Peach Crisp
The boys’ school is selling organic peaches. I ordered two cases (about 40 lbs.) for my family; we will be getting our luscious Colorado fruit this Friday at 3 pm.
In the meantime, I am readying my peach recipes. Of course, my all time favorite is peach crisp. It is perfect for fall, which incidentally arrived a few weeks early here in Boulder. We are presently in a cold spell and warm cooked fruit desserts are ideal for this wet, chilly weather.
This easy gluten free dessert can be prepared in a jiffy.
6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
½ cup grapeseed oil
¼ cup agave nectar
- Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients
- In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping
- Place peach mixture in a 3 quart baking dish
- Crumble topping over peaches
- Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown
- Serve
Serves 6
This lightly sweetened, gluten free peach crisp is delicious on its own or with a scoop of vanilla ice cream. The boys each had a huge helping today, heaped with homemade banana ice cream –completely decadent!
If you live in Boulder (or there abouts) and want to buy peaches for your own delectable crisp, call David Kennedy at 303-449-4213. The 8th grade class teacher, he’s a great guy, one of my favorite people at the school. His class is sponsoring the fundraiser in order to raise money for their trip this spring. What a win-win situation –get yourself some good organic, local fruit and help the children raise funds for their adventure.
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Subscribe by Email to elanaspantry.com:Posted on September 9, 2008 in desserts by Elana
you might also like: Apple Crisp
or Cranberry Apricot Truffles
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24 comments for the post “Peach Crisp”
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40 pounds of peaches!? Damn!
I recently chopped up about 12 peaches, and froze them for smoothies later this fall. But 40 lbs!? Good luck and have fun.
Your peach crisp looks delicious.
:)
September 10th, 2008 11:54 am
this looks so crispy and wonderful! my husband is allergic to raw peaches so he’s been asking about a peach crisp/cobbler recently– i’m definitely making this tonight!
September 10th, 2008 12:17 pm
Mmm, I love peaches. Especially good, local ones! This peach crisp looks to die for!
September 10th, 2008 3:58 pm
Yum! I love how nicely browned and crispy your topping looks. Looks pretty wonderful! ;-)
September 10th, 2008 4:52 pm
Oh, that sounds just heavenly. Peaches are my favorite fruit, but the ones from the stores are awful. My grandfather used to grow peaches, and every summer we would get boxes and boxes of them and then spend days and days preparing them for freezing. It was always worth it. My goodness, do I miss those peaches!
September 10th, 2008 6:59 pm
What do you think would be a good sub for grapeseed oil? Would plain olive oil work?
September 10th, 2008 7:27 pm
That looks SO good! I have agave right now and have been looking for some good recipes to use it in. Thanks!
Boy, happy canning with the 40 lbs.!
September 10th, 2008 8:17 pm
so excited to make this! we went to the orchard this past weekend and got tons of peaches and apples. just the smell of the peaches is heavenly! can’t wait. thanks so much.
September 10th, 2008 8:18 pm
Hi Elana,
This looks heavenly! Would the same recipe work for other fruit now in season?
Thanks for your always satisfying and simple recipes and warm personal posts, I just love them!
September 11th, 2008 3:31 am
Tree - Thanks!
bbg - I hope you and your husband enjoyed it.
Lauren - Thanks, it was delicious, my children devoured it.
Kimi - Thanks :-)
Alison - Yes, peaches are amazing, aren’t they!
Renee - I would not use olive oil in place of grapeseed oil, butter might work though; for more info on substitutions please see my faq.
Katrina - You’re welcome.
Suzi - You are welcome.
Marylyn - Feel free to experiment and please let us know your results.
September 11th, 2008 12:53 pm
I’ve just bought luscious Colorado peaches from the store and if they last one more day in my kitchen i’ll try the recipe. It looks just right for this very seepy weather we’re having right now. Thanks so much Elana for sharing your gooey delights!
Mariella
September 12th, 2008 11:21 am
I made this peach cobler this afternoon, it was very easy to make and so very delicious.My kids loved it.
September 12th, 2008 3:15 pm
A bunch of wonderful fruit. Fall arrived early here too.~~Dee
September 13th, 2008 6:56 pm
Mariella - You are welcome; it is my pleasure to create and share these “gooey delights” with you.
Chantal - Thanks for reporting your peach crisp success!
Dee - Thanks for your comment.
September 15th, 2008 3:47 pm
Mmm…this looks delicious! I think I’ll give this a try with apples. I was given a whole box of beautiful large apples that I need create something with. This looks like it may fit the bill! Thanks!
September 22nd, 2008 11:21 am
Jeanine,
What a great idea; you can adapt this recipe to your bountiful box of apples, or check out my apple crisp recipe from last fall.
Thanks,
Elana
September 23rd, 2008 11:28 am
For all ye european readers (where peaches are not in season right now :-(
I made Elana’s crisp with rhubarb, a tablespoon of grated ginger and slightly sweetened with agave.
Was very lovely and good enough to keep us going whilst waiting for peach season.
Thanks Elana for you inspiration, AGAIN!
September 29th, 2008 11:42 pm
Christianne,
Thanks for another great comment and for all of your inspiration. When rhubarb season arrives next spring I will be sure to try this!
Thanks Again!
xo Elana
October 1st, 2008 10:34 am
hi elana,
i had a question– i made this tonight, but the topping was more soupy than crumbly, and quite oily. is it supposed to be 1/4 cup oil, or 1/2 cup?
thanks!
October 1st, 2008 5:03 pm
Noosh,
It is ½ cup grapeseed oil. What kind of oil did you use? Maybe that is a factor…
Elana
October 2nd, 2008 5:06 pm
Elana, thanks for the recipe. This is the first dessert that I made for myself after going gluten, casein free. What a treat. I always made peach crisp for everyone else and felt left out. I finished the whole pan myself in 3 days, eating the last serving right out of the baking dish! Can’t wait for more fresh peaches next year. Next I’m going to make your apple crisp. I love reading all your recipes, and have tried several with much success, but the peach crisp is my favorite so far!! I love your site!!
October 3rd, 2008 3:31 pm
Dear Michelle,
Thanks so much for your comment. I am glad that you are enjoying the recipes and my site!
Elana
October 3rd, 2008 5:54 pm
i used grapeseed oil. did you pack the almond flour? maybe it wasn’t enough
October 5th, 2008 7:39 am
Noosh,
I’m wondering what brand of almond flour you used? I know we can get to the bottom of this!
Thanks,
Elana
October 6th, 2008 9:41 am