Description
This easy Peach Crisp recipe is a delightful summer dessert featuring ripe peaches baked under a crunchy, cinnamon-spiced oat and almond flour topping. Gluten-free and perfect served warm with vanilla ice cream, it’s a comforting treat that comes together quickly and satisfies any sweet craving.
Ingredients
Filling
- 5 ripe peaches, pitted and sliced
- 1 tablespoon cornstarch
- 1 tablespoon cane sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Topping
- ½ cup whole rolled oats
- ½ cup almond flour
- ⅓ cup brown sugar
- ¼ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil or cold butter, cubed
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 400°F (204°C) and grease a 10-inch cast-iron skillet to prevent sticking and help even baking.
- Mix Peach Filling: In a large bowl, toss together the sliced peaches, cornstarch, cane sugar, fresh lemon juice, and vanilla extract until the peaches are evenly coated. This mixture helps thicken the filling as it bakes and adds flavor.
- Make the Topping: In a medium bowl, combine the rolled oats, almond flour, brown sugar, crushed walnuts, cinnamon, and sea salt. Using your hands, work in the firm coconut oil or cold butter until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble and Bake: Spoon the peach filling into the prepared skillet and evenly sprinkle the crumbly topping over the fruit. Bake in the preheated oven for 20 to 30 minutes until the peaches are soft and the topping is golden brown.
- Cool and Serve: Remove the skillet from the oven and let the crisp cool for 5 minutes to set slightly. Serve warm with scoops of vanilla ice cream for the perfect summer dessert.
Notes
- Use ripe, but firm peaches for the best texture and flavor.
- Firm coconut oil should be cold to create a crumbly topping similar to using butter.
- This recipe is naturally gluten-free due to the use of almond flour and oats—ensure oats are certified gluten-free if needed.
- You can substitute walnuts with pecans or almonds based on preference or allergy considerations.
- For a dairy-free version, use coconut oil and dairy-free ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American