Gluten Free Peach Crisp


I love making crisps because they are such an easy and delicous way to use up fresh fruits and to satisfy a sweet tooth. Fresh peaches are one of my favorite fruits and they are best in the summer when you can buy them at the local farmer’s markets. Fruits are obviously not a low carb food, but since I’m pregnant right now I’m more concerned with eating the right kind of carbs rather than no carbs. And it is much lower in carbs than regular crisps because it’s not made with regular flour and sugar. You could easily omit the oats in this recipe and just use all almond flour. I really like to use the oats because they give it a great texture and help it to taste exactly like a regular fruit crisp.

Gluten Free Peach Crisp
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
  • Filling:
  • 6-7 fresh, ripe peaches
  • 3 tablespoons arrowroot powder
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon
  • Topping:
  • 5-6 tablespoons cold, salted butter
  • ½ cup xylitol
  • 1 cup almond flour
  • ½ cup gluten free oats
  1. Preheat oven to 350 degrees.
  2. Peel and dice the peaches into bit size pieces.
  3. Toss them in a medium bowl with arrowroot, lemon juice, vanilla, and cinnamon until combined.
  4. Pour the peaches into the bottom of a 9 x 9 baking dish.
  5. Stir the xylitol, almond flour and oats together in a medium bowl.
  6. Using a fork, mix the cold butter into the almond flour mixture until pea-sized chunks are formed.
  7. Crumble topping over the peaches.
  8. Bake covered for 45-50minutes; bake uncovered for another 5 minutes or until topping is lightly browned.

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