You’d never guess this gooey, buttery Almond Flour Peach Crisp recipe is made with just a handful of basic ingredients! Gluten-free, dairy-free, refined sugar-free and the ultimate celebration of peach season!
Simple crumbles, cobblers, and crisps are my favorite way of enjoying summer fruit. My Almond Flour Blueberry Crumble and Paleo Blackberry Cobbler are two of my favorites!
Well, we’re celebrating the full glory of peach season with this easy, dreamy Almond Flour Peach Crisp. It has the most delightful sweet and buttery flavors, amazing texture, and it is made with wholesome ingredients to boot!
The rich crisp topping complements the sweet peaches, and a touch of vanilla and cinnamon makes it even more inviting.
Serve it fresh out of the oven with a scoop of ice cream for the best summer dessert!
Almond Flour Peach Crisp Ingredients:
Fresh Peaches: The reason we’re all here! We need 4 cups of sliced ripe peaches, which equates to about 4-5 peaches. Use ripe juicy peaches for the best results.
Almond Flour: Taking the place of all-purpose flour, we use almond flour for the crisp topping. Because almond flour has a rich, nutty flavor, we get a little addition of natural sweet flavors out of it. Almond flour also contributes healthy fats, protein, and fiber.
Coconut Oil or Butter: Used to bring the crisp topping ingredients together, we need some form of fat. I use melted coconut oil for a dairy-free option, but unsalted butter works great too.
Pure Maple Syrup: A touch of pure maple syrup is added to the peach filling and to the crumble topping in order to bump up the sweetness.
Fresh Lemon Juice: A little hint of citrus adds a lovely nuance to the gooey sweet peaches.
Tapioca Flour: Added to the peach filling mixture in order to thicken it for the best texture.
Ground Cinnamon: A pinch of cinnamon adds warm flavor to the cobbler topping, which reminds me of an old fashioned peach cobbler. If you aren’t into cinnamon, skip it.
Pure Vanilla Extract: Bringer of warm flavor to the topping mixture.
Sea Salt: Salt is a major flavor enhancer, so be sure to add it to the topping.
Recipe Customizations:
- Replace the tapioca flour with arrowroot flour or corn starch.
- If you prefer baking with gluten-free flour and rolled oats, make my Gluten-Free Vegan Peach Cobbler.
- Use four tablespoons of melted butter instead of coconut oil.
- Triple the batch and use a 13” x 9” casserole dish.
- Use brown sugar, regular white sugar, coconut sugar, or sugar-free sweetener instead of pure maple syrup.
Now that we’ve covered the basics, let’s make this amazing gluten-free peach crisp!
How to Make Healthy Peach Crisp:
Preheat the oven to 350 degrees F.
Transfer the sliced peaches to a mixing bowl along with the rest of the ingredients for the filling (pure maple syrup, lemon juice, and tapioca flour). Use a wooden spoon or a rubber spatula to gently toss all of the ingredients together.
Transfer the peach mixture to a small baking dish, or a 9-inch square or round cake pan.
Mix the topping ingredients in a large bowl until combined. Use your hands to crumble this mixture on top of the peach layer. This is a free-form kind of situation, so no need to make it look perfect.
Cover the pan in aluminum foil and bake for 20 minutes on the center rack of the preheated oven. Remove the foil and bake for another 15-20 minutes, or until the peaches are bubbling and the crisp topping is golden brown.
Serve peach crisp warm with a scoop of melty vanilla ice cream. I love my dairy-free vanilla ice cream alongside it!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
In the mood for more fruity desserts? Try out these gems.
More Fruit Cobblers and Crumbles:
- Gluten-Free Blueberry Crumble
- Healthy Apple Crisp
- Paleo Strawberry Crumble
- Gluten-Free Pear Cobbler
- Gluten-Free Cranberry Crumble
Put this easy peach crisp on repeat all peach season long!
Peach Crisp Recipe
Ingredients
Peach Filling:
- 4 cups fresh peaches sliced (about 4 to 5 peaches)
- 2 Tbsp pure maple syrup
- 1 Tbsp fresh lemon juice
- 1 Tbsp tapioca flour or gluten-free all-purpose flour
For the Topping:
- 1 cup almond flour
- ½ tsp ground cinnamon optional
- 3 Tbsp coconut oil melted*
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Transfer the sliced peaches to a mixing bowl along with the rest of the ingredients for the filling (pure maple syrup, lemon juice, and tapioca flour). Use a wooden spoon or a rubber spatula to gently toss all of the ingredients together. Transfer the peach mixture to a small baking dish, or a 8-inch square or round cake pan.
- Mix the topping ingredients in a large bowl until combined. Use your hands to crumble this mixture on top of the peach layer. This is a free-form kind of situation, so no need to make it look perfect.
- Cover the pan in aluminum foil and bake for 20 minutes on the center rack of the preheated oven. Remove the foil and bake for another 15-20 minutes, or until the peaches are bubbling and the crisp topping is golden brown.
- Serve peach crisp warm with a scoop of melty vanilla ice cream.
