texture.
  • This recipe is naturally gluten-free and can be made paleo by using compliant maple syrup and almond flour.
  • Leftover peach crisp can be stored covered in the refrigerator for up to 3 days and reheated before serving.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Desserts & Treats
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/peach-crisp-recipe/