I’ve held onto this recipe long enough. I whipped it up last summer by request, and then went on my merry way sharing other goodness. Since peaches are appearing in markets, I figured it’s time to share this very simple, naturally sweet, grain free peach crisp.
In your quest for peaches, here are a few tips I learned from Karen Beverlin, featured in this New York Times article. While you may be tempted to pick out the reddist peaches, the only color that matters is the stem end, which should be yellow without a hint of green. Turns out the red color was bred into peaches and nectarines because it sells more unripe fruit. Better to put a peach in your palm, wrap your hand around it and gently press. If it gives a bit, it’s ripe.
Another thing here is you don’t need to take the skins off the peaches. Just slice them up, and toss the pit and stem. The skins on the sliced peaches will soften to tenderness during baking. If you’d rather not have them feel free to peel them.
This recipe is delightful on its own, or top it with vanilla ice cream, yogurt, or crème fraîche.
Enjoy!
Beth Reed says
Could I use a powdered sweetener like Allulose in the recipe?
Hi Beth. Yes, I think you can (I haven't tested it fyi). You may want to add a bit of water ( about a tablespoon or so) to it to make up for the liquid from the honey or maple syrup. Watch it when it bakes, if it's dry add a bit of water to it.
Rae Dawn Hadinger says
Do you peel the peaches or leave the skin on?
Erica says
Hi Rae, I leave the skin on.
Ashley says
Thank you for another wonderful, simple, delicious recipe! My whole family (both SCD and non-SCD) enjoyed it very much!
Erica says
Thanks, Ashley! so good to hear 🙂
Alena says
Hi Erica,
I have to say I have never made one of your recipes that has gone south however the peach crisp didn’t turn out so good. It may be because I started with frozen peaches. I had some that went ripe really fast and I didn’t have a chance to use them so I cut them up and threw them in the freezer. Thawed them out didn’t drain any liquid threw them in the pan with the topping and cooked as you recommended. It was not ready to come out so I crank the heat up to 350 and did another almost 40 minutes and it’s just really runny. What do you think? I’m going to eat it anyway for sure but it doesn’t look very good lol!
Erica says
Frozen peaches have a lot of water/moisture in them, so that could explain it. Yes, you likely needed to remove the excess water for a few reasons: flavor and to avoid having a mushy mess and way too much bake time. I have only tested this with fresh peaches but frozen should work. I am thinking of testing it again with a bit less almond flour but that shouldn't affect the bake time.