It’s peach season! I always love this time of year where delicious fresh peaches are abundant. We love them fresh, in jams, sauces, pies, cakes, and crisps! I adapted this recipe to be gluten free to accommodate the dietary restrictions of a friend we were having over for a visit.
- 1 cup almond meal (run 1 cup almonds through high-speed blender until it resembles a flour)
- 1 cup oat flour (run 1 cup of oats through high-speed blender until it resembles a flour)
- 1 cup rolled oats
- 1 cup brown sugar
- 1 tsp baking powder
- 1/2-1 tsp cinnamon
- Pinch of salt
- 1/3-1/2 cup Earth balance, melted
- 10-12 medium peaches, peeled and sliced
- 2/3 cup granulated sugar
- 4 tbsp of the almond/oat flour mixture (see recipe)
- 1/2 tsp cinnamon
- Juice of 1/2 lemon
- 1 tsp vanilla extract
- Pinch of salt
- Dash of cinnamon
Yield: 8-10 servings (1 deep crisp in an 8” round casserole dish)
Preheat oven to 375o
Mix the peaches with the sugar for 10-15 minutes. While macerating, prepare the topping.
If making your own almond meal and oat flour, prepare these first and whisk together. Remove 4 tbsp and set aside.
Whisk together all the topping ingredients except the Earth balance. Add only as much Earth balance is needed to moisten the dry ingredients and bring together small clumps. Set aside.
Add the remaining filling ingredients to the peaches and mix well. Pour the filling into a buttered casserole dish and spread the topping over top.
Bake for 30-35 minutes or until the crisp starts to bubble and brown on the top. Let cool for 10 minutes then serve with vanilla ice cream!