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Gluten-Free Peach Crisp Recipe Easy Homemade Crisp with Almond Topping

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A cozy gluten-free fresh peach crisp with a crunchy almond topping that is simple, fast, and satisfying. Perfect for a quick homemade dessert that feels like a warm hug.

Ingredients

Scale
  • 5 large ripe peaches, peeled, pitted, and sliced (about 4 cups)
  • 1/3 cup granulated sugar (or coconut sugar as a natural alternative)
  • 1/4 cup packed brown sugar
  • 1/2 cup gluten-free flour blend (such as Bob’s Red Mill 1-to-1)
  • 3/4 cup chopped almonds, toasted lightly
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, toss the sliced peaches with granulated sugar, lemon juice, vanilla extract, cornstarch, and a pinch of salt. Ensure each slice is evenly coated and set aside for 10 minutes to macerate.
  3. Toast the chopped almonds in a dry skillet over medium heat until fragrant and golden, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and let cool slightly.
  4. In a separate bowl, combine gluten-free flour, brown sugar, cinnamon, salt, and toasted almonds. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with some pea-sized bits.
  5. Transfer the peach mixture into a 9-inch square baking dish, spreading evenly.
  6. Sprinkle the almond topping evenly over the peaches, covering the surface.
  7. Bake for 35-40 minutes until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil halfway through.
  8. Let the crisp rest for 10-15 minutes before serving to help the filling set.

Notes

Keep butter cold before mixing to achieve a flakier topping. Toast almonds for enhanced flavor and crunch. Macerate peaches for at least 10 minutes to draw out juices and thicken filling. Tent with foil if topping browns too quickly. For dairy-free, substitute butter with solid coconut oil. Frozen peaches can be used if thawed and drained; increase cornstarch by 1 teaspoon. Nut-free option: replace almonds with gluten-free oats, sunflower seeds, or shredded coconut.

Nutrition

Keywords: gluten-free, peach crisp, almond topping, summer dessert, easy dessert, homemade crisp, gluten-free dessert

Find it online: https://platebelle.com/gluten-free-peach-crisp-recipe-easy-homemade-crisp-with-almond-topping/