Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 inch baking dish.
- In a large bowl, combine the peeled and sliced peaches with 1 tablespoon of the granulated sugar. Toss gently to coat and set aside.
- In a separate medium bowl, combine gluten-free oats, sliced almonds, gluten-free baking flour, brown sugar, remaining 2 tablespoons granulated sugar, kosher salt, and cut butter pieces. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the vanilla extract and water until just combined.
- Pour the sugared peaches into the prepared baking dish, spreading them evenly.
- Crumble the oat and almond topping mixture evenly over the peaches.
- Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling and tender when pierced with a fork.
Notes
- Use ripe, fragrant peaches for the best flavor; they should yield slightly when pressed.
- If your peaches aren't very sweet, you can add an extra tablespoon of granulated sugar to the peach mixture.
- Store leftover peach crisp, covered, in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warm through.
- For a dairy-free version, substitute vegan butter sticks for regular butter in the topping. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your peaches aren't very sweet, you can add an extra tablespoon of granulated sugar to the peach mixture.
- Store leftover peach crisp, covered, in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warm through.
- For a dairy-free version, substitute vegan butter sticks for regular butter in the topping. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.