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Peach Crisp Recipe

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4.2 from 60 reviews

This Peach Crisp recipe features a luscious fruit base made from ripe peaches sweetened with maple syrup and thickened with arrowroot flour. Topped with a crunchy almond flour and rolled oats crumble, sweetened lightly with coconut sugar and spiced with cinnamon, this dessert is a perfect balance of fresh fruit and crumbly texture, baked to golden perfection.

Ingredients

Fruit Base

  • 3 ½ pounds ripe peaches
  • ¼ cup maple syrup
  • 2 tablespoons arrowroot flour (or cornstarch)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Peach Crisp Topping

  • 1 cup almond flour
  • ⅓ cup coconut sugar (or other granulated sugar)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, cold and cubed
  • 1 cup old-fashioned rolled oats

Instructions

  1. Prepare the fruit base: Peel and slice the ripe peaches, then combine them in a large mixing bowl with maple syrup, arrowroot flour, fresh lemon juice, vanilla extract, and ground cinnamon. Toss gently to coat the peaches evenly and set aside.
  2. Make the topping: In another bowl, mix almond flour, coconut sugar, ground cinnamon, and kosher salt. Add the cold, cubed unsalted butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture becomes crumbly with pea-sized chunks. Stir in the rolled oats.
  3. Assemble the crisp: Transfer the peach mixture into a baking dish, spreading it out evenly. Sprinkle the oat and almond flour topping evenly over the fruit layer.
  4. Bake the crisp: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for about 40-45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
  5. Cool and serve: Remove the peach crisp from the oven and let it cool slightly for about 15 minutes before serving. This helps the juices to set and makes it easier to portion.

Notes

  • For easier peeling, blanch peaches in boiling water for 30-60 seconds before slicing.
  • Maple syrup can be substituted with honey or agave syrup if preferred.
  • Arrowroot flour is a great thickener and works well for gluten-free baking; cornstarch is a suitable substitute.
  • Cold butter helps create a crumbly texture in the topping when mixed properly.
  • Feel free to add chopped nuts like pecans or walnuts to the topping for extra crunch.
  • Serve warm with vanilla ice cream or whipped cream for a delicious dessert.

Find it online: https://justsosavory.com/peach-crisp-recipe/