I almost posted another salad but I thought to be fair I should give you something else equally as delicious. I also love dessert!
I have wanted to make a gluten free crisp for a while now. Apple crisps are one of my favorites in the winter but I’m always trying get away from using flour where possible. The challenge is making it so you can’t tell you didn’t use flour, which can be challenging.
Peaches are gorgeous right now. They smell delicious and taste even better. Sometimes it’s hard to eat them though before they go bad. It seems they all ripen at the same time. This recipe works great for those peaches that are getting a little too soft.
I remember growing up my mom used to fix us sliced peaches with milk and sugar. We didn’t have it very often but it was a treat. This crisp, like the peaches and milk, is all comfort. Add some vanilla ice cream and really take it over the top. You’ll be happy you did.
- 2 large peaches, peeled and cut into 1 inch pieces
- 2 tablespoons cornstarch or arrowroot
- 1-2 tablespoons sugar (depending on the sweetness of the peaches)
- 1 cup gluten-free oats (regular, not quick cooking)
- 1/4 cup almond meal/flour
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter cut into small cubes, plus 1 tablespoon for the ramekins
Preheat the oven to 350 degrees and butter four ramekins.
Add the peaches to a small bowl with the cornstarch and sugar. Mix well and set aside.
In a medium-sized bowl, combine all of the ingredients except the butter. Mix the ingredients with a fork. Using your hands, add the butter and incorporate the butter by working it into the crumbs to form small pieces of dough, until almost all the crumbs are gone.
Divide up the peaches and add them to the ramekins. Using your hands, add the crumb mixture to each. Place them on a tray and place in the oven.
Baker for 15-20 minutes. Let sit another 20 minutes before serving. Great with vanilla ice cream or some whipped cream.