Easy Gluten-Free Peach Crisp

By Kath Dedon

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This Easy Gluten-Free Peach Crisp is an adaptation of Elana Amsterdam’s Paleo Peach Crisp on her Elana’s Pantry blog. She bakes her crisp in an 8 x 8 inch baking dish.

I cut the recipe in half and baked it in my cute little 6-inch pie dish. It was a perfect little dessert to make for two people. For us, it actually makes 3 – 4 servings so we enjoyed dessert one night and had a bit left over for the next day. (Peach Crisp for breakfast, anyone?)

Elana uses maple syrup, which is an approved sweetener for Paleo desserts, but I wanted to try sweetening it with Swerve. Swerve is an erythritol- and oligosaccharides- based sweetener.  I have only tried it for a couple of things, but I have been pleased with the results. It measures the same as sugar, cup for cup, so it’s easy to substitute it in recipes.

Bob and I both loved this Easy Gluten-Free Peach Crisp! Give it a try while great summer peaches are still in season.

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Easy Gluten-Free Peach Crisp

(Adapted from Elana Amsterdam’s recipe on her Elana’s Pantry blog)

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(print the recipe)

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I used Swerve to sweeten the crisp topping. Swerve measures the same as sugar. Substitute an equal amount of maple syrup if you wish. Honeyville Blanched Almond Flour is available at my Costco.

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Serves 3 – 4    (Can be doubled to serve 6 – 8. See instructions following this recipe.)

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1 pound peaches (about 3 medium peaches), peeled and sliced*

½ cup + 2 tablespoons blanched almond flour (not almond meal)

A couple of dashes of salt (if doubling the recipe, use 1/8 teaspoon)

1 tablespoon butter

1½ teaspoons Swerve (or maple syrup)

¼ teaspoon vanilla extract

1. Preheat the oven to 350°. Put a rimmed baking sheet on a rack in the middle position. (The baking sheet will catch any drips from the peach crisp.)
2. Arrange the peach slices in a 6-inch pie plate, or another baking dish that has a capacity of about 3 cups.

Beautiful peaches from Metropolitan Market’s “Peachorama”

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3. Combine the flour and salt in a food processor (My mini food processor worked great.)

4. Add the butter, Swerve, and vanilla and pulse so it’s all blended.

5. Sprinkle the crisp topping over the peaches.

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Ready for the oven

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6. Bake for 30 minutes. Set on a wire rack to cool.

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*Peeling the peaches:

I have a serrated peeler that works great on peaches (and tomatoes). Before I got one, I used this method to easily peel peaches:

Bring a large pot of water to a boil. Add the peaches and boil for 1 minute. Remove them from the water immediately. Remove the skin from the peaches, and slice.

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Double the recipe to serve 6 – 8

Bake it in an 8 x 8 inch square dish (or any baking dish that holds about 6 cups) for about 35 – 40 minutes.

Use the same method with these ingredients:

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2 pounds peaches (about 6 medium), peeled and sliced

1¼ cups blanched almond flour (not almond meal)

1/8 teaspoon salt

2 tablespoons butter

1 tablespoon Swerve (or maple syrup)

½ teaspoon vanilla extract

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