Gluten Free Peach Crisp
For the crust:
- Butter, for coating the baking dish
- 1 cup gluten-free rolled oats
- 1 cup almond flour or almond meal
- 3/4 cup packed light brown sugar
- 1/2 cup sliced almonds
- 1/2 teaspoon fine salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
For the topping:
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 6 cup sliced fresh peaches (about 1 pound of slices from 6 large peaches)
- 1 tablespoon freshly squeezed lemon juice
Make the crust:
-
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×9-inch glass baking dish with butter.
-
Place the oats, almond flour or meal, brown sugar, almonds, and salt in a large bowl and stir until combined. Drizzle the butter over the oat mixture and stir to combine. Press about 1/2 of the oat mixture into the prepared baking dish.
Make the filling:
-
Place the granulated sugar and cornstarch in a medium bowl and stir until lump-free. Add the peach slices and lemon juice and gently toss to coat. Transfer the peach mixture onto the prepared crust.
-
Crumble the remaining oat mixture onto the fruit, pressing it into clumps if desired. Bake until the oat topping is golden and the fruit is bubbling, about 1 hour. Cool for 20 minutes and serve with ice cream or vanilla butter sauce.
