Gluten-Free Peach Crisp (Paleo, vegan)

Peach crisp without oats in a bowl with a scoop of vanilla ice cream, next to peach slices, sliced almonds and a striped towel with a spoon on it.

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Gluten-Free Peach Crisp (Paleo, vegan)

This Gluten-Free Peach Crisp is a healthy, wholesome alternative to the classic version. It features a juicy, jammy layer of peaches under a buttery, crisp topping (without oats!). And it's grain-free, dairy-free, refined sugar-free, vegan and Paleo.

Prep Time20

Cook Time30

cooling time20

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 520kcal

Author: Don Baiocchi

Ingredients

½ cup sliced almonds
2 pounds peaches, pitted fresh or frozen (thawed and drained if frozen)
2 tablespoons pure maple syrup
1 tablespoons arrowroot flour/starch
1 teaspoon lemon juice
½ teaspoon fine sea salt, divided
1¼ cups superfine blanched almond flour (not almond meal)
⅓ cup coconut sugar
¾ cup palm shortening or coconut oil
vanilla ice cream, for serving (dairy-free/vegan, if necessary)

Instructions

Heat the oven to 375°.
Chop the sliced almonds until they're mostly about the size of oats (some larger pieces are fine). Place in a medium mixing bowl (or stand mixer bowl, if using).
If using fresh peaches, cut them into eighths (cut them in half, then keeping cutting in half until you have 8 wedges).
Optional but recommended step: Whether using fresh or frozen peaches, chop them into bite-sized chunks. This usually means cutting the wedges into thirds if they’re large or half if they’re small.
In the baking dish, toss the peaches, maple syrup, arrowroot, lemon juice and ¼ teaspoon salt with your hands until everything is evenly combined. Set aside and wash your hands.
In the bowl with the sliced almonds, add the almond flour (sifting it through a fine-mesh sieve if it's clumpy), coconut sugar and ¼ teaspoon salt. Mix until combined.
Use a spoon to add the palm shortening or coconut oil in small clumps all over the almond flour mixture. Using the stand mixer with a paddle attachment, a pastry cutter or two knives (see pics in blog post), blend or slice the fat through the dry ingredients until the mixture has the texture of wet sand. You can also use your fingers but it’ll get messy!
Spread the topping evenly over the fruit and bake for 25-30 minutes, until the topping is golden brown and the juices are bubbling around the edges.
Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature with vanilla ice cream.

Notes

Nutrition note: The nutritional info does not include ice cream.

Substitutions

You can use honey instead of maple syrup (but then it won't be vegan).

You can use tapioca flour/starch instead of arrowroot.

You can use lime juice or orange juice instead of lemon juice.

You can also add the zest of 1/2 a lemon or 1/4 of an orange to the filling.

You can add 1 teaspoon, 3/4 teaspoon, 1/2 teaspoon cardamom and/or 1/4 teaspoon nutmeg to the topping.

Make ahead

Once the baked crisp has completely cooled, tightly seal the dish with plastic wrap and refrigerate for up to 3 days. Remove the plastic wrap and reheat in a 300° F for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked

Freeze info

The crisp can be tightly wrapped in plastic wrap and then foil in its own dish, placed in a airtight container or baggie and frozen for up to 1 month. Thaw overnight in the fridge.

Remove the plastic wrap and foil and reheat in a 300° F for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.

Nutrition