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: Simple Fruit Salad
or Apple Crisp
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Please note: I am not able to field substitution questions, it just isn't humanly possible because there are so many variations on every recipe. I do encourage you to experiment on your own and share your results in a comment.
For information regarding recipe ingredients, products, common substitutions or other related items, please visit my FAQ's or my forums.
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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.
:)
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!
Mmm, I love peaches. Especially good, local ones! This peach crisp looks to die for!
Yum! I love how nicely browned and crispy your topping looks. Looks pretty wonderful! ;-)
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!
What do you think would be a good sub for grapeseed oil? Would plain olive oil work?
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.!
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.
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!
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.
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
I made this peach cobler this afternoon, it was very easy to make and so very delicious.My kids loved it.
A bunch of wonderful fruit. Fall arrived early here too.~~Dee
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.
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!
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
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!
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
did you try the rhubarb crisps? i have some rhubarb and strawberries i want to use.
i love your site elana. so inspiring.
thanks
monique
mmmmmmm....i made this today but i used rhubarb and strawberry so simply added 3 T agave to fruit and it was amazing!!!!!!! thank you thank you. i used 4 c sliced rhubarb and 2 c sliced strawberries.
monique
Thanks Monique! And I love your idea for strawberry rhubarb crisp --sounds delicious :-)
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!
Noosh,
It is ½ cup grapeseed oil. What kind of oil did you use? Maybe that is a factor...
Elana
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!!
Dear Michelle,
Thanks so much for your comment. I am glad that you are enjoying the recipes and my site!
Elana
i used grapeseed oil. did you pack the almond flour? maybe it wasn't enough
Noosh,
I'm wondering what brand of almond flour you used? I know we can get to the bottom of this!
Thanks,
Elana
another awesome recipe! i had no peaches, so i used 2 cans of pitted cherries (drained the water), subbed butter for oil, added extra agave to the cherries and baked away. sprinkled w/cinnamon and it was DELISH! thanks for your wonderful recipes, they're so inspiring.
Dear Elana
In my search for a summer fruit crisp I came across your recipe. I am a regular follower of your blog already. But this post shrinks the miles for me. I looked at your boys' school link and was delighted to find they go to Shining Mountain. We live in Mill Valley and my daughter attends Greenwood School (Waldorf) and we have been thrilled this year to welcome Robert Schippacasse as our new head of school. His ties to Shining Mountain go way back. I love the way the Waldorf school experience shapes our family life.
I, too, made a strawberry/rhubarb cobbler from this recipe. My only mistake was using Bob's Red Mill Almond flour....wish I would have read your section on 'why almond flour?' first. It was a little runny, but I liked the taste. So it won't be wasted, but I am going to purchase the blanched almond flour online. Thanks for all your yummy recipes. Can't wait for the cookbook!