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Peach Crisp {grain free}

August 15, 2022 by Erica 6 Comments

Peach Crisp 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!

Peach Crisp Peach Crisp Peach Crisp

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Filed Under: Breakfast, Dairy Free, Desserts, Egg Free, Gluten Free, Lactose Free, Low Carb | Keto, Paleo, Pies & Tarts, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, peaches, Recipe Subscriber Only

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Reader Interactions

Comments

  1. Rae Dawn Hadinger

    September 2, 2023 at 10:24 am

    Do you peel the peaches or leave the skin on?

    Reply
    • Erica

      September 2, 2023 at 10:26 am

      Hi Rae, I leave the skin on.

      Reply
  2. Ashley

    September 5, 2022 at 6:09 pm

    Thank you for another wonderful, simple, delicious recipe! My whole family (both SCD and non-SCD) enjoyed it very much!

    Reply
    • Erica

      September 5, 2022 at 6:41 pm

      Thanks, Ashley! so good to hear 🙂

      Reply
  3. Alena

    August 27, 2022 at 5:46 pm

    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!

    Reply
    • Erica

      August 27, 2022 at 11:39 pm

      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.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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